Skip to content
  • by

Black Bean and Yam Tacos


Serves 3.


  • 1 large yellow yam
  • 1 large red bell pepper
  • 1/2 Tbsp olive oil
  • 1/4 tsp vegetable salt
  • 1/4 tsp chili powder
  • 1 (15 oz) can black beans with packing liquid
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 6 corn tortillas
  • 1/2 c shredded Mexican cheese blend


  1. Preheat oven to 400 degrees F.
  2. Peel yam and cut it in 1/2-inch dice. Remove seeds and membranes from red bell pepper. Cut it in 1-inch pieces.
  3. Place the yam and sweet potato pieces on a baking sheet. Add the olive oil, vegetable salt, and chili powder. Toss to coat all sides. Distribute in a single layer.
  4. Roast yams and sweet potatoes 15 minutes, or until yams are fork tender but not mushy.
  5. Meanwhile, place black beans with their packing liquid in a saucepan over medium heat. Stir in garlic powder, onion powder, cumin, salt and pepper. Reduce heat and cook about 10 minutes, stirring often. Strain through a sieve.
  6. Working in batches, place 2-3 corn tortillas in a large skillet over low heat. Sprinkle each with 1/6 of the cheese in a even distribution. Cover the pan for about 2-3 minutes, just until the cheese is barely melted and the tortillas are warm but still soft.
  7. To assemble, place a heaping spoonful of black beans on each cheesy tortilla, followed by one-sixth of the yam-red pepper mix. If desired, sprinkle with cilantro and add a dollop of sour cream.
  8. Serve hot with salsa on the side.

Leave a Comment

Your email address will not be published. Required fields are marked *