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5 from 4 votes

Sweet Potato and Black Bean Tacos

Servings: 6
Author: Pamela

Ingredients

  • 2 large sweet potatoes or 2 large russet potatoes 1 ½ - 2 lbs, peeled (if desired) and cubed
  • ¼ cup unrefined coconut oil if using sweet potatoes or unrefined, cold-pressed extra-virgin olive oil (if using russet potatoes)
  • 1 teaspoon sea salt
  • ½ teaspoon ground chipotle powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon chili powder
  • 3 ½ cups of cooked black beans or 2 14.5 ounce cans black beans, drained and rinsed
  • juice of one lime
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 6 sprouted corn tortillas or tortillas of your choice
  • accompaniments: sliced avocado fresh cilantro, hot sauce or salsa, shredded Monerey Jack or crumbled Cotija, fried egg, julienned radishes

Instructions

  • Preheat oven to 400 degrees.
  • Scrub, peel, and cube the potatoes into 1-inch cubes.
  • If using sweet potatoes, melt coconut oil and combine with salt, chipotle powder, garlic powder, paprika, and chili powder. If using russet potatoes, combine olive oil with same spices.
  • Toss the potatoes with oil-spice mixture.
  • Place on a parchment-lined baking sheet and roast for 25-30 minutes, until tender and crispy.
  • Meanwhile, place drained black beans into a saucepan. Combine with cumin, salt, and lime juice. Heat through.
  • Warm tortillas on both sides on a griddle or skillet over medium heat, until pliable, about 1 minute total. Keep warmed tortillas in a thin kitchen towel.
  • Serve potatoes and black beans with warmed tortillas and desired accompaniments.