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Photo of Sweet potato and black bean tacos by WW

Sweet potato and black bean tacos

8
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Roasted sweet potatoes make a great taco filling, especially when paired with meaty black beans and creamy avocado.

Ingredients

Uncooked sweet potato

12 oz, unpeeled and cut into 1/2-in cubes

Olive oil

1 Tbsp

Ground cumin

¾ tsp

Kosher salt

½ tsp

Garlic powder

½ tsp

Cayenne pepper

¼ tsp

Canned low sodium black beans

1 cup(s), rinsed and drained

Corn tortilla

8 tortilla(s), medium, warmed

Avocado

1 item(s), thinly sliced

Salsa

½ cup(s)

Fresno chile pepper

1 medium, or jalapeño pepper, thinly sliced

Lime wedge

8 wedge(s), optional

Instructions

  1. Preheat oven to 450°F. Line a large sheet pan with parchment paper. In a medium bowl, toss sweet potatoes with oil until well coated. Sprinkle with cumin, salt, garlic powder, and pepper; toss well to coat. Spread sweet potatoes onto prepared pan. Roast for 15 minutes.
  2. Remove pan from oven and stir in black beans. Roast until thoroughly heated, about 3 minutes. Divide sweet potato mixture evenly among warmed tortillas; divide avocado, salsa, and chile evenly among tortillas. Serve with lime wedges, if desired.
  3. Serving size: 2 tacos

Notes

We leave the skin on the potatoes for more fiber, flavor, and texture.

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