Easy Roasted Sweet Potato Tacos
- PREP 10min
- COOK 40min
- TOTAL 50min
These roasted sweet potato tacos with black beans are super simple and perfect for busy nights. I use canned black beans for this recipe, but you can just as easily use cooked black beans (here’s how I cook black beans if you need it.) You can add more toppings to these if you’d like. When I have it in the kitchen, I love a crumbly cheese like queso fresco or cotija!
You Will Need
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons avocado oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8 teaspoon garlic powder
1/2 teaspoon fine sea sea salt
1 (15oz) can black beans, drained and rinsed, or use 1 ½ cups cooked black beans
1/3 cup sour cream
1 tablespoon fresh lime juice
1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce, depending on spice preference
2 cups shredded cabbage
8 corn tortillas, warmed, try homemade corn tortillas
Fresh cilantro and lime wedges for serving
Directions
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Prepare sweet potatoes: Add sweet potatoes to a bowl and toss with 1 1/2 tablespoons avocado oil, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/8 teaspoon garlic powder, and 1/2 teaspoon fine sea salt. Spread the sweet potato onto the prepared baking sheet and roast until tender, 25 to 30 minutes.
Prepare black beans: While the sweet potatoes roast, toss the black beans with the remaining 1/2 tablespoon of oil and lightly season with salt.
Make the chipotle slaw: In the bottom of a medium bowl, stir together 1/3 cup sour cream, 1 tablespoon lime juice, and 1 to 3 tablespoons of minced chipotles in adobo (add to taste, the more you add, the spicier it will be). Season with salt, then fold in the cabbage. Allow this to sit on the counter for 10 to 15 minutes while the sweet potatoes finish roasting.
Warm black beans: When the sweet potatoes are tender, toss the black beans onto the baking sheet with the sweet potatoes. Move everything around the pan and roast for 5 minutes.
Assemble tacos: Build your tacos with a generous scoop of roasted sweet potatoes and black beans, chipotle slaw, fresh cilantro, and an extra squeeze of lime juice.
Adam and Joanne's Tips
- Storing: Store leftover roasted sweet potato and black beans in an airtight container for up to 4 days. Store the chipotle slaw for up to 3 days (it will wilt as it sits).
- Chipotles in adobo sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like.
- Vegan substitutes: Use cashew cream instead of sour cream or your favorite plant-based sour cream.
- The nutrition facts provided below are estimates.