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Smoky Sweet Potato and Black Bean Tacos

Roasted sweet potatoes, pantry beans, and sharp lime-cabbage slaw make an inexpensive vegetarian taco dinner feel lively and complete.

Three vegetarian tacos filled with roasted sweet potatoes, black beans, and green cabbage slaw.

The contrast is the point here: deeply browned sweet potatoes and soft black beans get a cool, crisp topping that keeps every bite bright without expensive ingredients. While the potatoes roast, warm the beans and make the slaw so every element is ready for the tortillas at the same time.

Give the potatoes room

A single layer on the baking sheet lets moisture escape, which is what turns the sweet potato edges brown and concentrated instead of soft and pale. Turn the cubes halfway through roasting so more sides meet the hot pan and pick up color.

A useful pantry pairing

Black beans bring satisfying heft while the sweet potatoes provide sweetness and color, so the filling feels complete with a short, inexpensive grocery list. Warming the beans with a little water and salt keeps them moist enough to settle into the tortillas rather than tasting dry.

Seasoned sweet potato cubes roast in a single layer on a dark sheet pan. — Seasoned sweet potato cubes roast in a single layer on a sheet pan.

Dress slaw at the end

Lime and oil lightly coat the cabbage without wilting it, so the topping stays crisp against the warm beans and roasted vegetables. Toss it close to serving time so the salt does not draw out more moisture than the tortillas can handle.

Build just before eating

Warm tortillas are most flexible straight from the skillet. Fill them first, then add the slaw so its juices do not soften the tortillas early.

Crisp cabbage slaw and cilantro top a warm sweet potato and black bean taco. — A finished taco is topped with glossy lime-cabbage slaw and cilantro.

Smoky Sweet Potato and Black Bean Tacos

4 servings

40 minutes total

Ingredients

• 2 medium sweet potatoes, cubed
• 2 tbsp vegetable oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 3/4 tsp kosher salt, divided
• 1 (15 oz) can black beans, drained and rinsed
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1 lime, juiced
• 1/4 cup chopped cilantro

Method

Heat the oven
Set an oven rack in the center position and heat the oven to 425 F while you prepare the vegetables.
Look for: The oven signals that it has reached 425 F.
Season the potatoes
Toss the cubed sweet potatoes with 1 tbsp oil, chili powder, cumin, and 1/4 tsp salt on a rimmed baking sheet until evenly coated.
Look for: The potato cubes have an even orange-red coating with no dry spice patches.
Roast the potatoes
Spread the potatoes in one layer and roast for 20 minutes, turning once halfway through so their edges brown evenly.
Look for: The potatoes are tender when pierced and have browned edges.
Warm the beans
Warm the drained and rinsed black beans with 2 tbsp water and 1/4 tsp salt in a small skillet over medium heat until steaming.
Look for: Steam rises from the beans and the liquid lightly coats them.
Dress the cabbage
Toss the cabbage, lime juice, cilantro, remaining 1 tbsp oil, and remaining 1/4 tsp salt in a bowl until glossy and crisp.
Look for: The cabbage is lightly dressed but still crunchy.
Warm the tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until flexible and lightly toasted.
Look for: Each tortilla bends without cracking and has a few toasted spots.
Fill the tacos
Divide the roasted sweet potatoes and warm black beans among the tortillas, keeping the fillings centered for easy eating.
Look for: Each tortilla holds an even layer of potatoes and beans.
Finish and serve
Top each taco with the crisp lime-cabbage slaw and serve immediately while the potatoes are hot and the tortillas remain soft.
Look for: The warm filling contrasts with the cool, crisp cabbage.