Name: Black Bean Sweet Potato Tacos Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes, 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; 1 (15 oz) can black beans, drained and rinsed; 8 small corn tortillas; 1/2 cup crumbled feta or cotija cheese; 1/4 cup chopped red onion; 1/4 cup chopped cilantro; 1 avocado, sliced; Lime wedges for serving

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If you’re searching for a mouthwatering, crowd-pleasing vegetarian meal that’s quick enough for busy nights but impressive enough for a dinner party, look no further than these Black Bean Sweet Potato Tacos. Roasted sweet potatoes caramelize in the oven, mingling with smoky spices and hearty black beans, all wrapped up in warm corn tortillas and topped with tangy cheese, fresh avocado, and a squeeze of lime. The combination is vibrant, satisfying, and guaranteed to turn even the most devoted meat-lover into a veggie taco believer.

Black Bean Sweet Potato Tacos Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of making Black Bean Sweet Potato Tacos is how each ingredient, while simple, plays a vital part in bringing balance to the dish. Their textures, colors, and flavors harmonize perfectly, making these tacos truly irresistible.

Sweet Potatoes: Roasted until tender and caramelized, they add natural sweetness and vibrant color.
Olive Oil: Helps crisp up the sweet potato edges while carrying all those wonderful spices.
Chili Powder: Adds a gentle heat and smoky undertone that anchors the taco filling.
Cumin: Earthy and aromatic, cumin brings another layer of depth to the spice mix.
Smoked Paprika: Offers a touch of smokiness that pairs beautifully with both beans and sweet potato.
Garlic Powder: Infuses the veggies with a mellow, savory flavor you just can’t skip.
Salt and Pepper: Essential for seasoning and drawing out all the flavors.
Black Beans: Hearty, full of protein, and the perfect partner to those creamy sweet potatoes.
Corn Tortillas: Classic, gluten-free, and perfect for hugging all those flavorful fillings.
Crumbled Feta or Cotija Cheese: Adds a salty, tangy bite that takes each taco to the next level.
Red Onion: For a punch of crunch and a bit of sharpness that cuts through the richness.
Cilantro: Brings garden-fresh brightness and a pop of color.
Avocado: Sliced for creamy contrast and healthy fats.
Lime Wedges: A squeeze of lime right before eating wakes up every flavor in the taco.

How to Make Black Bean Sweet Potato Tacos

Step 1: Roast the Sweet Potatoes

Begin by preheating your oven to 425°F. Toss your peeled and diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Give them a good mix to ensure the seasonings coat every cube. Spread the sweet potatoes out in a single layer on a baking sheet, making sure they aren’t too crowded. Roast for 25 to 30 minutes, flipping halfway, until they’re golden-brown and irresistibly caramelized.

Step 2: Warm the Tortillas and Beans

While the sweet potatoes are roasting, it’s time to get those tortillas and beans ready. Warm the corn tortillas using your favorite method—over an open flame for a bit of char, or wrapped in a cloth in the microwave to keep them soft. Meanwhile, heat the black beans in a saucepan over low heat, just until they’re heated through and ready to scoop.

Step 3: Assemble the Tacos

To build your Black Bean Sweet Potato Tacos, start by layering roasted sweet potatoes and black beans onto each warm tortilla. Pile them generously, but not so much that your tacos overflow when picked up. Each bite should give you a perfect balance of soft beans and caramelized sweet potato.

Step 4: Add Toppings

Now it’s time for the fun part—topping! Sprinkle crumbled feta or cotija over the tacos, followed by a scatter of chopped red onion and fresh cilantro. Lay a few slices of creamy avocado over each taco, and don’t forget a hearty squeeze of fresh lime right before serving. These toppings not only offer huge flavor but make your tacos absolutely gorgeous.

Step 5: Serve and Savor

Take a moment to admire your colorful masterpiece before diving in. Serve the tacos immediately, maybe with some extra lime wedges on the side. If you’re feeling bold, add a drizzle of chipotle mayo or salsa verde, or toss on some crunchy shredded cabbage for an extra layer of crunch.

