These Easy Black Bean Sweet Potato Tacos are a colorful and healthy treat! Filled with tasty sweet potatoes and hearty black beans, they make a great meal for everyone.
Trust me, you won’t miss the meat with these delicious toppings. I love to add a splash of lime and a sprinkle of cheese—yum! It’s like a fiesta in a taco! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: These bring a naturally sweet flavor and a lovely texture. If you can’t find sweet potatoes, regular potatoes or butternut squash work well as substitutes. Just adjust cooking time if necessary.
Black Beans: Canned black beans are convenient and packed with protein. If you prefer fresh, cook dried beans beforehand. You can also swap them for pintos or cannellini beans if you like a different taste.
Tortillas: I recommend using corn tortillas for a gluten-free option, but flour tortillas will work too. You can even try lettuce wraps for a lighter, low-carb alternative!
Cheese: Feta or cotija adds a creamy, salty kick. If you want to keep it dairy-free, try crumbled avocado or a dairy-free cheese alternative.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their sweetness and helps them caramelize nicely. Here’s how to achieve perfect roasted sweet potatoes:
- Peel and dice your sweet potatoes into even 1/2-inch cubes so they cook evenly.
- Toss them with olive oil, chili powder, cumin, salt, and pepper for flavor.
- Use a baking sheet lined with parchment paper to prevent sticking.
- Spread the cubes out in a single layer; avoid overcrowding for even roasting.
- Roast at 425°F (220°C) for about 25 minutes, flipping halfway through to ensure even browning.
Taking these steps will help you get those delicious and caramelized sweet potato cubes ready for your tacos!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Taco Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup onion, finely chopped
For Assembling the Tacos:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled feta 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 35 minutes in total, with about 10 minutes of prep time and 25 minutes of cooking time. It’s a quick and tasty meal perfect for any night of the week!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until they are evenly coated. Spread the sweet potatoes out on a baking sheet in a single layer. Roast them in the oven for about 25 minutes or until they are tender and caramelized around the edges, tossing them halfway through for even cooking.
2. Warm the Tortillas:
While the sweet potatoes are roasting, take a skillet and warm it over medium heat. Lightly warm the tortillas on the skillet for about 30 seconds on each side. After warming, set them aside, wrapped in a clean towel to keep them nice and warm.
3. Prepare the Black Beans:
In the same skillet, add a splash of olive oil if needed, and sauté the finely chopped onion until it becomes soft and translucent, which takes about 3-4 minutes. Next, add the drained and rinsed black beans to the skillet and heat them through for a few minutes. Stir everything together to combine the flavors.
4. Assemble the Tacos:
Now it’s time to bring everything together! On each warm tortilla, divide the roasted sweet potatoes and the black bean mixture evenly. Top each taco with a slice of avocado, a spoonful of green salsa, and crumbled feta cheese. If you like, sprinkle some fresh cilantro on top for added flavor.
5. Serve and Enjoy:
Serve the tacos with lime wedges on the side for squeezing over the top before enjoying your delicious creation! These tacos are packed with flavor and are sure to be a hit!
Enjoy these delicious, easy-to-make black bean and sweet potato tacos for a vibrant and satisfying meal!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Frozen Sweet Potatoes?
Yes, you can use frozen sweet potatoes! Just make sure to thaw and drain any excess moisture before seasoning and roasting them according to the instructions. This will help achieve that delicious caramelization.
What Can I Substitute for Black Beans?
If you want to switch it up, you can substitute black beans with pinto beans, kidney beans, or even chickpeas. All these options will still provide a hearty texture and flavor that pairs well with sweet potatoes!
How Should I Store Leftover Tacos?
To store leftovers, keep the taco filling (sweet potatoes and black beans) separate from the tortillas. Place them in airtight containers in the refrigerator for up to 3 days. Reheat the filling in the microwave or on the stove before serving in fresh tortillas.
Can I Make These Tacos Vegetarian- or Vegan-Friendly?
Absolutely! These tacos are already vegetarian, and to make them vegan, simply omit the cheese or use a dairy-free alternative. You can also use avocado or additional veggies as a tasty topping!
