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Black Bean & Sweet Potato Tacos Recipe

These vegetarian soft tacos are seriously delicious - cut them into small pieces for babies younger than 12 months, or rope in your toddler to create their own. We guarantee they'll at least taste a meal they've had a hand in creating! 


2 large sweet potatoes, peeled and diced 🍠
2 tbsp olive oil
2 tomatoes, diced 🍅
6 small wheat or corn flour tortillas

For the beans

1 tbsp olive oil
1 tin organic black beans, drained and rinsed
80ml water
1 small onion, diced 🧅
1 clove garlic, minced 🧄
0.25 tsp ground cumin
0.25 tsp ground coriander
1/2 lime, juiced


  1. Heat the oven to 200C. Toss the sweet potatoes with the oil and spread on a baking sheet.  Roast for 25 minutes, until soft and starting to brown on the edges.
  2. Meanwhile, get started with the beans. In a saucepan over medium heat, heat the oil and add the onion and garlic. Stir until soft and fragrant, but not browned.
  3. Add the water, cumin and coriander and stir to combine. Add the beans and bring mixture to a boil.
  4. Once boiling, turn heat down to low and and continue cooking for 5-7 minutes, gently mashing with the back of your spoon as you stir regularly. Once thickened and heated thoroughly, allow to sit for an additional 5 minutes until thickened.
  5. Assemble the tacos! Spread a layer of black beans and top with sweet potatoes. Fold in half and enjoy!

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