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Sweet potato and black bean tacos topped with avocado cilantro and lime on white plate

Sweet Potato and Black Bean Tacos (Low-Glycemic)

Delicious, nutritious tacos featuring roasted sweet potatoes and black beans with fresh toppings. Perfect low-glycemic meal ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and diced into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 15 oz black beans 1 can, rinsed and drained
  • 8 small corn or whole wheat tortillas
  • 1/2 cup red onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 1 avocado sliced
  • 1 lime cut into wedges
  • salsa or hot sauce optional, for serving

Equipment

  • Baking sheet
  • Large bowl
  • Small pot
  • Skillet

Method
 

  1. Preheat your oven to 425°F (220°C). Peel and dice the sweet potatoes into uniform 1/2-inch cubes for even cooking. Place them in a large bowl and toss with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until well coated.
  2. Spread the seasoned sweet potatoes on a baking sheet in a single layer without overcrowding. Roast for 25-30 minutes, flipping them halfway through with a spatula, until fork-tender with golden-brown, slightly crispy edges.
  3. While the sweet potatoes roast, warm your tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and place in the oven for the last 5 minutes of roasting time.
  4. Heat the rinsed black beans in a small pot over medium heat for about 5 minutes, stirring occasionally, until heated through. Add a pinch of cumin or garlic powder for extra flavor if desired.
  5. Assemble your tacos by layering the roasted sweet potatoes and black beans on each warm tortilla. Top with chopped red onion, fresh cilantro, and avocado slices. Squeeze fresh lime juice over the top and add salsa or hot sauce if desired. Serve immediately.

Notes

Store roasted sweet potatoes and black beans separately in airtight containers for up to 4 days. Reheat in oven at 350°F for 10 minutes or microwave until warm. Use corn tortillas for gluten-free option or whole wheat for added fiber.