Sweet potato black bean tacos are an easy and nutritious option for your next taco night at home! Roasted sweet potatoes and a spicy black bean filling are served in flour tortillas and topped with sliced avocado, cilantro, and cotija cheese.
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Add cubed sweet potatoes to a large bowl along with olive oil, salt, and cayenne pepper. Toss until evenly coated, then spread into a single layer onto prepared baking sheet. Bake for about 20 minutes, or until potatoes can be pierced through easily with a fork. Set aside.
Black bean filling
In a skillet over medium heat, add olive oil. When hot, add diced onions and cook for 3 to 4 minutes, or until onions begin to turn translucent. Add drained and rinsed canned beans, salsa, and taco seasoning, tossing to coat. Cook until heated through, about 1 to 2 minutes (if needed, add a splash of water). Remove from heat and set aside.
Warm your tortillas in one of two ways:Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through.Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
Assemble your tacos - add roasted sweet potatoes and black bean filling to each tortilla, then top with sliced avocado, cilantro, and cotija cheese.
Notes
To make vegan: omit cotija cheese or substitute with a vegan cheese.
Toppings listed are suggestions - use your favorite taco toppings and tortillas that you keep on hand.