Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a delicious, healthy, and easy-to-make meal that combines roasted sweet potatoes and seasoned black beans, all wrapped in soft tortillas. With a perfect balance of savory, sweet, and smoky flavors, these tacos are ideal for a quick weeknight dinner, meal prepping, or serving at a taco night. Customizable with a variety of toppings, this vegetarian dish can be adapted to suit any dietary preference.
Equipment
- 1 Baking sheet
- 1 Skillet
- 1 Medium-Sized Bowl
- 1 Serving Platter or Plate
- 1 Knife
- 1 Cutting Board
- 1 measuring spoons
Ingredients
- 2 medium-sized sweet potatoes peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt to taste
- 1 can 15 oz black beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 8 small tortillas flour or corn
Toppings (optional):
- 1 avocado sliced
- Fresh cilantro
- Lime wedges
- Sour cream or vegan alternative
- Crumbled queso fresco or vegan cheese
- Salsa or hot sauce
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil, cumin, smoked paprika, chili powder, and salt. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and the potatoes are tender.
- While the sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the drained black beans, along with cumin, garlic powder, smoked paprika, chili powder, and salt. Stir to combine and cook for 5-7 minutes, adding a splash of water or vegetable broth to prevent sticking.
- Warm the tortillas by heating them in a dry skillet for a few seconds on each side or microwaving for 30-40 seconds wrapped in a damp paper towel.
- To assemble the tacos, place a scoop of seasoned black beans on each tortilla, followed by a generous serving of roasted sweet potatoes. Add your favorite toppings such as avocado slices, cilantro, lime wedges, sour cream, and salsa. Serve immediately.
Notes
- Customize the Heat: Add diced jalapeños to the black beans or sprinkle chili flakes over the tacos for extra spice.
- Meal Prep Tip: You can roast the sweet potatoes and cook the black beans in advance, then store them in the fridge for up to 4 days. Reheat when ready to serve.
- Toppings: Get creative with your toppings—try pickled onions, roasted corn, or even a drizzle of avocado crema.
- Gluten-Free: Use gluten-free tortillas to make the recipe entirely gluten-free.