Sweet Potato Tacos
Tasty tacos filled with roasted sweet potatoes and black beans.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until tender and caramelized, tossing halfway.
- 3
Warm Beans: In a small saucepan over low heat, gently warm the black beans with a splash of water and a pinch of salt until heated through.
- 4
Warm Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds, or heat them directly over a gas flame for 10 seconds per side until pliable.
- 5
Assemble Tacos: Fill each warm tortilla with a generous scoop of roasted sweet potatoes and black beans. Top with fresh salsa, cilantro, and a squeeze of lime juice.
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