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Sweet Potato and Black Bean Tacos
with paprika corn salsa

Active: 35 minTotal: 35 min
20130805 sweet potato black bean tacos 3.jpg?ixlib=rails 2.1

People rave about these tacos! They're nothing like your ground beef variety. They're their own special thing. Sweet potatoes and black beans make a perfect hearty vegetarian filling and when sauted with spices, they are such a flavorful treat. And the corn salsa? You'll want to eat it by the bucketfuls!

Ingredients

Servings:
4
Metric
Paprika Corn Salsa:
  • Corn - 4 cobs, kernels shaved off
  • Red onion - 1/2, diced
  • Cilantro - 1/4 bunch, minced
  • Lime juice - 2 Tbsp
  • Olive oil - 1 Tbsp
  • Paprika - 1 tsp
  • Hot sauce - for serving
Sweet Potato and Black Bean Tacos:
  • Garlic - 2 cloves, minced
  • Red onion - 1, diced
  • Sweet potatoes - 1 lb, cubed
  • Black beans (14 oz / 397 g can) - 1 can, risned and drained
  • Cooking oil - 1 Tbsp
  • Paprika - 1 Tbsp
  • Cumin - 1 tsp
  • Cayenne pepper - a pinch
  • Tortillas - 8
  • Hot sauce - as desired
  • Avocados - 1, sliced
  • Limes - 1, sliced into wedges

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts

Prep

  1. Corn / Garlic / Red onion (for tacos & salsa) / Sweet potatoes / Beans / Cilantro (for corn) – Prep as directed (Can be done up to 3 days ahead)
  2. Corn - Cook in microwave for 3 to 4 minutes, stirring once midway. (Can be done up to 3 days ahead)

Make

  1. Mix corn, 1/3rd of red onion, and cilantro together with lime juice, oil, and paprika. Season to taste with salt, more paprika, and hot sauce. Set aside and give flavors time to meld.
  2. Heat a skillet over medium-high heat. Add in cooking oil and then garlic, rest of red onion, and a dash of salt to heated oil. Sauté until softened, ~3 minutes.
  3. Next add sweet potatoes to the pan with a generous pinch of salt and spices (paprika, cumin, cayenne). Add 2 tbs. (30 ml) of water to the pan, cover with a lid, and lower heat to a simmer. Cook for ~5 to 8 minutes, until sweet potatoes are softened.
  4. Add beans to the pan and toss everything together until beans are heated through. Season to taste with more salt or spices.
  5. Warm tortillas according to package instructions and fill with spoonfuls of your filling, sliced avocado, and a squeeze of lime juice. Enjoy with a spoonful of your corn salsa.
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Reviews

This meal has 7 reviews

Amazing!

By: Nescett
Posted: Sep 25, 2015
Diet: Original

I really loved this - I served it on a bed of lettuce and a few crunched up taco chips for even more of a healthy twist. The corn salsa was so tasty - I will definitely be making that again. Maybe for my next potluck!

By: Kelsey
Posted: Jul 23, 2015
Diet: Original

I was surprised at how much my husband and I liked these. The corn salsa was delicious, we added siracha to it.

By: Leah
Posted: Mar 01, 2015
Diet: Original

The lime really makes a difference! Great vegetarian meal

By: Sidney
Posted: Nov 07, 2014
Diet: Original

So... we originally ate these with corn tortillas, and they were okay. But then we ate the leftovers with olive oil wraps from Trader Joe's and they were amazing!!! Apparently the type of tortilla makes a big difference.

By: Marabeth
Posted: Mar 14, 2014
Diet: Original

The flavors work so well together. Friends were wowed by its uniqueness as well. Great with sriracha hot sauce.

By: Corey
Posted: Aug 23, 2013
Diet: Original