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  • Writer's pictureAlison Elliott

Black Bean Sweet Potato Tacos


4 Sweet potatoes (cubed)

2 tbsp. Olive oil

2 ½ tsp. Salt

2 ½ tsp. Pepper

1 Can black beans (rinsed & drained)

1 Onion (chopped)

4 Cloves garlic (minced)

2 Avocados

2 tbsp. Fresh cilantro (chopped)

½ Lime (juiced)

8 Corn tortillas (gluten free)

Preheat the oven to 400 degrees. Place the cubed sweet potatoes on a baking sheet. Add 1 tbsp. olive oil, 1 tsp. salt, 1 tsp. pepper to the sweet potatoes and mix them. Bake for 40 minutes.

In a small saucepan on medium heat add 1 tbsp. olive oil and let it heat up for 1 minute. Add the onion and the garlic. Sauté for 1-2 minutes. Add the black beans and stir in 1 tsp. salt, 1 tsp. pepper, and 1 tbsp. cilantro. Cook for another 5 minutes.

In a bowl, mash the avocados. Add 1 tbsp. cilantro, ½ tsp. salt, ½ tsp. pepper, and the lime juice. Mix together.

Fill tortillas with the sweet potato, beans, and mashed avocado.

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