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Flavorful Sweet Potato Black Bean Tacos

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These sweet potato black bean tacos combine roasted sweet potatoes with smoky spices and creamy black beans for a quick, nourishing, and flavorful plant-based meal perfect for taco night.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed (about 1/2-inch pieces)
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon smoked paprika, divided
  • 1/2 teaspoon chili powder
  • Pinch of salt and pepper
  • 1/2 cup finely chopped red or yellow onion
  • 2 cloves garlic, minced
  • Small handful fresh cilantro, chopped
  • Juice of 1 lime
  • 8 small corn or flour tortillas, warmed
  • Optional toppings: crumbled feta or cotija cheese, sliced avocado, salsa, sour cream or Greek yogurt

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube 2 medium sweet potatoes into roughly 1/2-inch pieces. Toss them in a bowl with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, a pinch of salt, and pepper until evenly coated.
  3. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until tender and slightly crisp on the edges.
  4. While the sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup chopped onion and sauté for 3-4 minutes until softened and translucent.
  5. Add 2 minced garlic cloves to the skillet and stir for 30 seconds until fragrant but not browned.
  6. Stir in the drained and rinsed black beans, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and a pinch of salt and pepper. Cook for 5 minutes, stirring occasionally.
  7. Lightly mash about half of the black beans with the back of a spoon to create a creamy texture with some whole beans remaining.
  8. Remove the skillet from heat and stir in chopped fresh cilantro and lime juice.
  9. Warm the tortillas by heating a dry skillet over medium heat and warming each tortilla for about 30 seconds per side until soft and pliable.
  10. Assemble the tacos by spooning a generous amount of the black bean mixture onto each tortilla, topping with roasted sweet potatoes, and adding any optional toppings like avocado slices, cheese, or salsa.
  11. Serve immediately.

Notes

Roast sweet potatoes at high heat to caramelize and bring out sweetness. Lightly mash some black beans for creamy texture but keep some whole for contrast. Warm tortillas in a dry skillet for best texture. Avoid overcrowding the baking sheet to prevent steaming. Optional toppings can be adjusted to taste. For gluten-free, use corn tortillas and check spices. For vegan, skip cheese or use plant-based alternatives.

Nutrition

Keywords: sweet potato tacos, black bean tacos, vegetarian tacos, vegan tacos, gluten-free tacos, easy taco recipe, plant-based dinner

Find it online: https://lucastable.com/flavorful-sweet-potato-black-bean-tacos-easy-recipe-for-taco-night/