Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

Prep Time 30 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Mexican
Servings 4


  • 3 Medium sweet potatoes cubed
  • 1/2 tsp smoked paprika
  • 1/8 plus 1/4 tsp salt
  • 1 Large onion diced
  • 4 Cloves garlic minced
  • 1/2 Tbsp Chili Powder
  • 1/2 tsp cumin
  • 1/8 tsp Cayenne Pepper
  • 1 15 ounce can black beans drained and rinsed
  • 8 Small Corn Tortillas
  • 5 Ounces Goat Cheese crumbled
  • 1/2 Cup cilantro chopped
  • 1 lime cut into wedges


  • 1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.