Roasted Sweet Potato and Black Bean Tacos
Hearty and delicious vegan tacos filled with roasted sweet potatoes, black beans, and topped with a creamy avocado sauce.
10 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
12g protein
70g carbs
16g fat
Ingredients
For 4 servings
- 2 sweet potato
- 2 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can black beans
- 8 corn tortilla
- 1 avocado
- 1 lime
- 1/4 cup fresh cilantro
- 1 clove garlic
- 1/2 red onion
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and dice the sweet potatoes into small cubes.
- 3
In a bowl, toss sweet potato cubes with olive oil, cumin, paprika, and 1/2 teaspoon of salt.
- 4
Spread sweet potato cubes on a baking sheet and roast in the oven for 25-30 minutes, until tender and lightly browned.
- 5
While sweet potatoes are roasting, drain and rinse the black beans.
- 6
In a small bowl, mash the avocado and mix with lime juice, minced garlic, and a pinch of salt.
- 7
Finely chop the red onion and fresh cilantro.
- 8
Warm the corn tortillas on a skillet over medium heat for about 1-2 minutes each side.
- 9
Assemble the tacos by placing roasted sweet potatoes and black beans on the tortillas, then topping with the avocado sauce, chopped red onion, and fresh cilantro.
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