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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