Black Bean & Sweet Potato Tacos

A super easy weeknight dinner packed with flavour.

Looking for another easy peasy recipe? This super simple weeknight taco recipe is a recent obsession. Packed with baked black beans and sweet potatoes, then topped with all the good stuff - the whole family is going to love this one.

It really couldn’t be much easier. We bake sweet potatoes and black beans, toast some corn tortillas, then top it with a bunch of fresh ingredients that don’t require prep. Yes it doesn’t take long, but the best part is how very hands off this recipe is. So much so I’m able to whip this up with a toddler running around my feet.

Why you’ll love this recipe:

• Comes together super easily.

• Packed with fresh and bold flavours.

• Easy to adapt to everyone’s taste.

Top tips for making black bean and sweet potato tacos:

• Cut sweet potatoes into even pieces. To ensure an even bake for the sweet potato keep pieces relatively the same size.

• Don’t over-bake the black beans. Over-baking beans just dries them out and while a dryer, crispier bean can be nice in some recipes. We’re not looking for that here.

• Give corn tortillas a nice cook over a flame or in a cast iron pan. We’ve done both methods and they both yield delicious results. So if you are not feeling cooking the tortillas directly over the flame using a cast iron pan works great too.

How to make these weeknight tacos:

Prep Time: 20 Min | Cook Time: 40 Min | Total Time: 1 Hr

Makes: 10 tacos

Ingredients:

• 10 corn tortillas

Roasted Sweet Potato & Black Beans

• 400 g (1 large) sweet potato, cubed

• 15 mL (1 tbsp) olive oil

• 1 tsp hot chili powder

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 pinch cayenne

• kosher salt, to taste

• 1 lime, juiced

• 340 g (1 can) black beans, drained and rinsed

Lime Crema

• 120 g (1/2 cup) dairy-free sour cream

• 1 lime, juiced & zested

• 1 clove garlic, minced

• kosher salt, to taste

Toppings

• 1 can chipotles in adobo, pureed until smooth*

• 25 g cilantro, minced

• 2 avocados, diced (optional)

Instructions:

1. Heat oven to 400F.

2. Place cubed sweet potatoes on a lined baking sheet and sprinkle with olive oil, hot chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, salt and lime juice. Toss to coat. Bake in preheated oven for 20-25 minutes. Once baked remove from the oven and toss with black beans and cook for an additional 5 minutes.

3. As the sweet potatoes roast, add all lime crema ingredients to a small bowl and mix until smooth. Set aside.

4. Char the corn tortillas over an open flame using tongs (or in a dry cast iron pan over high heat) until they just start to char. You don’t want to overdo this step as it can dry out the tortillas. Place a damp paper towel over the cooked tortillas to avoid them drying out.

5. Top cooked tortillas with sweet potato mixture, avocado, a dollop of lime crema, a drizzle or pureed chipotle in adobo, and a sprinkle of cilantro.

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Notes:

* If you don’t have chipotle peppers in adobo you can substitute this for your favourite hot sauce.