These Easy Black Bean Sweet Potato Tacos are a fun and tasty meal! With just a few simple ingredients like black beans, sweet potatoes, and spices, you can whip them up in no time.
They’re colorful, filling, and perfect for any day of the week. I love topping mine with avocado and salsa for extra flavor. Plus, they’re a healthy choice that makes me feel great! 🌮💚
Key Ingredients & Substitutions
Sweet Potatoes: These add a lovely sweetness to the tacos. If you want a different flavor, you can substitute with butternut squash or even regular potatoes. Both will work great!
Black Beans: Canned black beans make this recipe super easy. You can also use pinto beans or chickpeas if that’s what you have. Just make sure to rinse them well!
Tortillas: I love using corn tortillas for their flavor, but flour tortillas are a fine alternative. You can also use lettuce wraps for a low-carb option!
Queso Fresco: This cheese provides a nice creaminess. If you can’t find it, feta cheese works beautifully, or even shredded cheddar if you prefer a sharper flavor.
How Do I Properly Roast Sweet Potatoes for Tacos?
Roasting sweet potatoes brings out their natural sweetness and makes them tender. Here’s how to get it just right:
- Preheat your oven to 425°F (220°C). A hot oven is key for caramelization.
- Cut the sweet potatoes into even, small cubes, about 1/2 inch. This helps them cook evenly.
- Toss with olive oil and spices in a bowl. Be sure every piece is coated!
- Spread the cubes on a single layer on a baking sheet. Crowding them can lead to steaming instead of roasting.
- Roast for 20-25 minutes, stirring halfway through. Look for tender, lightly browned edges.
Once done, these sweet potatoes will add a delicious flavor and texture to 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 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
For Assembling the Tacos:
- 6 small corn or flour tortillas
- 1 ripe avocado, sliced
- 1/2 cup diced onion
- 1/2 cup green salsa or salsa verde
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled queso fresco or feta cheese
- (Optional: lime wedges for serving)
How Much Time Will You Need?
This delicious recipe requires about 10 minutes for prep and 25 minutes for cooking, making a total of 35 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it’s heating up, line a baking sheet with parchment paper or foil to make clean-up easier later.
2. Prepare the Sweet Potatoes:
In a large mixing bowl, toss your diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Make sure the sweet potatoes are evenly coated with the oil and spices for maximum flavor!
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on your prepared baking sheet. Place them in the oven and roast for about 20-25 minutes. Don’t forget to stir them halfway through cooking to ensure they roast evenly. You want them to be tender and slightly caramelized when done.
4. Warm the Tortillas:
While your sweet potatoes are roasting, warm up the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrapping them in foil and warming them in the oven.
5. Heat the Black Beans:
In a small saucepan, gently heat the drained and rinsed black beans over low heat. Stir occasionally until they’re warmed through. If you like, you can add a pinch of salt for flavor.
6. Assemble Your Tacos:
Once the sweet potatoes are ready, take your warmed tortillas and scoop a generous amount of roasted sweet potatoes onto each one. Top them off with the warmed black beans, diced onion, green salsa, fresh avocado slices, and chopped cilantro. Don’t forget to sprinkle the crumbled queso fresco or feta cheese on top!
7. Serve and Enjoy!
Your tasty black bean sweet potato tacos are ready to be enjoyed! Serve them immediately with lime wedges on the side for an extra burst of flavor. Dig in and savor every bite!
Enjoy these vibrant, flavorful, and nutritious tacos as a simple weeknight dinner or an easy party dish!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Beans?
Absolutely! While black beans are used in this recipe, you can substitute them with pinto beans, kidney beans, or even chickpeas. Just be sure to rinse and drain canned beans before using them.
Can I Make the Sweet Potatoes Ahead of Time?
Yes, you can roast sweet potatoes a day in advance. Store them in an airtight container in the refrigerator. When you’re ready to serve, simply reheat them in the microwave or oven before assembling your tacos.
How Do I Store Leftover Tacos?
To store leftovers, keep the taco components separate. Wrap tortillas in plastic wrap and place all fillings in airtight containers. They can be stored in the fridge for up to 3 days. To reheat, warm the filling in a skillet or microwave, and enjoy fresh tacos!
Can I Add Other Toppings?
Definitely! Feel free to get creative with toppings. You can add shredded cheese, sour cream, jalapeños, or any veggies you like. A squeeze of lime or a dash of hot sauce can also elevate the flavor!
