Description
These Black Bean Sweet Potato Tacos are a flavorful and wholesome vegetarian meal that combines roasted, spiced sweet potatoes with warm black beans, fresh avocado, and zesty toppings. Perfect for a quick weeknight dinner, they offer a satisfying blend of smoky, sweet, and tangy flavors wrapped in soft corn tortillas.
Ingredients
Scale
Roasted Vegetable Filling
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Beans
- 1 can (15 oz) black beans, drained and rinsed
- Salt and pepper to taste
Toppings and Assembly
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
- Salsa or hot sauce (optional)
- Crumbled feta or cotija cheese (optional)
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- Warm Black Beans: While the sweet potatoes roast, warm the drained and rinsed black beans in a small saucepan over medium heat. Season with salt and pepper to taste and cook until heated through.
- Warm Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are warm and flexible.
- Assemble Tacos: Evenly distribute the roasted sweet potatoes and warm black beans among the tortillas.
- Add Fresh Toppings: Top each taco with sliced avocado, finely chopped red onion, chopped cilantro, and a squeeze of fresh lime juice.
- Optional Additions: Add salsa or hot sauce for heat and sprinkle with crumbled feta or cotija cheese if desired.
- Serve: Serve the tacos immediately with extra lime wedges on the side for additional zest.
Notes
- For extra protein, add cooked quinoa or grilled chicken.
- Use flour tortillas if you prefer, but corn tortillas keep it gluten-free.
- Adjust spices according to your heat preference.
- These tacos can be made vegan by skipping the cheese or using a plant-based alternative.
- Leftover filling can be stored refrigerated for up to 3 days and reheated.
