Description
These tacos are proof that meatless meals can be bold, satisfying, and a total crowd-pleaser. Smoky roasted sweet potatoes meet protein-rich black beans, melty cheese, and warm tortillas—finished with your favorite toppings. They’re ready in 40 minutes, customizable, and guaranteed to win over even the biggest carnivores at your table.
Ingredients
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2 medium sweet potatoes, peeled & diced (½-inch cubes)
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1 tbsp olive oil
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1 tsp cumin
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1 tsp smoked paprika
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Salt & pepper to taste
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1 can (15 oz) black beans, drained & rinsed
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½ cup diced red onion
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8–10 small corn or flour tortillas
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1 cup shredded cheese (cheddar, Mexican blend, or vegan)
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Optional: avocado, salsa, lime wedges, cilantro, sour cream/yogurt
Instructions
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Prep & Heat – Preheat oven to 400°F (200°C).
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Cook Sweet Potatoes – In a skillet over medium-high, heat olive oil. Add sweet potatoes, cumin, smoked paprika, salt, and pepper. Cook 8–10 mins, stirring occasionally, until tender and lightly browned.
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Add Beans & Onion – Stir in beans and onion. Cook 2–3 mins more to warm through. Adjust seasoning.
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Warm Tortillas – Heat tortillas over flame, in a skillet, or wrapped in a damp towel in the microwave (30 sec).
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Assemble Tacos – Fill each tortilla with the sweet potato-bean mix, top with cheese. Fold and place seam-side down in a baking dish.
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Bake – Bake 10–12 mins until cheese melts and edges crisp. Serve hot with toppings.
Notes
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Dice sweet potatoes evenly for even cooking.
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Don’t skip warming tortillas—cold ones crack.
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Drain beans well to prevent soggy tacos.
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Preheat your baking dish for extra crispness.
- Prep Time: 15 min
- Cook Time: 25 min
Nutrition
- Calories: 370 cal Per Serving
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 13g