Black Bean Sweet Potato Tacos

I love making these Black Bean Sweet Potato Tacos when I want a meal that’s both hearty and healthy. They’re bursting with flavor from roasted sweet potatoes and seasoned black beans, wrapped in warm corn tortillas. Plus, they come together quickly, making them perfect for busy weeknights or relaxed weekend lunches.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, nutritious, and incredibly versatile. The combination of sweet potatoes and black beans creates a satisfying texture and flavor balance. It’s vegetarian-friendly, and by skipping the cheese, it becomes vegan without losing any deliciousness. These tacos are packed with fiber, vitamins, and plant-based protein, making them a meal I feel good about eating.

Ingredients:

1 large sweet potato, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1/2 teaspoon cumin

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

1 lime, cut into wedges

Salsa or hot sauce (optional)

Crumbled feta or cotija cheese (optional)

Instructions:

Roast the Sweet Potatoes:

Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl. Spread them evenly on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and caramelized.

Prepare the Black Beans:

While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat until warm. Season with a pinch of salt and pepper.

Assemble the Tacos:

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until flexible. Divide the roasted sweet potatoes and black beans evenly among the tortillas. Top with avocado slices, red onion, cilantro, and a squeeze of lime juice. Add salsa or hot sauce and cheese if desired.

Serve:

Serve immediately with extra lime wedges on the side.

Servings and Timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prep and about 25 minutes to cook, making it a total of 35 minutes from start to finish.

Variations

I sometimes switch things up by adding grilled corn or diced tomatoes for extra freshness. Using different types of beans, like pinto or kidney beans, works just as well. For a protein boost, I’ll add some cooked quinoa or black bean patties. To keep it fully vegan, I leave out the cheese or use a plant-based alternative.

Storage/Reheating

I usually store any leftover filling in an airtight container in the fridge for up to 3 days. To reheat, I warm the sweet potato and black bean mixture in a skillet over medium heat until heated through. The tortillas are best warmed separately in a dry pan or microwave for a few seconds to keep them pliable.

Related Recipes:

• Mexican Street Tacos
• Black Bean and Corn Salad
• Delicious Cream Cheese Bean Dip Recipe

FAQs:

These Black Bean Sweet Potato Tacos are a must-try for anyone looking for a nutritious and tasty meal. They’re easy to prepare, versatile, and sure to satisfy your taste buds. Give this recipe a try and enjoy the delightful combination of flavors and textures.

📖 Recipe:

Black Bean Sweet Potato Tacos

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• Author: Isabella
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Hearty and healthy Black Bean Sweet Potato Tacos featuring roasted sweet potatoes, seasoned black beans, and fresh toppings wrapped in warm corn tortillas. Perfect for quick, nutritious meals.

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Ingredients

1 large sweet potato, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1/2 teaspoon cumin

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

1 lime, cut into wedges

Salsa or hot sauce (optional)

Crumbled feta or cotija cheese (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
2. Roast sweet potatoes for 20-25 minutes, stirring halfway through, until tender and caramelized.
3. While roasting, heat black beans in a small saucepan over medium heat until warm. Season with salt and pepper.
4. Warm corn tortillas in a dry skillet over medium heat for about 30 seconds per side until flexible.
5. Divide roasted sweet potatoes and black beans evenly among tortillas.
6. Top with avocado slices, red onion, cilantro, and a squeeze of lime juice.
7. Add salsa or hot sauce and cheese if desired.
8. Serve immediately with extra lime wedges on the side.

Notes

These tacos are naturally gluten-free when using corn tortillas; verify tortilla labels to ensure no gluten contamination.

Leftover filling can be stored in an airtight container in the fridge for up to 3 days.

Reheat filling in a skillet over medium heat; warm tortillas separately to keep them pliable.

Optional variations include adding grilled corn, diced tomatoes, different beans, quinoa, or black bean patties.

To keep vegan, omit cheese or use a plant-based alternative.

Freezes well for up to 2 months; thaw overnight in fridge before reheating.

Spice level is mild but adjustable by adding more chili powder or hot sauce.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Roasting, Heating, Assembling
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 serving (2 tacos)
• Calories: 320
• Sugar: 5g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg