One-Pan Roasted Sweet Potato and Black Bean Tacos

Sweet potatoes and black beans roasted with cumin and paprika, served in warm corn tortillas with avocado and cilantro.

Cuisine: Mexican

Category: One Pot

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 can (15 oz), rinsed and drained black beans
• 1/4 cup corn kernels
• 1/2 cup tomato sauce
• 8 corn tortillas
• 1, sliced avocado
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium sweet potatoes, diced into 1/2-inch cubes, with 1 tbsp olive oil, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt in a large bowl until coated.
2. Step 2: Spread sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring once halfway, until tender and caramelized.
3. Step 3: While potatoes roast, combine 1 can (15 oz) black beans, rinsed and drained, 1/4 cup corn kernels, and 1/2 cup tomato sauce in a bowl, stirring to mix.
4. Step 4: After 20 minutes, remove sweet potatoes from oven. Add black bean mixture to the baking sheet. Stir to combine and return to oven for 5 minutes to heat through.
5. Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
6. Step 6: Assemble tacos by placing a portion of sweet potato and black bean mixture on each tortilla, then top with 1 avocado, sliced, and 1/4 cup chopped cilantro.