These Easy Black Bean Sweet Potato Tacos are a tasty and colorful meal! With soft sweet potatoes and black beans, they are packed with flavor and nutrients.
I love how simple these tacos are to whip up. Just roast the sweet potatoes, mix in the beans, and load them into tortillas. They make a quick weeknight dinner! 🌮
Ingredients & Substitutions
Sweet Potatoes: These are the star ingredient, bringing in sweetness and nutrition. If you can’t find sweet potatoes, try butternut squash or even regular potatoes. They’ll work well too!
Black Beans: Canned black beans are super easy, but if you prefer, you can use cooked lentils or chickpeas as a substitute. Both offer a great protein boost!
Tortillas: Corn tortillas add an authentic touch, but flour tortillas are also great. For a gluten-free option, look for corn or almond flour tortillas.
Queso Fresco: If you can’t find queso fresco, feta cheese is a perfect alternative. For a dairy-free version, try crumbled tofu seasoned with a little salt!
How Can I Ensure My Sweet Potatoes Are Perfectly Roasted?
Roasting sweet potatoes brings out their sweetness, but it’s easy to get it wrong. Follow these steps for great results:
- Always start by cutting the sweet potatoes into small, even cubes. This helps them cook evenly.
- Use enough olive oil to coat them lightly. Too little oil can lead to dryness.
- Don’t crowd the baking sheet. Space them out for a crispier texture!
- Roast until they’re tender and golden, stirring at least once for even cooking. Aim for about 25-30 minutes at 425°F.
By keeping these tips in mind, you’ll have sweet potatoes that are perfectly roasted every time!
Easy Black Bean Sweet Potato 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
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup finely chopped onion (optional)
For Assembling the Tacos:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup salsa verde or green salsa
- Lime wedges, for serving
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and 25-30 minutes to roast the sweet potatoes. Total time is around 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). While it’s heating, take a large baking sheet and toss your diced sweet potatoes with olive oil, chili powder, ground cumin, salt, and black pepper. Make sure they are well coated; this will help bring out all those yummy flavors.
2. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out on the baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes. Halfway through, give them a good stir to ensure they cook evenly. You want them tender and slightly crispy on the edges!
3. Mix the Filling:
Once the sweet potatoes are roasted, take them out of the oven and let them cool for a moment. In a medium bowl, combine the warm sweet potatoes with the black beans and the optional chopped onion. Toss everything together gently.
4. Warm the Tortillas:
Next, it’s time to warm the tortillas! You can do this in a dry skillet over medium heat for a minute or two on each side, or simply wrap them in aluminum foil and pop them in the oven for a few minutes. We want them nice and warm!
5. Assemble the Tacos:
Grab a warm tortilla and spoon some of the sweet potato and black bean mixture right down the center. Don’t be shy—fill ’em up! Add slices of avocado on top, a dollop of salsa verde, and a sprinkle of crumbled queso fresco or feta. Lastly, garnish with fresh cilantro.
6. Serve and Enjoy:
These tacos are best enjoyed immediately! Serve them with lime wedges on the side for a zesty squeeze right before eating. Enjoy your flavorful tacos!
There you have it—easy black bean sweet potato tacos that are sure to become a favorite in your home!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Recipe?
Absolutely! While sweet potatoes are perfect, you can substitute them with butternut squash, regular potatoes, or even zucchini for a different flavor and texture. Just adjust the cooking times as necessary for whichever vegetable you choose!
How Can I Make These Tacos Spicier?
If you enjoy a little heat, consider adding diced jalapeños or a pinch of cayenne pepper to the sweet potato mixture before roasting. You can also top the tacos with a spicy salsa or hot sauce just before serving!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the sweet potato and black bean mixture in advance! Store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it on the stove or in the microwave before assembling your tacos.
What’s the Best Way to Store Leftover Tacos?
If you have any leftover tacos, store the filling and tortillas separately in airtight containers in the refrigerator. The filling will stay fresh for about 3 days, while the tortillas can last for up to a week. Just reheat everything before enjoying your leftovers!
