Sweet Potato and Black Bean Tacos Recipe

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned chickpeas

Lentils offer protein with fewer calories, while chickpeas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat is healthier, while flour tortillas are often less expensive.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is healthier, while sour cream is a cheaper alternative.

Preheat oven to 400°F (200°C).

Peel and dice sweet potatoes into small cubes.

Toss sweet potatoes with olive oil, salt, pepper, cumin, and chili powder.

Spread sweet potatoes on a baking sheet and roast for 25-30 minutes until tender and caramelized.

While sweet potatoes roast, heat a skillet over medium heat.

Add olive oil and sauté diced onion until translucent, about 5 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add black beans to the skillet and cook until heated through, about 3-5 minutes.

Remove roasted sweet potatoes from the oven and combine with black bean mixture.

Warm corn tortillas in a dry skillet or microwave until pliable.

Assemble tacos by adding the sweet potato and black bean mixture to each tortilla.

Top with diced avocado, chopped cilantro, and a squeeze of lime juice.

Serve immediately with lime wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens