These Black Bean Sweet Potato Tacos are a tasty and colorful meal. With soft sweet potatoes and hearty black beans, they’re packed with flavor and good for you!
Perfect for busy nights, I love how quick they come together. Just roast the sweet potatoes, mix in the beans, and load them in a taco—easy peasy and so satisfying!
Key Ingredients & Substitutions
Sweet Potatoes: They add a natural sweetness and creaminess. If you don’t have them, try using butternut squash or even regular potatoes, though they will change the flavor a bit.
Black Beans: Canned black beans work best for convenience. If you prefer, you can cook dried beans, but it takes longer. Chickpeas also make a good substitute if you’re looking for a different taste.
Tortillas: Corn tortillas are traditional and gluten-free, but flour tortillas are softer and easier to fold. You could even use lettuce wraps for a low-carb option!
Queso Fresco: This cheese adds a creamy texture. If you’re not keen on it, feta or even shredded cheddar can work. For a vegan option, try using dairy-free cheese or simply omit it.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their sweetness and creates a great texture. Here’s how to get them just right:
- Preheat your oven to 425°F (220°C) for nice, even cooking.
- Cut sweet potatoes into even cubes for consistent roasting.
- Toss them well in oil and spices so every piece is coated.
- Spread them out on a baking sheet to avoid steaming; flip them halfway through to get browned on all sides.
Keep an eye on them in the last few minutes to ensure they don’t burn. They should be golden and tender when done!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the 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
- Salt and pepper, to taste
- 1 can (15 oz) black beans, rinsed and drained
For the Tacos:
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup green salsa or tomatillo salsa
- 1/4 cup crumbled queso fresco or feta cheese
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, making a total of about 35 minutes. It’s quick, simple, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will help the sweet potatoes get nice and crispy when we roast them.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, salt, and pepper. Make sure every piece is well coated. This adds lots of tasty flavor!
3. Roast the Sweet Potatoes:
Spread the sweet potatoes in a single layer on a baking sheet. Roast them in the oven for about 20-25 minutes, flipping them halfway through. They should be tender and slightly caramelized when done.
4. Heat the Black Beans:
While the sweet potatoes are roasting, pour the rinsed black beans into a small saucepan. Heat them over medium heat until warmed through. You can add a pinch of salt if you like.
5. Warm the Tortillas:
To make your tacos extra delicious, warm the tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and place them in the oven for a few minutes.
6. Assemble the Tacos:
Now it’s time to put everything together! Take a warm tortilla, add a generous amount of roasted sweet potatoes, then top it with a spoonful of black beans. Add a couple of slices of avocado, a spoonful of green salsa, and sprinkle with crumbled queso fresco and cilantro if using.
7. Serve and Enjoy:
Serve the tacos right away while they’re warm. Gather your friends or family to enjoy this delicious meal together. These tacos are not only tasty but also colorful and healthy!
FAQ for Easy Black Bean Sweet Potato Tacos
Can I Use Different Beans in This Recipe?
Absolutely! While black beans are traditional, you can substitute them with pinto beans, kidney beans, or even chickpeas for a variation in flavor and texture.
How Should I Store Leftover Tacos?
To store leftovers, keep the sweet potatoes and black beans in separate airtight containers in the fridge for up to 3 days. The tortillas can be stored wrapped in foil. Reheat everything gently on the stove or in the microwave before assembling the tacos again!
Can I Prepare the Sweet Potatoes Ahead of Time?
Yes, you can roast the sweet potatoes a day in advance. Simply store them in the refrigerator in an airtight container. When you’re ready to eat, just reheat them in the oven or microwave before assembling your tacos.
What Can I Use Instead of Queso Fresco?
If you don’t have queso fresco, crumbled feta or shredded cheddar cheese can work as substitutes. For a dairy-free option, try using a vegan cheese or simply skip it altogether for a lighter taco!
