How to Make Sweet Potato & Black Bean Tacos with Avocado Salsa
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Preheat oven to 425°F (220°C). Toss sweet potatoes with oil, paprika, cumin, and salt. Spread on lined baking sheet and roast 20 minutes.
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Warm tortillas in a dry skillet for 1–2 minutes per side.
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Mix black beans with roasted sweet potatoes.
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Combine avocado, red onion, cilantro, and lime juice in a bowl to make salsa.
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Fill tortillas with sweet potato-black bean mixture and top with avocado salsa.
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Serve immediately, garnished with extra cilantro.
Pro Tips for Perfect Sweet Potato & Black Bean Tacos with Avocado Salsa
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potatoes, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sweet Potato & Black Bean Tacos with Avocado Salsa?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sweet Potato & Black Bean Tacos with Avocado Salsa?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potatoes, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.