Sweet Potato and Black Bean Tacos

Picture of Sweet potato and black bean tacos from the recipe blog on the Healthy Eats Page of the San Francisco Scenic Fit outdoor fitness training groups website

Serves 4 |  Inspired by Cookie and Kate


  • 2 medium sweet potatoes, peeled and sliced into 1-inch cubes
  • 2 tablespoons olive oil
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 2 cans black beans, rinsed and drained
  • 1 medium yellow onion, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • ¼ teaspoon chili powder
  • 1 lime
  • 2 avocados, sliced
  • 1 cup chopped cilantro
  • ½ cup pumpkin seeds toasted on the stove
  • red pepper flakes
  • Crumbled feta
  • 8 to 10 small corn tortillas


Preheat the oven to 425 degrees F. Drizzle the cubed sweet potatoes with a little olive oil, cayenne pepper and salt and place on a baking sheet. Bake for 30 to 40 minutes, until the sweet potatoes are slightly browned.

Warm olive oil in a large saucepan on medium heat. Add the onions to the pan cooking them until they are translucent, about 5 minutes. Toss in the cumin and chili powder and cook for about 30 seconds while stirring. Add the beans, reduce the heat to a simmer and cook for 3-5 minutes to heat the beans through.

While the beans are cooking, warm up a small pan over medium heat. Once warm add the pumpkin seeds and continually stir them until they begin to expand and turn golden brown about 3-4 min.

Warm up the tortillas in a small pan over medium heat. Flipping them to heat evenly.

For the Tacos: Add black beans, sweet potatoes, chopped avocado and top with feta and toasted pumpkin seeds and a squeeze of lime.

View the original recipe on the Cookie and Kate website