Dinner · Plant-based
Smoky roasted sweet potatoes and seasoned black beans in warm corn tortillas, topped with crunchy cabbage and avocado. A weeknight favorite.
Step 4 is all about building the plate, and taco night makes it easy. Beans, a whole grain in the corn tortillas, a colorful vegetable, and something crunchy and green on top all land on one plate without any effort.
Roasted sweet potatoes get sweet and a little smoky in the oven, and the black beans are quickly mashed so they hold everything in place. Set out the toppings and let everyone build their own.
Heat the oven to 425°F. Toss the sweet potato cubes with the oil, chili powder, cumin, smoked paprika, and salt on a rimmed baking sheet and spread them out.
Roast for 20 to 25 minutes, stirring once, until tender and browned on the edges.
While the potatoes roast, put the black beans, water, cumin, garlic powder, and salt in a small pot over medium heat. Cook 5 minutes, then lightly mash about half the beans with a fork.
Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, then wrap in a clean towel to keep warm.
Fill each tortilla with a spoonful of beans and some sweet potatoes, then top with cabbage, avocado, salsa, and cilantro. Squeeze lime over the top and serve.
Free guide
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