Latin American · 40 min · Easy · 4 servings

Black Bean and Sweet Potato Tacos

Name: Black Bean and Sweet Potato Tacos
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb 5⅛ oz sweet potatoes, cut into 2cm cubes; 2 tbsp olive oil; 2 tsp smoked paprika; 2 tsp ground cumin; 1 tsp chili powder; 2 cans black beans, drained and rinsed; 2 garlic cloves, minced; 1 red onion, finely sliced; 2 limes; 12 corn tortillas; 2 avocados, sliced; 1 handful fresh cilantro; salt, to taste

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Smoky roasted sweet potato, spiced black beans, and enough lime to wake it all up. The roasting tray does most of the work.

~730 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-protein

Plan it:

Method

1
Roast the sweet potato
⏱ 25 min
Heat the oven to 425°F (220°C). Toss the sweet potato with the oil, half the smoked paprika and half the cumin, and plenty of salt. Spread out on a tray in a single layer: crowd it and it steams.
2
Quick-pickle the onion
⏱ 15 min
While it roasts, toss the sliced red onion with the juice of one lime and a pinch of salt. Leave it. It'll turn pink and lose its harshness by the time you eat.
3
Spice the beans
⏱ 7 min
Warm a splash of oil in a pan. Add the garlic and the remaining paprika and cumin with the chili powder, and cook for 30 seconds. Add the beans with a splash of water and cook until thick and glossy. Mash a few for texture.
4
Warm the tortillas
⏱ 4 min
Toast the tortillas one at a time in a dry pan over high heat until they blister and soften. Stack them in a clean tea towel to keep them warm and pliable.
5
Build
Load each tortilla with beans, roasted sweet potato, avocado, pickled onion and cilantro. Squeeze over the second lime at the table.

Notes

Roast the sweet potato hard: the caramelized edges are the whole point. Pale sweet potato makes a sad taco.

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Method

Roast the sweet potato

Quick-pickle the onion

Spice the beans

Warm the tortillas

Build

Notes