Description
These Sweet Potato and Black Bean Mini Tacos are a colorful, healthy, and flavorful meal that’s perfect for weeknight dinners, casual gatherings, or even meal prep. Roasted sweet potatoes pair perfectly with hearty black beans, fresh herbs, and zesty toppings to create a wholesome taco that’s as satisfying as it is delicious. Bite-sized and customizable, these mini tacos are easy to assemble and loved by both kids and adults.
Ingredients
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1 large sweet potato, peeled and diced into small cubes
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1 can (15 oz) black beans, drained and rinsed
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon cumin
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1/4 teaspoon garlic powder
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Salt and black pepper, to taste
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8–10 small corn or flour tortillas
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1/4 cup red onion, finely chopped
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1/2 cup fresh cilantro, chopped
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1 lime, cut into wedges
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1/2 cup crumbled feta or cotija cheese (optional)
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1 avocado, sliced (optional)
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1/4 cup salsa or pico de gallo
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Place diced sweet potatoes in a bowl and drizzle with olive oil. Add chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss to coat evenly.
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Spread sweet potatoes in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
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While sweet potatoes roast, place black beans in a small saucepan over medium heat. Add a pinch of salt and pepper and warm for 5–7 minutes, stirring occasionally.
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Wrap tortillas in a kitchen towel and warm in the oven for 3–5 minutes, or heat individually on a dry skillet for 30 seconds per side.
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Assemble tacos by spooning roasted sweet potatoes and black beans onto each tortilla. Top with red onion, cilantro, avocado slices, and crumbled cheese if using.
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Squeeze fresh lime juice over the tacos and finish with salsa or pico de gallo. Serve immediately.
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Notes
Adjust spices to taste. Add extra vegetables for color and nutrition. Use corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes