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Sweet Potato and Black Bean Tacos

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These sweet potato and black bean tacos are hearty, colorful, and full of flavor. Roasted sweet potatoes seasoned with cumin and chili powder pair perfectly with black beans, all tucked into warm corn tortillas and topped with creamy avocado and fresh salsa.

Ingredients

Scale

  • 2 medium sweet potatoes, peeled and diced

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • Salt and pepper to taste

  • Corn tortillas

  • Avocado slices (for topping)

  • Salsa (for topping)

Instructions

  • Preheat oven to 400°F (200°C).

  • Toss diced sweet potatoes with cumin, chili powder, salt, and pepper.

  • Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes until tender and slightly crispy.

  • Warm corn tortillas in a skillet or microwave.

  • Fill each tortilla with roasted sweet potatoes and black beans.

 

  • Top with avocado slices and a spoonful of salsa before serving.

Notes

  • Add pickled red onions or shredded cabbage for extra texture.

  • Use flour tortillas if preferred.

 

  • Great for meal prep: sweet potatoes can be roasted ahead of time.

Nutrition

Keywords: sweet potato tacos, vegan tacos, black bean tacos, plant-based lunch, gluten-free dinner, easy taco recipe

Find it online: https://simpelrecipes.com/vegan-chicken-noodle-soup/