Tuesday, February 18, 2020

Sweet Potato Tacos with Black Beans

Sweet Potato Tacos with Black Beans and all the Trimmings
A tasty vegetarian taco with a great blend of flavors and no one will even miss the meat. Loaded with roasted sweet potatoes, hearty black beans, and finished off with lime and honey-perfection for lunch or dinner.

Cook's Notes:
Note in the photo above I left the toppings off on the right taco to give you a better idea of what the main ingredients will look like on the tortilla shell. I used corn tortillas but flour ones would work too, Another idea is make them smaller using the appetizer size (4 inches). Recipe makes 4 tacos and ingredients can easily be increased for more servings. It was adapted from cookingclassy.com


  • 2 cups diced 1/2 inch cubes sweet potatoes
  • 2 TB. olive oil, divided
  • 1/2 tsp. each cumin, paprika, ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper
  • 3/4 cup chopped yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen yellow corn, thawed and drained
  • 3 TB. honey
  • 3 TB. fresh lime juice
  • Optional 2 TB. chopped fresh cilantro
  • Corn or flour tortillas
  • Suggested toppings: sliced avocado, romaine lettuce, cotija or feta cheese, Brussels Sprout Slaw

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone liner.
  • Mix spices in a small bowl. In another bowl place sweet potatoes, drizzle with 1 tablespoon of oil. Sprinkle with spices.
  • Roast for 15 minutes or until fork tender. Set aside.
  • Meanwhile, in a large skillet, heat remaining 1 TB. olive oil over medium-high heat. Once hot, add onion and saute until caramelized (golden brown on edges and tender), about 3-4 minutes, adding in garlic during last 30 seconds of sauteing.
  • Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro.
  • Reduce oven heat to 350 degrees.
  • Line a baking sheet with a clean piece of parchment paper and spread out 4 tortillas. Divide sweet potato and bean mixture among them.
  • Bake 5 minutes.
Optional Add On
Brussels Sprout Slaw
Mix the following:
  • 1 cup shredded Brussels sprouts
  • 1 cup purple cabbage
  • 1 green onion sliced
  • Juice of 1 lime 
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground cumin


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1 comment:

  1. I may try this for supper tonight or tomorrow. Thank you. The cheesy potato soup was excellent, rated very highly by the son. Better than my recipe.


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