Image of sweet potato and black bean corn tacos.
  • Calories: 234
  • Total Fat: 9g
  • Net Carbs: 37.5 g
  • Dietary Fiber: 7.2 g
  • Sugars: 6.6 g
  • Protein: 5.7 g
  • Cholesterol: 0 mg
  • Sodium: 363 mg

Sweet Potato & Black Bean Corn Tacos

Method:
Roasted
Cooking Time:
25 min
Cooking Skill:
Beginner

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 cooked black beans
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper 
  • 8 corn tortillas
  • 2 avocados, sliced
  • 1 cup salsa
  • 1 cup chopped cilantro
  • 4 tablespoons fresh lime juice 
  • 2 tablespoons Hot Honey Sriracha sauce 

Instructions

Instructions
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a bowl, toss diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper until evenly coated.

  3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes, or until tender and slightly caramelized.

  4. Warm the corn tortillas according to package instructions.

  5. Assemble the tacos by layering black beans and roasted sweet potatoes on each tortilla. Top with diced avocado, salsa, chopped cilantro, and drizzle with fresh lime juice and Hot Honey Sriracha sauce.

  6. Serve immediately.

Featured in this recipe:

Hot Honey Sriracha

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Hot Honey Sriracha

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