Sweet Potato and Black Bean Tacos

Photo by Paulina

Our November vegetable of the month shines in this delicious taco that is packed full of fibre and vitamin A.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Makes: 8-10 tacos

  • 1 sweet potato, cubed

  • 4 Tbsp (60 mL) vegetable oil

  • 1 tsp (5 mL) salt

  • 1 tsp (5 mL) chili powder

  • 1/2 tsp (2.5 mL) cumin

  • 1/2 cup (125 mL) diced onion

  • 1 clove garlic, minced

  • 1 can (15 oz) black beans, drained and rinsed

  • 8-10 corn tortillas

How To:
  1. Preheat oven to 425°F (220°C).

  2. Toss the sweet potato with 2 Tbsp (15 mL) oil, 1/2 tsp (2.5 mL) salt, cumin, and chili powder. Spread evenly on a baking sheet and bake for 15 min. Flip sweet potato and then roast another 15 minutes or until edges are crisp and roasted.

  3. While the sweet potatoes cook, heat 2 Tsp (15 mL) oil in saucepan over medium heat. 

  4. Add onions,1/2 tsp (2.5 mL) salt, and garlic and cook until onion is translucent (5-7 min). Add black beans and cook until seasoned, stirring (10-15 min).

  5. Layer tortillas with black beans and sweet potato, and serve with your favourite toppings!

Make it Fun!

Let kids choose their favourite toppings! Avocado, cheese, lime, maybe even cilantro? The possibilities are endless!

For Leftovers... 

Use any leftover taco filling and wrap in whole wheat tortillas for a yummy burrito!


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