These Easy Black Bean Sweet Potato Tacos are a colorful and tasty meal! With creamy sweet potatoes and hearty black beans, they’re simple to make and full of flavor.
I love how these tacos feel cozy yet refreshing at the same time. Add some avocado on top, and you’ve got a real treat! Perfect for lunch or dinner any day of the week!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Their natural sweetness combines beautifully with spices. If you don’t have sweet potatoes, butternut squash or regular potatoes can work too, although they’ll alter the flavor and texture a bit.
Black Beans: Canned black beans are super convenient and save time. You could also use pinto beans or chickpeas as a substitute for a different but equally tasty twist. Make sure to rinse them well to reduce sodium!
Tortillas: I recommend using corn tortillas for a more authentic taste. If you need them gluten-free, corn is a great choice. Flour tortillas can also be used; they’re softer, making the tacos easier to fold.
Feta or Cotija Cheese: The tanginess from the cheese adds depth! If you’re looking for dairy-free options, try vegan feta or leave it out completely. Nutritional yeast can also give a cheesy flavor without dairy.
How Do I Get the Sweet Potatoes Perfectly Roasted?
Roasting sweet potatoes brings out their sweetness and creates a tasty texture. Here are some tips to get them perfectly roasted:
- Preheat your oven! A hot oven (425°F) helps them crisp up.
- Cut them small! Smaller cubes cook faster and get crispy edges.
- Add the right amount of oil and seasoning so they don’t stick!
- Don’t crowd the pan. Spread them out in a single layer to allow air flow.
- Flip halfway! This ensures even cooking and caramelization on all sides.
Use these tips to make sure your sweet potatoes are cooked just right and add that satisfying crunch to your tacos!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Tacos:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (or cotija cheese)
- 1/4 cup green salsa or tomatillo salsa
- Fresh cilantro, chopped (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, including 20-25 minutes for roasting the sweet potatoes. It’s a quick and satisfying meal that can be ready in less than half an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature is important for getting those sweet potatoes nice and crispy. While the oven heats up, you can prepare the sweet potatoes.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well so every piece is coated in that delicious seasoning! This will enhance the flavor as they roast.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes onto a baking sheet lined with parchment paper in a single layer. Roast them in the preheated oven for about 20-25 minutes, flipping them halfway through. They should be tender and lightly crispy when done.
4. Heat the Black Beans:
While the sweet potatoes are roasting, warm the black beans in a small pot over medium heat or in the microwave until heated through. If desired, sprinkle a pinch of salt for extra flavor. This will just take a few minutes!
5. Warm the Tortillas:
Next, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or by wrapping them in a damp towel and microwaving for 30 seconds. This step makes the tortillas soft and pliable, perfect for folding!
6. Assemble the Tacos:
Once everything is ready, it’s time to build your tacos! Start by dividing the roasted sweet potatoes evenly among the tortillas. Add a generous scoop of black beans on top, then sprinkle with crumbled feta cheese, a drizzle of green salsa, and some avocado slices.
7. Garnish and Serve:
For a final touch, sprinkle some fresh cilantro over the top if you like, and serve immediately with lime wedges on the side for a zesty kick. Enjoy these delicious tacos while they’re warm!
These hearty and flavorful black bean sweet potato tacos are sure to become a favorite! Enjoy your cooking adventure!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! While sweet potatoes shine in this recipe, you can substitute them with other vegetables like zucchini, bell peppers, or even corn. Just make sure to adjust the cooking time based on the vegetables you choose, as some may cook faster than sweet potatoes.
How Can I Make This Recipe Vegan?
This recipe is already quite vegan-friendly! Simply omit the cheese or use a dairy-free cheese alternative. Everything else is plant-based, making these tacos a great option for a vegan meal!
What Are Some Good Toppings for These Tacos?
There are lots of tasty options to add! Consider topping your tacos with sliced radishes, fresh corn, jalapeños for heat, or a simple slaw for crunch. You can also add a dollop of vegan sour cream or guacamole for creaminess!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to keep the filling and tortillas separate to maintain their texture. Reheat the sweet potato and beans in a skillet or microwave, then assemble your tacos fresh!
