Mexican Sweet Potato & Black Bean Tacos

Mexican · 40 min · Beans · vegetarian

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Ingredients

• 2 medium sweet potatoes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• to taste salt
• 1 can (15 oz) black beans (cooked or canned)
• 8 small corn tortillas
• 1/4 cup fresh cilantro
• 1 lime
• 1 small red onion
• 1/4 cup feta cheese (optional)

Method

1. Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon olive oil, cumin, paprika, and salt. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. While the sweet potatoes roast, finely chop the red onion and cilantro. Drain and rinse the black beans. Slice the lime into wedges.
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the diced red onion and cook until translucent, about 3-4 minutes. Add the black beans and cook for another 2-3 minutes to heat through.
4. Warm the corn tortillas in a dry skillet or microwave covered with a damp towel.
5. Assemble the tacos by dividing the roasted sweet potatoes and black bean mixture among the tortillas. Top with chopped cilantro, a squeeze of lime, and feta cheese if using.
6. Serve immediately with extra lime wedges on the side.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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