Sweet Potato and Black Bean Power Tacos
Crispy roasted sweet potato cubes and cumin-spiced black beans piled into high-protein low-carb tortillas with avocado, lime Greek yogurt, and fresh cilantro. A 25g-protein, high-fiber vegan-friendly taco night that satisfies cravings while keeping abs tight.
Why You’ll Love This recipe
These Power Tacos are the ultimate guilt-free taco Tuesday: 25–30g clean protein per serving (thanks to smart tortillas + beans), slow-burning carbs from sweet potato that prevent cravings, and tons of fiber so you stay full for hours without bloat. Ready in 30 minutes, completely vegan (or add chicken/shrimp), and tastes like street tacos but keeps you on track. Perfect for fat-loss, family night, or meal prep — this is the taco recipe that makes getting lean feel like a celebration!
Recipe Tips and Tricks
- Roast sweet potato at 425°F with cornstarch trick — extra crispy edges.
- Use high-protein low-carb tortillas (10–15g protein, <10g net carbs).
- Warm tortillas in dry pan — flexible and delicious.
- Mash half the beans — creamy texture without sour cream.
- Lime Greek yogurt instead of sour cream — same tang, double protein.
- Double the spices — flavor is free calories!
- Load with lettuce first — protects tortilla from getting soggy.
Sweet Potato and Black Bean Power Tacos
Sweet potato black bean tacos — crispy, creamy, abs-approved!
Ingredients
- 1 avocado, sliced
- 1 cup plain Greek yogurt
- 1 tbsp olive oil
- 12 high-protein low-carb tortillas
- 2 cans (15 oz) black beans, rinsed
- 2 large sweet potatoes, diced small
- 2 tsp cumin + 2 tsp chili powder + 1 tsp smoked paprika
- Fresh cilantro, red onion, lettuce
- Juice of 2 limes
- Salt & pepper
Instructions
- Preheat oven → 425°F — crispy sweet potato time!
- Dice tiny → ½-inch cubes — faster roast, better texture.
- Season bold → oil, cumin, chili, paprika, salt — toss like confetti!
- Roast crispy → single layer, 20–25 min — flip halfway!
- Warm beans → skillet with spices — mash half for creaminess.
- Make lime crema → Greek yogurt + lime juice + salt — tangy heaven.
- Warm tortillas → dry pan 20 sec per side — flexible and tasty!
- Lettuce base → first layer — keeps everything crisp.
- Load tacos → beans, sweet potato, avocado, onion, cilantro — pile high!
- Drizzle & devour → lime crema + extra lime — taco night goals!
Notes
- High-protein tortillas turn this into a 25–30g protein meal.
- Under 450 cal per 3 tacos — huge portion!
- Filling freezes perfectly — double batch!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 707Total Fat 18gSaturated Fat 4gUnsaturated Fat 13gCholesterol 4mgSodium 1011mgCarbohydrates 121gFiber 12gSugar 11gProtein 22g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Sweet potato: Vitamin A + steady energy.
- Black beans: 15g protein + 15g fiber per cup.
- High-protein tortillas: Mission Carb Balance, Mr. Tortilla, or Cut Da Carb.
- Greek yogurt + lime: Protein-rich creamy topping.
Variations and Substitutions
- Add grilled chicken, shrimp, or ground turkey (35g+ protein)
- Cauliflower rice + bean mix for bowl version
- Spicy: chipotle in adobo or sriracha
- Breakfast tacos: add scrambled eggs
- Vegan: keep as-is or use coconut yogurt
- Buffalo sweet potato + blue cheese crumbles
- Lettuce wraps for ultra-low-carb
- Top with feta, cotija, or queso fresco
Storage Options
- Filling keeps 5 days in fridge — tastes better day 2
- Assemble fresh or store components separately
- Reheat filling in skillet — stays crispy
Dish Gallery
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Until you can read, Spicy Zucchini Noodles with Grilled Shrimp
