Vegetarian Sweet Potato and Black Bean Tacos
Roasted cumin sweet potato and black beans with avocado, salsa and lime.
Ingredients
- 1 medium sweet potato, peeled and diced
- 1 cup black beans, drained and rinsed
- 4 small corn tortillas
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ avocado, sliced
- ½ cup tomato salsa
- Juice of ½ lime
- Salt and pepper to taste
Method
- Preheat the oven to 200°C.
- Toss the sweet potato with olive oil, cumin, paprika, salt, and pepper.
- Spread on a baking tray and roast for 20–25 minutes, turning halfway through.
- Warm the black beans in a small saucepan.
- Warm the tortillas.
- Fill the tortillas with roasted sweet potato and black beans.
- Top with avocado, salsa, and lime juice.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 440 kcal |
| Protein | 14 g |
| Carbohydrates | 65 g |
| Fat | 15 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
