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Flavorful Sweet Potato and Black Bean Tacos

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These sweet potato and black bean tacos are a quick, easy, and wholesome plant-based meal perfect for taco night. Roasted sweet potatoes and smoky black beans combine for a comforting and vibrant dish.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 tablespoon olive oil (for sweet potatoes)
  • 1 teaspoon ground cumin (for sweet potatoes)
  • 1 teaspoon smoked paprika (for sweet potatoes)
  • ½ teaspoon chili powder (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for black bean mixture)
  • 1 teaspoon ground cumin (for black bean mixture)
  • ½ teaspoon smoked paprika (for black bean mixture)
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (gluten-free corn tortillas if needed)
  • Fresh cilantro leaves, chopped
  • 1 ripe avocado, sliced or mashed (optional)
  • Fresh lime wedges
  • Optional toppings: crumbled queso fresco or vegan cheese, pickled red onions, hot sauce

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel and dice the sweet potatoes into ½-inch cubes. Toss them in a large bowl with 1 tablespoon olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the baking sheet, avoiding overcrowding. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized with slightly crisp edges.
  4. While the sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  5. Add the minced garlic and cook for 30 seconds until fragrant. Stir in cumin and smoked paprika to toast the spices lightly.
  6. Mix in the drained black beans and cook for 5-7 minutes, mashing some beans gently to create a creamy texture with some whole beans intact. Season with salt and pepper to taste.
  7. Warm the tortillas on a dry skillet over medium heat for 20-30 seconds per side or wrap in foil and heat in the oven during the last 5 minutes of roasting the sweet potatoes.
  8. Assemble the tacos by spooning roasted sweet potatoes onto each tortilla, topping with the black bean mixture, avocado slices, fresh cilantro, and a squeeze of lime. Add optional toppings if desired.
  9. Serve immediately while warm.

Notes

Do not overcrowd the roasting pan to ensure sweet potatoes caramelize properly. Use fresh spices for best flavor. Mash some black beans but leave some whole for texture contrast. Warm tortillas gently to avoid rubberiness. You can prepare the sweet potatoes and black bean mixture up to two days ahead and store separately. Leftovers can be frozen for up to 2 months.

Nutrition

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

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