/gheeː peaː teaː/
Servings: 4 | 40 minutes | 400 kcal
I created this recipe after wanting to come up with a hearty vegan taco filling that was still packed with flavor. The combination of roasted sweet potatoes and black beans is a favorite of mine, and it works so well in these tacos!
I love serving these tacos with a side of Mexican rice and a margarita for the ultimate Mexican feast!
Ingredients
- 2 medium Sweet potatoes, peeled and cubed
- 1 can Black beans, drained and rinsed
- 1 tsp Ground cumin
- 1/4 tsp Chili powder
- 1/4 tsp Garlic powder
- 1/2 tsp Salt
- 2 tbsp Olive oil
- 8 Tortillas
- 1 Avocado, sliced
- 1 Lime, cut into wedges
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss the sweet potatoes with cumin, chili powder, garlic powder, salt, and olive oil.
- Spread the sweet potatoes out on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
- Add the black beans to the pan for the last 5 minutes of roasting time to heat them up.
- Warm the tortillas in the oven for a few minutes.
- To assemble the tacos, divide the sweet potato and black bean mixture among the tortillas.
- Top with sliced avocado, a squeeze of lime, and any other desired toppings.