Sweet Potato and Black Bean Tacos

These delicious vegetarian tacos are filled with roasted sweet potatoes and black beans. Perfect for a quick and healthy weeknight dinner.

15m

Prep Time

15m

Cook Time

4

Servings

Ingredients

2 large sweet potatoes, diced

1 can black beans, drained and rinsed

1 onion, diced

1 red bell pepper, chopped

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

salt and pepper

8 corn tortillas

1 avocado, diced

1 lime, cut into wedges

Instructions

Step 1

Preheat the oven to 400 degrees F.

Step 2

In a large bowl, toss the sweet potatoes, onion, and red bell pepper with the olive oil, chili powder, cumin, smoked paprika, salt, and pepper.

Step 3

Spread the vegetables out in an even layer on a large baking sheet.

Step 4

Roast in the oven for 15-20 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.

Step 5

While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat until lightly toasted, about 1 minute per side.

Step 6

To assemble the tacos, divide the roasted vegetables and black beans among the warm tortillas.

Step 7

Top with diced avocado and a squeeze of lime.

Step 8

Serve hot, garnished with additional lime wedges if desired.