Sweet Potato Black Bean Tacos

Marinated Sweet Potatoes

• 2 large sweet potatoes (peeled, ½-inch dice)
• 2 tablespoons avocado oil
• 1 tablespoon lime juice
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon granulated garlic
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (coarse, freshly ground)

Peppers and Black Beans

• 1 tablespoon avocado oil
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 yellow onion (thinly sliced)
• 1 can black beans (drained, rinsed)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper (coarse, freshly ground)

Prepared Components

• 2 cups Cilantro Lime Taco Slaw
• 1 cup Pico de Gallo

Tacos

• 8 white corn tortillas

Optional Additions

• avocado (sliced or diced)
• fresh asadero cheese (crumbled or shredded)
• Vegetarian Chorizo (warmed)

Garnish

• cilantro (chopped)
• lime wedges
• hot sauce (optional)

Instructions

1. Marinate the Sweet Potatoes: Preheat the oven to 425°F. In a large bowl, toss the sweet potatoes with avocado oil, lime juice, smoked paprika, chili powder, cumin, granulated garlic, kosher salt, and black pepper.2 sweet potatoes, 2 tbsp avocado oil, 1 tbsp lime juice, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp cumin, ½ tsp garlic, ½ tsp kosher salt, ¼ tsp black pepper
2. Roast Until Browned: Spread the sweet potatoes onto a baking sheet in a single layer. Roast for 22–28 minutes, turning once, until tender and lightly browned around the edges.marinated sweet potatoes
3. Sauté the Peppers and Onions: Heat the avocado oil in a large skillet over medium-high heat. Add the bell peppers, onion, kosher salt, and black pepper. Cook for 6–8 minutes, tossing occasionally, until tender and lightly charred.1 tbsp avocado oil, 1 red bell pepper, 1 green bell pepper, 1 onion, ½ tsp kosher salt, ¼ tsp black pepper
4. Warm the Black Beans: Add the black beans to the skillet with the peppers and onions. Cook for 2–3 minutes until hot. Taste and adjust seasoning if needed.1 can black beans, sautéed peppers and onions
5. Warm the Tortillas: Warm the corn tortillas in a dry skillet, on a griddle, or directly over a low flame until soft and flexible. Keep wrapped in a clean towel until ready to serve.8 white corn tortillas
6. Build the Tacos: Fill each tortilla with roasted sweet potatoes, black beans, peppers, and onions. Top with Cilantro Lime Taco Slaw and Pico de Gallo.roasted sweet potatoes, black beans, peppers, onions, 2 cups Cilantro Lime Taco Slaw, 1 cup Pico de Gallo
7. Garnish and Serve: Garnish with chopped cilantro and lime wedges. Serve immediately.cilantro, lime wedges