Sweet Potato and Black Bean Tacos are a perfect blend of sweetness, smokiness, and savory goodness. These tacos are a fantastic vegetarian option that doesn’t sacrifice flavor or heartiness. The roasted sweet potatoes add a natural sweetness that pairs beautifully with the earthy black beans, while a sprinkle of cilantro and a drizzle of lime juice brings freshness and balance to each bite.
Easy to prepare, these tacos are not only delicious but also packed with nutrients. With a touch of cumin, chili powder, and a hint of smoked paprika, every bite offers a perfect mix of flavors. Whether you’re hosting Taco Tuesday or looking for a quick dinner idea, these tacos are sure to become a family favorite.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- Fresh cilantro leaves, chopped
- 1 lime, cut into wedges
- Optional toppings: crumbled feta or cotija cheese, sour cream, hot sauce
Instructions:
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with cumin, chili powder, smoked paprika, salt, and pepper. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized.
- Prepare the Black Beans: While the sweet potatoes are roasting, heat a small saucepan over medium heat. Add the black beans and cook for 5-7 minutes, stirring occasionally, until warmed through. Season with a pinch of salt and pepper, and set aside.
- Warm the Tortillas: Heat the tortillas in a dry skillet or on the stovetop over medium heat for about 30 seconds on each side, until they are warm and slightly charred. You can also wrap them in foil and heat them in the oven for 5 minutes.
- Assemble the Tacos: Once the sweet potatoes are done, remove them from the oven. To assemble the tacos, place a spoonful of black beans on each tortilla, followed by a generous portion of roasted sweet potatoes. Top with sliced red onion, avocado slices, and a sprinkle of fresh cilantro.
- Serve: Squeeze fresh lime juice over the tacos and add any optional toppings like crumbled cheese, sour cream, or hot sauce for extra flavor. Serve immediately while the tacos are warm.
These Sweet Potato and Black Bean Tacos are the perfect combination of flavors and textures, making them a satisfying and healthy meal. They’re vibrant, packed with nutrients, and sure to satisfy both vegetarians and meat-eaters alike.
