Sweet Potato & Black Bean Tacos


Serves: 6

Prep Time: 10

Cook Time: 30


Sweet Potatoes Ingredients:

  • 2 medium sweet potatoes, cut in 1/2in cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp paprika


Black Beans Ingredients:

  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 can black beans, rinsed
  • 1/2 tsp cumin
  • Pinch of salt and pepper
  • 2 tbsp chopped cilantro


Cilantro-Lime Crema Ingredients

  • 1 cup Greek yogurt
  • 1/3 cup lime juice
  • 1/2 cup chopped cilantro
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper


Serving Ingredients

  • 2 cups MicroGiants microgreens, plus more for serving
  • 8-10 corn tortillas
  • Lime wedges, for serving



  1. Preheat oven to 450 degrees F.
  2. Combine sweet potatoes, olive oil, salt, pepper garlic powder, and paprika in a mixing bowl. Mix well, then transfer to a sheet pan. When oven is preheated, roast sweet potatoes for 25 minutes, flipping halfway through cooking.
  3. While sweet potatoes are baking, heat a saucepan over medium heat. Add olive oil and garlic and sauté for one minute. Add black beans, cumin, salt, pepper, and cilantro. Cook on low heat for 5 minutes. Set aside.
  4. Next, make the cilantro-lime crema. Combine Greek yogurt, lime juice, chopped cilantro, garlic powder, salt, and pepper in a small bowl. Mix well and set aside.
  5. Assemble your tacos by first charring tortillas for 15 seconds a side over the lowest burner flame on your stove. Alternatively, you may warm tortillas in a pan or in the microwave.
  6. Divide microgreens across tortillas. Add roasted sweet potatoes, black beans, then top with cilantro-lime crema. Top with additional microgreens and serve with lime wedges.

Recipe by Christina Musgrave from tastingwithtina.com