Crispy Baked Black Bean & Sweet Potato Tacos #tacos #dinner

Crispy Baked Black Bean & Sweet Potato Tacos #tacos #dinner

These firm tacos are prepared in the broiler and loaded down with refried beans, sweet potato and cheddar for a simple and scrumptious supper!

Folks, I simply acknowledged it has been very since a long time ago I've imparted a Mexican formula to you! I have no clue how that occurred, however I'm here to compensate for it today. I wager you didn't think it was workable for me to do another formula consolidating sweet potato, dark beans and avocado, yet I did it! 🙂

This formula is madly simple. There's solitary 3 fixings in the tacos and since it's the main Thursday of the month, that implies it's 30 Minute Thursday so these Crispy Black Bean and Sweet Potato Tacos just take 30 minutes to make! Remember to look down to the base of the page for increasingly heavenly 30 minute suppers from some other magnificent bloggers!

I've as of late found that I'm kinda fixated on refried beans. I normally simply cook with entire beans, however I got some refried ones some time prior and couldn't quit eating them. I plunged contributes them, put them on burritos and even ate them with a spoon. What's more, things being what they are, Eli adores them as well, which makes me quite glad!

Crispy Baked Black Bean & Sweet Potato Tacos #tacos #dinner

Also try our recipe : Keto Sheet Pan Pizza #vegan #healthy


  • 1 cup refried black beans
  • 1 cup sweet potato puree, homemade or canned*
  • 1 cup grated cheese
  • 8 corn tortillas
  • Olive oil

  • 1 large avocado, diced
  • 1 tomato, small diced
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon chopped cilantro
  • Juice of 1 lime
  • Salt, to taste


  1. Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.
  2. Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
  3. Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
  4. Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.

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