Sunday Forward — Mexican & Latin · Week 2
Black Bean & Sweet Potato Tacos
Plant-based · One-pan roast · Under 30 minutes
Plant-BasedTacosMeatless Friday
4
Servings
25 min
Roast
30 min
Total
Easy
Difficulty
Produce
Sweet Potato
Sweet Potatoes
Peeled and cut into ½-inch dice
2 large
Oil
Olive Oil
Extra-virgin, for roasting
2 tbsp
Pantry
Beans
Black Beans
Canned, drained and rinsed
2 cans (15 oz)
Spice
Ground Cumin
For both potatoes and beans
2 tsp total
Spice
Garlic Powder
For both potatoes and beans
1½ tsp total
Spice
Smoked Paprika
For the sweet potatoes
1 tsp
Season
Salt & Black Pepper
To taste
to taste
To Serve
Tortillas
Corn Tortillas
Warmed in a dry cast iron pan
8–12 small
Garnish
Avocado
Sliced
1–2
Garnish
Fresh Cilantro, Pico de Gallo, Shredded Cheese, Cilantro Crema or Salsa
Make it your taco night!
as needed
Method
0 of 5 steps complete — click a step to check it off
1Prep
Preheat & Season the Potatoes
Preheat oven to 425°F. Toss sweet potato cubes with oil, 1 tsp cumin, 1 tsp garlic powder, smoked paprika, salt, and pepper on a rimmed baking sheet. Spread in a single layer.
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2Roast
Roast Until Tender
Roast at 425°F until the edges are caramelized and the potatoes are tender when poked with a fork, about 20–25 minutes. Flip once halfway through.
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3Beans
Warm the Black Beans
While the potatoes roast, heat the drained beans in a small saucepan over medium heat. Season with the remaining cumin, garlic powder, salt, and pepper.
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4Tortillas
Warm the Tortillas
In a dry cast iron pan over medium heat, warm tortillas about 45 seconds on the first side and 30 seconds on the second. Stack in a folded towel or tortilla warmer to keep pliable.
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5Serve
Build the Tacos
Load tortillas with beans and sweet potatoes. Top with sliced avocado, pico de gallo, cilantro, shredded cheese, and a cilantro crema or salsa. Make it your taco night!
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Add Pickled Red Onions
The quick-pickled red onions from this week's condiment recipe are a perfect topping. The acid and crunch balance the sweet potato beautifully.
Make Ahead
The roasted sweet potatoes hold well in the fridge for 3 days and reheat great in a hot skillet. Prep a big batch Sunday for easy weeknight tacos.
The bowl variation — no tortilla needed
Make It a Bowl
Same filling, no tortilla. Serve the roasted sweet potato and black beans over quinoa with chicken, avocado, pico de gallo, and lime crema. Quinoa, black beans, sweet potato, chicken, avocado, lime crema, and pico — great for meal prep, the components keep separately and assemble fast.