15-Minute Sweet Potato and Black Bean Tacos

These 15-minute sweet potato and black bean tacos are a quick, healthy, and delicious meal packed with flavor. The roasted sweet potatoes and hearty black beans come together with fresh toppings to make the perfect taco filling. Whether you’re in the mood for a plant-based meal or just want something light and satisfying, these tacos will hit the spot!

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, shredded
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional: sour cream or Greek yogurt, for topping

Instructions:

Cook the Sweet Potatoes:
Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread the sweet potatoes evenly on a baking sheet. Roast for 10-12 minutes, flipping halfway through, until they are tender and slightly crispy on the edges.

Heat the Black Beans:
While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Season with a pinch of salt and pepper, and warm for about 3-4 minutes, stirring occasionally. Once heated, set aside.

Prepare the Toppings:
While the sweet potatoes and beans are cooking, shred the red cabbage, slice the avocado, and chop the cilantro. Cut the lime into wedges for serving.

Warm the Tortillas:
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until soft and slightly charred. You can also wrap them in a damp towel and heat them in the microwave for 20-30 seconds.

Assemble the Tacos:
Once the sweet potatoes are roasted and everything is ready, it’s time to assemble the tacos. Start with a warm tortilla, then add a few spoonfuls of the roasted sweet potatoes, followed by the black beans.

Add Toppings:
Top each taco with shredded red cabbage, avocado slices, and fresh cilantro. Squeeze a little lime juice over the top and add a dollop of sour cream or Greek yogurt if desired.

Serve:
Serve your tacos immediately, with extra lime wedges on the side for an extra burst of freshness.

Tips:

• Add Spice: If you like it spicy, sprinkle some red pepper flakes or hot sauce on top of your tacos.
• Customize: You can add other toppings like pickled onions, corn, or even a drizzle of tahini dressing for extra flavor.
• Meal Prep: The sweet potatoes and black beans can be cooked ahead of time and stored in the fridge for easy assembly later.