Sweet Potato & Black Bean Tacos

Ingredients

• 1 1/2 lb sweet potato, peeled, cut into 1/2-inch cubes
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 18 oz canned black beans (drained), drained and rinsed (about 2 cans)
• 8 corn tortillas
• 1 avocado, sliced
• 3 oz red cabbage, thinly shredded
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat the oven to 425°F. Toss the sweet potatoes with the olive oil, chili powder, cumin and 3/4 teaspoon salt on a baking sheet.
2. Roast 20 to 25 minutes, stirring once, until tender and browned.
3. Warm the black beans in a small pot with a splash of water for 4 minutes.
4. Toss the cabbage with the lime juice and remaining salt.
5. Warm the tortillas, then fill with sweet potato, beans, slaw, avocado and cilantro.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).