Roasted Sweet Potato and Black Bean Tacos

    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. 1

      Toss sweet potatoes with oil and paprika; roast at 400°F for 25 minutes.

    2. 2

      Warm the black beans in a small skillet with cumin.

    3. 3

      Mash avocado with yogurt and lime to create the crema.

    4. 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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