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Sweet Potato and Black Bean Tacos Recipe

Mexican-inspired · Main course · 40 min total

These vegetarian tacos are packed with roasted sweet potatoes, black beans, and a creamy chipotle sauce for a flavorful and satisfying meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup sour cream or Greek yogurt
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon lime juice
• 1/2 cup crumbled queso fresco or feta cheese
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Lime wedges for serving

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. While sweet potatoes roast, warm black beans in a small saucepan over medium heat, or in the microwave. Keep warm.
3. Make chipotle sauce: In a small bowl, mix sour cream, minced chipotle pepper, and lime juice. Season with salt to taste.
4. Warm tortillas: Heat a dry skillet over medium-high heat. Toast each tortilla for about 30 seconds per side, until pliable and lightly charred. Wrap in a clean towel to keep warm.
5. Assemble tacos: Fill each tortilla with roasted sweet potatoes, black beans, a drizzle of chipotle sauce, crumbled cheese, cilantro, and avocado slices. Serve with lime wedges.

Tips

• For extra heat, add more chipotle pepper or a dash of hot sauce.
• To make vegan, use vegan sour cream or omit, and skip the cheese.
• Leftover filling can be stored in the fridge for up to 3 days; reheat before serving.

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