Sweet Potato and Black Bean Tacos

Roasted sweet potatoes with charred edges, cumin-spiked black beans, and a lime crema, all folded into warm corn tortillas — naturally gluten-free taco night with no substitutions required. The textures are the point: crisp, creamy, and fresh in one bite.

Yield: 8 tacos · Time: 35 min

Ingredients

• 2 sweet potatoes, cubed small
• 2 tbsp olive oil
• 1 tsp cumin + 1 tsp chili powder + 1/2 tsp garlic powder
• 1 can (15 oz) black beans with 1/4 cup liquid
• 8 corn tortillas (labeled gluten-free)
• Crema: 1/2 cup sour cream + juice of 1 lime + pinch salt
• Quick slaw: 2 cups cabbage + 1 tbsp lime juice + salt
• Cotija or feta, cilantro, hot sauce

Directions

1. Roast the oiled, spiced sweet potatoes at 425°F (220°C) for 25 minutes, flipping once.
2. Warm the beans with their liquid and a pinch of cumin; mash lightly.
3. Stir the crema; toss the slaw.
4. Char the tortillas over a flame or hot skillet.
5. Build: beans, potatoes, slaw, crema, cheese, cilantro.

Pro tip: Corn tortillas are naturally GF but often milled near wheat — the label check takes two seconds and settles it.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Main Dishes, or explore our gluten-free breakfast recipe database and hot cereal guide.