Go Back
To make sweet potato black bean tacos, gather these simple ingredients. They pack a lot of flavor and are easy to find. - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - 8 corn tortillas - 1 avocado, sliced - ½ cup fresh cilantro, chopped - 1 lime, cut into wedges - Optional toppings: diced red onion, jalapeño slices, and crumbled feta cheese These ingredients combine to create a delicious meal. The sweet potatoes add a creamy texture. Black beans provide protein and fiber. The spices bring warmth to the dish. You can adjust toppings to match your taste. For the full recipe, check out Sweet Potato Black Bean Tacos. Enjoy making these tacos with your family or friends! 1. First, preheat your oven to 400°F (200°C). This helps the sweet potatoes cook evenly. 2. Next, take the diced sweet potatoes and place them in a mixing bowl. Add 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of chili powder, salt, and pepper. Toss everything until the sweet potatoes are well coated. 3. Spread the seasoned sweet potatoes on a baking sheet. Make sure they are in a single layer. Roast them in the oven for about 25-30 minutes. Stir halfway through for even cooking. You want them tender and slightly caramelized. 1. While the sweet potatoes roast, grab a small saucepan. Add the drained and rinsed black beans. 2. Warm the black beans over medium heat. Season with salt and pepper, then stir until heated through. This should take about 5 minutes. 1. Now, it’s time to warm the corn tortillas. Heat a skillet over medium heat and warm each tortilla for about 30-60 seconds on each side. They should be soft and pliable. 2. Next, layer the tacos. Place a few sweet potato cubes and a spoonful of black beans on each tortilla. 3. Finally, top with slices of avocado, fresh cilantro, and any optional toppings you like. Serve the tacos right away with lime wedges for squeezing over. For the complete experience, check out the Full Recipe. To make sweet potatoes taste great, cut them into even pieces. This helps them cook at the same rate. If your pieces vary in size, some may burn while others stay hard. Aim for about 1-inch cubes for even cooking. Stir the sweet potatoes halfway through roasting. This step helps them caramelize better. When you stir, you allow all sides to get a nice golden color. This adds depth to the flavor and makes them more delicious. When you build your tacos, layer the ingredients carefully. Start with sweet potatoes, add black beans, and then top with avocado and cilantro. This way, each bite has a mix of flavors. To avoid soggy tortillas, warm them just before serving. Heat them in a skillet for about 30 seconds on each side. This makes them soft but not wet. You can also use a paper towel to help absorb extra moisture. Adjusting the spice level is simple. If you want more heat, add jalapeños or spicy seasoning. You can also mix in a dash of hot sauce for a flavorful kick. Choosing high-quality tortillas matters too. Look for corn tortillas that are fresh and pliable. They hold up better and taste better. For toppings, use fresh ingredients like cilantro or lime. This makes your tacos pop with flavor. For the full recipe, check out the Sweet Potato Black Bean Tacos section. {{image_2}} For those who want more protein, try adding lentils or quinoa. Both ingredients blend well with sweet potatoes and black beans. They make your tacos even heartier. You can also substitute cheese and sour cream with avocado or cashew cream. These options keep your tacos creamy and delicious while staying plant-based. You can change the taste of your tacos by adding different spices or herbs. Try oregano, cilantro, or even a dash of cinnamon for a twist. Seasonal vegetables, like bell peppers or zucchini, can add freshness and color. Mixing in these ingredients makes every taco unique and fun. If you need a gluten-free option, use lettuce wraps instead of tortillas. They add a nice crunch and keep your meal light. You can also find gluten-free tortillas made from corn or other grains. These alternatives ensure everyone can enjoy sweet potato black bean tacos without worry. For the full recipe, be sure to check out the Sweet Potato Black Bean Tacos! To keep your leftover tacos fresh, use airtight containers. Glass or plastic containers with tight lids work well. You can also wrap the tacos in foil or plastic wrap. Make sure to seal them tightly to avoid air getting inside. Store them in the fridge for up to three days. You can reheat your tacos in two ways: the microwave or the oven. If you use the microwave, place the tacos on a plate. Heat them for about 30 seconds. Check if they are warm enough. You may need more time, depending on your microwave. For the oven, preheat it to 350°F (175°C). Place the tacos on a baking sheet and warm for about 10 minutes. This method keeps the tortillas crisp. If you want to save some ingredients, you can freeze them. First, let the roasted sweet potatoes and black beans cool completely. Then, place them in freezer-safe bags. Try to remove as much air as possible before sealing. When you’re ready to use them, take the bags out of the freezer. Thaw them overnight in the fridge. After thawing, heat them before making your tacos. This way, you can enjoy sweet potato black bean tacos anytime! For the full recipe, check out the earlier section. You can enhance your meal with tasty sides. Here are some ideas: - Cilantro Lime Rice - Mexican Street Corn - Simple Green Salad Drink options that pair well include: - Fresh Limeade - Agua Fresca - Light Beer Yes, you can prep some parts in advance. Peel and dice the sweet potatoes a day before. Store them in water to keep them fresh. You can also cook the black beans ahead and warm them when ready. To store pre-assembled tacos, wrap them tightly in foil. Keep them in the fridge for up to a day. For a kick, add fresh jalapeños or a drizzle of your favorite hot sauce. You can also use spicy seasoning blends like chili lime or cayenne pepper for more heat. Try adding a pinch of chipotle powder for a smoky twist. For the full recipe, check out the detailed instructions above. These Sweet Potato Black Bean Tacos are easy and tasty. We covered ingredients, step-by-step cooking, and great tips. You can change the spices or toppings to suit your taste. Plus, I shared how to store leftovers and meal prep ideas. These tacos are not just a meal; they are fun to make! Enjoy them with friends or family. Experimenting can lead to new flavors. You’ll love every bite. Happy cooking!

Sweet Potato Black Bean Tacos

Discover the deliciousness of Sweet Potato Black Bean Tacos! These vibrant and flavorful tacos are quick to make and packed with nutrition, perfect for a healthy meal. With roasted sweet potatoes, protein-rich black beans, and fresh toppings, they’re sure to impress. Ready to tantalize your taste buds? Click through to explore the full recipe and get ready to elevate your taco night with this mouthwatering dish!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

8 corn tortillas

1 avocado, sliced

½ cup fresh cilantro, chopped

1 lime, cut into wedges

Optional toppings: diced red onion, jalapeño slices, and crumbled feta cheese

Instructions
 

Preheat the oven to 400°F (200°C).

    In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.

      Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

        While the sweet potatoes are roasting, heat a small saucepan over medium heat. Add the black beans and season with salt and pepper. Warm through for about 5 minutes, stirring occasionally.

          In a skillet over medium heat, warm the corn tortillas for about 30-60 seconds on each side until pliable.

            Assemble the tacos by placing a few sweet potato cubes and a spoonful of black beans on each tortilla.

              Top with slices of avocado, fresh cilantro, and any optional toppings you desire.

                Serve immediately with lime wedges on the side for squeezing over the tacos.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                    - Presentation Tips: Arrange the tacos on a wooden platter with the lime wedges and extra toppings in small bowls for guests to customize their tacos.