These Sweet Potato & Black Bean Tacos are colorful and packed with flavor! Sweet potatoes add a lovely touch of sweetness, while black beans bring protein and heartiness.
They’re super easy to make, and you can load them up with your favorite toppings. I love adding avocado and a squeeze of lime for extra zing—yum!
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star of this dish! Sweet potatoes add a fantastic natural sweetness. If you don’t have them, you can substitute with butternut squash for a similar flavor and texture.
Black Beans: These are a great source of protein and fiber. Canned black beans are super convenient. If you’re looking for a different flavor, kidney beans or pinto beans work nicely too!
Tortillas: I usually use corn tortillas for their authentic taste. However, flour tortillas are a great alternative if you prefer a softer texture. You can even use whole wheat tortillas for a healthier option.
Spices: Chili powder and cumin are key for flavor. If you want a twist, add a pinch of cayenne for heat or use taco seasoning for a pre-mixed option.
How Do I Make Sure My Sweet Potatoes are Perfectly Roasted?
Roasting sweet potatoes is all about temperature and time. Here are some tips:
- Preheat your oven well—425°F is great for crispy edges.
- Cut your sweet potatoes evenly to ensure they cook at the same rate.
- Make sure they’re spread out in a single layer on the baking sheet. This way, they roast instead of steam.
- Don’t rush the cooking—let them roast until they’re golden and tender, about 25-30 minutes. Flip them halfway for that nice crisp!
How Can I Make These Tacos Even More Flavorful?
Consider adding toppings that will elevate your tacos:
- Fresh avocado or guacamole for creaminess.
- Pickled red onions or jalapeños for a tangy kick.
- Dollops of Greek yogurt or sour cream for a cool contrast.
- A sprinkle of crumbled feta or cotija cheese for saltiness.
Don’t forget the lime squeeze at the end for a fresh burst of flavor!
Sweet Potato & Black Bean Tacos
Ingredients You’ll Need:
For the Tacos:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 1 small onion, diced
- 8 small corn or flour tortillas
- 1/2 cup fresh cilantro, chopped
- 1 avocado, mashed or sliced (optional)
- 1 lime, cut into wedges
- Salsa or hot sauce, as desired
How Much Time Will You Need?
This recipe takes about 10-15 minutes for prep time and 30 minutes for cooking. In total, you’re looking at around 45 minutes for a delicious and colorful taco meal that serves 4-5 people!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will get things nice and hot for roasting your sweet potatoes. While you’re at it, 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, garlic powder, salt, and black pepper. Make sure everything is evenly coated so every bite is full of flavor!
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Pop them in the oven and roast for about 25-30 minutes. Be sure to give them a gentle stir halfway through for a nice, even roast. They should be tender and slightly crispy around the edges when done.
4. Sauté the Vegetables:
While the sweet potatoes are roasting, heat a skillet over medium heat. Add a small splash of oil and sauté the diced onion and bell peppers for 5-7 minutes, or until they become nice and softened. This will add lovely flavor to your tacos.
5. Heat the Black Beans:
Next, add the drained and rinsed black beans to the skillet with the onions and peppers. Cook everything together for another 2-3 minutes until heated through. Give it a sprinkle of salt and pepper to taste.
6. Warm the Tortillas:
Now, it’s time to warm up your tortillas. You can do this by placing them directly on a dry skillet over medium heat for about 30 seconds on each side or by wrapping them in foil and warming them in the oven.
7. Assemble the Tacos:
Once everything is ready, it’s taco assembly time! Start by distributing the black bean mixture evenly among your warmed tortillas. Top each one with the delicious roasted sweet potatoes.
8. Add Toppings:
To make your tacos even more scrumptious, add avocado or guacamole on top. Sprinkle with fresh cilantro for that pop of color and flavor. Don’t forget your favorite salsa or hot sauce if you like a little kick!
9. Serve and Enjoy:
Serve your beautiful tacos with lime wedges on the side for squeezing over the top. Enjoy every delicious bite of your Sweet Potato & Black Bean Tacos!
Can I Use Different Types of Beans in This Recipe?
Absolutely! While black beans are a classic choice, you can substitute them with pinto beans, kidney beans, or even chickpeas for a different flavor and texture. Just make sure they’re well-drained and rinsed if using canned beans.
What’s the Best Way to Store Leftovers?
Store any leftover filling in an airtight container in the fridge for up to 3 days. When ready to eat, you can reheat the filling on the stove or in the microwave. For the best texture, warm up the tortillas fresh before serving.
Can I Make the Sweet Potato Filling Ahead of Time?
Yes, you can prepare the sweet potato and black bean mixture in advance! Simply roast the sweet potatoes and prepare the beans and veggies ahead of time. Store them separately in the fridge, and when you’re ready to serve, just reheat everything and assemble the tacos.
What Can I Use Instead of Cilantro?
If cilantro isn’t your thing, you can substitute it with fresh parsley or green onions for a different flavor profile. Both will add a nice freshness to your tacos!
