Sweet Potato-Black Bean Tacos: A Perfect Composite

Whenever someone asks me my favorite color, I always struggle a little because I really do love green in all its verdant shades, but I like the contrast of green and purple, or orange and blue much more. In a similar way, these tacos to me are entirely about the composite flavor. I could take or leave each ingredient on its own, but the combination of black beans, sweet potato, a splash of citrus, a kick from chili powder, cilantro, and avocado comes together in a largely pleasing way. The only time-consuming part of making this dish is chopping the sweet potatoes, but for the most part it’s a dump-and-run kind of recipe.

What are your favorite flavor combinations?


Sweet Potato Black Bean Tacos

Makes 8-10 tacos


Olive oil, as needed

1 red onion, chopped

3 cloves garlic, minced

2 small sweet potatoes, scrubbed and chopped

1 15 oz. can black beans, drained and rinsed

2 tomatoes, chopped

Vegetable broth, as needed

1 tablespoon chili powder

2 teaspoons cumin

Dash of red pepper flakes

1/2 bunch of cilantro, rinsed and chopped

Juice of 1 lime

1 avocado, sliced

Corn tortillas


Heat olive oil in a large pot, and saute onion over medium heat until tender. Add garlic and cook for two more minutes. Add the sweet potato, and cook for five minutes. Add black beans, tomato, and enough broth to make the mixture slightly liquidy. Cook for 5 minutes. Add the spices and simmer over low heat until sweet potatoes are soft, about 30 minutes. Add broth as needed to keep mixture from drying or sticking to the pot. Squeeze in lime juice, and season to taste. Place a large scoop on a warmed corn tortilla, top with sliced avocado and eat up. How’s that for a perfect composite?



  1. Char says:

    Sounds delicious!!

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