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Food & Home

Black Bean and Sweet Potato Tacos


These vegetarian tacos are insanely good; they’re also a total breeze to make. Enlist the kiddos to help assemble for a fun, impromptu taco party.

Makes 10 tacos

2 large sweet potatoes (2 pounds), peeled and diced

2 tablespoons olive oil

1 teaspoon kosher salt

1 14-ounce can organic refried black beans

1 cup of your favorite salsa

1 cup crumbled queso fresco

1. Preheat the oven to 350°F.

2. Toss the diced sweet potatoes with the olive oil and salt and place on a baking sheet. Bake in the oven for 20-25 minutes, or until tender and caramelized.

3. Heat a griddle or sauté pan over medium-high heat. Add a little olive oil, and heat each tortilla in the pan until warm and softened.

4. Spread 1-2 tablespoons of black beans evenly onto each tortilla, then top with roasted sweet potatoes, some salsa, and queso fresco.