30 Minutes
Smoky Chipotle Weeknight Black Bean Sweet Potato Tacos with Roasted Chickpeas
Warm smoke with a family-friendly chile kick. This recipe packs roasted sweet potato and black beans into a fast, colorful taco night, streamlined for the busiest part of the week, with extra plant protein and texture. 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 tsp smoked paprika
- 1 tbsp minced chipotle in adobo
- 1 lime, juiced
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Heat the oven to 425°F. Toss sweet potatoes with olive oil, salt, and two-thirds of 1 tsp smoked paprika and 1 tbsp minced chipotle in adobo.
- 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 lime, juiced and finish.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.