Description
These Black Bean Sweet Potato Tacos are a vibrant and nutritious meal, combining roasted sweet potatoes seasoned with a blend of spices and hearty black beans. Served on warm corn tortillas and topped with fresh avocado, red onion, cilantro, lime, and optional cheese and salsa, these tacos bring bold flavors with a perfect balance of creaminess and spice. Ideal for a quick and wholesome weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
Toppings
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- Salsa or hot sauce (optional)
- Crumbled feta or cotija cheese (optional)
Instructions
- Preheat and Season: Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to evenly coat all the pieces with the seasoning.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even caramelization, until the potatoes are tender and lightly browned.
- Warm Black Beans: While the sweet potatoes roast, place the black beans in a small saucepan over medium heat. Warm the beans until heated through, seasoning with salt and pepper to taste.
- Heat Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. This makes them flexible and easy to fold.
- Assemble Tacos: Divide the roasted sweet potatoes and warm black beans evenly among the tortillas.
- Add Toppings: Top each taco with sliced avocado, chopped red onion, cilantro, and a squeeze of fresh lime juice.
- Optional Additions: Add salsa or hot sauce and sprinkle with crumbled feta or cotija cheese if desired for extra flavor.
- Serve: Serve the tacos immediately with extra lime wedges on the side for an added burst of freshness.
Notes
- For a spicier kick, add more chili powder or hot sauce according to your taste.
- Use fresh corn tortillas for the best flavor and texture, but flour tortillas can be substituted if preferred.
- Leftover roasted sweet potatoes and black beans can be stored separately in the refrigerator for up to 3 days.
- This dish is naturally vegetarian and can easily be made vegan by omitting the cheese or using a plant-based alternative.
