Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sweet potato cubes with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss well to ensure the potatoes are evenly coated.
- Spread the seasoned sweet potatoes in a single layer on a large baking sheet. Do not overcrowd the pan.
- Roast for 20-25 minutes, flipping halfway through, until the potatoes are tender and have caramelized edges.
- While the potatoes are roasting, warm the rinsed and drained black beans in a small saucepan over medium-low heat.
- Warm the tortillas in a dry skillet, over a gas flame, or in the microwave.
- Assemble the tacos by filling each tortilla with a spoonful of roasted sweet potatoes and black beans. Garnish with your desired toppings and serve immediately with lime wedges on the side.
Nutrition
Notes
Don't Overcrowd the Pan: For the best texture, give the sweet potatoes plenty of space on the baking sheet. Use two sheets if necessary. This helps them roast and caramelize instead of steam.
Meal Prep: Store the cooked sweet potato and bean mixture separately from the toppings in airtight containers for up to 4 days. Reheat and assemble just before serving.
Meal Prep: Store the cooked sweet potato and bean mixture separately from the toppings in airtight containers for up to 4 days. Reheat and assemble just before serving.