Mexican Black Bean and Sweet Potato Sheet Pan Tacos
Crispy roasted black beans and sweet potatoes with Mexican spices. Easy sheet pan taco filling ready in 40 minutes.
Ingredients
- 2 cans black beans, drained and rinsed
- 3 large sweet potatoes, diced
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper
- 3 cloves garlic, minced
- 2 limes, juiced
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper
Toss diced sweet potatoes with 2 tbsp olive oil, salt, and pepper
Arrange sweet potatoes on sheet pan and roast for 15 minutes
Meanwhile, mix black beans with remaining olive oil, chili powder, cumin, paprika, oregano, cayenne, and garlic
Add seasoned black beans, bell pepper, and red onion to the sheet pan with sweet potatoes
Continue roasting for 20-25 minutes until sweet potatoes are tender and beans are slightly crispy
Drizzle with lime juice and season with salt and pepper
Serve in warm corn tortillas with avocado slices and fresh cilantro
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