Savory Sweet Potato and Black Bean Tacos (Gluten-Free)
Tired of the same old taco Tuesday routine? Shake things up with these savory sweet potato and black bean tacos. They’re not just gluten-free, they’re bursting with flavor and good vibes.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can black beans rinsed and drained
- 1 tbsp olive oil or avocado oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 corn tortillas certified GF
- 1 lime cut into wedges for serving
- 1/4 cup fresh cilantro chopped, optional for garnish
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread them out in a single layer.
- Roast the sweet potatoes in the preheated oven for about 20 minutes, or until they’re tender and slightly caramelized. Toss halfway through for even roasting.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. This should take about 5 minutes.
- Once the sweet potatoes are done, warm the corn tortillas in a pan for about 30 seconds on each side, until just pliable. Trust me, this will make them so much better!
- Assemble your tacos by filling each tortilla with roasted sweet potatoes and black beans. Top with chopped cilantro and a squeeze of lime juice. Get ready for a flavor explosion!
- Serve immediately with extra lime wedges on the side. Enjoy your newfound taco creativity without gluten!
Notes
Notes: Use certified GF tortillas to ensure they’re truly gluten-free. Check for cross-contamination if using canned beans. These tacos can be stored in the fridge for up to 3 days and reheated easily.
Tips: Add some avocado slices for creaminess. Drizzle with lime juice before serving. For extra kick, toss in some diced jalapeños!