Sweet Potato and Black Bean Tacos
Samantha Erb
A simple vegetarian sweet potato black bean taco that will bring Taco Tuesday up a notch. Make these in the oven or an air fryer.
Prevent your screen from going dark
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Additional Time 5 minutes mins
Total Time 35 minutes mins
Course Dinner Recipes
Cuisine American
Servings 12 tacos
Calories 571 kcal
Mexican Sweet Potatoes
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon lime juice
Tacos
- 12 corn tortillas
- 1 15 ounce can of black beans, drained and rinsed
- 1 cup of corn cooked
- 3 Roma tomatoes
- 5- minute avocado crema optional
- shredded cheddar cheese optional
Preheat oven to 400 degrees.
Peel and dice sweet potatoes into 1/2-inch pieces.
Place in a bowl and mix with oil. Add in chili powder and cumin and mix. Add lime juice and mix until thoroughly combined.
Cook sweet potatoes in the oven for 25-30 minutes, flipping halfway. Add the black beans evenly to pan for the last 5 minutes.
Cover corn tortillas with aluminum foil and put them in the oven for about 10 minutes while sweet potatoes are cooking.
Dice Roma tomatoes until 1/2-inch pieces.
Assemble the tacos by adding the sweet potatoes and black bean mixture, tomatoes, corn, and topping it with your other favorite toppings.
Enjoy immediately or refrigerate topping separately for up to 5 days.
Serving: 1gCalories: 571kcalCarbohydrates: 63gProtein: 12gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 26gCholesterol: 9mgSodium: 153mgFiber: 20gSugar: 8g