As a toddler mama, I spend roughly 2/3 of my time in the kitchen trying to figure out how to make something that Dubs will eat that has at least SOME nutritional value. Low-sugar Peanut butter on whole wheat waffles, oatmeal with raisins, avocado toast, and colby-jack cheese cubes are my standby snacks (obviously kale pesto and sweet potato mac ‘n cheese are also on this list.) Thankfully, ALL of us love tacos, and sweet potatoes, and black beans, so this recipe has risen to the top of our dinner menu pretty quickly.
Also, it’s like the easiest thing ever.
I’ve seen some really gorgeous recipes lately with cubed sweet potatoes. Y’all, that makes for a LOVELY photo and also probably a little less messy eating, but you can’t beat the flavor of roasted sweet potatoes mixed with smoked paprika and cumin. You just can’t. So, that means these photos maybe aren’t as lovely as a few others out there on the interweb, but the recipe is WORTH IT. Also, you can make this recipe into burritos, tacos, OR quesadillas. It’s so versatile and awesome. Enjoy!
What you Need for the Potatoes:
2 medium sweet potatoes, roasted then peeled
1/2 tablespoon cumin
1 teaspoon smoked paprika (if you like spicy food)
Salt to taste
For the Beans:
1 can of black beans, drained
1/2 Tablespoon chili powder
1/2 onion diced
Cilantro
2 tablespoons of lime juice
To Serve:
Flour tortillas
1 ripe avocado
cherry tomatoes, cut into fourths
sour cream or greek yogurt
shredded cheese
Salsa (if desired)
What to Do:
Prick your sweet potatoes all over with a fork and wash them. Place them on a cookie sheet and bake them for about 30-45 minutes on 400 WITH their skin. You’ll know they’re cooked because their skin will puff out a bit and they will be squishy to the touch. They’re SO much easier to peel once they’ve been baked.
While they are baking, drain your black beans. In a medium saucepan, sautee the onions, and sprinkle the chili powder over the onions. Sauteeing the seasonings brings out a better, richer flavor. Dump your beans in and cook briefly, just enough to warm them. Mix the cilantro and lime juice in. Voila!
Once your potatoes are cooked and have cooled enough so that you don’t burn your fingers off when you touch them, mash the potatoes with the cumin, salt, chili, and paprika. Stir it in very well.
Serve by putting the potatoes, black beans, and toppings in a flour tortilla. Eat until your belly is full and your heart is content. 
- What you Need for the Potatoes:
- 2 medium sweet potatoes, roasted then peeled
- ½ tablespoon cumin
- 1 teaspoon smoked paprika (if you like spicy food)
- Salt to taste
- For the Beans:
- 1 can of black beans, drained
- ½ Tablespoon chili powder
- ½ onion diced
- Cilantro
- 2 tablespoons of lime juice
- To Serve:
- Flour tortillas
- 1 ripe avocado
- cherry tomatoes, cut into fourths
- sour cream or greek yogurt
- shredded cheese
- Salsa (if desired)
- Prick your sweet potatoes all over with a fork and wash them.
- Place them on a cookie sheet and bake them for about 30-45 minutes on 400 WITH their skin.
- You'll know they're cooked because their skin will puff out a bit and they will be squishy to the touch.
- While they are baking, drain your black beans.
- In a medium saucepan, sautee the onions, and sprinkle the chili powder over the onions.
- Dump your beans in and cook briefly, just enough to warm them.
- Mix the cilantro and lime juice in.
- Once your potatoes are cooked and have cooled enough so that you don't burn your fingers off when you touch them, mash the potatoes with the cumin, salt, chili, and paprika. Mix it in very well.
- Serve by putting the potatoes, black beans, and toppings in a flour tortilla
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