Sweet Potato and Black Bean Tacos

Turning healthy ingredients into a vibrant dinner always feels a little magical to me. These sweet potato and black bean tacos are just such a meal.
Smoky roasted sweet potatoes, hearty black beans, and a variety of toppings make this a satisfying meat-free dinner. It’s also is ready to go in about 30 minutes.
Roasting the sweet potatoes in the oven is hands-free and gives me time to make some seasoned black beans on the stovetop.
Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, and then they will slowly crisp as their sides puff up and the edges brown.

I also toss the sweet potatoes with a little chili powder to contrast their natural sweetness and bring some heat to the tacos. Use your favorite chili spice blend!
Feel free to top your tacos anyway you like – I like tomatillo salsa verde, some sliced avocado, and crumbed cotija cheese, but a quick cabbage slaw, another salsa, or sliced jalapeños would all be nice additions.

Sweet Potato and Black Bean Tacos Recipe

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 to 6 servings

 

Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, then they will slowly crisp as their sides puff up and the edges brown.

Ingredients

For the roasted sweet potatoes:

• 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
• 2 tablespoons neutral cooking oil (such as grapeseed or canola)
• 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

For the beans:

• 2 tablespoons neutral cooking oil (such as grapeseed or canola)
• 1/2 medium yellow onion, diced (about 1/2 cup diced)
• 1 teaspoon kosher salt
• 1 clove garlic, minced
• 1 jalapeño, stemmed, seeded, and minced
• 1 15-ounce can black beans, drained and rinsed
• Apple cider vinegar or water, as needed

To serve:

• 10 to 12 corn tortillas
• 1/2 cup tomatillo salsa verde, homemade or store-bought
• 1 ripe avocado, sliced thin
• Fresh cilantro, roughly chopped
• Lime wedges
• 1/4 cup crumbled cotija cheese

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