Description
These Sweet Potato Tacos with Avocado Salsa offer a flavorful and nutritious plant-based meal featuring roasted sweet potatoes seasoned with aromatic spices, warm black beans, and a creamy, tangy avocado salsa. Perfect for a quick weeknight dinner or a casual gathering, this recipe combines vibrant textures and fresh flavors that will satisfy both vegetarians and taco lovers alike.
Ingredients
Scale
For The Sweet Potato Tacos:
- 1-2 sweet potatoes (yields 5 heaping cups diced)
- 3 Tbsp. olive oil
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 5 corn tortillas (can use flour tortillas if not gluten free)
- 1 can black beans (can substitute pinto or refried beans)
- Greens, pickled onions, veggies, or hot sauce for garnish (optional)
For The Avocado Salsa:
- 2-3 ripe avocados
- 2 Tbsp. lime juice
- 2 Tbsp. fresh cilantro, minced
- 1/2 tsp. kosher salt
Instructions
- Prepare the Oven and Sweet Potatoes: Preheat the oven to 400°F (204°C). Wash and scrub the sweet potatoes thoroughly to remove any dirt, then dry them with a towel. Peeling is optional. Dice the sweet potatoes into evenly sized chunks to ensure uniform cooking, yielding about 5 heaping cups.
- Season and Roast Sweet Potatoes: Spread the diced sweet potatoes on a large baking sheet. Drizzle with 3 tablespoons olive oil, then evenly sprinkle garlic powder, onion powder, chili powder, ground cumin, kosher salt, and black pepper over them. Toss gently to coat all pieces thoroughly. Roast in the oven for 22-24 minutes until tender and easily pierced with a fork, then remove and set aside.
- Prepare Beans and Toppings: While sweet potatoes roast, prepare the black beans according to the package directions. Optionally, chop any desired vegetable toppings such as lettuce, radishes, cabbage, bell peppers, or onions for garnish.
- Make the Avocado Salsa: Cut the ripe avocados in half, remove the pits, and score the flesh with a knife. Scoop the avocado into a bowl. Add lime juice, minced cilantro, and kosher salt, then gently stir to combine into a chunky salsa.
- Heat Tortillas: Warm the corn (or flour) tortillas in the microwave or on the stovetop just before assembling, to make them pliable and soft.
- Assemble the Tacos: Place warmed tortillas on plates, spoon warmed black beans onto each, then add a generous helping of roasted sweet potatoes. Top with avocado salsa and any optional garnishes such as greens, pickled onions, or hot sauce.
Notes
- Vegetable toppings like lettuce, cabbage, radishes, or bell peppers add extra texture and freshness.
- Pickled jalapeños and hot sauce provide a spicy kick if desired.
- Flour tortillas can be used if not avoiding gluten.
- Adjust seasoning according to taste, especially the salt and chili powder.
Nutrition
- Serving Size: 2 cups
- Calories: 403 kcal
- Sugar: 3 g
- Sodium: 774 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 15 g
- Protein: 10 g
- Cholesterol: 0 mg
