These Easy Black Bean Sweet Potato Tacos are packed with flavor and goodness! The sweet potatoes are soft and sweet, while black beans add a hearty touch.
Honestly, who doesn’t love a taco night? I love loading mine up with avocado and salsa for a little extra yum! Quick, fun, and super tasty!
Making these tacos is a breeze! Just roast the sweet potatoes, mix in the beans, and pile them in warm tortillas. It’s the perfect weeknight meal that even the kids will enjoy!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! Sweet potatoes give a lovely sweetness and texture. If you don’t have sweet potatoes, butternut squash or regular potatoes can work as substitutes.
Black Beans: Canned black beans are super convenient! If you’re looking for a different flavor, kidney beans or pinto beans are excellent options.
Tortillas: I suggest using corn tortillas for a gluten-free option. Flour tortillas are great too if you prefer a softer texture. Both options are tasty!
Cheese: I love using queso fresco for its crumbly texture. If you can’t find it, feta cheese works just as well. Alternatively, go for a dairy-free cheese substitute if you’re vegan!
Salsa: Green salsa adds a fresh kick! You can use red salsa or pico de gallo if you prefer. Homemade salsa is also a fantastic option if you have the time.
How Do You Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can really elevate your tacos. The key is getting them perfectly tender and caramelized. Here’s how to do that:
- Preheat your oven well; a hot oven helps them cook evenly.
- Cut sweet potatoes into even 1/2-inch cubes to ensure they roast at the same rate.
- Toss them in olive oil and spices well to coat; it makes all the flavor stick!
- Spread the cubes out on your baking sheet in a single layer. This helps them roast rather than steam.
- Stir halfway through to get an even caramelization on all sides.
With these tips, your sweet potatoes will come out delicious and perfect for your tacos!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Tacos:
- 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 salt
- 1 (15-ounce) can black beans, drained and rinsed
- 6 corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup green salsa or tomatillo salsa
- Fresh cilantro, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes for cooking. You’ll have a delicious meal ready in about 40 minutes, perfect for a quick dinner or a tasty lunch!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, set your oven to preheat at 425°F (220°C). While that’s warming up, line a baking sheet with parchment paper to make cleanup easier later.
2. Season the Sweet Potatoes:
In a large bowl, add your diced sweet potatoes. Drizzle with olive oil and sprinkle chili powder, ground cumin, smoked paprika, and salt over the top. Toss everything well until the sweet potatoes are coated nicely with the seasonings.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast them in the oven for about 25-30 minutes. Halfway through, give them a stir to ensure they cook evenly. They should be tender and slightly caramelized when done.
4. Warm the Black Beans:
While the sweet potatoes are roasting, take a small pot and heat the black beans over low heat. Just warm them until they are hot all the way through, which should only take a few minutes.
5. Prepare the Tortillas:
To warm the tortillas, you can either heat them in a dry skillet on medium heat for about 30 seconds on each side or wrap them in foil and warm them in the oven for a few minutes. This will make them nice and pliable!
6. Assemble the Tacos:
Now it’s time to build your tacos! Take a tortilla and divide the roasted sweet potatoes evenly among them. It’s okay to pile them high—they’re delicious!
7. Add the Toppings:
On top of the sweet potatoes, layer some warm black beans, followed by a spoonful of green salsa. Add slices of avocado and sprinkle with crumbled queso fresco for that creamy touch.
8. Garnish and Serve:
If you want, sprinkle some fresh cilantro on top for added flavor. Serve your tacos immediately and enjoy the delightful taste of sweet potatoes and black beans!
Dig in and savor every bite of these yummy tacos! Perfect for friends, family, or a cozy night in!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Other Types of Beans?
Absolutely! While black beans work perfectly, you can substitute them with pinto beans, kidney beans, or even chickpeas for a different flavor profile.
What If I Don’t Have Sweet Potatoes? Can I Use Something Else?
Yes, you can! Butternut squash, regular potatoes, or even cauliflower would make great substitutes. Just adjust the cooking time as necessary for different textures.
How Do I Store Leftover Tacos?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm them in the oven or microwave, adding a splash of water to keep the tortillas soft.
Can I Make these Tacos Vegan?
Yes, they’re already mostly vegan! Just omit the queso fresco and use a dairy-free cheese substitute or leave the cheese out entirely for a fresh taste!
