Tacos are a universally loved dish, but sometimes you want to switch it up with a fresh twist. These Sweet Potato and Black Bean Tacos are a delicious, plant-based alternative to the classic taco. They’re not only full of vibrant flavors, but they also offer a balance of savory, sweet, and earthy notes that come together perfectly. With roasted sweet potatoes, hearty black beans, and a zesty topping, these tacos make for a filling and satisfying meal.
This recipe is easy to prepare and ideal for any night of the week. Plus, it’s customizable – you can add your favorite toppings like avocado, salsa, or cilantro, depending on what you prefer.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can (15 ounces) black beans, drained and rinsed
- 8 small corn tortillas (or flour, if preferred)
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Optional toppings: sliced avocado, salsa, hot sauce, sour cream, or crumbled feta cheese
Instructions:
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with cumin, chili powder, salt, and pepper. Toss to coat evenly. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and slightly caramelized.
- Heat the Black Beans: While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Stir occasionally and season with a pinch of salt and pepper.
- Prepare the Toppings: While the beans and sweet potatoes are cooking, prepare your taco toppings. Shred the red cabbage, chop the cilantro, and slice the lime into wedges. Set aside.
- Warm the Tortillas: In a dry skillet, warm the tortillas over medium heat for about 30 seconds on each side, or until soft and pliable. You can also warm them in the oven wrapped in foil for a few minutes.
- Assemble the Tacos: Once the sweet potatoes are done, start assembling your tacos. Layer each tortilla with a scoop of black beans, roasted sweet potatoes, shredded cabbage, and fresh cilantro.
- Add Toppings: Top with avocado, salsa, sour cream, or any of your favorite taco toppings. Squeeze a wedge of lime over each taco for a fresh burst of flavor.
These Sweet Potato and Black Bean Tacos are packed with nutrients and full of flavor. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the earthy black beans, and the crunch of the cabbage adds a refreshing contrast. Whether you’re vegetarian or just looking for a lighter meal, these tacos are sure to satisfy your cravings.
