These tasty black bean and sweet potato tacos are a delight! They’re filled with soft sweet potatoes and hearty black beans, topped with fresh veggies and your favorite salsa.
They’re simple to make and perfect for a quick weeknight dinner. I love how colorful they are, making me feel like a chef even when I’m just warming up some ingredients! 🌮💚
Key Ingredients & Substitutions
Sweet Potatoes: These add sweetness and texture. If you’re out of sweet potatoes, regular potatoes or butternut squash can work, but adjust the cooking time as they might require longer in the oven.
Black Beans: I recommend canned black beans for convenience. If you prefer dried beans, cook them ahead of time. You can also swap them for chickpeas or lentils for a different flavor profile.
Tortillas: Flour or corn tortillas are great, depending on your preference! If you’re gluten-free, look for corn tortillas. I love using whole grain tortillas for added nutrition.
Cheese: I usually go for queso fresco for its tangy flavor. Feta works well too! If you’re dairy-free, try crumbled tofu or nutritional yeast instead.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their natural sweetness and gives them a lovely caramelization. Follow these steps for great results:
- Cut sweet potatoes into evenly sized cubes for consistent cooking.
- Toss them in olive oil and spices to coat evenly; this helps with flavor and browning.
- Spread them in a single layer on the baking sheet. Crowding them can lead to steaming instead of roasting.
- Keep an eye on them as they roast. Flipping halfway ensures even cooking.
This method gives the sweet potatoes a deliciously caramelized flavor that enhances the tacos!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Taco Filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
For Assembly:
- 8 small flour or corn tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/3 cup green salsa or salsa verde
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This delicious taco recipe takes about 10-15 minutes of prep time and around 30 minutes for cooking. In just about 45 minutes, you’ll have a flavorful meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 425°F (220°C). This is the perfect temperature for roasting the sweet potatoes and making them deliciously tender and caramelized. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Sweet Potatoes:
In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Make sure every piece is nicely coated with those yummy spices!
3. Roast the Sweet Potatoes:
Spread the sweet potato mixture in a single layer on the prepared baking sheet. Place them in the preheated oven and roast for about 25-30 minutes. Flip the sweet potatoes halfway through cooking. You’ll know they’re done when they’re tender and slightly caramelized!
4. Warm the Tortillas:
While the sweet potatoes are roasting, go ahead and warm your tortillas. You can do this in a dry skillet on the stove for a few seconds on each side, or pop them in the microwave until soft and pliable.
5. Heat the Black Beans:
In a small pot, gently heat your black beans until warm. You can season them lightly with salt if you like, but the flavor from the tacos will carry through nicely!
6. Assemble the Tacos:
Now let’s put it all together! Take a warm tortilla and spread some of the roasted sweet potatoes on it. Add a spoonful of your black beans, a few slices of creamy avocado, and drizzle with the green salsa. Don’t forget to sprinkle on some crumbled queso fresco!
7. Garnish and Serve:
If you want to add a burst of freshness, sprinkle some chopped cilantro on top. Serve your tacos immediately and enjoy each bite of this sweet, savory, creamy, and fresh dish!
These tacos are not just easy to make, but they’re also a vibrant addition to your meal rotation—perfect for lunch or dinner any day of the week!
Can I Use Other Types of Beans in This Recipe?
Absolutely! While black beans provide a great flavor and protein, you can substitute them with pinto beans, kidney beans, or even chickpeas if you prefer. Just warm and season them as you would the black beans!
Can I Make These Tacos Vegan?
Yes! This recipe is already mostly plant-based. Just omit the queso fresco to make it fully vegan. You can use a dairy-free cheese alternative or skip cheese entirely for a lighter option!
How Do I Store Leftovers?
To store any leftover filling, place it in an airtight container in the refrigerator. It will keep for about 3-4 days. Reheat the filling in the microwave or on the stovetop before serving. You may want to warm the tortillas again for the best texture.
Can I Prepare the Filling in Advance?
Definitely! You can prepare the sweet potatoes and black beans ahead of time. Cook them, then store them in the fridge for up to two days before assembling the tacos. Just reheat the filling before serving for a quick and easy meal!
