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Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos
  • Prep 40 min
  • Total 40 min
  • Servings 4
Our hearty vegetarian tacos are made with roasted sweet potatoes, chiles, shredded red cabbage and Progresso black beans.
By Inspired Taste
Updated June 6, 2012


  • 2 medium sweet potatoes, peeled, cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cups shredded red cabbage
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 2 cloves garlic, finely chopped
  • 8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package
  • 1/4 cup fresh cilantro leaves
  • Lime wedges


  • 1
    Heat oven to 400°F. Line 15x10x1-inch pan with foil or cooking parchment paper.
  • 2
    In large bowl, toss sweet potatoes with 1 tablespoon of the oil, the cumin and salt. Place potatoes in single layer on pan. Roast 30 minutes or until tender and light golden brown around edges.
  • 3
    Meanwhile, in medium bowl, mix sour cream, half of the lime juice and 1 tablespoon of the chipotle chiles (add more chiles for spicier slaw). Add shredded cabbage; toss to coat. Cover; refrigerate until serving time.
  • 4
    In 10-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic; cook and stir 30 seconds or until lightly toasted. Add black beans; cook, stirring occasionally, until thoroughly heated. Stir in remaining lime juice.
  • 5
    To assemble tacos, spoon sweet potatoes and black beans onto each warmed tortilla. Top with chipotle slaw and cilantro. Fold tortilla in half over filling. Serve with lime wedges.

  • Chipotle chiles in adobo sauce can usually be found in the international section of the grocery store.
  • The chipotle slaw can be made up to 1 hour in advance.

Nutrition Facts are not available for this recipe
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