Sweet Potato Tacos

Serves 4-6


  • 1 package of corn tortillas
  • 1 medium sweet potato
  • 1 can of black beans, rinsed and drained
  • ½ red onion, chopped
  • 1 tablespoon chili powder
  • ½ tablespoon paprika
  • ½ tablespoon oregano
  • ½ tablespoon cumin


  1. Wash and lay out all ingredients. For this recipe you will need a cutting board, chef’s knife, measuring spoons, frying pan.
  2. Start by cutting sweet potatoes into 1 inch cubes.
  3. Chop onion into 1 inch pieces as well.
  4. Add to a sauce pan with ¼ cup of water and steam. Adding water as needed. When potatoes fork tender add rinsed black beans and spices.
  5. Sautee for 2 minutes and remove from heat.
  6. Warm tortillas and top with sweet potato mixture and toppings of choice.

Chef’s tip: Make a double batch and freeze sweet potato filling for 3-6 months. Thaw for a quick mid-week recipe.

Nutrition Tip: Sweet potatoes and their rich orange color make them a great source of vitamin A which is a powerful anti-oxidant.

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