These tacos prove that you do not need meat to make a satisfying taco. Roasted sweet potatoes get caramelized and tender in the oven while black beans are quickly warmed with cumin and chili powder. Pile everything into tortillas with avocado and lime, and you have one of the most colorful, delicious dinners you can make.
Ingredients
- 2 medium sweet potatoes, peeled and cubed small
- 1½ cups cooked black beans (about ¾ cups dried, soaked and cooked)
- 2 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic granules
- 1 tsp Redmond Real Salt
- Corn tortillas for serving
- Toppings: diced avocado, cilantro, lime, pickled onions
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Toss the sweet potato cubes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, and half the salt. Spread on a lined baking sheet.
- Roast for 25 to 30 minutes, flipping once, until golden and tender.
- While the sweet potatoes roast, warm the remaining olive oil in a skillet. Add the black beans, garlic granules, and remaining salt. Cook for 5 minutes until heated through.
- Warm the tortillas. Fill with beans, roasted sweet potato, and your favorite toppings.
Notes
- Make a quick pickled onion by soaking thinly sliced red onion in lime juice and a pinch of salt for 15 minutes.
- A drizzle of hot sauce or a sprinkle of cayenne adds nice heat.
- These taco fillings also work great in burrito bowls over brown basmati rice.
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