Sweet Potato and Black Bean Tacos with Mango Salsa

Delicious and vibrant tacos filled with roasted sweet potatoes, hearty black beans, and topped with a refreshing mango salsa. A perfect vegetarian lunch or light dinner option.

Prep Time

20 minutes

Total Time

50 minutes

Calories

525 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.92/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

2mediumSweet Potatoes(peeled and diced into 1/2 inch cubes)

£1.20

1can (15 oz)Black Beans(rinsed and drained)

£0.70

2tablespoonsOlive Oil(divided)

£0.15

1teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.03

0.5teaspoonGarlic Powder

£0.03

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

1largeMango(diced)

£1.20

0.3cupRed Onion(finely diced)

£0.15

0.3cupRed Bell Pepper(finely diced)

£0.25

0.5smallJalapeño(seeded and minced (optional))

£0.15

0.3cupCilantro(chopped)

£0.30

2tablespoonsLime Juice(freshly squeezed)

£0.20

8Tortillas(corn or flour)

£1.50

1Avocado(sliced (optional))

£1.00

0.3cupFeta Cheese(crumbled (optional))

£0.75

Total Cost

£7.69

£1.92 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss diced sweet potatoes with 1 tablespoon of olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 20-25 minutes, or until sweet potatoes are tender and slightly browned, flipping halfway through.
4.
While sweet potatoes are roasting, prepare the mango salsa. In a medium bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice. Mix well and set aside.
5.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rinsed and drained black beans and cook for 5-7 minutes, stirring occasionally, until heated through.
6.
Warm the tortillas according to package directions (microwave, skillet, or oven).
7.
To assemble the tacos, fill each tortilla with roasted sweet potatoes, black beans, and top with mango salsa. Add sliced avocado and crumbled feta cheese (if using).
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

525 kcal / 2197 kJ

Carbs

68g

26% of RDA

Fat

23g

33% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

23 g

26% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For spicier tacos, add a pinch of cayenne pepper to the sweet potato mixture before roasting or add more jalapeño to the mango salsa.

If you don't have time to roast the sweet potatoes, you can sauté them in a skillet with the spices until tender.

The mango salsa can be made ahead of time and stored in the refrigerator for up to 2 days.

For a vegan option, omit the feta cheese and add a dollop of vegan sour cream or guacamole.

Cooking Equipment

Oven

Baking sheet

Large skillet

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For spicier tacos, add a pinch of cayenne pepper to the sweet potato mixture before roasting or add more jalapeño to the mango salsa.

If you don't have time to roast the sweet potatoes, you can sauté them in a skillet with the spices until tender.

The mango salsa can be made ahead of time and stored in the refrigerator for up to 2 days.

For a vegan option, omit the feta cheese and add a dollop of vegan sour cream or guacamole.

Sweet Potato and Black Bean Tacos with Mango Salsa

Ingredients

Instructions