Sweet Potato & Black Bean Tacos
Roasted sweet potato cubes, warm black beans, mashed avocado, and lime, tucked into soft tortillas — about $6.88 for four servings, or $1.72 a plate, with no meat and no sense of compromise. The sweet potatoes caramelize at the edges after 20 minutes at 425°F, which is what makes this taste like more than the sum of its parts, and the cumin does the work of a whole spice blend. It is a good dinner for anyone eating more plants without wanting a salad, and forgiving enough for a nearly empty fridge: potatoes, a can, an avocado, a lime, tortillas. Warm the tortillas properly, because it changes the whole taco.
25 min
4
$6.88
$1.72
Ingredients
Estimated Aldi prices for the amount this dinner uses, based on regular shelf prices and the current weekly ad.
Steps
- 1Preheat the oven to 425°F. Peel and cube the sweet potatoes into 1/2-inch pieces.
- 2Toss with olive oil, cumin, salt, and pepper; spread on a sheet pan and roast 20 minutes, flipping once, until tender and caramelized.
- 3Warm the black beans in a small saucepan with a splash of water; season with salt.
- 4Warm the tortillas in a dry skillet or over an open flame.
- 5Mash the avocado with a squeeze of lime and a pinch of salt.
- 6Fill each tortilla with sweet potato, black beans, and a spoonful of avocado; finish with lime juice.
Tips & swaps
- Butternut squash or frozen cubed sweet potato roasts in the same time.
- Crumbled feta or cotija adds a salty edge against the sweet potato.
- A spoon of salsa or hot sauce replaces the avocado when they are expensive that week.
- Roasted sweet potato keeps four days in the fridge, so roast a double batch for lunches.
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Put Sweet Potato & Black Bean Tacos into your week
Add it to a plan built around this week's Aldi deals, or browse all 50 cheap dinner ideas and pick the rest of the week yourself.
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