Mexican
Roasted Sweet Potato and Black Bean Tacos
Roasted sweet potatoes bring sweet, caramelized edges, while quick mashed black beans add a creamy, savory base that makes these tacos feel complete instead of just vegetarian. A bright avocado-tomatillo salsa and pickled onion keep the whole plate punchy, fresh, and naturally gluten-free.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbHigh VeggiesQuick Weeknight
At a Glance
- Time
- 45 mins
- Serves
- Makes 8 tacos
- Cost
- Low
- Cuisine
- Mexican
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat the oven to 450°F. Toss the sweet potatoes with the olive oil, cumin, chili powder, smoked paprika, and salt, then spread them on a rimmed baking sheet in a single layer. Roast, tossing once halfway through, until the cubes are tender and browned at the edges, about 25 minutes.
- While the sweet potatoes roast, combine the black beans, garlic, and water in a small saucepan over medium heat. Cook for 4 to 5 minutes, stirring and mashing a few beans against the side of the pan, until the mixture is hot, thick, and spoonable.
- Make the salsa by blending the avocado, tomatillos, jalapeño, cilantro, and lime juice until smooth but still spoonable. Taste and add a pinch of salt if the salsa tastes flat.
- Warm the corn tortillas in a dry skillet until flexible. Fill each tortilla with a spoonful of black beans and a mound of sweet potatoes, then top with avocado-tomatillo salsa and pickled red onion.
- Finish with extra cilantro and a squeeze of lime while the tortillas are still warm and pliable.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Corn tortillas and the avocado-tomatillo salsa keep the tacos naturally gluten-free and dairy-free as written; add cheese or crema only if you want a richer finish.