How to Serve Black Bean Sweet Potato Tacos

Garnishes

A sprinkle of cotija or feta adds salty tang, but you can personalize each taco with crunchy pickled onions, spicy sliced jalapeño, or a handful of shredded cabbage for cool crispness. Don’t skip a fresh squeeze of lime—citrus boosts every other flavor in the taco.

Side Dishes

Pair these Black Bean Sweet Potato Tacos with classic Mexican rice or a fresh corn salad for the ultimate meal. Chips and guacamole or a tangy slaw also make fantastic sides, rounding out dinner with extra texture and color.

Creative Ways to Present

Try arranging fixings in colorful bowls for a taco bar setup, letting everyone customize their own. Or serve your tacos open-faced, tostada-style, for a striking presentation. If you’re feeding a crowd, make mini versions using street taco tortillas—they’re as adorable as they are delicious.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra filling, simply store the roasted sweet potatoes and black beans in an airtight container in the fridge for up to four days. Keep the tortillas, toppings, and garnishes separate to maintain freshness and texture.

Freezing

For extra convenience, you can freeze the roasted sweet potato and black bean mixture in a freezer-safe bag or container for up to two months. Just be sure to let it cool completely before freezing, and label with the date so nothing goes forgotten.

Reheating

Gently rewarm the sweet potato and black bean mixture in a skillet over medium heat, adding a splash of water or broth if it seems dry. Tortillas are best refreshed on a hot skillet or wrapped in damp paper towels in the microwave until soft and pliable.

FAQs

Can I use flour tortillas instead of corn?

Absolutely! While corn tortillas offer that traditional flavor and are naturally gluten-free, small flour tortillas are a tasty, flexible alternative for these Black Bean Sweet Potato Tacos.

Can I make this recipe vegan?

Definitely! Just skip the feta or cotija, or substitute with your favorite plant-based cheese. You’ll still get all the color and flavor packed into these amazing vegetarian tacos.

What’s the best way to make these tacos spicy?

For more heat, toss some diced jalapeño with your sweet potatoes before roasting, or finish your tacos with hot sauce, sliced fresh chili, or spicy chipotle mayo for an extra kick.

How can I add more protein?

You can serve the tacos with additional black beans, a scoop of quinoa, or even toss in some sautéed tofu or tempeh. They’ll still taste just as vibrant and satisfying!

Are Black Bean Sweet Potato Tacos kid-friendly?

Yes! The natural sweetness of roasted sweet potato and mild seasoning makes these tacos appealing to kids. Letting them build their own with favorite toppings can make mealtime extra fun and interactive.

Final Thoughts

There’s just something magical about Black Bean Sweet Potato Tacos—the colors, the flavors, and the joy of sharing them with family and friends. If you haven’t tried this combination before, this is your sign. Gather your ingredients, invite a friend over, and dig in!

Black Bean Sweet Potato Tacos Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

These Black Bean Sweet Potato Tacos are a delicious and satisfying vegetarian meal option. Roasted sweet potatoes, seasoned black beans, and fresh toppings come together in warm corn tortillas for a flavorful and nutritious taco night.

Ingredients

Scale

Sweet Potatoes:

2 medium sweet potatoes, 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

Other Ingredients:

1 (15 oz) can black beans, drained and rinsed
8 small corn tortillas
1/2 cup crumbled feta or cotija cheese
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 avocado, sliced
Lime wedges for serving

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Instructions

Preheat oven: Preheat oven to 425°F.
Prepare sweet potatoes: Toss diced sweet potatoes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes until tender.
Warm tortillas and heat black beans: Warm tortillas and heat black beans in a saucepan over low heat.
Assemble tacos: Layer sweet potatoes and black beans on tortillas. Top with cheese, red onion, cilantro, and avocado. Serve with lime wedges.