Roasted Sweet Potato and Black Bean Tacos
Hearty vegetarian tacos with smoky roasted vegetables and cooling avocado crema.
Word Recipe Kitchen
Tested & verified by our culinary team
40 minsEasy4 servings
Nutrition per serving
310
Calories
11g
Protein
54g
Carbs
8g
Fat
Ingredients
- 2 largeSweet potatoes, cubed
- 15 ozBlack beans, canned
- 8Corn tortillas
- 1 tspSmoked paprika
- 1/2 cupGreek yogurt
- 1Avocado
Instructions
- 1
Toss sweet potatoes with oil and paprika; roast at 400°F for 25 minutes.
- 2
Warm the black beans in a small skillet with cumin.
- 3
Mash avocado with yogurt and lime to create the crema.
- 4
Char tortillas over an open flame and assemble with potatoes, beans, and crema.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories310
% Daily Value *
Total Fat 8g10%
Saturated Fat 2.4g12%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 54g20%
Dietary Fiber 11g39%
Sugars 8.1g
Protein 11g22%
Vitamin A 4500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Roasted Sweet Potato and Black Bean Tacos
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Choose avocados that yield slightly to gentle pressure for perfect ripeness.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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