Mexican · easy
Black Bean and Sweet Potato Tacos
Roasted sweet potato and seasoned black beans in corn tortillas with avocado crema.
- 35 min
- Total
- 4
- Serves
- $12.50
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Vegan
- Gluten-free
- Dairy-free
- Kid-friendly
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Sweet Potatoes2 medium
- Black Beans, Canned1 can (15 oz)
- Corn Tortillas8 small
- Avocado1 large
- Lime1 medium
- Cumin1 tsp
- Chili Powder1 tsp
- Red Onion1/4 cup diced
- Cilantro1/4 cup
- Olive Oil2 tbsp
Method
- 01
Preheat oven to 425F. Dice sweet potatoes into 1/2-inch cubes. Toss with oil, cumin, chili powder, salt, and pepper.
- 02
Roast 20-25 minutes until tender and slightly caramelized.
- 03
Warm black beans in a small saucepan with a pinch of cumin.
- 04
Mash avocado with lime juice and a pinch of salt for crema.
- 05
Warm tortillas. Fill with sweet potato, black beans, avocado crema, red onion, and cilantro.
- 380
- Calories
- 12g
- Protein
- 58g
- Carbs
- 12g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
