Sweet Potato and Black Bean Tacos Recipe
These Sweet Potato and Black Bean Tacos are a vibrant and nutritious meatless meal featuring roasted spiced sweet potatoes, warm black beans, fresh cilantro, and creamy avocado. The combination offers a perfect balance of sweet, smoky, and tangy flavors, ideal for a satisfying vegetarian taco night.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Legumes
- 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
Spices & Oils
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Other
- 8 small corn or whole wheat tortillas
- Optional: salsa or hot sauce for serving
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Prepare the sweet potatoes: In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until evenly coated, then spread them out in a single layer on a baking sheet.
- Roast sweet potatoes: Roast the sweet potatoes in the preheated oven for 25-30 minutes, turning them halfway through to ensure even cooking until they are tender and slightly caramelized.
- Warm the tortillas: While the sweet potatoes roast, warm the corn or whole wheat tortillas in a dry skillet over medium heat or place them in the oven wrapped in foil to heat through.
- Heat the black beans: In a small pot over medium heat, warm the black beans until heated through, stirring occasionally.
- Assemble the tacos: On each warmed tortilla, layer a portion of roasted sweet potatoes, warmed black beans, finely chopped red onion, fresh cilantro, and avocado slices.
- Finish and serve: Squeeze fresh lime juice over the assembled tacos and add salsa or hot sauce if desired. Serve immediately for best flavor and texture.
Notes
- For extra protein, consider adding crumbled queso fresco or a sprinkle of shredded cheese.
- To make it vegan, skip any cheese or sour cream toppings.
- Leftover roasted sweet potatoes and black beans can be refrigerated for up to 3 days.
- Use fresh corn tortillas for authentic flavor and better texture.
- Adjust spice levels based on your heat preference by adding more chili powder or hot sauce.
Keywords: sweet potato tacos, black bean tacos, vegetarian tacos, Mexican vegetarian recipe, healthy tacos, roasted sweet potatoes, plant-based tacos
