cabo in the kitchen

May 15, 2018
Sweet Potato & Black Bean Tacos

Roasted sweet potato and black beans make a delicious and healthy filling for vegetarian tacos! Your family is going to love this easy weeknight meal.

20 min
cook time
30 min
4 people
Add these items to your shopping list:
5 cups peeled and cubed sweet potato (about 2 medium sized sweet potatoes)
olive oil
1 ½ teaspoons cumin
½ teaspoon kosher salt
1 teaspoon garlic powder
¼ teaspoon cayenne (optional)
1 can black beans
10-12 small corn tortillas
shredded cabbage
green onion, chopped for garnish
Cabo Fresh Classic Mild Guacamole
crumbled cotija cheese
lime wedges, for garnish
  1. Preheat oven to 400 degrees.
  2. On a rimmed sheet pan toss cubed sweet potato with a drizzle of olive oil, cumin, kosher salt, garlic powder and cayenne.
  3. Bake for 20 minutes, stirring frequently, until sweet potato is fork tender.
  4. Heat a can of black bean in a small sauce pan until warm.
  5. Toast tortillas over an open stove top flame to warm.
  6. Top each tortilla with guacamole, a scoop of (drained) black beans, sweet potato, shredded cabbage, green onion, cotija and a squeeze of fresh lime juice.
  7. Serve immediately and enjoy!