30 Minutes
Pesto Parmesan Weeknight Black Bean Sweet Potato Tacos with Toasted Pepitas
Basil pesto and nutty Parmesan for instant weeknight appeal. This recipe packs roasted sweet potato and black beans into a fast, colorful taco night, streamlined for the busiest part of the week, with a crisp, savory finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What 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
- 1/3 cup basil pesto
- 1/3 cup finely grated Parmesan
- 1 tbsp lemon juice
- 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 1/3 cup basil pesto and 1/3 cup finely grated Parmesan.
- 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 1 tbsp lemon juice and finish.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.