Sweet Potato, Avocado And Black Bean Tacos
- 15m Prep Time
- 30m Cook Time
- 40m Ready In
Roasted sweet potatoes and black beans in salsa verde are served in warm corn tortillas with avocado and cotija cheese for a flavorful vegetarian taco.
Ingredients
- 1 3/4 lbs sweet potatoes scrubbed and cut into ½-inch chunks
- 1 tbsp olive oil
- 1 tsp chile powder
- 1/2 tsp salt
- 1 no-salt-added black beans rinsed and drained
- 1/2 cup salsa verde
- 1 avocado thinly sliced
- 8 corn tortillas
- 1/4 cup crumbled cotija or feta cheese
- Cilantro for serving
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 177 mg
- Iron: 4.85 mg
- Magnesium: 187 mg
- Phosphorus: 467 mg
- Potassium: 1720 mg
- Zinc: 3.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp olive oil
- 1 tsp chile powder
- 1/2 tsp salt
- 1/2 cup salsa verde
- 8 corn tortillas
- 1/4 cup crumbled cotija or feta cheese
Prepare
- 1 3/4 lbs sweet potatoes, scrubbed and cut into ½-inch chunks
- 1 no-salt-added black beans, rinsed and drained
- 1 avocado, thinly sliced
- Cilantro, for serving
Let's Cook
-
Step 1.
Preheat the oven to 450°F. In a large bowl, toss the sweet potato chunks with olive oil, chile powder, and salt until evenly coated. Spread the sweet potatoes in a single layer on a large rimmed baking sheet. Roast for 30 minutes, until tender and lightly browned, stirring halfway through.
-
Step 2.
While the sweet potatoes roast, combine the rinsed black beans and salsa verde in a small saucepan. Cook over medium heat, stirring occasionally, until the beans are heated through, about 5 minutes. Keep warm.
-
Step 3.
When the sweet potatoes are done, warm the corn tortillas directly over a gas flame or in a dry skillet until pliable. Assemble the tacos by filling each tortilla with roasted sweet potatoes, black bean mixture, sliced avocado, crumbled cotija or feta cheese, and fresh cilantro. Serve immediately.