Sweet Potato Black Bean Tacos

These sweet potato black bean tacos are the perfect healthy vegetarian option when you craving tacos, but don't want to feel guilty eating them.

Course Tacos

Cuisine Mexican

Prep Time 15

Cook Time 25

Total Time 40

Servings tacos

Calories 260kcal

Preheat oven to 425°F. Place diced sweet potatoes in medium bowl and add 3 tablespoon olive oil, cumin, paprika, chili powder, ground coriander, salt and pepper. Mix until everything is coated. Line baking sheet with parchment paper and add sweet potatoes. Bake for 15-20 minutes or until tender, tossing halfway through.
While sweet potatoes are cooking, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add onion and cook until slightly caramelized which should take about 5 minutes. Add garlic and cook for an additional 30 seconds. Reduce heat to medium-low and add the black beans, corn, honey and lime juice. Add roasted sweet potatoes and cilantro and mix.
For tortillas, heat small skillet over medium-high heat and cook for 30 seconds on both side. Serve sweet potato mix over warm tortillas with some avocado and feta cheese or desired toppings.

- Be consistent when cutting the sweet potatoes so it will cook evenly.

- Be mindful not to overfill your tacos, especially if you're using soft tortillas. Overfilling can make them difficult to eat and may cause the filling to spill out.

- It may seem like a strange addition, but feta cheese works great with the tacos. You can of course use any cheese you like, but the saltiness from the feta is perfect.

- These tacos are so flavorful that they don't need toppings, but avocado is essential to get some healthy fat.

- Warm your tortillas before assembling the tacos. You can warm them in a dry skillet, microwave, or oven until they're soft and pliable. Warm tortillas are more flexible and less likely to tear when you fold or roll them.