Quick Sweet Potato Black Bean (Printable)

Roasted sweet potatoes and black beans layered with fresh toppings in a vibrant, satisfying meal.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 ripe avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1 lime, cut into wedges
06 - 1/4 cup fresh cilantro leaves

→ Beans

07 - 1 (15 oz) can black beans, drained and rinsed

→ Tortillas

08 - 8 small corn tortillas

→ Spices & Seasonings

09 - 2 tbsp olive oil
10 - 1 tsp ground cumin
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/4 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ Optional Toppings

16 - 1/2 cup crumbled feta or cotija cheese (omit for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - Favorite salsa or hot sauce

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potato cubes and red onion with 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the seasoned sweet potatoes and onions on the prepared baking sheet. Roast for 18 to 20 minutes, tossing halfway through, until tender and caramelized.
04 - While the vegetables roast, warm the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add black beans and sauté for 2 to 3 minutes until heated through. Season with a pinch of salt.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Layer roasted sweet potatoes and onions, black beans, shredded cabbage, avocado slices, and cilantro in each tortilla. Add cheese, sour cream, salsa, and a squeeze of lime as desired.
07 - Serve immediately with extra lime wedges provided on the side.

# Expert Tips:

01 -
  • Everything roasts on one sheet while you prep the toppings, so cleanup is almost nonexistent.
  • The sweet potatoes get these crispy edges that balance perfectly with creamy avocado and tangy lime.
  • You can pile on whatever toppings you have, and it always tastes like you planned it that way.
02 -
  • Don't skip tossing the sweet potatoes halfway through roasting, or the bottoms will burn while the tops stay pale.
  • Rinse the black beans even if you're in a hurry, the canning liquid makes them taste flat and salty.
  • Warm the tortillas right before serving, not ten minutes early, or they'll dry out and crack.
03 -
  • Use parchment paper on the baking sheet so the sweet potatoes don't stick and cleanup takes thirty seconds.
  • Taste the filling before you assemble and adjust the salt, it should be bold enough to stand up to all the fresh toppings.
  • If you have leftover roasted sweet potatoes, toss them into a grain bowl or scramble them with eggs the next morning.
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