These easy black bean sweet potato tacos are packed with yummy flavors and are super healthy! The sweet potatoes are soft and sweet, balanced perfectly with the hearty black beans.
Make these for lunch or dinner, and watch everyone smile! I love adding some avocado on top for that creamy touch. It’s like a flavor party in every bite! 🌮❤️
Key Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and wonderful texture. If you’re short on sweet potatoes, you could use regular potatoes or even zucchini. Both will still work well in this recipe!
Black Beans: Canned black beans are a time-saver! If you prefer, you can use lentils or chickpeas for a different flavor and texture. Make sure they’re cooked before using!
Tortillas: Corn tortillas are traditional and gluten-free, while flour tortillas are softer. If you want to go low-carb, try lettuce wraps instead. They’re fresh and crunchy!
Cheese: I love using queso fresco for its mild flavor. If you can’t find it, feta cheese is a nice alternative. Vegan cheese shreds or nutritional yeast could also work for a dairy-free option.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their natural sweetness and gives them a nice texture. Here’s how to do it right:
- Preheat your oven to 425°F (220°C); this high heat helps caramelize the edges.
- Dice the sweet potatoes into uniform cubes for even cooking. Too large or too small might cook unevenly!
- Coat with olive oil and spices in a bowl before spreading them in a single layer on a baking sheet.
- Stir halfway through roasting (about 15 minutes) to ensure all sides cook evenly.
- They are done when tender and slightly crispy on the edges, about 25-30 minutes total.
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/2 cup green salsa or tomatillo salsa
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30-35 minutes to cook, so you’ll have a delicious meal ready in about 45 minutes! Perfect for a quick weeknight dinner.
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This is important for getting those sweet potatoes nice and crispy!
2. Prepare the Sweet Potatoes
In a bowl, toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, salt, and pepper until everything is evenly coated. This will give them a great flavor.
3. Roast the Sweet Potatoes
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper or foil. Roast them in the oven for about 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized. You want them golden and delicious!
4. Warm the Black Beans
While the sweet potatoes are roasting, warm up the black beans. Place them in a small saucepan over low heat. Feel free to add a pinch of salt for extra flavor if you like.
5. Warm the Tortillas
Next, warm the tortillas. You can do this in a dry skillet over medium heat or wrap them in foil and pop them in the oven for a few minutes. You want them soft and pliable!
6. Assemble the Tacos
Now it’s time to put everything together! Take a tortilla and add a portion of roasted sweet potatoes, followed by a scoop of black beans. Top it off with some sliced avocado, a spoonful of green salsa, a sprinkle of crumbled queso fresco, and a handful of chopped cilantro. Yum!
7. Serve and Enjoy
Serve your tacos immediately with lime wedges on the side for an extra zesty kick. Enjoy this colorful and healthy meal!
Dig into your flavorful black bean sweet potato tacos! They’re sure to be a hit at your table.
Can I Use Other Types of Beans?
Yes! If black beans aren’t your favorite, you can use pinto beans, kidney beans, or even chickpeas as a substitute. Just make sure they are cooked and seasoned for the best flavor!
Can I Make These Tacos Vegan?
Absolutely! This recipe is already mostly vegan. Simply substitute the queso fresco with a dairy-free cheese or leave it out entirely. You could also add some extra avocado or cashew cream for creaminess!
How Do I Store Leftovers?
Store any leftover sweet potato filling and beans in separate airtight containers in the fridge for up to 3 days. You can warm them up together before serving again. The tortillas can be stored at room temperature or in a ziplock bag!
Can I Prepare the Sweet Potatoes in Advance?
Definitely! You can roast the sweet potatoes ahead of time and store them in the fridge. Just reheat them in the oven or a skillet before assembling your tacos for a quick meal!
