Meals / 35 min
Sweet potato black bean tacos
Roasted sweet potato and smoky black beans tucked into corn tortillas with cabbage and lime crema.
- Prep
- 15 min
- Total
- 35 min
- Serves
- 3 servings, 2 tacos each
These tacos balance sweet roasted cubes with cumin-scented beans, crunchy cabbage and a cool lime yogurt. The components can be prepped separately, so dinner stays flexible.
Ingredients
- 1 medium sweet potato, cut into ½-inch cubes
- 1½ tablespoons olive oil, divided
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can (15 ounces) black beans, rinsed
- 6 small corn tortillas
- 1 cup shredded red cabbage
- ½ cup plain yogurt
- Juice of 1 lime, divided
- ¼ cup chopped cilantro
- ¼ teaspoon sea salt
Method
- 1. Heat the oven to 425°F. Toss sweet potato with 1 tablespoon oil, cumin, paprika and half the salt. Roast for 20 minutes.
- 2. Warm the remaining oil in a skillet, add beans and 2 tablespoons water, and cook for 5 minutes.
- 3. Stir yogurt with half the lime juice. Warm tortillas in a dry pan for 20 seconds per side.
- 4. Fill tortillas with beans, sweet potato and cabbage. Finish with lime yogurt, cilantro and the remaining lime juice.
Estimated nutrition
- calories
- 445 calories
- fat
- 15 g fat
- carbohydrate
- 70 g carbohydrates
- protein
- 17 g protein
- fiber
- 18 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use pinto beans instead of black beans.
- Mashed avocado can replace the yogurt sauce.
- Flour tortillas can replace corn tortillas.
Good to know
Cutting the sweet potato small keeps the roasting time close to the time needed to warm the beans.
Questions, answered.
Can I prepare the filling ahead?
Roast the sweet potato and season the beans up to three days ahead; reheat both before assembling.
How do I stop corn tortillas from cracking?
Warm them until flexible and keep the stack wrapped in a clean towel while you fill the tacos.