Black Bean & Sweet Potato Tacos
These tacos are a simple, nourishing, vegetarian dinner. With roasted sweet potatoes and hearty black beans, this meal offers high fiber, plant based protein and anti-inflammatory benefits.
Add an extra handful of greens, or a dollop of yoghurt!
Ingredients 13
1 sweet potato, large, peeled and diced
1 tbsp olive oil
1⁄2 tsp smoked paprika
1⁄2 tsp ground cumin
1⁄4 tsp chilli powder, optional
sea salt, to taste
black pepper, to taste
1 can black beans, drained and rinsed
1⁄2 cup red onion, finely chopped
1 lime, juice
4 corn tortillas
1⁄2 cup cilantro, fresh, roughly chopped
1⁄2 avocado, sliced
1 lime, cut into wedges
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Method 6
Preheat oven to 425°F (220°C).
Spread the diced on a baking sheet. Drizzle with and sprinkle with , , (if using), and sea salt. Toss to coat evenly.
Roast the for 20-25 minutes, turning halfway through, until tender and golden.
While the roasts, mash the in a bowl with a fork or potato masher until partly broken up but still chunky. Stir in the finely chopped , , sea salt, and black pepper to taste.
Heat the in a dry skillet over medium heat for 1 minute per side, until warm and flexible.
To assemble, spoon the black bean mixture onto the , top with roasted sweet potatoes, fresh , and . Serve with a on the side for extra zest.
Helpful tips
You can add a handful of leafy greens like spinach or arugula for extra nutrients.
Swap corn tortillas for whole wheat if desired, but corn is traditional and gluten-free.
Roast extra sweet potato and save for lunches or salads the next day.
