Description
These Sweet Potato Tacos with Avocado Salsa are a vibrant, flavorful, and nutritious meal perfect for a quick weeknight dinner or a casual gathering. Roasted sweet potatoes seasoned with a blend of spices pair beautifully with creamy avocado salsa, black beans, and fresh veggies wrapped in warm tortillas. This recipe is gluten-free-friendly and packed with fiber, protein, and healthy fats.
Ingredients
Scale
For The Sweet Potato Tacos:
- 1-2 sweet potatoes (yields 5 heaping cups diced)
- 3 Tbsp. olive oil
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 5 corn tortillas (can use flour tortillas if not gluten free)
- 1 can black beans (can sub pinto or refried beans)
- greens, pickled onions, veggies, or hot sauce for garnish (optional)
For The Avocado Salsa:
- 2-3 ripe avocados
- 2 Tbsp. lime juice
- 2 Tbsp. minced fresh cilantro
- 1/2 tsp. kosher salt
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Wash and scrub the sweet potatoes to remove dirt. Dry them thoroughly. Optionally, peel the sweet potatoes. Dice into uniform chunks to ensure even cooking, yielding about 5 heaping cups.
- Season Sweet Potatoes: Place diced sweet potatoes on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, chili powder, cumin, kosher salt, and pepper. Toss well to coat all pieces evenly with oil and spices.
- Roast Sweet Potatoes: Place baking sheet in the preheated oven and roast for 22-24 minutes, or until the sweet potatoes are tender and easily pierced with a fork. Remove and set aside.
- Prepare Beans: Heat the canned black beans according to package instructions, or prepare your choice of pinto or refried beans as preferred.
- Chop Veggies: If using, chop any fresh toppings such as lettuce, radishes, cabbage, bell peppers, or onions for garnishing the tacos.
- Make Avocado Salsa: Cut avocados in half, remove pits, score the flesh, and scoop into a bowl. Add lime juice, minced cilantro, and kosher salt. Gently stir to combine into a chunky salsa.
- Warm Tortillas: Heat corn or flour tortillas in the microwave or on the stovetop until pliable and warm.
- Assemble Tacos: Spoon warmed black beans onto the tortillas, add roasted sweet potatoes, then top generously with avocado salsa. Finish with fresh vegetable toppings, pickled jalapenos, or hot sauce if desired.
Notes
- Use either corn or flour tortillas depending on dietary preference or gluten needs.
- Feel free to add a variety of fresh, crispy veggies to personalize your tacos.
- Pickled onions and hot sauce add a wonderful tangy and spicy kick if desired.
- Sweet potatoes can be peeled or unpeeled according to taste preference.
- To make the avocado salsa smoother, gently mash avocado after mixing ingredients instead of leaving chunky.
Nutrition
- Serving Size: 2 cups
- Calories: 403
- Sugar: 3g
- Sodium: 774mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg
