These Sweet Potato & Black Bean Tacos are tasty and filling! The sweet potatoes add a hint of sweetness, while the black beans pack protein and flavor. Yum!
Plus, they’re super easy to whip up—just roast the sweet potatoes, mash some beans, and assemble! Don’t be surprised if you eat a few too many—they’re that good! 😋
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the tacos! They add natural sweetness and creaminess when roasted. If sweet potatoes aren’t available, try using butternut squash or carrots for a different twist.
Black Beans: They are high in protein and fiber, making these tacos hearty. If you’re looking for a change, you can substitute black beans with pinto beans or chickpeas.
Pico de Gallo: This fresh salsa adds brightness and flavor. If you don’t have the ingredients for pico de gallo, store-bought salsa works well, or go for diced tomatoes with a squeeze of lime.
Cotija Cheese: It adds a nice salty flavor and crumbly texture. If you can’t find cotija, feta cheese or even goat cheese can be great substitutes!
How Can I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is simple but does require attention to detail for the best results. The key is to cut them into uniform cubes and to coat them well in olive oil and spices for even cooking.
- Preheat your oven to 425°F (220°C) for that perfect crispy texture.
- Make sure to spread them in a single layer on a baking sheet. This helps them roast evenly rather than steam.
- Flip them halfway through cooking to allow for even browning.
Following these steps will give you sweet potatoes that are caramelized on the outside and soft on the inside—just delicious!
Sweet Potato & Black Bean Tacos
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced into small 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 can (15 oz) black beans, drained and rinsed
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced red onion (plus extra for topping)
For Serving:
- 6 small corn tortillas
- 1 cup fresh pico de gallo (diced tomatoes, onions, cilantro, lime juice)
- 1/2 cup crumbled cotija cheese (or feta as an alternative)
- 1 cup guacamole (or mashed avocado with lime and salt)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 40 minutes in total. You’ll spend around 10 minutes prepping the ingredients and about 25 minutes roasting the sweet potatoes. While those are cooking, you can warm the beans and tortillas. It’s quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
First off, preheat your oven to 425°F (220°C). This temperature is perfect for roasting the sweet potatoes until they’re nice and tender.
2. Prepare the Sweet Potatoes:
In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, and a good sprinkle of salt and pepper. Make sure all the sweet potatoes are coated well!
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper or foil. Roast them in the oven for about 20-25 minutes, flipping them halfway through for even cooking. You want them tender and maybe a little crispy on the edges!
4. Cook the Black Beans:
While the sweet potatoes are roasting, heat a skillet over medium heat. Add the black beans and diced yellow bell pepper. Cook for about 5-7 minutes, until everything is warmed through and the peppers start to soften. Season with a pinch of salt and pepper to your taste.
5. Warm the Tortillas:
Next, warm the corn tortillas! You can do this on a dry skillet over medium heat or directly over a gas flame. Just warm them until they become pliable and slightly charred.
6. Assemble the Tacos:
Now for the fun part! Grab a warmed tortilla and layer it with some black beans and bell peppers, a scoop of roasted sweet potatoes, a dollop of guacamole, and a sprinkle of pico de gallo. Add crumbled cotija cheese, a bit of diced red onion, and fresh cilantro leaves on top.
7. Serve and Enjoy:
Serve the tacos immediately with lime wedges on the side for extra flavor. Squeeze some lime juice over the tacos just before eating for a zesty kick!
Enjoy your flavorful, colorful Sweet Potato & Black Bean Tacos—perfect for any day of the week!
Can I Use Other Types of Beans?
Absolutely! While black beans are delicious, you can easily substitute them with pinto beans, kidney beans, or chickpeas. Each will bring its own flavor and texture to the tacos!
Can I Make These Tacos Vegan?
Yes, these tacos can easily be made vegan! Simply skip the cotija cheese or substitute it with a vegan cheese alternative. The rest of the ingredients are naturally vegan!
How Do I Store Leftovers?
Store any leftover filling in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stovetop. The tortillas are best eaten fresh, so consider adding them to each taco as you eat!
Can I Add Other Vegetables?
Definitely! Feel free to add sautéed zucchini, corn, or spinach to the filling for extra flavor and nutrients. Just cook them along with the black beans and bell peppers for a delicious twist!