Sweet Potato and Black Bean Tacos
These Sweet Potato and Black Bean Tacos are a flavorful, plant-based twist on taco night! Roasted sweet potatoes and hearty black beans come together with vibrant toppings for a healthy, satisfying meal. Quick, easy, and customizable, this recipe is perfect for busy weeknights or Meatless Monday. Ready in under 30 minutes, it’s a crowd-pleaser you’ll want to make again and again!
Equipment
- 1 Cutting Board – For peeling and dicing the sweet potatoes and preparing toppings.
- 1 Chef’s Knife – To dice sweet potatoes and chop toppings like avocado or cilantro.
- 1 Mixing Bowl – To toss the sweet potatoes with oil and seasonings before roasting.
- 1 Baking Sheet – For roasting the sweet potatoes evenly in the oven.
- Parchment Paper or Silicone Mat (optional) – To prevent the sweet potatoes from sticking to the baking sheet and make cleanup easier.
- 1 Skillet or Saucepan – For warming the black beans with lime juice or seasonings.
- 1 Spatula or Wooden Spoon – To stir the beans and flip the roasted sweet potatoes if needed.
- 1 Tortilla Warmer or Clean Kitchen Towel – To keep tortillas warm and soft.
- 1 Serving Bowls – For organizing toppings like shredded cabbage, avocado, and salsa.
- 1 Tongs – To assemble tacos easily or serve tortillas.
Ingredients
For the filling:
- 2 Medium sweet potatoes peeled and diced into ½-inch cubes
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Cumin
- ½ tsp Chili powder
- ½ tsp Garlic powder
- ½ tsp Salt
- 1 can 15 ounces Black beans, drained and rinsed
- Juice of 1 lime
For the toppings:
- 1 cup Shredded purple cabbage
- ½ cup 1 Small diced avocado
- ¼ cup Chopped fresh cilantro
- ½ cup Crumbled feta cheese optional
- ¼ cup Vegan or regular sour cream optional
- Lime wedges for serving
For the tortillas:
- 8 Small corn or flour tortillas
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, and salt. Spread them out evenly on the prepared baking sheet.
- Roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
Step 2: Prepare the Black Bean Filling
- While the sweet potatoes are roasting, heat a small skillet over medium heat.
- Add the black beans and lime juice. Stir until warmed through, about 3–4 minutes.
Step 3: Assemble the Tacos
- Warm the tortillas in a dry skillet over medium heat or in the microwave for a few seconds.
- Add a generous spoonful of roasted sweet potatoes and black beans to each tortilla.
- Top with shredded cabbage, diced avocado, crumbled feta (if using), and fresh cilantro.
Step 4: Add Finishing Touches
- Drizzle with sour cream or a squeeze of lime juice for extra flavor.
- Serve immediately with lime wedges on the side.
- Pro Tip: To elevate the flavor, try charring the tortillas slightly over an open flame or a hot skillet before assembling your tacos.
Notes
Make Ahead and Storage Tips
Make Ahead:- Roast the sweet potatoes and prepare the black beans up to 3 days in advance. Store them separately in airtight containers in the fridge.
- When you’re ready to serve, warm the sweet potatoes and black beans in the oven or on the stovetop while you prep the toppings.
- Store leftover taco filling in an airtight container in the fridge for up to 4 days.
- To reheat, warm the sweet potatoes and black beans in a skillet over medium heat until heated through.
- Keep tortillas and toppings fresh by storing them separately.
- Sweet potatoes and black beans can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
