Sweet Potato and Black Bean Tacos are tasty and filling. They use roasted sweet potatoes and black beans in warm, soft tortillas, with simple toppings like salsa and cheese. Perfect for an easy, healthy meal.
I like making these because they’re quick and colorful. Sometimes I add a squeeze of lime or a dash of hot sauce just to spice things up a bit!
If you want to save time, use canned beans and pre-roasted sweet potatoes. Just assemble and enjoy—simple, nutritious, and delicious!
Ingredients & Substitutions
Sweet potatoes: These add natural sweetness and creaminess. I peel and dice them small for quicker cooking. If you’re out, carrots work well as a substitute, offering a slightly different but tasty flavor.
Black beans: They provide hearty protein and texture. Rinsing canned beans helps reduce salt. You can swap with kidney beans or chickpeas if needed, keeping the dish filling and nutritious.
Chili powder: Adds warmth and depth. I like to adjust amount based on spice preference. Paprika or cumin can replace chili powder for a milder or different flavor kick.
Corn tortillas: These are the classic taco vessel. Fresh or warmed tortillas make a big difference. If you don’t have them, try whole wheat or lettuce wraps for a lighter option.
How do I make sure the sweet potatoes are cooked evenly?
To get evenly cooked sweet potatoes, cut them into small, uniform pieces. Spread them in a single layer on the baking sheet or skillet. Stir or flip halfway through cooking so they don’t burn on one side and stay tender all over.
How to Make Sweet Potato and Black Bean Tacos?
Ingredients You’ll Need:
For the Filling
- 2 large sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Tacos
- 8 small corn or flour tortillas
- Optional toppings: shredded cheese, chopped cilantro, lime wedges
How Much Time Will You Need?
Prep: 10 minutes, Cook: 20 minutes, Total: 30 minutes
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes
Peel and cut the sweet potatoes into small cubes. Set aside.
2. Cook the Sweet Potatoes
Heat olive oil in a large skillet over medium heat. Add sweet potatoes, chili powder, cumin, salt, and pepper. Cook for 10-15 minutes until tender and slightly browned.
3. Add the Black Beans
Stir in the black beans. Cook for another 5 minutes until heated through. Remove from heat.
4. Warm the Tortillas
Heat tortillas in a dry skillet or microwave until warm and pliable.
5. Assemble the Tacos
Spoon the sweet potato and black bean mixture onto each tortilla. Add your favorite toppings like cheese, cilantro, or lime. Serve and enjoy.
