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Dicing the sweet potato small and roasting it at high heat is what gets caramelized, slightly crisp edges in the same time it takes to warm through - large chunks would still be raw in the center by the time the outside browns. Black beans added to the same tray in the final few minutes soak up the roasted flavor without turning mushy, needing nothing more than a fork and one sheet pan.
Per serving
340kcal
Prep Time
15 min
Cook Time
27 min
Servings
4 people
Difficulty
easy
Calories
10g
Protein
54g
Carbs
11g
Fat
12g
Fiber
8g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Toss the diced sweet potato with 2 tablespoons of the olive oil, cumin, chili powder, smoked paprika, salt, and black pepper, then spread in a single layer on the baking sheet.
Roast for 20-22 minutes, stirring halfway through, until tender and caramelized at the edges.
Add the black beans and corn to the baking sheet, tossing to combine with the roasted sweet potato, and roast for another 5 minutes, until warmed through.
While the vegetables finish roasting, warm the corn tortillas on a dry skillet or in the oven.
Assemble the tacos: fill each tortilla with the sweet potato and black bean mixture, top with shredded cabbage, diced avocado, and a squeeze of lime juice.
Garnish with fresh cilantro and serve immediately.
Dice the Sweet Potato Small: Small, uniform cubes roast through evenly and develop caramelized edges in the same timeframe - large chunks often stay raw in the center while the outside overcooks. Add Beans Near the End: Stirring in the black beans and corn only for the final 5 minutes keeps them from drying out or turning mushy under the full roasting time. Use High Heat for Caramelization: A hot oven (220°C) is what gives the sweet potato those crispy, caramelized edges rather than just steaming it soft.
Yes, diced regular potato, butternut squash, or cauliflower florets all roast well using the same method and seasoning.
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