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Crispy Baked Black Bean & Sweet Potato Tacos


  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Dinner, Gluten Free, Vegetarian

Ingredients

  • 1 cup refried black beans
  • 1 cup sweet potato puree, homemade or canned*
  • 1 cup grated cheese
  • 8 corn tortillas
  • Olive oil

Avocado Salsa: (optional)

  • 1 large avocado, diced
  • 1 tomato, small diced
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon chopped cilantro
  • Juice of 1 lime
  • Salt, to taste

Instructions

  1. Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.
  2. Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
  3. Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
  4. Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.

Notes

*I make my sweet potato puree by peeling and dicing a medium sized sweet potato and steaming until fork tender, 15-20 mins. I tend mash the cooked sweet potato with a fork.

*If you want to freeze these, freeze separately on a cookie sheet before baking and then combine into a freezer friendly container.  Or, wrap each in plastic wrap and store in a freezer friendly container.  Can be frozen for up to 3 months.  To bake from frozen: heat oven to 400 degrees F and bake 15-20 minutes, flipping once.