These Easy Black Bean Sweet Potato Tacos are fun, colorful, and delicious! With creamy sweet potatoes and hearty black beans wrapped in soft tortillas, they make a perfect meal!
What’s not to love about a taco night? 🎉 I like to top mine with a bit of avocado or salsa for extra yumminess. Quick to make and full of flavor—perfect for busy days!
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star of the show here! You can use other root veggies like butternut squash or carrots if you’re in a pinch. I love sweet potatoes for their creamy texture and sweetness!
Black Beans: Canned black beans are super convenient. If you have dried beans, cook them ahead and season them yourself. You can also swap in pinto beans for a different taste!
Tortillas: Corn tortillas are great for a gluten-free option, but flour tortillas work if you prefer a softer bite. You can even use lettuce wraps for a low-carb version!
Feta Cheese: Crumbled feta gives a nice creamy texture. If you want a dairy-free alternative, try vegan cheese or omit it altogether for a fresh taste!
How Do I Perfectly Roast Sweet Potatoes?
Roasting sweet potatoes brings out their natural sweetness, and it’s a straightforward process! Here’s how to do it well:
- Preheat your oven to 425°F (220°C). This temperature helps caramelize the edges.
- Cut the sweet potatoes into uniform 1/2 inch cubes. Uniform sizes ensure they cook evenly.
- Toss them in a mix of olive oil and spices. Don’t skimp on oil for that nice roasted finish!
- Spread them in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Roast for about 20-25 minutes, flipping halfway. Look for that lovely golden color!
This method gives you deliciously tender sweet potatoes perfect for your tacos!
Easy Black Bean Sweet Potato Tacos
Ingredients:
- 2 medium sweet potatoes, peeled and diced into 1/2 inch cubes
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese (or queso fresco)
- 1/4 cup fresh cilantro, chopped
- 1/2 cup green salsa or tomatillo salsa
- Optional: lime wedges for serving
How Much Time Will You Need?
This delightful recipe will take about 40 minutes in total. You’ll spend about 10 minutes prepping the ingredients and then 25 minutes roasting the sweet potatoes while you warm up the beans and tortillas. It’s quick, easy, and so yummy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will help roast the sweet potatoes perfectly.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, and some salt and pepper. Make sure all the pieces are well coated in the spice mixture.
3. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on a lined baking sheet. Roast them in the oven for about 20-25 minutes, turning them halfway through. They should be tender and a bit caramelized on the edges when they’re done.
4. Heat the Black Beans:
While the sweet potatoes are roasting, pour the black beans into a small saucepan over medium heat. Warm them up until they are heated through, and season with just a pinch of salt and pepper to taste.
5. Warm the Tortillas:
In a dry skillet over medium heat, warm each tortilla for about 30 seconds per side until they’re pliable and lightly toasted. Keep them warm by wrapping them in a clean kitchen towel.
6. Assemble the Tacos:
Start by dividing the roasted sweet potatoes between the tortillas. Next, spoon the warm black beans on top of the sweet potatoes.
7. Add Toppings:
Now it’s time to add your favorite toppings! Top each taco with slices of avocado, a spoonful of green salsa, and sprinkle with crumbled feta cheese and chopped cilantro.
8. Serve and Enjoy:
Serve the tacos immediately with lime wedges on the side for squeezing. Enjoy your colorful, nutritious, and flavorful black bean and sweet potato tacos!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Other Types of Beans?
Absolutely! While black beans are delicious, you can substitute them with pinto beans, kidney beans, or even chickpeas if you prefer. Just make sure to warm them up and season as desired!
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just omit the feta cheese or replace it with a vegan cheese alternative. Everything else is plant-based, making it a wholesome choice!
How to Store Leftovers?
Store any leftover filling (sweet potatoes and black beans) in an airtight container in the fridge for up to 3 days. Warm them up on the stove or microwave, then assemble fresh tacos with new tortillas for the best taste.
Can I Add Other Vegetables?
Yes, feel free to get creative! Bell peppers, corn, or sautéed onions all make great additions. Just roast them alongside the sweet potatoes or sauté them in the pan before assembling the tacos!
