Name: Sweet Potato and Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) black beans, rinsed and drained; 1/2 cup red onion, finely chopped; 1/2 cup fresh cilantro, chopped; 1 avocado, sliced; 1 lime, cut into wedges; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili powder; Salt and pepper, to taste; 8 small corn or whole wheat tortillas; Optional: salsa or hot sauce for serving

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Introduction

These Sweet Potato and Black Bean Tacos are a flavorful, nutritious meal that’s easy to prepare and perfect for any day of the week. Roasted sweet potatoes combined with spicy black beans offer a delicious and satisfying filling, complemented by fresh toppings and a squeeze of lime.

Three tacos are arranged side by side on a white marbled surface with a few lime wedges surrounding them. Each taco has a golden-yellow soft tortilla shell folded and filled with a bottom layer of spiced ground meat, topped with black beans and bright orange roasted sweet potato cubes. On top, there are chunky avocado slices and a sprinkle of white crumbled cheese. Fresh chopped cilantro is scattered generously over all the tacos, adding a touch of green. The texture of the tortillas shows slight grill marks, and the vibrant colors of the fillings create an inviting, fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
1 can (15 oz) black beans, rinsed and drained
8 small corn or whole wheat tortillas
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 avocado, sliced
1 lime, cut into wedges
Optional: salsa or hot sauce for serving

Instructions

Step 1: Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer.
Step 2: Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.
Step 3: While the sweet potatoes roast, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and heat in the oven.
Step 4: In a small pot, heat the black beans over medium heat until hot, stirring occasionally.
Step 5: Assemble the tacos by layering roasted sweet potatoes, warm black beans, red onion, chopped cilantro, and avocado slices on each tortilla.
Step 6: Squeeze fresh lime juice over the assembled tacos and add salsa or hot sauce if desired. Serve immediately for best flavor.

Tips & Variations

For extra protein, add a sprinkle of crumbled queso fresco or a dollop of Greek yogurt.
Use soft flour tortillas if you prefer a milder flavor and softer texture.
Try adding roasted corn or diced bell peppers for additional crunch and sweetness.
Make it vegan by skipping any dairy toppings and opting for your favorite plant-based salsa.

Storage

Store leftover roasted sweet potatoes and black beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling tacos. Tortillas are best warmed fresh but can also be wrapped in foil and reheated in the oven.

How to Serve

A white plate holds six tacos arranged in two rows, each taco made with soft white tortillas folded around three layers. The bottom layer is green lettuce with a fresh texture, the middle layer consists of cooked orange-brown chunks of meat, and the top layer has small bits of white cheese sprinkled over. On the side of the plate, there are several small green cilantro leaves. The plate sits on a white marbled surface with a pale blue cloth partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos gluten-free?

Yes, using corn tortillas ensures this recipe is gluten-free. Always check the tortilla packaging to be sure.

How can I prep this recipe in advance?

You can roast the sweet potatoes and warm the black beans ahead of time and store them in the fridge. Just reheat before assembling the tacos to keep them fresh and tasty.