Sweet Potato and Black Bean Breakfast Tacos

Roasted sweet potato cubes and seasoned black beans come together in warm corn tortillas for a filling morning meal. The sweet potato gets a little caramelized at the edges, the beans pick up cumin and a hint of heat, and everything gets topped with creamy avocado, fresh cilantro, and a squeeze of lime. Bright, hearty, and completely plant-based.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
25 minutes
Total time
30 minutes

Ingredients

  • 1½ lb sweet potatoes, peeled and cut into ½-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¾ tsp kosher salt, divided
  • ¼ tsp black pepper, freshly ground
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cloves garlic, minced
  • ½ tsp chili powder
  • ¼ cup water
  • 8 corn tortillas
  • 1 large avocado, sliced
  • ¼ cup fresh cilantro, roughly chopped
  • 1 lime, cut into wedges
  • 1 jalapeño, thinly sliced (optional, for heat)

Instructions

  1. Preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Peel and cut 1½ lb (680 g) sweet potatoes into ½-inch cubes.
  3. Toss the 1½ lb (680 g) sweet potato cubes with 1 tbsp (15 ml) olive oil, ½ tsp (2.5 ml) ground cumin, ½ tsp (2.5 ml) smoked paprika, ½ tsp (2.5 ml) kosher salt, and ¼ tsp (1.25 ml) black pepper on the prepared baking sheet. Spread them in a single layer.
  4. Roast for 20–25 minutes, flipping once halfway through, until the edges are golden and slightly caramelized. The cubes should be tender when pierced with a fork.
  5. While the sweet potatoes roast, mince 2 cloves garlic.
  6. Heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat. Add the 2 cloves garlic, minced and cook, stirring, until fragrant, about 30 seconds.
  7. Add 1 (15 oz / 425 g) can black beans, drained and rinsed, ½ tsp (2.5 ml) ground cumin, ½ tsp (2.5 ml) chili powder, ¼ tsp (1.25 ml) kosher salt, and ¼ cup (60 ml) water. Stir to combine.
  8. Simmer the beans for 5–7 minutes, stirring occasionally, until the liquid has mostly absorbed and the beans are warmed through and creamy.
  9. While the beans simmer, slice 1 large avocado, roughly chop ¼ cup (15 g) fresh cilantro, and cut 1 lime into wedges. If using, thinly slice 1 jalapeño.
  10. Warm 8 corn tortillas in a dry large skillet or griddle over medium-high heat, about 30 seconds per side, until pliable and lightly charred in spots. Stack them and cover with a clean towel to keep warm.
  11. To assemble, divide the seasoned black beans and roasted sweet potato cubes among the 8 warm corn tortillas. Top each with sliced avocado (1 large), chopped cilantro (¼ cup / 15 g), and a squeeze of lime (1 lime, cut into wedges). Add sliced jalapeño (1) if you want heat.