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Smoky Black Bean & Sweet Potato Tacos

Charred sweet potato, smashed black beans and avocado piled into warm corn tortillas with no fake mince required.

Prep15 mins
Cook25 mins
Serves4
DifficultyEasy
Start cooking ↓
Rustic black bean sweet potato tacos with uneven fillings
TooGut pickFlexible, practical, genuinely delicious.

The beans need only a rough mash so some stay whole. Roast the sweet potato hard enough to earn dark edges and the taco gets proper contrast.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Tacos

  • 700 gsweet potato, cut into rough 2 cm pieces
  • 400 gblack beans, drained
  • 2 tspsmoked paprika and cumin
  • 12 small corn tortillas
  • 2 avocados, roughly chopped
  • 250 gred cabbage, finely shredded
  • 60 mllime juice
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Roast the sweet potato

Toss sweet potato with olive oil, paprika, cumin and salt. Roast at 225°C for 24 minutes, turning once.

Roughly smash the beans

Warm beans with 80 ml water and a pinch of salt. Crush only half with a fork.

Make sharp cabbage

Squeeze half the lime through cabbage with salt and scrunch for 1 minute.

Fill without tidying

Warm tortillas. Add beans, sweet potato, cabbage and avocado, then finish with remaining lime.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,160 kJ

Protein15 g

Carbohydrate84 g

Fibre19 g

Fat14 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Large oven tray
  • ✓ Small saucepan
  • ✓ Mixing bowl
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