Description
Hearty and wholesome sweet potato and black bean breakfast tacos, packed with flavor and perfect for busy mornings.
Ingredients
- 1 medium sweet potato, peeled and diced
- 1 cup canned black beans, rinsed and drained
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 4 small corn or flour tortillas (6-inch)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/2 avocado, sliced
- Fresh lime wedges for serving
Instructions
- Preheat oven to 400°F.
- Toss diced sweet potato with olive oil, salt, pepper, cumin, smoked paprika, and chili powder.
- Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
- Warm black beans in a small saucepan over medium heat until heated through; season with salt and pepper.
- Warm tortillas in a dry skillet or microwave until pliable.
- Divide roasted sweet potatoes and black beans evenly among tortillas.
- Top with diced red onion, avocado slices, and fresh cilantro.
- Squeeze lime juice over each taco before serving.
Notes
- Cut sweet potatoes into uniform pieces for even roasting.
- Roast sweet potatoes well to bring out natural sweetness and texture.
- Warm tortillas just before assembling to prevent cracking.
- Add a few dashes of hot sauce for a smoky kick.
- Prep veggies ahead for quicker morning assembly.
- Store roasted sweet potatoes and beans separately in airtight containers for up to 3 days.
- Assemble tacos fresh to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: Mexican Inspired