Tacos don’t always have to be heavy—these Sweet Potato & Black Bean Tacos are light, flavorful, and full of plant-based goodness. They’re perfect for a quick, healthy dinner.
Ingredients
- 2 medium sweet potatoes (peeled & diced)
- 1 can black beans (rinsed & drained)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 6 small corn tortillas
- Optional toppings: avocado slices, salsa, shredded cabbage, fresh cilantro, lime wedges
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, flipping halfway, until tender and slightly crispy.
- Warm tortillas in a pan or directly over the flame for a few seconds.
- Fill each tortilla with roasted sweet potatoes and black beans.
- Add your favorite toppings like avocado, salsa, and cilantro.
- Serve with lime wedges for extra freshness.
Why This Recipe Works
- Sweet potatoes provide fiber, beta-carotene, and natural sweetness.
- Black beans add plant-based protein and extra fiber.
- Taco toppings let you customize flavors while keeping it healthy.