These Easy Black Bean Sweet Potato Tacos are a fun and tasty treat! With creamy sweet potatoes and hearty black beans, they are both filling and delicious.
Honestly, these tacos are a colorful feast for the eyes and the belly. I love piling on toppings like avocado and salsa. It’s hard to eat just one—who’s counting anyway? 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They add a natural sweetness and creaminess. If you can’t find sweet potatoes, regular potatoes or butternut squash can work too, but the taste will be different.
Black Beans: Canned black beans make this recipe quick and easy. You can substitute with pinto beans or even chickpeas if you prefer. They all add protein and fiber!
Tortillas: I usually go for corn tortillas for a traditional touch. If you have dietary restrictions, whole wheat or gluten-free tortillas are great alternatives.
Queso Fresco: This cheese adds a nice, tangy flavor. If you can’t find it, try feta or goat cheese, or even omit it for a dairy-free option. Just add a little more avocado for creaminess!
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes might seem simple, but getting that perfect texture takes a bit of know-how! Here’s how to do it:
- Cut the sweet potatoes into uniform cubes to ensure even cooking.
- Toss them well with olive oil and your spices; this helps them crisp up in the oven.
- Spread the cubes in a single layer on your baking sheet—crowding will lead to steaming, not roasting.
- Turn them halfway through cooking so they brown evenly. Aim for about 20-25 minutes or until they are tender and crispy on the edges.
Using these tips, you’ll have perfectly roasted sweet potatoes for your tacos every time!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Tacos:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 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 chopped fresh cilantro
- Salsa verde or green salsa, for topping
- Optional: lime wedges for serving
How Much Time Will You Need?
This tasty recipe will take about 10 minutes to prep, and then about 25 minutes of roasting time. In total, you’re looking at around 35-40 minutes from start to finish, giving you plenty of time to set the table while the sweet potatoes are roasting!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While the oven heats up, line a baking sheet with parchment paper to make clean-up a breeze later.
2. Season the Sweet Potatoes:
In a medium mixing bowl, add the diced sweet potatoes. Drizzle with olive oil, then sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the sweet potatoes are nicely coated with the spices.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes evenly on your lined baking sheet. Roast in the preheated oven for about 20-25 minutes. Be sure to stir them halfway through so they can get evenly crispy and tender!
4. Warm the Black Beans:
While the sweet potatoes are roasting, take a small saucepan and add the black beans. Heat them over low heat until they are warmed through, giving them a gentle stir now and then to keep them from sticking. This should take about 5 minutes.
5. Prepare the Tortillas:
Next, heat your tortillas. You can do this in a dry skillet over medium heat or directly over a gas flame for a few seconds on each side until warm and flexible. This step will make your tacos super delicious and easy to fold!
6. Assemble the Tacos:
Once the sweet potatoes are done and have cooled slightly, it’s time to assemble your tacos. Start by placing equal amounts of roasted sweet potatoes and warmed black beans onto each tortilla.
7. Add Toppings:
Top each taco with slices of avocado, a sprinkle of crumbled queso fresco, a handful of fresh cilantro, and a spoonful of salsa verde. Feel free to get creative with your toppings—there’s no wrong way to taco!
8. Serve and Enjoy:
Serve your tacos right away with lime wedges on the side for a zesty squeeze! Gather around the table, enjoy, and share your tasty creation!
These Easy Black Bean Sweet Potato Tacos are not only quick to make but also packed with flavor and nutrients. Enjoy your meal!
FAQ
Can I Use Other Beans Instead of Black Beans?
Absolutely! If you prefer a different flavor or have black beans on hand, pinto beans, kidney beans, or even chickpeas would work wonderfully in this recipe!
Can I Prepare the Sweet Potatoes in Advance?
Yes, you can! Roast the sweet potatoes ahead of time and store them in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or microwave before assembling your tacos!
How Do I Store Leftover Tacos?
Store any leftover fillings (sweet potatoes and beans) in separate airtight containers in the fridge for up to 3 days. Tortillas can be stored wrapped in plastic. Reheat the fillings when you’re ready to enjoy them again!
Can I Make the Tacos Spicier?
Definitely! To add some heat, consider using a spicier salsa, adding diced jalapeños to the toppings, or incorporating cayenne pepper into the seasoning mix for the sweet potatoes.
