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Smoky sweet potato and black bean tacos

Roasted sweet potatoes and canned black beans fill tortillas with cabbage-lime slaw. About 35 minutes; makes eight tacos for four people.

About 35 minutes · serves 4

By Forkast. This recipe has not been kitchen-tested; timing is an estimate.

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Sweet potato and black bean tacos topped with purple cabbage slaw and lime.
AI-generated recipe illustration

Let’s make dinner

  1. 1

    Roast the sweet potatoes

    Heat the oven to 425°F. Cut the sweet potatoes into ½-inch cubes. Toss with 1 tablespoon oil, cumin, paprika, and salt. Roast 22–26 minutes, turning once, until browned and tender.

  2. 2

    Make the quick lime slaw

    Toss the cabbage with the juice of 1 lime, 1 tablespoon oil, and a pinch of salt. Let it sit while the potatoes finish. Warm the drained beans and tortillas separately.

  3. 3

    Pile and finish

    Fill each warm tortilla with black beans and roasted sweet potato. Top with lime slaw and cilantro. Add another squeeze of lime at the table.

Roast the sweet potatoes until their edges caramelize, then balance them with black beans and a sharp, crunchy lime slaw. Check tortilla and canned-bean labels if you are cooking around allergens or gluten. Add cheese or yogurt only if it works for your table.

Questions before you cook

How small should I cut the sweet potatoes?

Cut them into roughly half-inch cubes so they cook consistently in the listed roasting time. Turn once during roasting.

Should the cabbage slaw be cooked?

No. Toss shredded cabbage with lime, oil, and salt while the potatoes roast, then add it to the tacos at the table.

Substitutions and ingredient choices

Corn or flour tortillas can work as an untested variation; warm according to the package and check allergens.

How should I store and reheat leftovers?

Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3–4 days. Reheat leftovers to 165°F, checking with a food thermometer. These are general USDA safety limits, not a tested shelf-life claim for this recipe.

Keep slaw separate. Reheat beans and sweet potatoes, then assemble with warmed tortillas and chilled slaw.

USDA: Leftovers and Food Safety

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