Roasted Sweet Potato & Black Bean Tacos

Vegetarian tacos filled with black beans and roasted sweet potatoes.

Prep time: PT5M

Cook time: PT25M

Total time: PT30M

Rating

5 stars (2 reviews)

Black Bean Tacos, Roasted Sweet Potato & Black Bean Tacos, Roasted Sweet Potato Tacos, vegetarian tacos

1 extra-large sweet potato (peeled and cut into 1/2-inch cubes)
1 small onion (cut into 8 wedges, then broken apart)
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon ground cumin
1 teaspoon chili powder
1/8-1/4 teaspoon cayenne pepper (or omit altogether for milder potatoes)
Salt to taste
1 15-ounce can black beans, rinsed and drained (or 1 1/2 cup cooked black beans)
1/2 cup prepared salsa
12 small tortillas (warmed)
Lime wedges

Preheat oven to 400ºF.
Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time.
When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
Fill each taco with salsa beans and sweet potatoes, then finish with desired toppings and a squeeze of lime juice.