Calling all sweet potato lovers…these roasted sweet potato tacos feature spicy black beans and avocado dip and will certainly leave you wanting more.


Photo via cookieandkate

Prep Time: 30 mins
Cook Time: 30 mins
Servings: 4
Recipe: Cookie&Kate

What you need

Roasted sweet potatoes

  • 3 to 4 medium sweet potatoes, peeled and sliced into 1-inch chunks
  • 2 tablespoons olive oil
  • ¼ teaspoon cayenne pepper (it’s spicy)
  • ¼ teaspoon fine sea salt

Spicy black beans

  • 1 tablespoon olive oil
  • 1 small yellow or white onion, finely chopped
  • Fine sea salt
  • 2 teaspoons ground cumin
  • ¼ teaspoon chilli powder
  • 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
  • ⅓ cup water
  • 1 teaspoon sherry vinegar or lime juice
  • Freshly ground black pepper, to taste

Avocado Dip… obviously…

  • 2 avocados, pitted
  • 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
  • 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
  • 2 tablespoons water
  • ½ teaspoon fine grain sea salt
  • Freshly ground black pepper, to taste

Everything else

  • 8 to 10 small corn tortillas
  • Crumbled feta

Now let’s cook!

  1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper and salt. Bake for 30 to 40 minutes, tossing halfway until the sweet potatoes are soft and crispy.
  2. Warm the olive oil in a large saucepan over medium heat. Add onions and a sprinkle of salt. Cook, stirring occasionally until the onions have softened. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
  3. Cook for 5 minutes, then remove the lid and use a potato masher (or a fork will do) to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
  4. Now for the hero of the meal…the avocado dip. Scoop the avocado into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth. Transfer the dip to a small bowl for serving. Done!
  5. To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Tip! Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
  6. Now spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado dip. Garnish with feta and anything else that takes your fancy, Voila!


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