These tasty black bean sweet potato tacos are a hit! They combine soft sweet potatoes and hearty black beans for a filling meal that’s colorful and healthy too.
Honestly, who doesn’t love tacos? I like to pile on the toppings like avocado and salsa for extra yum. They’re so easy, even my dog gives me side-eye when I don’t share! 🐶
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They add natural sweetness and a creamy texture. If you don’t have sweet potatoes, try regular potatoes or zucchini for a different flavor.
Olive Oil: This oil brings richness to the dish. You can swap it for avocado oil or even coconut oil if you prefer a hint of sweetness.
Spices: Chili powder, cumin, and smoked paprika really enhance the flavor. If you’re out of any, you can experiment with taco seasoning or even curry powder for a twist!
Black Beans: Canned black beans are super convenient. If you’re looking for a lighter option, chickpeas would work well too, or even lentils for a change of pace!
Tortillas: I prefer corn tortillas for their flavor, but flour tortillas are great if that’s what you have on hand. You can also use lettuce wraps for a low-carb option.
How Do I Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes is simple, but there’s a technique to getting them just right. Aim for even cooking and a lovely caramelized edge. Here’s how:
- Preheat the oven first; this ensures even cooking.
- Cut sweet potatoes into uniform cubes; this helps them cook at the same rate.
- Coat them evenly with olive oil and spices to promote a crispy outer layer.
- Use parchment paper to make cleanup easier and avoid sticking.
- Stir halfway through roasting to ensure an even golden brown.
These tips will help you achieve sweet potatoes that are soft on the inside and crispy on the outside, perfect for your tacos!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
For the Tacos:
- 6 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced white onion (optional)
- 1/4 cup green salsa or tomatillo salsa
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 30 minutes to cook, making a total of 40 minutes from start to finish. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare to Roast:
First things first—preheat your oven to 425°F (220°C). Grab a baking sheet and line it with parchment paper to keep the sweet potatoes from sticking.
2. Season the Sweet Potatoes:
In a large bowl, combine your diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, and a sprinkle of salt and pepper. Toss everything together until the sweet potatoes are well-coated with the oil and spices.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes on the lined baking sheet in a single layer. Pop them in the oven and roast for about 25-30 minutes, stirring them halfway through so they cook evenly. They should come out tender and lightly browned!
4. Heat the Black Beans:
While those sweet potatoes are roasting, grab a small saucepan and warm the black beans over medium heat until they’re nice and hot—just a few minutes should do. If you like, add a little salt to taste.
5. Warm the Tortillas:
Time to warm the tortillas! You can do this in a dry skillet over medium heat for about 30 seconds each side or wrap them in foil and warm them in the oven for a few minutes. This will make them soft and pliable!
6. Assemble Your Tacos:
Now for the fun part! Take a tortilla and add a scoop of roasted sweet potatoes and a scoop of black beans to each one.
7. Add Toppings:
Top each taco with slices of avocado, crumbled cheese, chopped cilantro, diced onion (if using), and a drizzle of green salsa. Feel free to load them up with your favorites!
8. Serve and Enjoy:
Serve the tacos with lime wedges on the side for squeezing. Enjoy your delicious, nutritious meal!
This recipe makes approximately 6 tacos and is great for a quick dinner that’s both satisfying and healthy. Enjoy every bite!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Sweet Potato Mash Instead?
While it’s best to use diced sweet potatoes for roasting, you can use sweet potato mash if that’s what you have! Just be mindful that the texture will be different, but it can still work as a tasty filling.
What Can I Substitute for Black Beans?
If black beans aren’t your thing, feel free to use pinto beans, kidney beans, or even lentils as a hearty alternative. Each will bring a unique flavor and texture!
How Do I Store Leftovers?
Store any leftover filling in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. Enjoy the tacos within a day or two to keep flavors fresh!
Can I Make This Recipe Vegan?
Absolutely! This recipe is already vegan-friendly as it uses plant-based ingredients. Just be sure to use a vegan cheese alternative or skip the cheese entirely if you prefer!
