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To make sweet potato black bean tacos, gather these ingredients: - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 tablespoon extra-virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Sea salt and freshly cracked black pepper, to taste - 8 small corn tortillas - 1 ripe avocado, sliced - 1/4 cup red onion, finely chopped - Fresh cilantro leaves, for garnish - Lime wedges, for serving Each serving of these tacos is not just tasty; it is also nutritious. You get a good mix of fiber, protein, and healthy fats. Sweet potatoes are high in beta-carotene, which is great for your eyes. Black beans give you protein and iron, making these tacos filling and healthy. If you want to change things up, here are some ideas: - Use butternut squash instead of sweet potatoes for a different flavor. - Try pinto beans or kidney beans if you don't have black beans. - Swap corn tortillas for whole wheat or flour tortillas if you prefer. - Add corn for a sweet crunch or jalapeños for heat. - Use lime juice in place of fresh lime wedges for a tangy kick. These options let you customize your tacos to your taste and dietary needs. Happy cooking! {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This helps roast the sweet potatoes well. While the oven heats, peel and cut the sweet potatoes into 1/2-inch cubes. Place these cubes in a large bowl. Add one tablespoon of olive oil and the spices: one teaspoon of ground cumin, one teaspoon of smoked paprika, half a teaspoon of garlic powder, and half a teaspoon of onion powder. Season with sea salt and black pepper to taste. Mix everything until the sweet potatoes are well-coated. Spread the sweet potato mixture on a baking sheet in a single layer. This helps them roast evenly. Place the baking sheet in the preheated oven. Roast for 20 to 25 minutes. Stir the sweet potatoes halfway through cooking. They should be fork-tender and lightly browned when done. While the sweet potatoes roast, grab a small saucepan. Add the drained black beans to the pan. Heat over medium heat for about five minutes. Stir occasionally and add a pinch of salt and pepper. This warms the beans nicely. Next, heat a dry skillet over medium heat. Place each corn tortilla in the skillet for 30 seconds on each side. This makes them warm and easy to fold. Now it's time to build your tacos! Start with a warm tortilla. Add a spoonful of roasted sweet potatoes and black beans. Top with slices of ripe avocado, chopped red onion, and fresh cilantro leaves. For a burst of flavor, serve the tacos with lime wedges. Squeeze lime over the top just before eating. Enjoy your delicious sweet potato black bean tacos! To get the best sweet potato texture, size matters. Cut your sweet potatoes into 1/2-inch cubes. This size helps them cook evenly. Baking them at 400°F gives a nice, crispy outside while keeping the inside soft. Stir them halfway through cooking for even browning. You want them fork-tender and lightly browned for the best taste. Spices can transform your tacos. Start with cumin and smoked paprika. These add warmth and a smoky flavor. Garlic powder and onion powder bring depth. Don't forget salt and pepper. They help highlight the sweet potato and black bean flavors. Feel free to add your favorite spices too. A pinch of chili powder can give a nice kick! Presentation is key for these tacos. Stack them on a bright platter. Add creamy avocado slices and sprinkle red onion for color. Fresh cilantro leaves add a burst of flavor. Serve with lime wedges on the side. A squeeze of lime adds freshness and brightens every bite! Enjoy these tacos with friends or family for a fun meal. Pro Tips Roast for Extra Flavor: Roasting sweet potatoes at a higher temperature enhances their natural sweetness and develops a caramelized flavor that complements the tacos beautifully. Make it Spicy: For a kick, add diced jalapeños or a sprinkle of cayenne pepper to the sweet potatoes before roasting, elevating the flavor profile with some heat. Fresh Herbs Matter: Use fresh cilantro for garnish rather than dried herbs for a burst of freshness. You can also experiment with other herbs like parsley or mint for a unique twist. Perfectly Warm Tortillas: For an even better texture, wrap warmed tortillas in a clean kitchen towel after heating. This keeps them soft and pliable until you're ready to serve. {{image_4}} You can make your sweet potato black bean tacos even better with fun toppings. Here are some ideas: - Cheese: Crumbled feta or shredded cheddar adds a creamy touch. - Sour cream: A dollop of plain yogurt gives a cool contrast. - Fresh veggies: Chopped tomatoes and shredded lettuce add crunch and color. - Pickled jalapeños: For spice lovers, these bring heat and tang. - Radishes: Sliced radishes add a nice peppery bite. Mix and match these toppings to suit your taste. This recipe is naturally vegan and gluten-free. Here’s how to ensure it stays that way: - Tortillas: Use corn tortillas, as they are usually gluten-free. - Sour cream: Replace dairy sour cream with cashew cream or coconut yogurt. - Cheese: Skip cheese or use a vegan cheese option for flavor. This way, everyone at your table can enjoy these tacos without worry. Adding sauces and salsas can take your tacos to the next level. Here are some tasty ideas: - Chipotle sauce: A smoky chipotle sauce adds a spicy kick. - Mango salsa: Sweet mango salsa pairs well with the earthy flavors. - Pico de gallo: Fresh pico de gallo offers a zesty bite. - Cilantro-lime dressing: A tangy dressing brightens the dish. Experiment with these flavor twists to find your favorite combination. To keep your leftover tacos fresh, store them in an airtight container. Place the tacos in the fridge. If you have extra filling, store it separately. This way, the tortillas won’t get soggy. Use the leftovers within three days for the best taste. To reheat your tacos, you can use a skillet or the oven. Heat a skillet over medium heat. Place the tacos in the skillet for about 2-3 minutes on each side. This warms them up nicely. If using the oven, preheat it to 350°F (175°C). Wrap the tacos in foil and heat for about 10 minutes. This keeps the tortillas crisp. For quick weeknight dinners, prepare the sweet potatoes and black beans in advance. Roast the sweet potatoes and store them in the fridge. Warm them up when you are ready to eat. You can also chop the toppings, like red onion and avocado, ahead of time. Just keep them in separate containers. This makes taco night easy and fun! You can easily make these tacos vegan. Use olive oil for roasting. The black beans are already vegan. Skip any dairy toppings. Instead of sour cream, use avocado slices. You can also add a squeeze of lime for brightness. I recommend using small corn tortillas. They add a nice texture and flavor. Corn tortillas hold the filling well and are gluten-free. If you prefer flour tortillas, those work too. Just warm them up in a skillet for the best taste. Yes, you can use frozen sweet potatoes. Just thaw them before cooking. For canned black beans, ensure you rinse and drain them well. This removes extra sodium and improves taste. Using these options makes your meal quick and easy. In this article, we explored making delicious sweet potato black bean tacos. We covered the ingredients, step-by-step instructions, helpful tips, and tasty variations. Remember to try different spices and toppings for added flavor. You can easily adapt this recipe to fit your diet and needs. It’s a simple meal that packs nutrition and taste. With storage tips, you can enjoy leftovers with no waste. Get ready to impress your family with these flavorful tacos. Happy cooking!

