These Easy Black Bean Sweet Potato Tacos are colorful and packed with flavor! Sweet potatoes are roasted to perfection and paired with hearty black beans for a delicious filling.
Top them off with your favorite toppings like avocado or salsa, and you’ve got a tasty meal ready in no time. Trust me, you’ll be going back for seconds! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These are the highlight of the tacos, bringing a natural sweetness. If you’re out of sweet potatoes, butternut squash works well too. Just cut it into similar-sized cubes for even cooking.
Black Beans: Canned black beans are convenient and quick! If you’re looking for a change, try chickpeas or pinto beans as alternatives. Just make sure to drain and rinse them well!
Tortillas: You can use corn or flour tortillas based on your preference. If gluten-free is your goal, corn tortillas are a great option. Just warm them up before filling to keep them pliable.
Cotija Cheese: This cheese adds a nice salty touch. If unavailable, feta cheese is a great substitute, and if you want to keep it dairy-free, try nutritional yeast for a cheesy flavor boost!
How Do I Perfectly Roast Sweet Potatoes?
Roasting sweet potatoes is super simple, but getting that crispy edge can be tricky. Here’s how to nail it:
- Ensure your potatoes are cut into uniform cubes, about 1/2 inch. This helps them cook evenly.
- Don’t overcrowd the baking sheet. Space them out so each cube has room to crisp up!
- Flip them halfway through cooking. This ensures they get golden and crispy on all sides.
The sweet potatoes should be tender yet slightly crispy on the edges when finished, making them the perfect filling for your tacos!
Easy Black Bean Sweet Potato Tacos
Ingredients:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled cotija cheese (or feta as an alternative)
- 1/4 cup diced white onion
- 1/4 cup chopped fresh cilantro
- 1/3 cup green salsa or tomatillo salsa
- Optional: lime wedges for serving
Time Needed:
You’ll need about 10 minutes to prep the ingredients and 25-30 minutes for cooking. In total, this delicious recipe takes around 40 minutes, making it a great option for a quick weeknight meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s hot enough to roast the sweet potatoes perfectly!
2. Prepare the Sweet Potatoes:
On a large baking sheet, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Make sure all the sweet potato cubes are evenly coated with the seasonings.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes out in a single layer on the baking sheet. Roast them in the oven for 20-25 minutes. Remember to flip them halfway through for even cooking. They should be tender and slightly crispy on the edges when done!
4. Warm the Black Beans:
While the sweet potatoes are roasting, take a small pot and warm the black beans over low heat. Stir occasionally until they are heated through, then season with a pinch of salt and pepper if you like.
5. Heat the Tortillas:
Next, warm the tortillas! You can either do this on a dry skillet over medium heat, flipping each one until soft and slightly charred (about 30 seconds each side) or wrap them in foil and heat them in the oven for about 5 minutes.
6. Assemble the Tacos:
Once the sweet potatoes are done and the beans are warmed, it’s time to build your tacos! Take a tortilla and add a spoonful of roasted sweet potatoes and black beans. Top it off with diced onion, chopped cilantro, avocado slices, a drizzle or spoonful of green salsa, and a sprinkle of cotija cheese.
7. Serve and Enjoy:
Serve the tacos immediately with lime wedges on the side for a zesty squeeze over the top. These tacos are not only colorful but also packed with flavor!
Enjoy your delicious and easy homemade Black Bean Sweet Potato Tacos!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Different Vegetables Instead of Sweet Potatoes?
Absolutely! While sweet potatoes provide a lovely sweetness, you can substitute them with diced butternut squash or even zucchini. Just adjust the cooking time as needed—zucchini may need less time to roast.
Can I Make These Tacos Vegan?
Yes! This recipe is already mostly vegan since it uses black beans and plenty of veggies. Just omit the cotija cheese or replace it with a vegan cheese alternative, and you’re good to go!
How Do I Store Leftovers?
Store any leftover filling in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat the sweet potatoes and black beans on the stove or in the microwave, then assemble fresh tortillas just before serving for the best taste.
What Are Some Good Toppings for These Tacos?
You can customize your tacos with various toppings! Some great additions include sliced jalapeños, fresh lime juice, sour cream, or even chopped tomatoes. Get creative based on what you love!
