These Easy Black Bean Sweet Potato Tacos are a colorful and tasty treat! With soft sweet potatoes and hearty black beans, they’re both filling and healthy.
Making these tacos is a breeze! I love how I can whip them up quickly for a busy weeknight dinner. Plus, they’re perfect for customizing with your favorite toppings!
Ingredients & Substitutions
Sweet Potatoes: These add a natural sweetness and creamy texture to the tacos. If you don’t have sweet potatoes, try regular potatoes or even butternut squash for a similar effect.
Black Beans: Canned black beans work great for convenience and flavor. If you prefer, you can use pinto beans or any other beans you have on hand. They can be a nutritious protein option.
Tortillas: I love using corn tortillas for a gluten-free option, but flour tortillas go well too. If you’re looking for something different, try lettuce wraps for a lighter meal.
Cotija Cheese: This cheese adds a salty kick. If you can’t find cotija, feta cheese is a tasty substitute. For a dairy-free option, try avocado or a sprinkle of nutritional yeast.
How Can I Make Sure My Sweet Potatoes are Perfectly Roasted?
Getting those sweet potatoes just right is key for these tacos. Here’s how to do it:
- Make sure to cut the sweet potatoes into even 1/2-inch cubes. This ensures they cook evenly.
- Coat the cubes well with oil and spices. This helps them get crispy and packed with flavor.
- Roast at 425°F (220°C) for 25-30 minutes, and don’t forget to stir halfway! This prevents them from sticking and helps them caramelize nicely.
Follow these steps for sweet potatoes that are soft inside and slightly crispy on the outside, making your tacos truly delicious!
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 chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
For Assembling the Tacos:
- 6 small flour or corn tortillas
- 1 avocado, sliced
- 1/2 cup crumbled cotija cheese (or feta cheese)
- 1/3 cup finely chopped onion
- 1/3 cup chopped fresh cilantro
- 1/2 cup green salsa or tomatillo salsa
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious meal takes about 10 minutes to prepare and 30 minutes to cook, making it a quick 40-minute dinner solution. You’ll enjoy warm, vibrant tacos in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help the sweet potatoes roast beautifully. Line a baking sheet with parchment paper or aluminum foil for easier clean-up.
2. Season the Sweet Potatoes:
In a bowl, add your diced sweet potatoes. Drizzle the olive oil over them, then sprinkle in chili powder, smoked paprika, ground cumin, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated in the oil and spices.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on the lined baking sheet. Roast them in the preheated oven for about 25-30 minutes. Make sure to stir them halfway through cooking to ensure they roast evenly and get that lovely caramelization.
4. Warm the Black Beans:
While the sweet potatoes are roasting, place the black beans in a small saucepan over medium heat. Season them with a pinch of salt and pepper. Stir occasionally until heated through, which should take about 5 minutes.
5. Warm the Tortillas:
Get your tortillas ready! You can warm them in a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and heat them in the oven for 5 minutes. This step makes the tortillas soft and pliable, perfect for filling!
6. Assemble the Tacos:
Now, the fun part! For each tortilla, add a scoop of roasted sweet potatoes and a scoop of warm black beans. Don’t be shy; load them up!
7. Add Toppings:
Top your tacos with the sliced avocado, crumbled cotija cheese, chopped onion, cilantro, and a generous spoonful of green salsa for that extra punch of flavor.
8. Serve and Enjoy:
Serve your tacos immediately, and don’t forget to add lime wedges on the side for a splash of brightness. Enjoy your delicious and nutritious black bean sweet potato tacos!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Different Beans?
Absolutely! While black beans are delicious, you can use pinto beans, kidney beans, or chickpeas as a substitute. Just make sure to rinse and drain canned beans before using.
How can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian-friendly! To keep it vegan, simply omit the cotija cheese or replace it with a plant-based cheese or avocados for creaminess.
What’s the Best Way to Store Leftovers?
Store any leftover filling in an airtight container in the refrigerator for up to 3 days. You can reheat the sweet potato and black bean mixture in the microwave or on the stovetop before assembling fresh tacos again!
Can I Make This Recipe Ahead of Time?
Yes! You can roast the sweet potatoes and warm the black beans ahead of time. Simply store them separately in the fridge, then warm them up and assemble the tacos when you’re ready to eat.
