Black bean and sweet potato tacos
Sweet potatoes roast until caramelized at the edges, then meet smoky black beans and creamy avocado in a warm corn tortilla.
- 45 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.63 a serving
- 490 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 sweet potatoes, peeled and cut into ½-inch cubes
- 1 can black beans, drained and rinsed
- 12 corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- ¼ cup cilantro, chopped (optional)
From your pantry
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt, divided
- ¼ tsp garlic powder
- 2 tbsp water
Each serving has about 490 calories, 14 g protein, 81 g carbs and 14 g fat, and costs about $1.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No corn tortillas? Flour tortillas work.
- No avocados? Guacamole works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the sweet potatoes, cut a thin slice off one long side so each sits flat, then cut them into ½-inch .
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Dolly’s tip: Flat side down means the potato can’t roll. That one move makes every hard vegetable safer to cut.the cubes on the with the olive oil, chili powder, cumin, smoked paprika and ¾ teaspoon salt, then spread them out so no pieces touch.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 25 to 30 minutes, flipping once halfway, until at the edges and soft when you poke one with a fork.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 25 min
Dolly’s tip: Crowded potatoes steam instead of browning. If they’re touching, split them onto two pans.While they roast, warm the beans in a small with the garlic powder, water and ¼ teaspoon salt over low heat, stirring now and then, about 5 minutes.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Low heatTimer: 5 min
the avocado and cut the lime into wedges.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Cut around the pit, twist the halves apart, and scoop the flesh out with a big spoon before you slice it.Warm the tortillas one at a time in a dry over medium heat, about 30 seconds a side, until soft and spotted. Stack them in a clean towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: Cold corn tortillas crack. Warm ones fold.Fill each tortilla with beans and sweet potatoes, top with avocado and cilantro, and squeeze lime over the top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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