Cholita-Style Black Bean & Sweet Potato Tacos
Cholita-Style Black Bean & Sweet Potato Tacos offer a delightful fusion of flavors that will make any meal feel like a celebration. With velvety black beans and caramelized sweet potatoes wrapped in soft corn tortillas, this recipe is not only easy to prepare but also incredibly satisfying. Perfect for Taco Tuesday or casual gatherings, these tacos can be customized to suit various dietary needs, ensuring everyone enjoys a delicious bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 8 soft corn tortillas
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, salt, and smoked paprika. Spread on a baking sheet and roast for about 25 minutes until tender.
- In a skillet over medium heat, combine black beans with cumin, garlic powder, lime juice, salt, and pepper. Cook for about 5 minutes until warmed through.
- Once sweet potatoes are roasted, gently mix them with the black beans in the skillet.
- Warm the corn tortillas in a separate pan or over an open flame until pliable.
- Assemble tacos by layering the sweet potato and black bean mixture onto each tortilla. Top with fresh cilantro and a drizzle of lime juice before serving.
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 360
- Sugar: 4g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Feel free to add toppings such as avocado slices or hot sauce for extra flavor. This recipe is easily adaptable; try using butternut squash instead of sweet potatoes for a twist.