Sweet Potato Black Bean Tacos Recipe

Rating 5.0

| 3

Enjoy Meatless Mondays with these sweet potato black bean tacos. Tender cubes of spiced sweet potatoes are combined with zesty black bean salsa and topped with creamy avocado, pickled jalapeño and crumbled queso fresco

Dinner

Mexican

ingredients

steps

minutes

Ingredients

Servings:

For the Sweet Potato Tacos

2 lb

sweet potatoes, peeled and cut into ½-inch cubes

1 tblsp

olive oil

2 tsp

chili powder

1 tsp

smoked paprika

1 tsp

garlic powder

1 tsp

oregano

salt and pepper, to taste

batch of black bean salsa, recipe below

corn or flour tortillas, see notes 1

avocados, sliced

pickled jalapeños

crumbled queso fresco

For the Black Bean Salsa

15 oz. can of black beans, drained and rinsed

1 cup(s)

canned corn, drained

tomato, seeded and diced finely

1/2 cup(s)

red onion, chopped finely

3 tblsp

finely chopped cilantro

2 tblsp

lime juice

1 tblsp

olive oil

2 tsp

red wine vinegar

1/2 tsp

salt

1/2 tsp

pepper

Directions 8 steps | 50 Minutes

Step 1

Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Measure and prep all ingredients.

Step 2

In a large bowl, combine the potatoes with olive oil, chili powder, smoked paprika, garlic powder, oregano, salt and pepper. Toss to evenly coat.

Step 3

Spread the potatoes in a single layer on the prepared baking sheet and bake for 30-40 minutes, rotating the pan halfway through, until the sweet potatoes are tender and a fork or knife inserted in the center easily slides through.