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Black Bean and Sweet Potato Tacos

Latin American · 40 min · Easy · 4 servings

Black Bean and Sweet Potato Tacos

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. 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. 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. 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. 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. 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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