Smoky Black Bean and Sweet Potato Tacos

Ingredients

• 2 Sweet potato, 1/2-inch dice
• 2 tbsp Extra-virgin olive oil
• 2 tsp Ground cumin
• 1 ½ tsp Smoked paprika
• 1 tsp Chili powder
• 1 can Black beans, canned no-salt-added, drained and rinsed
• 2 cloves Garlic, minced
• 2 cups Green cabbage, shredded
• 2 Lime
• ½ cup Plain nonfat Greek yogurt
• ½ cup Cilantro, chopped
• 1 Jalapeño, thinly sliced (optional)
• 1 Avocado, sliced
• 12 Corn tortillas
• ½ tsp Kosher salt

Method

1. Heat oven to 425°F. Toss sweet potato with 1 tbsp oil, half the cumin, half the smoked paprika, chili powder and salt. Roast 25 minutes, tossing once, until the edges are dark and sweet.
2. Meanwhile toss the shredded cabbage with the juice of one lime and a pinch of salt. Let it sit — it softens and sharpens while everything else cooks.
3. Warm the remaining oil in a skillet, add garlic and the rest of the spices for 30 seconds, then the black beans and 2 tbsp water. Smash about a third of the beans against the pan so they go creamy. Cook 5 minutes.
4. Thin the yogurt with lime juice and a pinch of salt to make a drizzle.
5. Char the tortillas directly over a gas burner or in a dry skillet, 20 seconds a side, and stack them in a towel to steam.
6. Build: beans, sweet potato, slaw, avocado, cilantro, jalapeño, lime crema.

Notes

✨ The restaurant touch

Char the tortillas over open flame. It takes 40 seconds and it is the single biggest upgrade in home taco night.

🧒 For the kids

Deconstruct it: a bowl of plain roasted sweet potato, a bowl of beans, cheese, and warm tortillas. Kids assemble their own, which is the entire reason they eat it.

🌿 From the garden

Cilantro and jalapeños are two of the easiest things to grow here, and both peak exactly when you want tacos.

🥡 Leftovers

Filling keeps 4 days. It becomes a burrito bowl over rice with zero extra work.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.