Sweet Potato Black Bean Tacos
You'll love these family friendly, weeknight sweet potato and black bean tacos. They come together in a little over 30 minutes. They'll come together in even less time if you roast the sweet potatoes in an air-fryer.
Servings: 8 tacos
Ingredients
- 1/2 cup raw, unsalted pumpkin seeds*
- 3-4 medium sweet potatoes
- 3 Tablesppons olive oil
- 2 teaspoons Diamond Crystal Kosher salt divided
- 1 - 15 ounce can black beans drained
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1/4 teaspoon Garlic powder
- 8 taco size flour tortillas
- 1 lime
- 1 avocado
- 1 cup cheddar cheese grated
Instructions
- Preheat oven to 350 F.
- Place ½ cup of raw unsalted pumpkin seeds on a parchment lined ¼ sheet pan. Bake at 350 F until they’re beginning to brown.
- Remove the pumpkin seeds from the oven and turn the heat up to 425F.
- Peel and dice 3-4 medium sweet potatoes.
- Toss the diced sweet potatoes with 3 Tablespoons olive oil and 1 teaspoon Dixie Crystals Kosher salt.
- Drain one 15 ounce can of black beans. Add the to a small saucepan.
- Add 1 tsp smoked paprika, 1 tsp coriander, 1/4 tsp garlic powder, 1 tsp Dixie Crystal Kosher salt, and a few grinds of pepper to the beans and stir to combine.
- Add ½ cup of water to the black beans and bring to a simmer. Cook for 5 minutes.
- Wrap 8 taco-sized flour tortillas in foil and heat in the oven for 5 minutes. Remove from the oven. Leave wrapped in foil until the sweet potatoes are done.
- Remove the skin and pit from a ripe avocado. Squeeze lime juice over the avocado. Add a pinch of salt and mash the avocado with a fork. Set aside until ready to assemble the tacos.
- Once the sweet potatoes are done, remove them from the oven.
- Allow everyone to build their own tacos.
Notes
* If you don't like pumpkin seeds, feel free to omit them and the steps for toasting them.
This recipe makes approximately eight tacos if you use taco sized flour tortillas.