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Black Bean and Sweet Potato Tacos

These black bean and sweet potato tacos with avocado and queso fresco are a great vegetarian taco option, full of nutrition and taste!
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Course: Main Course
Cuisine: American
Keyword: Black Bean, Sweet Potatoes, Tacos
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Jaida

Ingredients

  • 1 Tbsp extra-virgin olive oil
  • 1 large sweet potato, cut into a medium dice
  • 1 14.5 oz can black beans, drained and rinsed
  • 2 tsp cumin, divided
  • 2 tsp chili powder, divided
  • 1/2 tsp garlic salt
  • 8-10 tortillas
  • queso fresco, crumbled
  • 1 avocado, diced
  • lime and cilantro for garnish

Instructions

  • Preheat your oven to 400.
  • In a bowl, toss the diced sweet potato with the oil, 1 tsp chili powder, 1 tsp cumin, a pinch of coarse salt and pepper. Roast for 30 minutes on a foil-lined baking sheet.
  • In a small sauce pan add the beans and season with the remaining cumin, chili powder and garlic salt. Heat for about 5 minutes over medium heat.
  • Warm tortillas and spoon on some beans, followed by sweet potatoes. Top with diced avocado, queso fresco, a little lime juice, and cilantro leaves.

Notes

Recipe adapted from: Bev Cooks
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