Name: Black Bean Sweet Potato Tacos Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes (or 3 medium), cut into ½ inch chunks; 2 tbsp olive oil; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp salt; ½ tsp onion powder; ½ tsp chili powder; ¼ tsp black pepper; 2 tbsp olive oil; ½ cup yellow onion, finely diced; 3 garlic cloves, minced; 14.5 oz black beans, drained and rinsed; Salt and black pepper to taste; ½ lime, juiced; 12 corn tortillas; Cilantro, chopped; Cotija cheese, crumbled; Spicy avocado dressing

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Introduction

These Black Bean Sweet Potato Tacos are a vibrant and satisfying meal perfect for any night of the week. Loaded with smoky roasted sweet potatoes and a flavorful black bean mixture, they come together quickly and are bursting with fresh toppings.

The image shows three roasted sweet potato and black bean tacos arranged side by side on a white plate with a slightly raised edge. Each taco has a golden, slightly charred corn tortilla holding chunks of bright orange roasted sweet potatoes and dark black beans. On top, there is a pale green creamy sauce drizzled unevenly and sprinkled white crumbly cheese. Small green cilantro leaves are scattered inside the tacos and a few pieces of sweet potato are placed outside on the plate. The plate sits on a white marbled surface, with a small glass bowl of extra green sauce partly visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes (or 3 medium), cut into ½ inch chunks
4 tbsp olive oil (divided)
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
½ tsp onion powder
½ tsp chili powder
¼ tsp black pepper
½ cup yellow onion, finely diced
3 garlic cloves, minced
14.5 oz. black beans, drained and rinsed
Salt and black pepper to taste
½ lime, juiced
12 corn tortillas
Cilantro, for garnish
Cotija cheese, for topping
Avocado dressing (spicy avocado dressing recommended)

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a large bowl, toss the sweet potato chunks with 2 tablespoons olive oil, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper until evenly coated.
Step 3: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 30 minutes, flipping halfway through to ensure even cooking.
Step 4: While the sweet potatoes roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Step 5: Add minced garlic and black beans to the skillet. Cook for 2-5 minutes until the beans soften slightly. Remove from heat, stir in lime juice, and season with salt and pepper to taste. Set aside.
Step 6: Warm the corn tortillas. If using a gas stove, hold tortillas over the flame until slightly charred. For electric stoves, heat tortillas in a dry skillet until warm and pliable.
Step 7: Fill each tortilla with roasted sweet potatoes and the black bean mixture. Top with chopped cilantro, crumbled cotija cheese, and a drizzle of avocado dressing.
Step 8: Serve immediately and enjoy your flavorful, hearty tacos!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or serve with hot sauce on the side.
Swap out cotija cheese for feta or a vegan cheese alternative for a dairy-free option.
Try adding sliced radishes or pickled onions for an additional crunch and tang.
Make ahead the black bean mixture and roasted sweet potatoes for quick taco assembly on busy nights.

Storage

Store leftover roasted sweet potatoes and black bean mixture in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling tacos. Tortillas are best warmed fresh, but can be wrapped in foil and warmed in the oven if needed.

How to Serve

Two tacos are placed side by side on a white plate with a gray rim, sitting on a white marbled surface. Each taco has a light golden-brown corn tortilla with slight charring. Inside, there are three visible layers: the bottom layer has black beans that are soft and dark purple, the middle layer has bright orange roasted sweet potato cubes with a slightly crispy texture, and the top layer includes bright green cilantro leaves scattered throughout. Over the fillings, there are dollops of creamy pale green avocado sauce, and a light sprinkling of white crumbly cheese is visible on top. To the side, there are extra sweet potato cubes and sprigs of fresh cilantro, with a clear glass bowl filled with creamy green sauce partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned black beans for this recipe?

Yes, canned black beans work perfectly. Just be sure to drain and rinse them well to reduce excess sodium and improve flavor.

How can I make these tacos vegan?

Simply omit the cotija cheese or substitute it with a plant-based cheese. Also, choose a dairy-free avocado dressing or make your own to keep it fully vegan.