Taco night doesn’t need a pile of separate fillings to feel generous. Roasted sweet potato and black beans bring plenty of color and substance, while tortillas make the meal easy to serve family-style. For four servings, the estimated ingredient cost is about $1.60 per serving using store-brand staples; toppings and local grocery prices can shift that amount.
Build a simple filling
Use two medium sweet potatoes, one tablespoon of oil, one teaspoon of cumin, one 15-ounce can of black beans, eight small corn or flour tortillas, and half a lime. You can add a cup of shredded cabbage or a little plain yogurt if you have them on hand, but neither is necessary. The estimate assumes basic salt and oil are already in the kitchen.
Roast while you reset
Heat the oven to 425°F. Cut the sweet potatoes into small cubes, toss them with oil, cumin, and a pinch of salt, then spread them on a sheet pan and roast for 22 to 28 minutes, turning once. Smaller cubes cook faster and are easier to tuck into tacos.
Drain and rinse the black beans, then warm them in a small saucepan with a splash of water while the potatoes finish. Squeeze in the lime and lightly mash a few beans so the filling holds together. Warm the tortillas in a dry skillet or wrapped in a clean towel in the microwave, then let everyone build their own.
Keep toppings flexible
A little shredded cabbage adds crunch and can stretch across several meals, but sliced lettuce or whatever greens are already open will do the job. Leftover filling is good tucked into a quesadilla or spooned over rice the next day. That flexibility is part of what makes this a useful budget dinner: the recipe works without a special topping run.