Sweet potato and black bean tacos
Fitness & Nutrition

Welcome Fall With Sweet Potato Tacos

By on 09/20/2019

If you’re looking for a vegetarian taco that’s high in protein and fiber but low in fat, try these Sweet Potato Tacos.


  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 2 Tbsp olive oil
  • 1/8 tsp salt
  • 1 small onion, chopped
  • 2 tsp ground cumin
  • 2 chipotle peppers in adobo sauce, seeds removed and chopped or 1/4 tsp chili powder
  • 2 cans (14 oz each) black beans, rinsed and drained
  • 1/3 cup water
  • 1 tsp fresh lime juice
  • Black pepper to taste
  • 8 corn tortillas, warmed
  • 1/2 small red onion, chopped
  • 2 Tbsp crumbled feta cheese
  • 2 Tbsp chopped fresh cilantro


  • Preheat oven to 450°. Line a baking sheet with parchment paper.
  • In a large bowl, toss the sweet potatoes in 1 tablespoon of the olive oil and season with the salt. Arrange the potatoes on the prepared baking sheet and roast for 25 minutes, or until browned, turning halfway through roasting.
  • In a large saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 to 8 minutes. Add the cumin, chilies, beans and water. Stir, cover and reduce heat to low. Simmer for 5 minutes. Remove from heat, and with a fork, mash up half of the beans. Stir in the lime juice and black pepper to taste and set aside.
  • Lay the tortillas on a flat surface. Evenly spread the black beans down the middle of each tortilla and top with sweet potatoes. Garnish with red onion, feta and cilantro.

Nutrition Facts

Serves 8

Serving size:

  • 1 taco

Per Serving: Calories: 267 Fat: 5g Saturated Fat: 0g Cholesterol: 0mg Sodium: 144mg Carbohydrates: 46g Fiber: 9g Protein: 9g

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Date Last Reviewed: April 8, 2019

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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