Sweet Potato and Black Bean Tacos Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ pounds sweet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon paprika
  • ¾ teaspoon salt
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • ¾ cup canned corn kernels, rinsed and drained
  • ¾ cup cherry tomatoes, cut into eighths
  • 1 small orange bell pepper, finely diced
  • juice of 1 lime
  • 1 clove garlic, grated
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 1 handful chopped fresh cilantro, plus extra for serving
  • 2 ripe avocados
  • juice of ½ lime
  • ¼ teaspoon garlic powder
  • Salt, to taste
  • 12 (6-inch) flour tortillas
  • 1 small red onion, thinly sliced
  • ½ cup feta, crumbled
  • 1 lime, sliced into wedges
Directions
  1. Preheat the oven to 425 F.
  2. Peel the sweet potatoes and cut them into ½-inch chunks.
  3. Place sweet potatoes in a bowl with the olive oil, smoked paprika, paprika, and ¾ teaspoon of salt. Toss until the sweet potatoes are coated all over.
  4. Transfer to a rimmed baking sheet and roast until the sweet potatoes are soft and golden brown, 25 to 30 minutes.
  5. In the meantime, make the salsa. Combine the black beans, corn, tomatoes, bell pepper, juice of 1 lime, garlic, cumin, ½ teaspoon of salt, and 1 handful of chopped fresh cilantro in a mixing bowl. Toss until well combined. Set aside.
  6. Make the smashed avocado. Mash the avocado flesh in a bowl with the juice of half a lime and garlic powder. Season to taste with salt. Set aside.
  7. To assemble the tacos, place some roasted sweet potatoes in the middle of each tortilla. Top with some salsa and smashed avocado. Garnish with red onion, feta, extra chopped cilantro, and lime wedges.