A simple, healthy dinner that’s ready in 30 minutes.
Turning healthy ingredients into a vibrant dinner always feels a little magical to me.
These sweet potato and black bean tacos are just such a meal.
Elizabeth Stark
It’s also ready to go in about 30 minutes.
(Want to make your beans from scratch ahead of time?
Here’s how to make themon the stovetoporin a pressure cooker.)
Elizabeth Stark
Use your favorite chili spice blend!
Transfer to a plate and cover with a towel to keep warm.
Love Vegetarian Tacos?
Elizabeth Stark
Spread on a baking sheet in an even layer.
Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes.
Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
Elizabeth Stark
While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat.
Add the onions and 1/2 teaspoon salt, and saute until soft and translucent, 5 to 7 minutes.
Add the garlic and jalapeno, and saute 2 minutes more.
Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes.
Taste and add salt as needed.
Briefly heat the tortillas one or two at a time in a dry skillet until warm.
Transfer to a plate and cover with a towel to keep warm.
Layer tacos with sweet potatoes and black beans.
