Description
These sweet potato and black bean tacos are an easy weeknight meal that is loaded with veggies! Topped with avocado and your favorite sauce, you’ll be going back for seconds.
Ingredients
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- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 poblano chiles, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 6 corn or flour tortillas, warmed (I used the street taco size)
- 1 avocado, halved, pitted, and cut into 1/2-inch pieces
- 1/4 cup burrito sauce or cilantro sauce (optional)
Instructions
- Preheat the oven to 450 degrees and line two baking sheets with foil. Spray with non-stick spray.
- In a large bowl, whisk together the olive oil, garlic, cumin, oregano, smoked paprika, and salt. Add the sweet potatoes and poblanos and toss to coat.
- Spread the vegetables evenly on the baking sheets. Roast for about 30 minutes, stirring and rotating pans halfway through, until tender and golden.
- Transfer the vegetables back to the bowl. Add the black beans and cilantro and toss gently.
- Divide the mixture among the warm tortillas. Top with avocado and sauce, if using. Serve immediately.