Sweet Potato & Black Bean Tacos

Ingredients

  • 2 medium sweet potatoes, peeled & diced

  • 1 can (15 oz) black beans, drained & rinsed

  • 1 tbsp olive oil

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp paprika

  • ½ tsp garlic powder

  • Salt & pepper, to taste

  • 8 small gluten-free corn tortillas

Toppings

  • ½ cup avocado or guacamole

  • ¼ cup red onion, diced

  • ½ cup cilantro, chopped

  • ½ cup feta or vegan cheese

  • ¼ cup salsa or hot sauce

  • 1 lime, cut into wedges

Instructions

  1. Roast the Sweet Potatoes

    • Preheat oven to 400°F (200°C).

    • Toss diced sweet potatoes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.

    • Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender.

  2. Warm the Black Beans

    • In a pan over medium heat, warm black beans for 3-5 minutes, stirring occasionally. Add a pinch of salt.

  3. Heat the Tortillas

    • Warm gluten-free corn tortillas in a dry pan or over an open flame for about 30 seconds per side.

  4. Assemble the Tacos

    • Fill each tortilla with roasted sweet potatoes and black beans.

    • Top with avocado, onion, cilantro, cheese, salsa, and a squeeze of lime.