Black bean and sweet potato tacos
Cumin-roasted sweet potatoes and black beans in warm corn tortillas with avocado and a lime yogurt sauce.
Serves 4 · 35 min · about 440 cal · 16 g protein · 54 g carbs · 19 g fat per serving
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp chili powder
- 8 corn tortillas
- 1 avocado, sliced
- 1/2 cup plain Greek yogurt
- 1 lime
- 1/2 cup crumbled cotija or feta
- Salt
Steps
- Heat the oven to 425°F (220°C). Toss the sweet potatoes with the oil, cumin, chili powder and 1/2 tsp salt on a sheet pan.
- Roast 20–25 minutes, stirring once, until tender and browned at the edges. Add the beans to the pan for the last 5 minutes to warm through.
- Stir the juice of half the lime into the yogurt with a pinch of salt.
- Warm the tortillas in a dry skillet, or wrapped in foil in the oven.
- Fill the tortillas with the sweet potatoes and beans, then top with avocado, cheese and the lime yogurt. Serve the rest of the lime in wedges.