These Easy Black Bean Sweet Potato Tacos are a tasty twist on taco night! They are filled with yummy black beans, roasted sweet potatoes, and fresh toppings. Perfect for a quick meal!
Honestly, who knew tacos could be this healthy and fun? I love loading mine with avocado and salsa. You get all the flavors and colors in one bite, and it’s guilt-free! 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These bring a lovely sweetness and creaminess. If you’re in a pinch, you could swap them for butternut squash or even regular potatoes for a different flavor and texture.
Black Beans: Canned black beans are super convenient. If you prefer fresh, cooked, or even white beans like cannellini would work nicely as a substitute.
Corn or Flour Tortillas: I love corn tortillas for their flavor and texture, but if you’re gluten-free, check that your flour tortillas are certified gluten-free. Lettuce wraps can be a fresh alternative too!
Queso Fresco or Feta Cheese: Both give a nice tang. If you’re looking for a dairy-free option, try vegan cheese, or simply leave it out and add more avocado!
How Can I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can be a game-changer for flavor in these tacos. The key is to cut them into small, even cubes for consistent cooking and caramelization. Here are some tips to achieve perfect roast:
- Preheat your oven to 425°F (220°C) for a nice, hot roast.
- Toss sweet potatoes in oil and seasonings well, allowing them to coat evenly for great flavor.
- Spread them out in a single layer on the baking sheet. Avoid crowding to ensure they roast instead of steam.
- Stir them halfway through for even browning and tenderness.
With these steps, you’ll have deliciously sweet and slightly crispy sweet potatoes in no time!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
- 2 medium sweet potatoes, peeled and diced into small 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
- 8 small corn or flour tortillas
- 1 ripe avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced white onion
- 1/2 cup salsa verde or green salsa
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 30 minutes to cook. So, in total, you’ll spend around 40 minutes to have these delicious tacos ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help roast the sweet potatoes perfectly.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Make sure they are all evenly coated for the best flavor!
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on a lined baking sheet. Roast them for about 25-30 minutes, stirring halfway through until they are tender and caramelized. You’ll know they are done when they’re golden brown on the outside.
4. Heat the Black Beans:
While the sweet potatoes are roasting, take a small pot and gently warm the black beans over low heat. Stir them occasionally and season with a pinch of salt if desired. Heat them until they’re nice and warm.
5. Warm the Tortillas:
To get your tortillas ready, you can either heat them on a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp towel and microwave them for about 20-30 seconds. This will make them soft and pliable.
6. Assemble the Tacos:
Now comes the fun part! Divide the roasted sweet potatoes evenly among the tortillas. Top each taco with black beans, sliced avocado, diced onion, crumbled cheese, and a spoonful of salsa verde. Don’t forget to sprinkle with fresh cilantro!
7. Serve and Enjoy:
Serve the tacos immediately with lime wedges on the side so everyone can squeeze some fresh lime juice over their tacos. Enjoy these colorful and nutritious bites!
Feel free to mix and match the toppings based on your preferences, and have a great taco night! 🌮
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Other Vegetables Instead of Sweet Potatoes?
Absolutely! If sweet potatoes aren’t your thing, you can substitute them with butternut squash, regular potatoes, or even bell peppers for a different flavor profile. Just adjust the cooking time as needed for the vegetables you choose.
How Do I Store Leftover Tacos?
Store any leftover filling (sweet potatoes and black beans) in an airtight container in the fridge for up to 3 days. Keep the tortillas separate to maintain their texture. When ready to eat, simply reheat the filling and assemble the tacos again!
Can I Make These Tacos Vegan?
Sure! The recipe is almost entirely vegan as is. Just skip the queso fresco or use a vegan cheese alternative, and you’re good to go. All other ingredients are plant-based.
What Can I Use Instead of Queso Fresco?
If you don’t have queso fresco on hand, crumbled feta cheese, goat cheese, or even shredded cheese like cheddar or Monterey Jack will work nicely. For a dairy-free option, consider using nutritional yeast or a sprinkle of your favorite dairy-free cheese.
