Sweet Potato and Black Bean Tacos

Why You’ll Love This Recipe

  • Flavorful and Satisfying: The natural sweetness of roasted sweet potatoes pairs perfectly with the savory black beans, creating a balanced and delicious filling.

  • Nutritious: Packed with fiber, vitamins, and plant-based protein, these tacos are both healthy and filling.

  • Versatile: Easily customizable with your favorite toppings and adaptable to various dietary preferences.

  • Quick and Easy: With a total preparation and cook time of under an hour, this recipe is perfect for busy schedules.

  • Great for Meal Prep: The components can be prepared ahead of time, making assembly quick and convenient.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks

  • 2 tablespoons olive oil

  • ¼ teaspoon cayenne pepper (optional)

  • ¼ teaspoon fine salt

For the black beans:

  • 1 tablespoon olive oil

  • 1 small yellow or white onion, finely chopped

  • 2 teaspoons ground cumin

  • ¼ teaspoon chili powder

  • 2 cans black beans, rinsed and drained

  • cup water

  • 1 teaspoon sherry vinegar or lime juice

  • Freshly ground black pepper, to taste

For the avocado-pepita dip:

  • 2 avocados, pitted

  • 1 cup fresh cilantro

  • ½ cup pepitas

  • 1 small jalapeño, seeded and chopped (or ¼ teaspoon red pepper flakes)

  • 2 cloves garlic, chopped

  • 2 tablespoons lime juice or 1 tablespoon sherry vinegar

  • 2 tablespoons water

  • ½ teaspoon fine salt

  • Freshly ground black pepper, to taste

For serving:

  • 8 to 10 small tortillas

  • Optional toppings: crumbled cotija cheese, additional cilantro, lime wedges

Directions

  1. Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the sweet potato chunks with olive oil, cayenne pepper (if using), and salt. Spread them on a baking sheet in a single layer and roast for 30 to 40 minutes, flipping halfway through, until tender and caramelized.

  2. Prepare the Black Beans: In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent. Add cumin and chili powder, cooking for another minute. Stir in the black beans, water, and sherry vinegar or lime juice. Simmer for 5 to 7 minutes, mashing some beans for a thicker consistency. Season with salt and pepper to taste.

  3. Make the Avocado-Pepita Dip: In a food processor, combine avocados, cilantro, pepitas, jalapeño or red pepper flakes, garlic, lime juice or vinegar, water, salt, and pepper. Blend until smooth, adjusting seasoning as needed.

  4. Assemble the Tacos: Warm the tortillas. Spread a layer of the avocado-pepita dip on each tortilla, add a portion of roasted sweet potatoes and black beans, and top with your chosen garnishes.

Servings and Timing

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

Variations

  • Add Corn: Incorporate roasted corn kernels for added sweetness and texture.

  • Spice It Up: Include diced jalapeños or a dash of hot sauce for extra heat.

  • Different Beans: Substitute black beans with pinto or kidney beans if preferred.

  • Cheese Options: Use feta or goat cheese as alternatives to cotija.

  • Grain Addition: Add cooked quinoa or rice for a more substantial filling.

Storage/Reheating

  • Storage: Store the roasted sweet potatoes, black beans, and avocado-pepita dip separately in airtight containers in the refrigerator for up to 4 days.

  • Reheating: Reheat the sweet potatoes and black beans in a microwave or on the stovetop until warmed through. Assemble tacos just before serving to maintain freshness.

FAQs

What type of tortillas work best for these tacos?

Both corn and flour tortillas work well. Corn tortillas offer a traditional flavor, while flour tortillas are softer and more pliable.

Can I make this recipe vegan?

Yes, simply omit the cotija cheese or use a plant-based cheese alternative.

How can I make the tacos spicier?

Add more cayenne pepper to the sweet potatoes, include extra jalapeño in the avocado-pepita dip, or drizzle with your favorite hot sauce.

Is there a substitute for pepitas in the dip?

Sunflower seeds or cashews can be used as alternatives to pepitas in the avocado dip.

