Chipotle Sweet Potato & Black Bean Tacos

Print Recipe

Chipotle Sweet Potato & Black Bean Tacos

These tacos prove that bold doesn’t need bacon. With roasted chipotle sweet potatoes, black beans, and a creamy avocado-lime drizzle, every bite brings fire, balance, and a touch of comfort.

It’s plant-based flavor with Chef Paddy punch. Built for everyone at the table.

Ingredients

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and diced
• 1½ tbsp olive oil
• 1 tbsp adobo sauce (from canned chipotles)
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp cumin
• Salt & pepper, to taste

For the Black Beans:

• 1 (15 oz) can black beans, drained and rinsed
• 1 tsp olive oil
• ¼ tsp cumin
• ¼ tsp chili powder
• Salt, to taste

For the Avocado Lime Drizzle:

• 1 ripe avocado
• 2 tbsp sour cream or Greek yogurt
• Juice of 1 lime
• Salt to taste
• Water to thin, if needed

To Serve:

• 6 corn or flour tortillas
• Shredded red cabbage or lettuce (optional crunch)
• Fresh cilantro
• Lime wedges

Instructions

1. Roast the Sweet Potatoes: Preheat oven to 400°F. Toss diced sweet potatoes with oil, adobo sauce, paprika, garlic powder, cumin, salt, and pepper. Roast for 25–30 minutes, flipping once, until browned and tender.
2. Warm the Black Beans: In a small skillet, heat olive oil. Add beans and seasonings. Cook until warmed through, about 3–5 minutes. Set aside.
3. Make the Drizzle: In a bowl or blender, mash or blend avocado with lime juice, sour cream, and salt. Add water 1 tbsp at a time until it’s smooth and drizzle-ready.
4. Toast the Tortillas: Warm tortillas on a hot skillet or over a flame until lightly charred.
5. Build the Tacos: Add roasted sweet potato, black beans, and cabbage to each tortilla. Drizzle with avocado sauce and finish with cilantro and lime.

Chef Paddy’s Tips

• Want heat? Add a few sliced pickled jalapeños or extra adobo to the potatoes.
• Low on time? Use canned refried black beans and pre-diced sweet potato from the produce section.
• Make it vegan: Sub in vegan sour cream or just use lime, salt, and avocado mash.
• Double the drizzle: It’s also great over breakfast tacos or bowls.

Let’s cook with heart and hustle.