RecipeFix original

Sweet Potato Black Bean Tacos

40 minutes · serves 4 · Gluten-Free · Dairy-Free · Vegan · Vegetarian · Nut-Free · Halal

Make this recipe fit your diet or servings →

Ingredients

For the filling

• 2 medium sweet potatoes (about 1 1/2 lb), peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 1 clove garlic, minced
• 1 (15-oz) can black beans, drained and rinsed
• 1/4 cup water
• 1 lime, halved

To serve

• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Method

Roast the sweet potatoes

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. Toss the sweet potatoes with 1 tablespoon of the oil, the smoked paprika, cumin and 1/2 teaspoon of the salt. Spread them out in a single layer with a little space between the pieces; crowded cubes steam instead of browning.
3. Roast for 20 to 25 minutes, turning once halfway, until the cubes are tender when pierced with a knife and browned at the edges.

Make the beans

1. While the sweet potatoes roast, warm the remaining oil in a small saucepan over medium heat. Add the garlic and stir for 30 seconds, until fragrant.
2. Add the black beans, water and the remaining salt. Simmer for 4 to 5 minutes, mashing about a third of the beans against the side of the pan, until the mixture is thick and creamy. Squeeze in the juice of the halved lime and take the pan off the heat.

Warm the tortillas and assemble

1. Warm the tortillas one at a time in a dry skillet over medium-high heat for 30 to 60 seconds a side, until soft and lightly charred in spots. Stack them in a clean kitchen towel to keep warm.
2. Halve, pit and slice the avocado just before serving so it doesn't brown.
3. Spread a spoonful of the beans down the middle of each tortilla and top with the sweet potatoes, avocado and cilantro. Serve with the lime wedges for squeezing over.

Cook's notes

• Most corn tortillas are gluten-free, but some brands add wheat flour. Check the label if you need them strictly gluten-free.
• Corn tortillas crack when they are cold. If they still split after warming, stack two per taco.
• Butternut squash can replace the sweet potatoes; cut it the same size and roast it the same way.
• The roasted sweet potatoes and the beans keep separately in the fridge for up to 4 days. Reheat the beans with a splash of water and crisp the sweet potatoes in a hot skillet.

RecipeFix originals are written as practical home recipes and editorially reviewed for internal consistency. They are not described as kitchen-tested. Nutrition is not shown unless it is calculated from the final recipe.