Can I prepare the components ahead of time?

Absolutely. Roast the sweet potatoes and prepare the black beans and avocado-pepita dip in advance. Store them separately and assemble the tacos when ready to serve.

What other toppings can I add?

Consider adding shredded lettuce, diced tomatoes, pickled onions, or a squeeze of fresh lime juice.

Are these tacos gluten-free?

Yes, if you use corn tortillas and ensure all other ingredients are gluten-free.

Can I freeze the components?

The roasted sweet potatoes and black beans can be frozen separately for up to 2 months. Thaw and reheat before assembling. The avocado-pepita dip is best made fresh.

How do I prevent the tortillas from breaking?

Warm the tortillas before assembling to make them more pliable and less likely to tear.

Can I use canned sweet potatoes?

Fresh sweet potatoes are recommended for roasting, as canned ones may be too soft and lack the desired texture.

Conclusion

Sweet Potato and Black Bean Tacos are a flavorful, nutritious, and versatile meal option that’s easy to prepare and sure to please a crowd. Whether you’re catering to vegetarians, vegans, or simply looking for a delicious meatless meal, these tacos offer a satisfying and wholesome choice. Customize with your favorite toppings and enjoy a delightful culinary experience.

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Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

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Sweet Potato and Black Bean Tacos are a vibrant and hearty vegetarian option, combining roasted sweet potatoes with seasoned black beans, all nestled in warm tortillas and topped with fresh garnishes. This dish offers a delightful mix of flavors and textures, making it a favorite for both weeknight dinners and casual gatherings.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting, Sautéing
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

2 pounds sweet potatoes, peeled and cut into 1-inch chunks

2 tablespoons olive oil

¼ teaspoon cayenne pepper (optional)

¼ teaspoon fine salt

For the black beans:
1 tablespoon olive oil

1 small yellow or white onion, finely chopped

2 teaspoons ground cumin

¼ teaspoon chili powder

2 cans black beans, rinsed and drained

⅓ cup water

1 teaspoon sherry vinegar or lime juice

Freshly ground black pepper, to taste

For the avocado-pepita dip:
2 avocados, pitted

1 cup fresh cilantro

½ cup pepitas

1 small jalapeño, seeded and chopped (or ¼ teaspoon red pepper flakes)

2 cloves garlic, chopped

2 tablespoons lime juice or 1 tablespoon sherry vinegar

2 tablespoons water

½ teaspoon fine salt

Freshly ground black pepper, to taste

For serving:
8 to 10 small tortillas

Optional toppings: crumbled cotija cheese, additional cilantro, lime wedges

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the sweet potato chunks with olive oil, cayenne pepper (if using), and salt. Spread them on a baking sheet in a single layer and roast for 30 to 40 minutes, flipping halfway through, until tender and caramelized.
  2. In a skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent. Add cumin and chili powder, cooking for another minute. Stir in the black beans, water, and sherry vinegar or lime juice. Simmer for 5 to 7 minutes, mashing some beans for a thicker consistency. Season with salt and pepper to taste.
  3. In a food processor, combine avocados, cilantro, pepitas, jalapeño or red pepper flakes, garlic, lime juice or vinegar, water, salt, and pepper. Blend until smooth, adjusting seasoning as needed.
  4. Warm the tortillas. Spread a layer of the avocado-pepita dip on each tortilla, add a portion of roasted sweet potatoes and black beans, and top with your chosen garnishes.

Notes

  • For a spicier kick, add more cayenne pepper to the sweet potatoes or extra jalapeño to the avocado-pepita dip.
  • Use corn tortillas for a gluten-free option or flour tortillas for a softer texture.
  • Leftovers can be stored in the fridge for up to 4 days; keep the components separate to maintain freshness.

Nutrition

  • Serving Size: 1 taco
  • Calories: 280
  • Sugar: 7g
  • Sodium: 460mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 8g
  • Protein: 7g
  • Cholesterol: 0mg
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