These easy black bean sweet potato tacos are a blast! Packed with tasty spices and a hint of sweetness, they’re a fun twist on taco night. Plus, they’re colorful and full of flavor!
Whenever I make these, I can’t help but smile. There’s just something about sweet potatoes in tacos that makes everything better! 🌮 I love adding my favorite toppings for extra crunch!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They bring a sweet, creamy texture. If you’re out of sweet potatoes, you can replace them with regular potatoes or even butternut squash for a similar flavor.
Black Beans: Rich in protein and fiber, they add a hearty touch. You can swap black beans for pinto or kidney beans if you prefer. Canned beans are great for convenience, or you can cook dried beans if you have time.
Tortillas: I love using corn tortillas for their flavor, but flour ones work just as well. If you’re gluten-free, make sure to pick certified gluten-free tortillas instead.
Cheese: Queso fresco or feta cheese adds a nice tangy flavor, but you can use shredded Monterey Jack or even omit cheese for a dairy-free option.
Salsa Verde: This enhances the freshness of the tacos. If you don’t have it, try using pico de gallo or any favorite hot sauce. Fresh lime juice is a great alternative for brightness!
How Do I Roast Sweet Potatoes Perfectly?
Getting sweet potatoes just right involves the right heat and time. Here’s how to ensure they turn out perfectly roasted:
- Cut the sweet potatoes into uniform 1/2-inch cubes for even cooking.
- Coat them with olive oil and spices before spreading on the baking sheet; this helps them caramelize nicely.
- Roast at 425°F (220°C) for 25-30 minutes, flipping halfway for golden edges.
Leave them in a bit longer for extra crispness, but keep an eye on them to avoid burning!
How to Make Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Taco Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
For the Tacos:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco or feta cheese
- 1/3 cup salsa verde
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, for a total of 40 minutes! You’ll spend this time roasting the sweet potatoes, warming the beans, and assembling your delicious tacos.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). I like to line a baking sheet with parchment paper or foil for easy clean-up later.
2. Prepare the Sweet Potatoes:
In a large mixing bowl, add the diced sweet potatoes. Drizzle with olive oil, and sprinkle over the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Toss everything together until the sweet potatoes are well coated.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out in a single layer on your prepared baking sheet. Roast them in the oven for 25-30 minutes, making sure to flip them halfway through to get that perfect caramelization. They should be tender and a little golden at the edges!
4. Heat the Black Beans:
While the sweet potatoes are roasting, pour the drained and rinsed black beans into a small saucepan. Warm them over medium heat, seasoning with a little salt and pepper if you’d like. It only takes a few minutes!
5. Warm the Tortillas:
Next, warm your tortillas to make them more pliable. You can do this by heating them in a dry skillet for a minute on each side, or wrap them in foil and place them in the oven for a few minutes.
6. Assemble the Tacos:
Once everything is heated, it’s time to put your tacos together! Begin by placing a generous portion of roasted sweet potatoes and black beans onto each tortilla.
7. Add Toppings:
Finish off each taco with slices of avocado, a sprinkle of crumbled cheese, and a spoonful of salsa verde. If you love cilantro, add some chopped fresh cilantro on top.
8. Serve Immediately:
Enjoy your delicious tacos right away! These little beauties are not only flavorful but also nutritious, making them perfect for any meal. Bon appétit!
Can I Use Other Types of Beans?
Absolutely! While black beans are delicious in this recipe, you can easily substitute them with pinto beans, kidney beans, or even chickpeas for a different flavor and texture. Just make sure to rinse and drain any canned beans before using!
Can I Prepare the Sweet Potatoes in Advance?
Yes, you can! You can roast the sweet potatoes up to a day in advance. Just cool them to room temperature, then store them in an airtight container in the fridge. When you’re ready to make your tacos, simply reheat them in the oven or microwave until warmed through.
What Toppings Can I Add to These Tacos?
The options are endless! In addition to avocado and cheese, consider adding fresh diced tomatoes, radishes, a squeeze of lime, or even a dollop of sour cream or Greek yogurt. You can also spice it up with jalapeños or hot sauce!
How Can I Make This Recipe Vegan?
This recipe is almost vegan as is! To make it completely plant-based, simply skip the cheese or use a dairy-free cheese alternative. The tacos will still be flavorful and satisfying!
