Black Bean and Sweet Potato Tacos
These hearty black bean and sweet potato tacos are a colorful and nourishing dairy free dinner the whole family will love. Smoky roasted sweet potatoes and seasoned black beans make a satisfying plant-based filling.
Roasted sweet potato and spiced black bean tacos served in warm corn tortillas for a dairy free crowd-pleaser.
Nutrition per serving
Ingredients
main
seasoning
base
topping
Instructions
Roast the Sweet Potatoes
Preheat oven to 425 degrees Fahrenheit. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and caramelized.
Season the Black Beans
In a small saucepan over medium heat, warm the black beans with a pinch of cumin and salt for about 5 minutes, stirring occasionally.
Warm the Tortillas
Heat a dry skillet over medium-high heat and warm each corn tortilla for about 30 seconds per side until pliable and lightly charred.
Assemble the Tacos
Layer the seasoned black beans and roasted sweet potatoes onto each warm tortilla. Top with sliced avocado and your choice of salsa or fresh lime juice.
Substitutions
Common mistakes
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