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Sweet Potato and Black Bean Tacos (Low-Glycemic)

A flavorful and healthy vegetarian taco recipe featuring spiced roasted sweet potatoes and black beans. A low-glycemic and easy weeknight meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Healthy, Mexican, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Filling
  • 2 large sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 pinch salt and pepper to taste
Black Bean Mixture
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn frozen, fresh, or canned
  • 1 tbsp lime juice
  • 0.5 tsp ground cumin
Toppings & Assembly
  • 8-10 small corn tortillas
  • 2 ripe avocados mashed
  • 0.25 cup red onion diced
  • 0.5 cup fresh cilantro chopped
  • 1 lime wedges for serving

Equipment

  • Baking sheet
  • Large bowl
  • Small saucepan
  • Skillet or tongs

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss sweet potato cubes with olive oil and spices until coated.
  3. Spread on the baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Combine black beans, corn, lime juice, and cumin in a saucepan. Warm over medium heat for 5 minutes.
  5. Mash avocados with lime juice and salt. Prepare red onion, cilantro, and lime wedges.
  6. Warm corn tortillas in a dry skillet or over a flame until charred and pliable.
  7. Assemble tacos with sweet potatoes, black bean mixture, mashed avocado, onion, and cilantro.
  8. Serve immediately with lime wedges.

Notes

Cut sweet potatoes into uniform small cubes for even cooking. Do not skip warming the tortillas.