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.
About This Photo
Tacos, taquitos, taco pie, Taco Tuesday — we do it all. What we sometimes forget to do is stop and take the picture first. The camera missed taco night this week, so here’s what you’re getting instead: crispy taquitos with cilantro crema, pico de gallo, queso fresco, and shredded lettuce. Different delivery system. Same idea — taco night can be taquitos night, can be whatever you want it to be.