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Raw ingredients for sweet potato and black bean tacos, including cubed sweet potatoes, black beans, feta, spices, and olive oil.

Roasted Sweet Potato and Black Bean Tacos

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • For the Sweet Potatoes:
  • - 2 large sweet potatoes peeled and cubed into 1/2-inch pieces
  • - 2 tbsp extra virgin olive oil
  • - 1 tsp ground cumin
  • - 1 tsp smoked paprika
  • - 1/2 tsp chili powder
  • - 1/2 tsp sea salt
  • - 1/4 tsp black pepper
  • For the Black Beans:
  • - 1 can 15 oz black beans, drained and rinsed
  • - 1 tsp extra virgin olive oil
  • - 2 cloves garlic minced
  • - 1/2 tsp ground cumin
  • - 1 tbsp fresh lime juice
  • For Serving:
  • - 8 corn or whole wheat tortillas
  • - 1/2 cup crumbled feta cheese
  • - 1/4 cup red onion finely diced
  • - 1/4 cup fresh cilantro chopped
  • - Lime wedges for serving

Method
 

  1. Preheat your oven to 200C (400F) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes with 2 tablespoons of olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet. Roast for 25 minutes, or until tender and browned at the edges.
  4. While the potatoes roast, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  5. Add the rinsed black beans, cumin, and lime juice. Cook for 3-5 minutes until heated through.
  6. Warm the tortillas in a dry skillet or over an open flame for a few seconds.
  7. Assemble the tacos by layering the warm black beans, roasted sweet potatoes, crumbled feta, red onions, and fresh cilantro. Serve warm with lime wedges!

Notes

  • Even Cutting: Dice sweet potatoes into uniform 1/2-inch cubes to ensure they cook at the same rate.
  • Pan Space: Do not overcrowd the baking sheet. If the cubes touch, they will steam and become mushy rather than caramelized.
  • Warm Tortillas: Char tortillas in a dry skillet or over an open flame for 15 seconds per side to prevent them from tearing.
  • Feta Substitutes: Swap feta for goat cheese or cotija, or omit entirely for a dairy-free version.
  • Yogurt Drizzle: If skipping tzatziki, use plain Greek yogurt mixed with lemon juice and garlic powder for a quick sauce.
  • Reheating: Reheat sweet potatoes in a pan over medium-high heat for 3 minutes to crisp them back up.