Weeknight Recipe: Sweet Potato Black Bean Tacos! - Rye & Rye Brook Moms


If you’re dealing with a picky-eating situation in your home, tacos can be a lifesaver. They’re one of the most easily customizable meals, so every taste, dietary restriction or other variation can be made without creating a totally separate meal. Babies and young toddlers can be served mashed ingredient components, while older kids can assemble their own tacos from bowls of ingredients. Fillings can be made ahead of time so weeknight dinners come together in just a few minutes. We love this version with sweet potatoes and black beans from Tik Tok Star, recipe developer, mom of two and Contributor for The Local Moms Network, Kathleen Ashmore.


  • Sweet Potatoes
  • 1 lb sweet potatoes peeled and diced in 1 inch dice
  • 1 tsp onion powder
  • 1 tsp chile powder
  • ½ tsp cumin
  • 1 tsp Kosher salt
  • 1 Tbsp olive oil


  • 2 cups romaine lettuce sliced thin into ribbons
  • ¼ cup pickled jalapeños jarred or homemade
  • ⅓ cup fresh cilantro chopped
  • 2 scallions sliced thin
  • I lime or lemon juiced
  • 1 Tbsp olive oil
  • Pinch of salt

To Serve:

  • 2 cup Cooked Black Beans you can also use canned
  • 12 Corn or Cassava Flour Tortillas
  • Feta or Cotija Cheese, crumbled


  1. Preheat the oven to 425 Degrees F.
  2. Spread the diced sweet potato and all other ingredients onto a large baking sheet. Toss to combine, making sure each piece of potato is coated well.
  3. Roast for 15 minutes, until tender and browned, shaking the pan halfway.
  4. While the sweet potatoes cook, make the slaw: In a medium bowl, combine the slaw ingredients and mix together with a pair of tongs. Set aside.
  5. Char or heat tortillas
  6. To serve: Fill each tortilla with a spoonful of black beans, then top with sweet potatoes, pickled jalapeno slaw and feta cheese.
  7. Enjoy!

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