These Easy Black Bean Sweet Potato Tacos are a tasty treat filled with hearty black beans and creamy sweet potatoes. They are quick to make and pack a punch of flavor!
These tacos are perfect for busy weeknights. I love to load mine with avocado and salsa for extra yum! Just remember, the messier, the better! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: Sweet potatoes are the star here! If you need a substitute, regular potatoes or butternut squash work well. Try using half sweet potatoes and half regular for a nice balance!
Black Beans: Canned black beans make this recipe super quick, but you can use dried beans if you prefer. Just remember to soak and cook them beforehand! If you want extra protein, try using chickpeas instead.
Tortillas: I love using corn tortillas for their flavor and texture, but flour tortillas are a great option too! For a gluten-free version, stick with corn tortillas or even lettuce wraps for a lighter touch.
Cheese: Feta gives a nice salty contrast. If you’re looking for a dairy-free option, try crumbled tofu or nutritional yeast for that cheesy flavor.
Salsa Verde: It adds a fresh kick! If you don’t have salsa verde, regular salsa or even hot sauce works well for extra heat!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is simple but requires some attention for the best results! The goal is to get them tender inside and crispy outside.
- Preheat your oven to a hot 425°F (220°C). A high temperature helps them caramelize beautifully.
- Dice sweet potatoes evenly to ensure uniform cooking. Smaller cubes cook faster and get crispier!
- Toss the cubes in a little olive oil and your spices. Make sure they’re well coated, but not swimming in oil.
- Spread them out on a lined baking sheet in a single layer. If they are crowded, they will steam instead of roast!
- Roast for 20-25 minutes. Halfway through, give them a stir to help them brown evenly.
Keeping an eye on your sweet potatoes will reward you with perfect ones, crispy on the edges and tender in the middle!
Easy Black Bean Sweet Potato Tacos
Ingredients:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese (or cotija cheese)
- 1/2 cup salsa verde or green salsa
- 1/4 cup chopped fresh cilantro
- Optional: diced onion or chopped jalapeño for extra flavor
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 30 minutes for cooking. In total, you’ll spend around 40 minutes from start to finish, making it a quick and delicious meal option!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help the sweet potatoes roast beautifully.
2. Prepare the Sweet Potatoes:
In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until they are well coated. This seasoning will give them a delicious flavor!
3. Roast the Sweet Potatoes:
Spread the sweet potatoes evenly on a lined baking sheet. Roast in the preheated oven for 20-25 minutes, flipping them halfway through to ensure even cooking, until they’re tender and slightly crispy on the edges.
4. Warm the Black Beans:
While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat until heated through. If you’d like, season with a pinch of salt for extra flavor.
5. Warm the Tortillas:
Next, warm the tortillas in a dry skillet over medium heat, or you can warm them directly over a gas flame—just flip them until they’re lightly charred and pliable.
6. Assemble the Tacos:
Now it’s time to put everything together! Start with a generous spoonful of roasted sweet potatoes placed on each tortilla, then top with black beans.
7. Add Toppings:
Top each taco with slices of avocado, crumbled feta cheese, a spoonful of salsa verde, and a sprinkle of fresh cilantro. These toppings add a fresh and creamy touch!
8. Optional Extras:
If you want an extra kick, sprinkle diced onions or chopped jalapeños on top.
9. Serve and Enjoy!
Serve the tacos immediately while they’re warm and delightful. Enjoy your meal!
These flavorful tacos balance the sweetness of roasted sweet potatoes with the earthiness of black beans, brightened by fresh avocado and tangy salsa verde—perfect for a quick, healthy meal!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Frozen Sweet Potatoes in This Recipe?
Yes, you can! Just make sure to thaw them completely before roasting. You may need to adjust the roasting time as frozen sweet potatoes can take a little longer to cook.
How Do I Store Leftover Tacos?
For any leftovers, store the sweet potato and black bean mixture separately from the tortillas and toppings. Keep them in airtight containers in the refrigerator for up to 3 days. Reheat the filling on the stove or in the microwave before serving again!
What Can I Substitute for Black Beans?
If you’re not a fan of black beans, you can substitute them with kidney beans, pinto beans, or even cooked lentils for a different texture and flavor. Just make sure they’re well-drained if using canned beans!
Can I Make These Tacos Vegan?
Absolutely! This recipe is naturally vegetarian and can easily be made vegan by skipping the cheese or using a dairy-free alternative. The tacos are still delicious without it!
