Marika Day’s Sweet Potato and Black Bean Tacos

April 30, 2021

  • Cook: 30 mins


500 g sweet potatoes (approximately 1.5 medium sweet potatoes), peeled and chopped into 2cm cubes

1 tbsp extra virgin olive oil

1 brown onion, finely diced

2 cloves garlic, crushed

400 g black beans (one tin), drained and rinsed

2 tsp ground cumin

1 tsp smoked paprika

1 tsp maple syrup

1 large avocado, mashed

6 soft corn tortillas

1/2 bunch coriander

1 lime, cut into wedges

1 jalapeno, sliced


1Preheat oven to 200°C and line a baking tray with baking paper.

2Add cubed sweet potatoes onto baking tray and toss with 1/2 the olive oil and season with salt and pepper.

3Place into preheated oven to cook for 20 minutes or until browned and cooked through.

4Meanwhile, in a large pan over medium heat add remaining olive oil and diced onion.

5Cook for 4-5 minutes or beginning to soften. Add garlic and black beans and cook for a further 2 -3 minutes.

6Remove sweet potato from the oven and add to black beans in the pan.

7Add spices and maple syrup and toss for 1-2 minutes or until fragrant.

8Meanwhile heat the tortillas according to package directions.

9Serve tacos with sweet potato mix, avocado, coriander, lime wedges and sliced jalapeños.