Black Bean Sweet Potato Tacos Recipe
These Black Bean Sweet Potato Tacos are a vibrant and hearty vegetarian meal packed with roasted spiced sweet potatoes, flavorful black beans, and topped with fresh cilantro, crumbly cotija cheese, and a spicy avocado dressing. Perfectly seasoned and easy to prepare, these tacos deliver a delicious blend of smoky, savory, and fresh flavors that make for a satisfying meatless dinner or lunch option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 tacos 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Roasted Sweet Potatoes
- 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
Black Bean Mixture
- 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
Additional Ingredients
- 12 corn tortillas
- Cilantro, chopped
- Cotija cheese, crumbled
- Spicy avocado dressing
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Season the Sweet Potatoes: In a large bowl, combine the cut sweet potatoes with 2 tablespoons of olive oil, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Toss until the potatoes are evenly coated with the spices and oil.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 30 minutes, flipping the potatoes halfway through cooking to ensure even roasting.
- Prepare the Black Bean Mixture: While the sweet potatoes roast, heat a large skillet over medium heat. Add the remaining 2 tablespoons of olive oil, then sauté the diced onions until translucent, about 3 to 4 minutes. Add the minced garlic and black beans, cooking for another 2 to 5 minutes until the beans soften slightly. Remove from heat, stir in the lime juice, and season with salt and pepper to taste. Set aside.
- Heat the Tortillas: If you have a gas stove, warm the tortillas directly over the flame until they are slightly charred for added flavor. For electric stoves, heat the tortillas in a dry skillet until warm and pliable.
- Assemble the Tacos: Spoon the roasted sweet potatoes and black bean mixture onto each warm corn tortilla. Top with chopped cilantro, crumbled cotija cheese, and drizzle with the spicy avocado dressing.
- Serve and Enjoy: Serve immediately while warm and enjoy the tasty combo of smoky sweet potatoes and savory beans in each bite.
Notes
- You can substitute cotija cheese with feta or omit for a vegan option (also replace avocado dressing with vegan dressing).
- Adjust the chili powder to control the spice level in the roasted sweet potatoes.
- Leftover roasted sweet potatoes can be stored in the fridge for up to 3 days and used in salads or bowls.
- Use fresh corn tortillas for best texture; you can also wrap in foil and warm in the oven if preferred.
- If fresh garlic isn’t available, ½ tsp garlic powder can be used in the beans, but fresh is preferred for better flavor.
Keywords: Black bean tacos, sweet potato tacos, vegetarian tacos, roasted sweet potatoes, Mexican tacos, easy taco recipe, healthy tacos
Find it online: https://nataliereeve.com/black-bean-sweet-potato-tacos-recipe/
