BrokeAss Gourmet

BrokeAss Gourmet

Sweet Potato and Black Bean Tacos

  • Prep Time 15 minutes
  • Cook Time 10 minutes
  • Estimated Cost $12

 Serve these tacos with a big mound of lightly dressed greens or slaw.

This is one of my favorite simple, quick dinners. It's made from whole, healthy ingredients and comes together in a snap. The beans provide protein and fiber, and the sweet potatoes balance the earthiness of the beans and onions.

I usually leave the cheese off this one, but it would be delicious with some aged cheddar, crumbled cotija or even a smear of fresh goat cheese. Serve these tacos with a big mound of lightly dressed greens or slaw.


  • 8 6-inch corn tortillas $2 for 12
  • 2 tbsp extra virgin olive oil Pantry
  • 1 large (about 7" long) red garnet yam (sweet potato), scrubbed and diced into 3/4" cubes $1.50
  •  1/2 medium onion, diced $0.50 
  • 2 cloves garlic, chopped Pantry
  • 1/2 tsp ground cumin $1.50 for 1 oz 
  • 1/2 tsp Ancho chili powder $1.50 for 1 oz
  • salt and pepper to taste Pantry
  • 1 15-oz. can black beans (preferably in a BPA-free can), rinsed and drained $2.50 
  • 1 avocado, peeled, pitted and sliced $1.50
  • 1 handful fresh cilantro, chopped $1 for a bunch

Recipe Serves 4


  1. Preheat the oven to 250 degrees F. 
  2. Wrap the tortillas in foil and place in the oven to warm up while you prepare the other components of the taco.
  3. Heat the olive oil in a large, heavy bottomed frying pan over medium heat. Add the diced yam and stir well to distribute the oil.
  4. Let cook, stirring occasionally, for about 8 minutes, until the yams are cooked through (watch them carefully to make sure they don't burn).
  5. While the sweet potatoes cook, put the rinsed beans into a medium pot with about 1/4 cup water and heat over low heat until hot. Cover the pot and turn off the heat once the beans are heated through. 
  6. Stir the onion, garlic, cumin and chili powder into the yam mixture, and cook for another 2-3 minutes, until the onion begins to brown slightly. 
  7. To assemble the tacos, carefully remove the warm tortillas from the oven. Top each tortilla with a little bit of the yam mixture, a spoonful of beans, a couple of slices of avocado and a sprinkling of cilantro. 
  8. Eat immediately. 

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John, on Jul 3, 08:32 AM, wrote:

This looks so good. I would have never thought to put sweet potatoes in tacos but I’ll definitely be trying this one.

Thanks for sharing!

Damon, on Aug 23, 05:26 PM, wrote:

Made these tonight. So delicious! I squirted a bit of lime juice on them before serving :)

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I squirted a bit of lime juice on them before serving :)

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