Sweet Potato & Black Bean Tacos

Sweet Potato & Black Bean Tacos



  • 1 package Pickled Jalapeño & Carrot tortillas
  • 1 pound sweet potatoes, diced ½ inch (about 4 cups)
  • 1 (15 ounce) can black beans, drained
  • 2 tablespoons olive oil
  • 1 ½ teaspoons ground cumin
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into wedges
  • Salt
  • Pepper


Preheat the oven to 425°F. Line a sheet pan with parchment or foil. In a large bowl, combine the sweet potatoes with 2 tablespoons of olive oil and toss to coat. Add the cumin and a pinch of salt and pepper and toss to coat. Transfer the sweet potatoes to the prepared pan and roast until tender, 20 minutes.

To warm the tortillas, in a dry pan over medium-high heat, add the tortillas for 30 seconds per side. Wrap them in a clean towel to keep warm. Add the black beans to a microwave-safe bowl and cook for 1-2 minutes or until warmed through.

To build the tacos, spread each tortilla with a spoonful of black beans. Top with the roasted sweet potatoes and a sprinkle of chopped cilantro. Serve warm, with the lime wedges on the side for squeezing.

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