These tasty black bean and sweet potato tacos are a real treat! They are colorful, yummy, and packed with sweet flavor. You’ll love how quick and easy they are to make.
Seriously, sweet potatoes and black beans are basically best friends on a taco shell! I like to top mine with a little avocado and salsa—brings the fiesta right to my kitchen! 🎉
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the tacos! You want them diced small for even roasting. If you don’t have sweet potatoes, butternut squash or regular potatoes work well too.
Black Beans: Canned black beans are super convenient! You can substitute them with pinto beans or chickpeas if you prefer. Just make sure to drain and rinse them well.
Tortillas: I recommend corn or flour tortillas. Corn has a nice flavor, but if you want gluten-free, stick with corn. You can use lettuce leaves for a low-carb option too!
Cheese: Crumbled queso fresco adds a nice salty flavor. If you can’t find it, feta cheese is an excellent alternative. For a dairy-free option, try nutritional yeast for a cheesy flavor.
How Do I Perfectly Roast Sweet Potatoes for Tacos?
Roasting sweet potatoes enhances their natural sweetness and adds great texture. Here’s how to get them just right:
- Preheat your oven to 425°F (220°C) for crispy edges.
- Cut sweet potatoes into even, small cubes for fast and even cooking.
- Don’t overcrowd the baking sheet! Spread them out to allow for air circulation.
- Keep an eye on them and toss halfway through, so they get a nice golden color.
- Cook until they are tender and slightly caramelized, around 20-25 minutes.
Take your time with the roasting; it makes all the difference in taste! Enjoy your tacos, and feel free to customize them to your liking!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup salsa verde or green salsa
- 1/4 cup chopped fresh cilantro
- Optional: lime wedges, for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and 30 minutes of cooking time, bringing the total to around 40 minutes. You’ll find that it’s quick to put together, making it perfect for a weeknight dinner or a fun taco night!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, and a pinch of salt and pepper until they are evenly coated. This combination of spices will give the sweet potatoes a delightful flavor.
2. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out on a baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes. Be sure to give them a turn halfway through roasting to promote even cooking. They should come out tender and slightly crispy around the edges.
3. Heat the Black Beans:
While the sweet potatoes are roasting, take a small saucepan and warm the drained and rinsed black beans over low heat until they are heated through. This should only take a few minutes.
4. Warm the Tortillas:
Once the sweet potatoes are almost done, it’s time to warm the tortillas. You can do this in a few ways: either 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 the last 5 minutes along with the sweet potatoes.
5. Assemble the Tacos:
Now, it’s time to build your tacos! Place a generous scoop of the roasted sweet potatoes on each tortilla. Add a spoonful of black beans on top, followed by slices of avocado, a drizzle of salsa verde, and a sprinkle of crumbled queso fresco or feta cheese. Don’t forget to finish with fresh cilantro for that extra pop of flavor!
6. Serve and Enjoy:
Serve these delightful tacos immediately while they’re warm, with lime wedges on the side for squeezing over the top. The fresh lime juice adds a zesty brightness that perfectly complements the tacos.
Enjoy your easy, flavorful black bean and sweet potato tacos! They’re sure to be a hit with everyone!
Can I Use Other Types of Beans?
Absolutely! While black beans are traditional, you can substitute with pinto beans, kidney beans, or even chickpeas for a different flavor and texture. Just be sure to rinse and drain them well before using.
How Can I Make These Tacos Spicier?
If you like some heat, consider adding diced jalapeños or a pinch of cayenne pepper to the seasoning mix for the sweet potatoes. You can also top your tacos with a spicy salsa or hot sauce to kick things up a notch!
Can I Prepare the Sweet Potatoes in Advance?
Yes! You can roast the sweet potatoes ahead of time. Just let them cool and store them in an airtight container in the fridge for up to 3 days. When ready to serve, warm them up in the oven or on the stovetop before assembling your tacos.
What Can I Serve With These Tacos?
These tacos pair wonderfully with a side of Mexican rice, a fresh salad, or corn on the cob. You could also offer additional toppings like shredded lettuce, diced tomatoes, or sour cream on the side for customization!
