Crispy Sweet Potato Black Bean Tacos You’ll Love Today!
Delicious and crispy tacos filled with sweet potatoes and black beans, perfect for a satisfying meal.
- Author: mohamedcherifsfaitri@gmail.com
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Preheat the oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
- Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until crispy.
- In a separate pan, heat the black beans over medium heat until warmed through.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by adding roasted sweet potatoes and black beans to each tortilla.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- For extra flavor, add avocado or salsa as toppings.
- These tacos can be made vegan by ensuring all ingredients are plant-based.
- Leftover sweet potatoes can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Crispy Sweet Potato Black Bean Tacos, Vegan Tacos, Healthy Tacos