Description
These Sweet Potato and Black Bean Tacos are a healthy, flavorful, and satisfying vegetarian meal. Roasted sweet potatoes, seasoned black beans, and fresh toppings are wrapped in warm tortillas for an easy weeknight dinner that’s packed with protein, fiber, and vibrant Mexican-inspired flavors.
Ingredients
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 8 small corn or flour tortillas
Optional Toppings:
- Sliced avocado
- Crumbled feta or cotija cheese
- Shredded lettuce
- Diced tomatoes
- Red onion, finely chopped
- Fresh cilantro
- Lime wedges
- Sour cream or Greek yogurt
- Salsa or hot sauce
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Season the Sweet Potatoes: Toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for 25–30 minutes, stirring halfway through, until they are tender and lightly caramelized.
- Warm the Black Beans: While the sweet potatoes roast, warm the drained black beans in a small saucepan over medium heat or heat them in the microwave until hot.
- Heat the Tortillas: Warm tortillas in a dry skillet over medium heat or microwave them until soft and pliable, making them easier to fold.
- Assemble the Tacos: Fill each warmed tortilla with a generous portion of roasted sweet potatoes and black beans.
- Add Toppings: Top each taco with your choice of sliced avocado, crumbled cheese, shredded lettuce, diced tomatoes, red onion, fresh cilantro, and a squeeze of fresh lime for brightness.
- Serve: Serve the tacos immediately with sour cream or Greek yogurt and your favorite salsa or hot sauce on the side.
Notes
- For extra protein, add grilled tofu or quinoa to the filling.
- Use gluten-free corn tortillas if you need a gluten-free option.
- Leftover filling can be refrigerated in an airtight container for up to 4 days.
- Roasted sweet potatoes from this recipe also make a delicious salad topping or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
