Sweet Potato & Black Bean Tacos

A delicious midweek meal


  • 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
  • 2 tablespoons neutral cooking oil (such as grapeseed or canola)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons neutral cooking oil (such as grapeseed or canola)
  • 1/2 medium yellow onion, diced (about 1/2 cup diced)
  • 1 teaspoon kosher salt
  • 1 clove garlic, minced
  • 1 jalapeño, stemmed, seeded, and minced
  • 1 15-ounce can black beans, drained and rinsed

To serve:

  • 10 to 12 corn tortillas
  • 1 ripe avocado, sliced thin
  • Fresh coriander, roughly chopped
  • Lime wedges
  • 1/4 cup crumbled cheese (goats cheese works well)


  1. Preheat oven to 220c
  2. In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer.
  3. Bake 15 minutes, flip and stir the sweet potatoes and roast another 15 minutes (or until the edges are crisped)
  4. While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat
  5. Add the onions and salt, and sauté until soft (5 to 7 minutes). Add the garlic and jalapeño, and sauté 2 minutes more.
  6. Fold in beans and allow to simmer, stirring occasionally, until the beans are soft (about 10 to 15 minutes). Taste and add salt as needed.

To Serve

  • Heat the tortillas (in a dry frying pan until warm or use the microwave covered with a damp paper towel for about 30seconds).
  • Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced coriander and cheese, letting everyone top their own tacos.


*If the beans seem dry or stick to the bottom of the pan while cooking, add a splash of water and stir. 

Reserve Adelaide Hills Pinot Noir

Reserve Adelaide Hills Pinot Noir

Perfect with these delicious Tacos

See more about this wine

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