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Mexican-inspired - Dinner
Black Bean Sweet Potato Tacos
Roasted sweet potato, spiced black beans, cabbage, and lime crema folded into warm tortillas.
EasyVegetarianHigh-fiber
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Mexican-inspired - Dinner
Roasted sweet potato, spiced black beans, cabbage, and lime crema folded into warm tortillas.
3
15 min
25 min
40 min
540 kcal
Milk, Wheat / gluten
Heat the oven to 425 F. Toss sweet potatoes with olive oil, cumin, smoked paprika, and 1/2 teaspoon salt.
Roast sweet potatoes on a sheet pan for 22 to 25 minutes, turning once, until tender and browned.
Warm black beans in a small pan with 2 tablespoons water and a pinch of salt. Mash a few beans to make them creamy.
Mix Greek yogurt with lime zest, 1 tablespoon lime juice, and a pinch of salt.
Warm tortillas. Fill with beans, sweet potatoes, cabbage, and lime crema. Serve with extra lime.
Store components separately for up to 4 days.
Reheat sweet potatoes and beans in a skillet. Warm tortillas just before eating.
Follow standard food-safety guidance for storage, cooking temperatures, and leftovers.