These easy black bean sweet potato tacos are packed with flavor! The soft sweet potatoes blend perfectly with the hearty black beans for a tasty meal.
Throw in some avocado or salsa, and you’ve got a colorful, delicious dish. Trust me, when I make them, they disappear faster than I can say “taco time!” 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and texture. If sweet potatoes aren’t available, you can use butternut squash or regular potatoes as a substitute. They won’t taste the same, but they’ll still work!
Black Beans: Canned black beans are convenient and save time. You can easily swap them for canned chickpeas or cooked lentils for a different protein option if you prefer or are avoiding beans.
Tortillas: I like using small corn tortillas for a more traditional flavor. If you’re gluten-free, opt for corn tortillas. For a heartier option, try flour tortillas, but make sure they’re not too thick!
Feta Cheese: A sprinkle of feta adds a nice creamy touch. If you want a vegan option, try crumbled avocado or dairy-free cheese alternatives to achieve a similar texture.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is simple but requires your attention for the best results! Here’s how to achieve tender, flavorful pieces:
- Cut the sweet potatoes into even 1/2-inch cubes. This ensures they cook evenly.
- Toss in olive oil and spices before placing them on the baking sheet; make sure they’re in a single layer to avoid steaming.
- Set the timer for 15 minutes, then flip them to achieve that lovely caramelization. Roast until golden brown and fork-tender.
This method brings out their natural sweetness, making your tacos more delicious! Enjoy experimenting with flavors!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the 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
- 1 (15-ounce) can black beans, drained and rinsed
- 1 small onion, finely chopped
- 1 jalapeño or green chili, finely chopped (optional)
For Serving:
- 6 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese (or cotija cheese)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green salsa or tomatillo salsa (optional)
- Lime wedges, for serving
How Much Time Will You Need?
This delicious taco recipe takes about 10 minutes to prepare, with an additional 30 minutes for roasting the sweet potatoes. In total, you’ll need about 40 minutes from start to finish. It’s easy and perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare Your Oven:
Start by preheating your oven to 425°F (220°C). This high heat will help caramelize the sweet potatoes, making them extra tasty. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Toss and Season the Sweet Potatoes:
In a large bowl, combine the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast the Sweet Potatoes:
Roast the sweet potatoes in the oven for about 25-30 minutes. Halfway through, take them out and give them a flip to ensure they cook evenly. They’re ready when they’re tender and slightly caramelized.
4. Sauté the Onions and Jalapeño:
While the sweet potatoes are roasting, heat a small skillet over medium heat. Add the chopped onion and jalapeño (if using), and sauté for about 5 minutes until the onion is soft and translucent.
5. Heat the Black Beans:
Stir the drained and rinsed black beans into the skillet with the onions. Mix until the beans are heated through and season with a pinch of salt and pepper. Once ready, remove the skillet from the heat.
6. Warm the Tortillas:
In another skillet or the oven, warm the tortillas until they become pliable. If using a skillet, keep the heat low to avoid browning them too much.
7. Assemble Your Tacos:
Now it’s time to build your tacos! Start by placing a scoop of the roasted sweet potatoes on each tortilla, followed by a spoonful of the heated black bean mixture. Top with fresh avocado slices.
8. Add Finishing Touches:
Sprinkle crumbled feta cheese (or cotija) on top of the tacos, then add chopped cilantro and a spoonful of green salsa for an extra kick.
9. Serve and Enjoy:
Serve your tacos immediately with lime wedges on the side for a zesty splash. Squeeze some lime juice over your tacos just before eating for a bright flavor boost!
Enjoy your flavorful and nutritious Easy Black Bean Sweet Potato Tacos! They’re a hit with everyone!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Frozen Sweet Potatoes for This Recipe?
While it’s best to use fresh sweet potatoes for optimal texture and flavor, you can use frozen sweet potatoes. Just make sure to thaw them completely and pat them dry before roasting to achieve the best results!
What Can I Substitute for Black Beans?
If you’re not a fan of black beans, you can substitute them with canned chickpeas or cooked lentils. Both options will provide a hearty boost of protein and work well in these tacos!
Can I Make These Tacos Vegan?
Absolutely! To make these tacos vegan, simply omit the feta cheese or replace it with a dairy-free alternative. You can also add more avocado or a nut-based cheese for creaminess!
How Do I Store Leftover Tacos?
Store any leftover filling in an airtight container in the fridge for up to 3 days. To reheat, warm the sweet potatoes and black beans on the stovetop before assembling the tacos again. The tortillas are best fresh, so consider making new ones if you have extra!
