Sweet Potato & Black Bean Tacos

Prep Time 10 days
Cook Time 19 days
Servings 5


  • 10 flour tortillas
  • cup sweet potatoes diced
  • 1 tbsp extra virgin olive oil
  • 1 ½ tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • 1 cup canned black beans drained and rinsed

Flavorful Beans (optional ingredients to add to beans)

  • 2 tbsp neutral cooking oil (grapeseed or canola)
  • ½ medium yellow onion diced (about ½ cup diced)
  • ½ tsp kosher salt plus more to taste

Toppings (Optional)

  • Avocado sliced or chopped
  • ¼ cup cilantro minced
  • 1 lime juiced
  • Cojita or feta cheese
  • Salsa
  • Chopped tomatoes or jalapeños
  • Corn


  • Preheat oven to 425°
  • Toss sweet potatoes with the olive oil, chili powder, cumin and paprika until evenly coated.
  • Bake the sweet potatoes for 20 minutes, or until fork tender.
  • While the sweet potatoes are roasting, add the black beans to a small saucepan over low heat to warm. Flavor with fresh lime juice, salt, pepper and cumin.
  • If choosing to prepare flavorful beans: While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans.
  • To assemble the tacos, place the sweet potato mixture into the tortillas of your choice, layer with beans and top with avocado, fresh lime juice, cilantro, tomatoes, jalapenos and/or cotija cheese.
  • Add additional toppings, as desired.