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Black Bean and Sweet Potato Tacos
with cotija / onions / avocados / romaine salad

Active: 40 min Total: 40 min

Black beans and sweet potatoes with a blend of spices make for a flavorful and hearty taco filling. Serve these tacos with a crisp salad on the side.

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Ingredients

Servings:
4
Metric
Black Bean and Sweet Potato Tacos:
  • Sweet potatoes - 12 oz, cubed
  • Shallots - 2 cloves, diced
  • Onions, medium and red - 1/2, diced
  • Tomatoes, medium - 1/2, diced
  • Limes - 1/2, wedges
  • Avocados - 1, sliced
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Cheese, cotija - 4 oz, crumbled
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)
Romaine Salad:
  • Lettuce, romaine - 2 hearts, chopped (sub iceberg)
  • Tomatoes, medium - 1/2, diced
  • Mustard, Dijon - 2 tsp
  • Vinegar, red or white wine - 2 tsp
  • Oil, cooking - 2 Tbsp
Taco Spice Mix:
  • Chili powder - 1 tsp
  • Cumin - 1 tsp
  • Paprika - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 2 tsp
  • Black pepper - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Make spice mix - Combine chili powder, cumin, paprika, ground coriander, salt, and black pepper. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Pre-cook potatoes - Place potatoes in a microwave-safe bowl. Top with a damp paper towel. Microwave on high until potatoes start to turn tender (they will finish cooking on the stovetop), 4 to 6 minutes. (Can be done up to 5 days ahead)
  4. Lettuce - Chop lettuce. (Can be done up to 2 days ahead)
  5. Onions / Tomatoes (for tacos and salad) / Limes / Avocados - Prep as directed. Store tomatoes for salad in one container. Place onions, tomatoes for tacos, lime wedges, and avocados each into their own bowl so that everyone can customize their tacos.
  6. Beans - Drain and rinse.

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Make

  1. In a large bowl, whisk together mustard and vinegar. Add oil (portion for salad) while whisking. Top with lettuce and tomatoes (portion for salad).
  2. Heat a skillet with oil (portion for tacos) over medium-high heat. Add potatoes and shallots. Saute until potatoes and shallots are tender, 3 to 4 minutes. Add spice mix and beans and continue cooking until everything is heated through.
  3. Heat tortillas according to package directions.
  4. Set out tortillas, sweet potato / bean filling, onions, tomatoes (for tacos), lime wedges, avocados, crumbled cotija, and sour cream and let everyone assemble their tacos at the table.
  5. Toss salad and season with some salt and pepper. Serve tacos with salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (49)
Gluten-free (4)
Paleo (8)
Vegetarian (9)

38 reviews

I <3 TACOS!

By: Jenna
Posted: Oct 16, 2018
Diet: Original
0 Helpful

Wasn't earth-shattering, but was yummy and quick to make with the weekend prep. Good weeknight meal!

By: Caroline
Posted: Sep 19, 2018
Diet: Vegetarian
0 Helpful

The tacos tasted a little dry to me - next time I would use some salsa instead of just the chopped tomatoes. Otherwise this was great and easy to pull together

By: Jenna
Posted: Aug 24, 2018
Diet: Original
0 Helpful

Used pulled pork for multiple meals and made the start of school easy!

By: Tessa
Posted: Aug 14, 2018
Diet: Original
0 Helpful

Easy meal when using the slow cooker!

By: Kelsey
Posted: Aug 14, 2018
Diet: Gluten-free
0 Helpful

Tacos were easy and delicious. We did not have the salad.

By: Lindsey
Posted: Aug 03, 2018
Diet: Original
0 Helpful