Black Bean Sweet Potato Tacos
Print Recipe
Black Bean Sweet Potato Tacos
Print Recipe
  • 4 medium sweet potatoes, peeled and cut into small chunks
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 14.5 oz can black beans, rinsed and drained
  • 2 teaspoons cumin
  • 1/4 cup water
  • salt and pepper to taste
  • 12 corn tortillas
  • 1 cup crumbled feta cheese
  • 3/4 cup guacamole (we like the kind at Costco)
  • 1/2 cup cilantro, chopped
  • 1 head of romaine lettuce, chopped
  1. Preheat oven to 425 degrees F. In a large mixing bowl, toss the sweet potatoes with 2 Tbsp. olive oil, smoked paprika, salt, cumin, and chili powder. Arrange in a single layer and bake for 30-40 minutes, flipping halfway.
  2. In a medium bowl, mash black beans so that roughly half are mashed. Add cumin and water, salt and pepper to taste.
  3. Prepare skillet with baking spray (such as Pam). Preheat skillet on medium-low heat. Add corn tortilla and cook just until it begins to turn golden. Flip and repeat. Repeat until all corn tortillas cooked.
  4. To assemble, spread black bean mixture down the middle of the tortilla, top with sweet potatoes, lettuce, and guacamole, Garnish with crumbled feta cheese and cilantro.
Recipe Notes


Tacos are delicious just about any way! We love these meatless black bean sweet potato tacos for a change!