Sweet potato & black bean tacos
Roasted sweet potato gives these tacos a caramelized edge, while black beans make the filling substantial. Add crunchy cabbage, ripe avocado and plenty of lime. Put everything on the table and let everyone build their own.
40 minutes, start to finishLet’s make it.
- 01
Roast the vegetables
Heat the oven to 425°F / 220°C (200°C fan). Toss sweet potato and pepper with oil, cumin, paprika and salt. Roast on a tray for 20–25 minutes, turning halfway, until the sweet potato is tender.
- 02
Warm the beans
Put black beans in a small saucepan with 2 tablespoons of water. Warm gently for 4–5 minutes, stirring. Mash a few beans to bind the filling.
- 03
Prepare the toppings
Toss cabbage with juice from half the lime. Slice the avocado, chop the cilantro and cut the remaining lime into wedges.
- 04
Assemble
Warm tortillas in a dry frying pan for about 20 seconds each side. Fill with beans, roasted vegetables, cabbage and avocado. Finish with cilantro, optional feta and lime.
Make it your own.
- Leave out the feta for vegan tacos.
- Warm tortillas just before filling so they bend without cracking.
- Mash a little avocado onto each tortilla before filling to help hold everything together.
Keeping the leftovers
Refrigerate beans and roasted vegetables within 2 hours and use within 3–4 days. Keep tortillas and toppings separate. Reheat the filling until steaming hot and assemble just before eating.
Food safety references: cooking temperatures and cold storage.
A few good questions
Can I use another type of bean?
Pinto or kidney beans also work. Use canned beans that have been drained and rinsed.
Can I use flour tortillas?
Yes. Choose small flour tortillas and warm them briefly in a dry pan. Check ingredient labels if you need a gluten-free meal.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