Sweet Potato Black Bean Tacos

Delicious and healthy tacos filled with roasted sweet potatoes and black beans, topped with avocado and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 can (15 oz) black beans, thoroughly drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 2 teaspoon garlic powder
  • 1 2 teaspoon onion powder
  • to taste sea salt and freshly cracked black pepper
  • 8 small corn tortillas
  • 1 ripe avocado, sliced
  • 1 4 cup red onion, finely chopped
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
  • In a large mixing bowl, combine the diced sweet potatoes with the olive oil, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and freshly cracked black pepper. Toss everything together until the sweet potatoes are well-coated in the oil and spices.
  • Transfer the seasoned sweet potatoes to a baking sheet, arranging them in a single layer for even roasting. Place them in the preheated oven and bake for 20-25 minutes. Stir the sweet potatoes halfway through the cooking time to promote even caramelization and tenderness. They should be fork-tender and lightly browned when finished.
  • While the sweet potatoes are roasting, take a small saucepan and add the drained black beans. Heat them over medium heat, seasoning with a pinch of salt and pepper. Stir occasionally, allowing the beans to warm through for about 5 minutes.
  • To prepare the corn tortillas, heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side, warming them until they become pliable and fragrant.
  • Begin assembling your tacos by laying a spoonful of the roasted sweet potatoes and black beans on each tortilla. Top each taco generously with slices of creamy avocado, a sprinkle of finely chopped red onion, and a handful of fresh cilantro leaves for added freshness.
  • Serve the tacos immediately, accompanied by lime wedges for squeezing over the top, enhancing the flavors with a zesty finish.

Notes

For an appealing presentation, arrange the tacos on a vibrant platter and garnish with additional sprigs of fresh cilantro and lime wedges.
Keyword black beans, sweet potatoes, tacos, vegetarian