Skip to Content
Menu

Sweet Potato and Black Bean Tacos

  • Jump to Recipe
  • Save
By Inspired Taste
Updated Mar 9, 2023
  • Save
  • Share
  • Jump to Recipe
Switch up taco night with some mouthwatering Sweet Potato and Black Bean Tacos! Our hearty tacos are made with roasted sweet potatoes, chiles, shredded red cabbage and Progresso™ black beans. The end result? A delicious meal that everyone is sure to love.

Sweet Potato and Black Bean Tacos

  • Prep Time 40 min
  • Total 40 min
  • Servings 4
  • Ingredients 13
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 2 medium sweet potatoes, peeled, cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cups shredded red cabbage
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cloves garlic, finely chopped
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), heated as directed on package
  • 1/4 cup fresh cilantro leaves
  • Lime wedges

Instructions

  • Step 
    1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
  • Step 
    2
    In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt. Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.
  • Step 
    3
    Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw). Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.
  • Step 
    4
    In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until lightly toasted. Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.
  • Step 
    5
    To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling. Serve with lime wedges.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved