High-Fiber Sweet Potato & Black Bean Tacos (Plant-Based)

This recipe focuses on functional nutrition by pairing complex carbohydrates with plant-based protein to stabilize blood sugar levels. The success of the dish relies on “texture contrast”: high-heat roasting caramelizes the natural sugars in the sweet potatoes, creating a crisp exterior that compliments the creamy, lime-infused black beans. By partially mashing the beans, we create a natural binder that holds the filling together without the need for high-fat dairy or heavy sauces.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 25 Min
• Total Time: 35 Min
• Yield: 3 Servings (6 Tacos)
• Calories: 310 kcal per serving (2 tacos)

Ingredients:

The Roasted Base

• 2 large Sweet Potatoes, peeled and cubed into 1/2-inch pieces
• 1 tbsp Avocado Oil (High smoke point for roasting)
• 1 tsp Chili Powder & 1/2 tsp Cumin
• 1/2 tsp Salt

The Protein & Fiber

• 1 can (15 oz) Black Beans, drained and rinsed
• 1/2 Lime, juiced
• 6 Corn Tortillas (High-fiber or sprouted grain preferred)

The Fresh Toppings

• 1/2 cup Purple Cabbage, shredded
• 1/4 cup Fresh Cilantro, chopped
• 1/2 Avocado, sliced

Preparation Steps:

1. The “Gold Standard” Roast

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with avocado oil, chili powder, cumin, and salt on a large baking sheet. Spread them in a single layer to ensure they roast rather than steam.
3. Bake for 20–25 minutes, tossing once halfway through, until the edges are golden-brown and the centers are tender.

2. Prepping the Bean Binder

4. While the potatoes roast, place the rinsed black beans in a small saucepan over low heat. Add a splash of water and the lime juice.
5. Use the back of a fork to lightly mash about 10% of the beans. This creates a creamy binder that helps the filling stay inside the shell.

3. Warming the Tortillas

6. Heat your corn tortillas directly over a low gas flame for 20 seconds per side or in a dry skillet. This adds a smoky aroma and makes the tortillas pliable and resistant to tearing.

4. Assembly

7. Fill each warm tortilla with a generous scoop of the creamy black beans followed by the roasted sweet potatoes.
8. Top with shredded purple cabbage for crunch, a slice of avocado for healthy fats, and a sprinkle of fresh cilantro.

Expert Tips:

• Texture Boost: For a professional finish, sprinkle toasted pumpkin seeds (pepitas) on top. They add a nutty crunch and an extra boost of magnesium and protein.
• Uniformity is Key: Ensure the sweet potatoes are cut into strict 1/2-inch cubes. If the pieces vary too much in size, the smaller ones will burn before the larger ones are tender.