These easy black bean sweet potato tacos are a colorful and tasty treat! With creamy sweet potatoes and hearty black beans, they’re perfect for a quick meal.
Plus, you can top them with whatever you love—avocado, salsa, or maybe a sprinkle of cheese! Every bite feels like a party! 🎉 I enjoy making these for a fun taco night!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the tacos! I prefer orange-fleshed sweet potatoes for their sweetness. If you’re in a pinch, you can use regular potatoes or butternut squash instead; they’ll add a different but tasty flavor!
Black Beans: They add protein and a creamy texture. Canned black beans are super convenient, but if you have dried beans, cook those ahead of time. Pinto or kidney beans can also be swapped in if preferred.
Tortillas: I love using corn tortillas for their flavor and texture. If you want gluten-free options, stick with corn. Flour tortillas are also great, but they tend to be softer and can be more filling.
Green Salsa: This brings bright flavors to the dish. If you can’t find green salsa, you can use regular salsa or even homemade pico de gallo for a fresh touch.
How Do I Roast Sweet Potatoes to Perfection?
Roasting sweet potatoes can be easy and rewarding! To get them just right, follow these simple steps:
- Make sure to cut your sweet potatoes into evenly sized cubes (about 1/2 inch) for consistent cooking.
- Don’t skimp on the olive oil; it helps with roasting and adds flavor. Just a tablespoon will do!
- Spread the cubes in a single layer on the baking sheet to ensure they roast, not steam. Overcrowding leads to soggy potatoes.
- Check for doneness around the 25-minute mark—crispy edges are what you want!
If you let them cool for a minute after roasting, they hold their shape better when you assemble the tacos.
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 ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
For the Tacos:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup green salsa or tomatillo salsa
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled queso fresco or feta cheese
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, making it perfect for a quick weeknight dinner. With a total time of around 40 minutes, you’ll have delicious tacos ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper until everything is nicely coated.
2. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast them in the oven for about 25-30 minutes, flipping halfway through to ensure they cook evenly. You’re looking for them to be tender and have slightly crispy edges!
3. Heat the Black Beans:
While the sweet potatoes are roasting, gently warm the black beans in a small saucepan over low heat. This will make them nice and cozy for the tacos!
4. Warm the Tortillas:
To warm the tortillas, you can either place them in a dry skillet over medium heat for a few seconds on each side or wrap them in foil and warm them in the oven for about 5 minutes. This helps them stay soft and pliable.
5. Assemble Your Tacos:
Now for the fun part! On each tortilla, place a few roasted sweet potato cubes and a generous scoop of black beans. Spoon some green salsa over the top and then add slices of creamy avocado.
6. Finish with Toppings:
Sprinkle each taco with fresh cilantro and crumbled cheese. If you’re a lime lover, squeeze some lime juice over for an extra zesty kick!
7. Serve and Enjoy:
Serve your tacos immediately, with lime wedges on the side if you’d like. Enjoy every vibrant and delicious bite!
Now you’re ready to dig into some hearty, vegetarian tacos that are as tasty as they are colorful. Enjoy!
Can I Use Different Types of Beans?
Absolutely! While black beans are great for this recipe, you can substitute them with pinto beans, kidney beans, or even lentils for a twist. Just ensure they are cooked and seasoned to preference.
What is the Best Way to Store Leftover Tacos?
To store leftovers, keep the filling and tortillas separate in airtight containers. Refrigerate them for up to 3 days. When you’re ready to enjoy, reheat the filling on the stove and warm the tortillas before assembling your tacos again!
Can I Make These Tacos Gluten-Free?
Yes! Just use corn tortillas, which are naturally gluten-free. Check labels to ensure that they’re certified gluten-free to avoid any cross-contamination, especially if you’re sensitive to gluten.
How Can I Make These Tacos Spicier?
If you love a kick, add chopped jalapeños or a dash of hot sauce to the black beans or sprinkle chili flakes on top before serving. You can also use a spicier salsa instead of green salsa for added heat!
