These Easy Black Bean Sweet Potato Tacos are a fun and tasty way to enjoy a meal! The sweet potatoes are soft and sweet, pairing nicely with hearty black beans for a filling treat.
Plus, they’re super simple to make! I love loading mine up with fresh toppings like avocado and salsa. It feels like a party in my mouth! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes give a nice touch of sweetness and creaminess. If you’re out, regular potatoes or butternut squash can work as substitutes, but they’ll change the flavor profile a bit.
Black Beans: Canned black beans are convenient and quick! If you’re looking for a different taste, you can use pinto beans or even chickpeas. Just make sure they’re well-drained.
Tortillas: These can be corn or flour based on your taste. If you’re avoiding gluten, stick to corn tortillas. You can also use lettuce wraps for a low-carb option!
Cotija or Feta Cheese: I love cotija for its crumbly texture, but feta works well too. If you’re vegan, consider using a dairy-free cheese or nutritional yeast for a cheesy flavor without dairy.
How Do I Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes can really enhance their flavor and texture! Here’s how to do it right:
- Preheat your oven to the right temperature (425°F or 220°C) so they roast nicely.
- Dice them uniformly into 1/2-inch cubes for even cooking. The smaller they are, the faster they cook!
- Don’t overcrowd the pan! Spread them in a single layer on the baking sheet.
- Flip halfway through roasting to get that crisp on all sides. Aim for 25-30 minutes until they’re tender and caramelized around the edges.
By following these steps, you’ll get deliciously roasted sweet potatoes that are sweet and crispy, 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 cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
For Serving:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/3 cup green salsa or salsa verde
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 30 minutes for roasting the sweet potatoes. In total, you should spend about 40 minutes from start to serving!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). While you’re waiting, line a baking sheet with parchment paper or aluminum foil to make clean-up easier.
2. Mix the Sweet Potatoes:
Toss the diced sweet potatoes in a bowl with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Make sure all the pieces are coated well to get that flavorful kick!
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast them in the oven for about 25-30 minutes. Remember to flip them halfway through so they get crispy on all sides. They should be tender and slightly crispy when done.
4. Warm the Tortillas:
While the sweet potatoes are roasting, you can warm the tortillas! You can heat them in a dry skillet over medium heat for about 30 seconds on each side. Alternatively, you can wrap them in foil and pop them in the oven for about 5 minutes.
5. Heat the Black Beans:
In a small saucepan, heat the black beans over low heat until they’re warm. You can season them with a pinch of salt if you like, but they usually have good flavor on their own!
6. Assemble Your Tacos:
Once everything is ready, take each tortilla and add a generous spoonful of roasted sweet potatoes followed by some black beans. It’s time to make it beautiful!
7. Add Toppings:
Top your tacos with slices of avocado, a hearty spoonful of green salsa or salsa verde, crumbled cheese, and a sprinkle of fresh cilantro.
8. Serve and Enjoy:
Serve the tacos right away with some lime wedges on the side for a refreshing squeeze of citrus. Enjoy your delicious, hearty Sweet Potato and Black Bean Tacos!
These tacos are not only easy to make but also packed with flavor and nutrition. Enjoy every bite!
Frequently Asked Questions
Can I Use Frozen Sweet Potatoes Instead of Fresh?
Yes, you can use frozen sweet potatoes! Just ensure they are fully thawed and pat them dry to remove excess moisture before roasting. You may need to adjust the roasting time, so keep an eye on them until they’re tender and slightly crispy.
What Can I Substitute for Black Beans?
If you don’t have black beans on hand, pinto beans or kidney beans make great alternatives! You can even use lentils if you prefer. Just make sure they’re well-drained and rinsed if you’re using canned options.
How Do I Store Leftover Tacos?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat the sweet potatoes and black beans separately and assemble your tacos with fresh toppings for best results.
Can I Make These Tacos Vegan?
Absolutely! To keep these tacos vegan, simply skip the cheese or use a vegan cheese substitute. Make sure the tortillas are also dairy-free if you’re using flour tortillas.
