quick meal · Best in fall
Sweet Potato & Black Bean Tacos
Roasted sweet potato cubes and seasoned black beans piled into warm tortillas with pickled onions and a lime crema. A quick vegetarian dinner that happens to use stored sweet potatoes and pantry beans — fall-proof, crowd-pleasing, and done in 30 minutes.
Ingredients
🌱 From Your Homestead
- sweet potatoes (2 medium, cubed)
- fresh cilantro (for topping)
- pickled red onions (for topping)
🛒 From the Store
- black beans (1 can)
- corn tortillas (8)
- lime (2)
- sour cream (3 tbsp)
- chili powder (1 tsp)
- cumin (1 tsp)
- smoked paprika (1/2 tsp)
- avocado (optional)
- olive oil
- salt
How to Make It
- Gather your ingredients: sweet potatoes (2 medium, cubed), fresh cilantro (for topping), pickled red onions (for topping), black beans (1 can), corn tortillas (8), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: sweet potatoes (2 medium, cubed), fresh cilantro (for topping), pickled red onions (for topping).
- Toss sweet potato cubes in oil and spices, spread on a sheet pan, and roast at 425°F for 20 minutes — don't crowd them. While they roast, warm the beans, make the crema (sour cream + lime juice + salt), and warm the tortillas. Everything converges at 20 minutes.
- Cook for approximately 30 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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