Black Bean Sweet Potato Tacos are a fantastic addition to your recipe collection! They’re simple to make, yet bursting with flavors that will make your taste buds dance. You don’t need to be a culinary expert to whip these up; they’re perfect for weeknight meals or cozy gatherings with friends. Picture this: tender roasted sweet potatoes paired with savory black beans, all wrapped in warm tortillas. And let’s not forget the homemade avocado crema that adds a creamy finish—and trust me, it will take your tacos to a whole new level of deliciousness.
The best part? These tacos cater to everyone—whether you’re a dedicated vegan or a meat lover. They’re colorful, nutritious, and packed with everything you’d want in a meal. Once you try making Black Bean Sweet Potato Tacos, you’ll find yourself thinking about them long after you’re done eating. So roll up your sleeves and get ready to create a dish that you and your loved ones will crave time and time again!
Why This Recipe Works
Black Bean Sweet Potato Tacos are not only simple to prepare but also deliver a punch of flavors that make every bite memorable. The combination of roasted sweet potatoes and savory black beans creates a delightful texture contrast. Plus, the homemade avocado crema adds a creamy finish that elevates the dish to a new level.
Why You’ll Love This Black Bean Sweet Potato Tacos
These tacos are a celebration of vibrant flavors and wholesome ingredients that cater to both vegans and meat-eaters alike. They’re perfect for weeknight dinners, gatherings, or meal prep for lunch. Easy to customize, wholesome, and loaded with nutrients, this recipe will quickly become a family favorite.
Ingredients
- 2 large sweet potatoes, cut into ½ inch chunks (or 3 medium)
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ cup yellow onion, finely diced
- 3 garlic cloves, minced
- 14.5 oz. black beans, drained and rinsed
- Salt and black pepper to taste
- ½ lime, juiced
- 12 corn tortillas
- Fresh cilantro, for garnish
- Cotija cheese, for garnish
- Spicy avocado dressing
Preparing the Sweet Potatoes
Roasting the Sweet Potatoes
First, let’s get our oven ready—preheat it to 425°F. In a large bowl, combine the cut sweet potatoes, 2 tablespoons of olive oil, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Toss everything together until the sweet potatoes are well-coated with the spices. Spread them out in a single layer on a large baking sheet, making sure they don’t overlap. Roast for about 30 minutes, flipping halfway through to get that golden-brown perfection.
Cooking the Black Beans
Sautéing the Onions and Garlic
While the sweet potatoes are roasting, grab a large skillet and heat the remaining olive oil over medium heat. Toss in the diced onion and sauté for about 3-4 minutes until it’s translucent. Then add the minced garlic along with the black beans, cooking for another 2-5 minutes. The beans should soften slightly during this time. Once you’re done cooking, remove the skillet from heat and stir in the lime juice. Don’t forget to season with salt and black pepper to your liking!
Assembling the Tacos
Heating the Tortillas
Now comes the fun part! If you have a gas stove, carefully heat the tortillas directly over the flame until they’re slightly charred. If you’re using an electric stove, you can warm them up in the skillet.
Filling the Tacos
Spoon the roasted sweet potato and black bean mixture into each tortilla. Top your creation with chopped cilantro, crumbled Cotija cheese, and drizzle over the spicy avocado dressing. There you go—tacos that not only look amazing but taste incredible!
Serving Suggestions
These Black Bean Sweet Potato Tacos shine when served with a side of fresh salsa, guacamole, or a light salad. Pair them with a refreshing drink like agua fresca for a complete meal experience that everyone will enjoy.
Tips for Success
- Ensure the sweet potatoes are cut evenly for uniform cooking.
- Experiment with different toppings, such as jalapeños or sour cream, for added flavor.
- Allow enough time for roasting the sweet potatoes to achieve that ideal crispness.
Variations
To keep things interesting, feel free to swap black beans with pinto beans or kidney beans for a different flavor profile. You could also add grilled veggies like bell peppers or zucchini for extra nutrients. If you prefer, using flour tortillas instead of corn tortillas works beautifully too!
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. When it’s time to eat again, reheat them in the oven or skillet to maintain the crispiness of those sweet potatoes.
FAQs
1. Can I prepare these tacos ahead of time?
Absolutely! You can prepare the sweet potatoes and black beans in advance, then simply assemble the tacos when you’re ready to serve.
2. Are Black Bean Sweet Potato Tacos gluten-free?
Yes, if you use corn tortillas, this recipe is naturally gluten-free!
3. What can I use instead of Cotija cheese?
Feta cheese or a dairy-free cheese is a great alternative that works nicely.
4. How can I make these tacos spicier?
Adding diced jalapeños or a splash of hot sauce to the black bean mixture will give it that extra kick you’re craving.
5. Can I freeze the sweet potato mixture?
You can freeze the sweet potato and black bean mixture for up to 2 months. Just thaw and reheat before using!
These Black Bean Sweet Potato Tacos not only pack incredible flavor but also deliver a satisfying experience, both for the taste buds and the soul. With their nutritious ingredients and delicious combinations, they are sure to become a staple in your meal rotation. Enjoy the burst of colors and tastes while making memories around the table with family and friends!
Print
Black Bean Sweet Potato Tacos
These tacos feature tender roasted sweet potatoes and savory black beans, all wrapped in corn tortillas and topped with creamy avocado dressing. Perfect for any meal!
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large sweet potatoes, cut into ½ inch chunks (or 3 medium)
- 4 tablespoons olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ½ cup yellow onion, finely diced
- 3 garlic cloves, minced
- 14.5 oz. black beans, drained and rinsed
- Salt and black pepper to taste
- ½ lime, juiced
- 12 corn tortillas
- Fresh cilantro, for garnish
- Cotija cheese, for garnish
- Spicy avocado dressing
Instructions
- Preheat oven to 425°F.
- In a bowl, combine sweet potatoes and spices with 2 tablespoons of olive oil; toss well.
- Spread sweet potatoes on a baking sheet and roast for 30 minutes, flipping halfway through.
- In a skillet, heat remaining olive oil; sauté onions until translucent.
- Add garlic and black beans; cook for 2-5 minutes, then stir in lime juice.
- Heat tortillas over a flame or in a skillet.
- Fill tortillas with the sweet potato and black bean mixture, and top with cilantro, Cotija cheese, and avocado dressing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut sweet potatoes evenly for uniform cooking.
Try different toppings like jalapeños or sour cream.
Reheating leftovers maintains crispiness; store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Mexican
Nutrition
- Calories: 360
- Sugar: 4
- Sodium: 600
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 12
- Protein: 9
- Cholesterol: 5
