Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.1
  • Total Fat: 17.5 g
  • Cholesterol: 2.3 mg
  • Sodium: 486.5 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 10.1 g
  • Protein: 11.1 g

View full nutritional breakdown of Sweet Potato and Black Bean Tacos calories by ingredient



Number of Servings: 4


    1-2 large sweet potatoes (about 1.5 pounds), chopped into 1/2" pieces
    1/2 yellow onion, coarsely chopped
    salt & pepper
    1/4 teaspoon cumin
    4 tablespoons olive oil, divided
    1 cup black beans**
    5 small radishes, coarsely chopped (about 1/2 cup)
    1 clove garlic
    1 hot red chile, seeds removed
    1/2 cup coarsely chopped cilantro
    1/4 cup fresh lime juice

    flour tortillas
    1 avocado, sliced, or 1/2 cup guacamole
    queso fresco


Preheat oven to 400 degrees. Toss chopped sweet potatoes and onion with 2 tablespoons olive oil and place on a baking sheet that fits them all in one layer. Season with salt, pepper, and cumin. Roast in oven for 30 minutes, flipping the vegetables about half-way through. Remove from the oven and let cool a bit.

In a food processor or blender, puree the garlic, chile, cilantro, and lime juice until blended. Drizzle in the remaining 2 tablespoons olive oil and add salt and pepper to taste. In a bowl, toss the black beans and radishes with the dressing.

To assemble the tacos, fill warmed tortillas with about a quarter cup of the sweet potatoes and onion, then the same portion of black beans and radishes, top with crumbled queso fresco and avocado slices or a dollop or three of guacamole.

Makes 3-4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BLUNTFORCEMAMA.