Mexican-Style Black Bean & Sweet Potato Tacos

Name: Mexican-Style Black Bean & Sweet Potato Tacos
Prep time: 18 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 large sweet potato, cut into 2 cm cubes; 2 15 oz cans black bean, drained and rinsed; 8 small corn tortilla; 2 medium avocado, diced; 2 medium lime, juiced (about 60 ml juice); 0.5 oz cilantro, chopped; 2 tbsp olive oil; 2 tsp cumin

Roasted sweet potato and warmly spiced black beans make a colorful, build-your-own taco dinner, finished with creamy avocado and fresh lime.

40 min in all
18 min hands-on
Serves 4
Simple
Freezes well

Allergen flags

Corn

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Sweet potato, cut into 2 cm cubes2 large
Black bean, drained and rinsed2 15 oz cans
Corn tortilla8 small
Avocado, diced2 medium
Lime, juiced (about 60 ml juice)2 medium
Cilantro, chopped0.5 oz
Olive oil2 tbsp
Cumin2 tsp

Nutrition per serving

Calories: 930
Protein: 36g
Carbs: 158g
Fat: 21g

Fiber 39 gSugar 17 gSodium 50 mg

An estimate from USDA data for the ingredients, as the recipe is written.

Equipment

Cutting board
Baking sheet
Medium skillet
Knife

Method

1
Prep the ingredients
On a cutting board, cube the sweet potato, drain and rinse the black beans, dice the avocado, juice the limes, and chop the cilantro.
2
Roast the sweet potato
Toss the sweet potato with the olive oil on a baking sheet, spread it in one layer, and roast in a 220°C oven, turning the cubes once halfway through; season with 1/2 tsp salt and a few grinds of black pepper.
25 min
Tip: Leave space between the cubes so they roast rather than steam.
3
Warm the beans
Add the black beans and cumin to a medium skillet over medium heat; stir gently and warm through, adding a splash of water if the pan seems dry.
9 min
4
Warm the tortillas
Heat a clean medium skillet over medium heat and warm the corn tortillas one at a time, turning each once with tongs.
4 min
5
Fill and finish
Set out the corn tortillas and let everyone add sweet potato, black beans, avocado, lime juice, and cilantro. Taste the filling and adjust with 1/4 tsp salt and a few grinds of black pepper.

Why Tonight would pick this

Only 18 minutes of hands-on work; the oven or the pot does the rest.
It freezes well, so nothing goes to waste.
A Mexican night to keep the week interesting.

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