Black Bean and Sweet Potato Tacos
Southwest tacos of roasted sweet potato and spiced black beans in warm corn tortillas, topped with avocado, pickled onion, and cilantro.
American
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 200C/400F. Cut the sweet potatoes into small cubes. Thinly slice the red onion and toss with vinegar to quick-pickle.
Roast
Toss the sweet potatoes in oil, cumin, paprika, and chilli powder. Roast over medium heat at 200C/400F for 20–22 minutes until tender and caramelised.
Saute
Warm the black beans in a pan over medium heat for 4–5 minutes, mashing lightly, until thick and spiced through.
Build
Warm the tortillas, then fill with the beans and roasted sweet potato. Top with sliced avocado.
Plate
Scatter the pickled onion and cilantro over the tacos. Add a squeeze of lime and serve straight away.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.