Ingredients
Scale
- 2 large sweet potatoes, cut into ½ inch chunks (or 3 medium)
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ cup yellow onion, finely diced
- 3 garlic cloves, minced
- 14.5 oz. black beans, drained and rinsed
- Salt and black pepper to taste
- ½ lime, juiced
- 12 corn tortillas
- Fresh cilantro, for garnish
- Cotija cheese, for garnish
- Spicy avocado dressing
Instructions
- Preheat oven to 425°F.
- In a bowl, combine sweet potatoes and spices with 2 tablespoons of olive oil; toss well.
- Spread sweet potatoes on a baking sheet and roast for 30 minutes, flipping halfway through.
- In a skillet, heat remaining olive oil; sauté onions until translucent.
- Add garlic and black beans; cook for 2-5 minutes, then stir in lime juice.
- Heat tortillas over a flame or in a skillet.
- Fill tortillas with the sweet potato and black bean mixture, and top with cilantro, Cotija cheese, and avocado dressing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut sweet potatoes evenly for uniform cooking.
Try different toppings like jalapeños or sour cream.
Reheating leftovers maintains crispiness; store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Mexican
Nutrition
- Calories: 360
- Sugar: 4
- Sodium: 600
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 12
- Protein: 9
- Cholesterol: 5