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Sweet Potato and Black Bean Tacos (Low-Glycemic)

Healthy and flavorful vegetarian tacos with roasted sweet potatoes, black beans, and a fresh chunky avocado salsa.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato & Black Bean Filling
  • 2 medium sweet potatoes peeled and diced into ½-inch cubes
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup frozen corn kernels thawed
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika optional
For the Chunky Avocado Salsa
  • 2 ripe avocados diced
  • 0.25 cup red onion finely diced
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp lime juice
For Assembly & Garnish
  • 8 yellow corn tortillas
  • As needed fresh lime wedges for serving

Equipment

  • Baking sheet
  • Large mixing bowls
  • Skillet (for tortillas, optional)

Method
 

  1. Roast Sweet Potatoes: Toss diced sweet potatoes with oil and spices. Roast at 400°F (200°C) for 20-25 mins until tender and caramelized.
  2. Prepare Filling: Combine roasted sweet potatoes with rinsed black beans and thawed corn.
  3. Make Avocado Salsa: Gently mash diced avocados with red onion, cilantro, and lime juice. Season with salt.
  4. Prepare Tortillas: Warm and lightly char corn tortillas in a skillet or over a flame.
  5. Assemble & Serve: Fill tortillas with sweet potato mixture, top with avocado salsa and cilantro. Serve with lime wedges.

Notes

Dice sweet potatoes uniformly for even cooking. Ensure avocados are ripe for creamy salsa. Charring tortillas adds flavor.