About this recipe
Sweet potato and black beans make a filling taco base without meat. Yogurt and a little cheese push the protein so the plate actually satisfies.
Cube the sweet potato small so it softens in about 25 minutes at 425°F. Bigger chunks take longer and throw off dinner timing.
These reheat well. Warm the filling separately and assemble tacos when you eat so the tortillas stay soft.
ROAST
Step 1
Heat the oven to 425°F. Toss sweet potato with 1 tablespoon olive oil, chili powder, cumin, and 1/2 teaspoon salt on a sheet pan.
Step 2
Roast at 425°F until tender and browned at the edges, 22 to 26 minutes, stirring once halfway.
BEANS
Step 3
Meanwhile, heat remaining oil in a skillet over medium. Add onion and cook until softened, about 3 minutes. Stir in black beans and remaining salt. Warm through, 3 to 4 minutes. Mash a few beans against the pan for a creamier filling.
ASSEMBLE
Step 4
Warm tortillas in a dry skillet over medium for 20 to 30 seconds per side, or wrap in a damp towel and microwave 30 seconds, until pliable.
Step 5
Fill each tortilla with sweet potato and beans. Top with about 1 tablespoon yogurt and a sprinkle of cheese. Add cilantro or lettuce if using. Squeeze lime over and serve two tacos per person.
Tips
Two cans of beans keep protein honest at about 25 grams per serving. Do not skimp if you want the high-protein hub.
Store filling up to 4 days. Warm tortillas fresh when you eat.
Swaps
Corn tortillasSmall flour tortillas
Softer wrap. Check label calories. Some run higher.
Greek yogurtLight sour cream
Same spoonful. Slightly richer, a little less protein.
Equipment
sheet pan · skillet
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