These Easy Black Bean Sweet Potato Tacos are a tasty and healthy pick! Soft sweet potatoes paired with hearty black beans make a satisfying filling.
They’re so simple to whip up; just roast, mix, and stuff! Whenever I make these, they vanish fast—everyone loves a good taco night! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: They’re the star of the show! Their natural sweetness and creamy texture make them perfect for tacos. If you can’t find sweet potatoes, butternut squash is a good alternative, or you can use regular potatoes.
Black Beans: Canned black beans save time and add protein, but you could also use cooked lentils or chickpeas if you’re looking for a different flavor profile. Both will work nicely!
Olive Oil: This is used for roasting the sweet potatoes. You could swap in avocado oil or coconut oil if you prefer. I love avocado oil for its mild flavor!
Tortillas: I recommend using corn tortillas for a gluten-free option, but flour tortillas are great too! If you’re looking for a twist, try using whole wheat tortillas.
Cheese: Queso fresco adds a nice touch, but feel free to use feta or a dairy-free cheese if you want to skip dairy. Creamy avocado also adds a nice richness!
How Do You Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes to perfection is all about temperature and timing. Aim for a slightly caramelized outside with a tender inside.
- Preheat your oven to 425°F (220°C) for a crispy finish.
- Cut your sweet potatoes into even 1/2-inch cubes for uniform cooking. The smaller the pieces, the quicker they cook!
- Toss them well with olive oil and spices to make sure every piece is coated.
- Spread them out in a single layer on the baking sheet. Crowding will steam them instead of roast them!
- Flip them halfway through to ensure even browning.
These tips will help you achieve that delicious caramelization that makes tacos even better!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Sweet Potato Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
For the Tacos:
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup fresh cilantro, chopped (optional)
- Salsa verde or your favorite salsa, to taste
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and around 25 minutes to cook, making the total time about 35 minutes. A quick and easy meal that is perfect for any night of the week!
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 large bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Make sure all the pieces are evenly coated so they roast nicely.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out on a baking sheet in a single layer. Roast them in the oven for about 20-25 minutes, flipping the pieces halfway through. They should be tender and slightly caramelized when done.
4. Warm the Tortillas:
While the sweet potatoes are roasting, warm your tortillas. You can do this on a dry skillet over medium heat for about 30 seconds on each side or wrap them in foil and warm them in the oven.
5. Warm the Black Beans:
In a small pot or skillet, gently heat the black beans over medium heat. You can add a pinch of salt for extra flavor if you like!
6. Assemble the Tacos:
Once the sweet potatoes are ready, pull them from the oven. It’s time to assemble! Place a generous spoonful of roasted sweet potatoes and black beans onto each tortilla.
7. Add Toppings:
Top your tacos with sliced avocado, crumbled queso fresco, and a sprinkle of fresh cilantro if you’re using it. Add a spoonful of salsa verde on top for that extra zing!
8. Serve and Enjoy:
Serve your tacos immediately with lime wedges on the side for squeezing over the top. These tacos are bursting with flavor and will surely be a hit!
Enjoy the vibrant and comforting flavors of these easy black bean sweet potato tacos!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Different Vegetables Instead of Sweet Potatoes?
Absolutely! If you don’t have sweet potatoes, you can substitute them with butternut squash or regular potatoes. Just keep in mind that the cooking times may vary slightly, so adjust accordingly.
How Do I Make These Tacos Vegan?
This recipe is almost vegan already! Just omit the cheese or replace it with a dairy-free alternative. Opt for nutritional yeast or your favorite vegan cheese for a creamy texture.
Can I Prepare the Filling Ahead of Time?
Yes! You can roast the sweet potatoes and warm the black beans a day in advance. Just store them separately in an airtight container in the fridge, and assemble your tacos when you’re ready to eat!
What’s the Best Way to Reheat Leftover Tacos?
If you have leftovers, you can store the filling in an airtight container in the fridge for up to 3 days. To reheat, warm the sweet potatoes and black beans in the microwave or on the stove, and then fill fresh tortillas for the best taste!
