30 Minutes
Weeknight Black Bean Sweet Potato Tacos, Lemon Herb Style, with Toasted Pepitas
This version packs roasted sweet potato and black beans into a fast, colorful taco night and leans into lemon herb flavor. It is streamlined for the busiest part of the week, with a crisp, savory finish from Toasted Pepitas.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 2 medium sweet potatoes, cut into 1/2-inch cubes
- 1 can black beans, rinsed and drained
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1 ripe avocado, sliced
- 2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 1/3 cup toasted pepitas
Make it happen
Directions
- 1
Heat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and two-thirds of 1 lemon, zested and juiced and 2 tsp dried oregano.
- 2
Roast for 18–20 minutes, turning once. Add the black beans to the pan for the final 5 minutes.
- 3
Warm the tortillas in a dry skillet or directly over a low gas flame.
- 4
Fill tortillas with cabbage, sweet potato, beans, and avocado. Add 2 tbsp chopped parsley and finish.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.