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Weeknight • Vegetarian

Zesty Sweet Potato & Black Bean Tacos

Flavorful vegetarian tacos filled with roasted sweet potatoes, black beans, and a creamy lime dressing.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Zesty Sweet Potato & Black Bean Tacos

These Zesty Sweet Potato & Black Bean Tacos are a vibrant explosion of flavor and texture! Roasted sweet potatoes become wonderfully sweet and tender, perfectly balanced by savory black beans and a bright, creamy lime dressing. They’re super satisfying, vegetarian-friendly, and a total fiesta for your taste buds!

Ingredients

Yield: 4 servings

Filling

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup frozen corn (thawed)
  • 8-12 small tortillas (corn or flour)

Creamy Lime Dressing

  • 1/2 cup Greek yogurt or sour cream
  • Juice of 1 lime
  • 1 tbsp chopped fresh cilantro
  • 1/4 tsp garlic powder
  • Pinch of salt

Toppings (optional)

  • Diced avocado
  • Extra cilantro
  • Salsa

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss diced sweet potatoes with olive oil, chili powder, cumin, and smoked paprika. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.

  3. Step 3

    While sweet potatoes roast, prepare the lime dressing: In a small bowl, whisk together Greek yogurt/sour cream, lime juice, chopped cilantro, garlic powder, and a pinch of salt until smooth.

  4. Step 4

    Once sweet potatoes are roasted, add the rinsed black beans and thawed corn to the baking sheet. Toss gently to combine. Return to the oven for 5 minutes to heat through.

  5. Step 5

    Warm tortillas according to package directions (microwave, skillet, or oven).

  6. Step 6

    Assemble tacos: Fill warm tortillas with the sweet potato and black bean mixture. Drizzle generously with creamy lime dressing and add any desired toppings. Serve immediately.

Tips

  • For a bit of heat, add a pinch of red pepper flakes to the sweet potato seasoning.
  • You can make the lime dressing ahead of time and store it in the fridge for up to 3 days.
  • These fillings are also great in burrito bowls over rice or as a salad topping.

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