Black Bean and Sweet Potato Tacos

Microwave-softened sweet potatoes and canned black beans make a quick, smoky taco filling, while crisp bagged cabbage, avocado, and lime-yogurt sauce keep every bite fresh.

20 min

4 servings

Four black bean and sweet potato tacos with crisp shredded cabbage, avocado, and lime-yogurt sauce on a ceramic platter.

Ingredients

2 medium sweet potatoes, scrubbed and pierced

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chile powder

1 (15 oz) can, drained and rinsed, black beans

1/2 tsp kosher salt, divided

1 lime

1/2 cup plain Greek yogurt

12 small corn tortillas

3 cups bagged shredded cabbage

1 ripe avocado, sliced

Equipment

Microwave-safe plate · Large skillet · Small bowl · Microplane or fine grater · Potato masher or fork

The fast path

Microwaving the potatoes while the beans cook replaces a long roast, and canned beans need only enough time to absorb the spices.

Keep contrast

Add the cabbage and cool sauce only at the table so their crunch and tang balance the warm, smoky filling.

Cook the potato

01. Microwave the pierced sweet potatoes on high for 6 to 8 minutes, turning once; they are ready when a knife slides through the center.

Make the cool toppings

02. Stir lime zest, yogurt, lime juice, and salt into a drizzleable sauce.

03. Toss the bagged cabbage with lime juice and salt so it stays crisp but lightly seasoned.

Build the speedy filling

04. Bloom cumin, smoked paprika, and chile with the canned beans in olive oil over medium heat.

05. Cook the beans for 4 minutes, lightly crushing some, then add the soft sweet potato flesh.

06. Mash gently with lime juice for 1 minute, leaving the filling textured enough to scoop.

Warm and assemble

07. Warm tortillas for about 1 minute until pliable and lightly spotted.

08. Fill with smoky bean-potato mixture, crunchy cabbage, avocado, and lime-yogurt sauce; serve at once.