Roasted Sweet Potato and Black Bean Tacos
Smoky roasted sweet potatoes and black beans in warm corn tortillas with a crunchy lime slaw, avocado and feta. Vegetarian and gluten-free.
29% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 500
- Protein
- 14 g
- Per serving
- $1.94
Why this recipe works
These are the tacos that make meat-eaters forget to ask where the meat is. The slaw takes two minutes and is not optional; it is what makes them taste bright.
- Small, even cubes roast to caramelized edges in 25 minutes.
- A quick lime-salted cabbage slaw adds crunch and acidity to balance the sweet potatoes.
- Warming the beans with the hot potatoes at the end seasons them without another pan.
Ingredients
For the slaw
To serve
You will need
- Large rimmed sheet pan
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 425°F (220°C).
Roast the sweet potatoes
Toss the sweet potatoes with the oil, cumin, chili powder, paprika and salt on the sheet pan. Spread out in one layer and roast, flipping halfway, until browned at the edges and tender.
Make the slaw
While they roast, toss the cabbage with the lime juice and a pinch of salt. Let it sit; it softens slightly and turns bright pink.
Add the beans
Scatter the black beans over the hot sweet potatoes for the last 3 minutes of roasting, then stir everything together on the pan.
Assemble
Fill the warm tortillas with the sweet potato mixture, slaw, avocado, feta and cilantro. Serve with lime wedges.
Techniques in this recipe
Crowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Cut the cubes evenly so they all finish at the same time.
- Warm corn tortillas directly over a gas flame or in a dry skillet for 20 seconds per side so they bend instead of crack.
- The roasted filling keeps 4 days and makes a good lunch bowl over rice.
Nutrition per serving
500 calories
$1.94 estimated cost per serving
Where the calories come from
| Protein | 11% of calories | 14 g |
|---|---|---|
| Carbs | 61% of calories | 79 g |
| Fat | 28% of calories | 16 g |
| Fiber | 17 g | |
| Sodium | 610 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do I make these vegan?
Leave out the feta or use a vegan feta, and top with extra avocado or a spoonful of salsa.
Can I use flour tortillas?
Yes, but the tacos will no longer be gluten-free.
How much protein is in these tacos?
About 14 grams per serving of two tacos, mostly from the black beans, with 17 grams of fiber.
