Healthy Regional Recipes Healthy Latin American Recipes Healthy Mexican Recipes Healthy Taco Recipes Sweet Potato-Black Bean Tacos 5.0 (3) 1 Review Tender, smoky sweet potato is the star of these vegetarian tacos. A mashed black bean spread with onion holds everything in place. Serve with your favorite taco toppings. By Marianne Williams Marianne Williams Instagram Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. EatingWell's Editorial Guidelines Published on August 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Will Dickey Active Time: 15 mins Total Time: 45 mins Servings: 4 Nutrition Profile: Egg Free Gluten-Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes 1 teaspoon smoked paprika ¾ teaspoon garlic powder ½ teaspoon salt 3 tablespoons extra-virgin olive oil, divided ½ cup finely chopped red onion 1 (15 ounce) can no-salt-added black beans, rinsed ½ cup water 1 tablespoon lime juice 8 (5 inch) corn tortillas, warmed ⅓ cup crumbled queso fresco 1 medium avocado, thinly sliced Sour cream, salsa, toasted pepitas and/or fresh cilantro leaves for serving (optional) Lime wedges for serving Directions Preheat oven to 450°F. Combine sweet potatoes, paprika, garlic powder, salt and 2 tablespoons oil in a large bowl; toss to coat. Spread on a large rimmed baking sheet and roast until tender and browned, about 25 minutes, flipping and tossing halfway through. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add beans; cook, stirring occasionally, until warmed through, about 2 minutes. Transfer 1/3 cup of the bean mixture to the baking sheet with the sweet potatoes; toss to combine. Add 1/2 cup water to the remaining bean mixture in the skillet over medium-high heat; stir and mash the bean mixture with the back of a fork or a potato masher until it's almost smooth but some bean chunks remain. Remove from heat; stir in lime juice. To serve, spread 1 1/2 tablespoons mashed bean mixture onto each tortilla and spoon 2 tablespoons sweet potato mixture over the bean mixture. Top evenly with queso fresco and sliced avocado. Add sour cream, salsa, pepitas and/or cilantro, if desired. Serve immediately with lime wedges. Rate it Print Nutrition Facts (per serving) 477 Calories 22g Fat 61g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 tacos Calories 477 % Daily Value * Total Carbohydrate 61g 22% Dietary Fiber 15g 54% Total Sugars 8g Protein 13g 26% Total Fat 22g 28% Saturated Fat 4g 20% Cholesterol 7mg 2% Vitamin A 16445IU 329% Sodium 453mg 20% Potassium 925mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved