Classic Black Bean and Sweet Potato Tacos

Ingredients

• 1 large sweet potato(paid link)
• 15 oz black beans(paid link)
• 1 cup corn(paid link)
• ½ medium onion(paid link)
• 2 clove garlic(paid link)
• 1 tbsp chili powder(paid link)
• 1 tsp cumin(paid link)
• ½ tsp smoked paprika(paid link)
• 1 tbsp olive oil(paid link)
• ½ tsp salt(paid link)
• ¼ tsp black pepper(paid link)
• 8 corn tortillas(paid link)
• 1 medium avocado(paid link)
• 1 lime(paid link)
• ¼ cup cilantro(paid link)
• ½ cup salsa(paid link)

Instructions

1. 1

   Preheat oven to 400°F. Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1/2 tbsp olive oil, salt, and pepper.

2. 2

   Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

   20 min

3. 3

   While sweet potatoes roast, drain and rinse black beans. Finely chop onion and mince garlic. In a skillet, heat remaining 1/2 tbsp olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute more until fragrant.

   5 min

4. 4

   Add black beans and corn to the skillet. Stir to combine and cook for 5-7 minutes, until heated through. Season with salt and pepper.

   5 min

5. 5

   Warm corn tortillas according to package directions. Mash avocado with lime juice, salt, and pepper.

6. 6

   Assemble tacos: Fill each tortilla with the black bean and sweet potato mixture. Top with salsa, mashed avocado, and fresh cilantro.

Perfect With