lunch · dinner · Mexican-inspired
Black Bean & Sweet Potato Tacos
Budget-friendly tacos with smoky sweet potato, black beans, cabbage, and lime.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 1 lb sweet potato, peeled and cut into 1/2-inch cubes
- 15 oz black bean, drained and rinsed
- 8 corn tortilla
- 2 cups green cabbage
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp lime juice
Equipment
Sheet pan + Small saucepan
How to make it
- 1
Heat the oven to 425°F. Toss the sweet potato with the oil, cumin, and paprika on a sheet pan. Roast for 15 to 18 minutes, turning once, until browned and tender.
- 2
Warm the black beans in a small saucepan with 2 tablespoons water.
- 3
Warm the tortillas. Fill each with sweet potato and beans, then top with cabbage and lime juice.
Storage & leftovers
Refrigerate filling components separately for up to 4 days.
Reheat sweet potato and beans until steaming; warm tortillas just before serving.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.