Sweet Potato and Black Bean Tacos

Tender potato cubes and fiber-rich beans make the perfect filling for this week&s Taco Tuesday.

By Erica Clark
Mar 24, 2015




Mar 24, 2015

Makes about 8 tacos


  • 1½ lbs sweet potato, peeled and diced
  • 1 tbsp olive oil
  • ½ tsp salt, plus more to taste
  • Black pepper
  • ¼ tsp cayenne pepper (optional)
  • 2 15.5-oz cans black beans, drained and rinsed
  • 2 tsp cumin
  • ½ cup water
  • 1 avocado
  • ½ cup sour cream
  • 2 tbsp lime juice
  • 8 taco shells
  • Fresh cilantro, for topping

1. Preheat oven to 375ºF and line a baking sheet with foil. Toss sweet potatoes with olive oil, ½ tsp salt, pepper to taste, and cayenne pepper, if using. Spread on sheet. Bake until tender, about 20 minutes.

2. Combine black beans, cumin, and water in a small pot. Cook over medium, stirring occasionally, 5 minutes. Coarsely mash beans with a fork. Season with salt and pepper.

3. Combine avocado, sour cream, and lime juice in a food processor; puree until smooth. Dilute sauce with water if it seems too thick.

4. Fill taco shells with a scoop of beans and sweet potatoes. Top with avocado sauce and cilantro.

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Photo Credit: Ryan Liebe

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