Let’s talk about a taco that’s hearty, wholesome, and bursting with bold flavors! These Sweet Potato and Black Bean Tacos are packed with roasted, caramelized sweet potatoes, hearty black beans, and vibrant spices, all wrapped in a warm tortilla. Whether you’re feeding a crowd or just looking for a quick and satisfying weeknight dinner, this recipe is a game-changer. Trust me, you won’t miss the meat!
Why You’ll Love This Recipe
These tacos hit all the right notes—sweet, smoky, a little spicy, and totally satisfying. Plus, they’re packed with nutrients and oh-so-easy to make!
- Quick & Easy: A simple, fuss-free recipe perfect for busy nights.
- Healthy & Nourishing: Packed with fiber, protein, and vitamins.
- Flavor Explosion: A balance of sweet, savory, and spicy in every bite.
- Easily Customizable: Adjust the toppings and seasoning to your heart’s content.
Ingredients Breakdown
Essentials
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for spice)
- 8 small corn tortillas
Pro Tips
- For extra crispy sweet potatoes, spread them out on the baking sheet so they don’t overlap.
- Warm the tortillas in a dry skillet for a slight char and better texture.
- Rinse and drain the black beans well to keep them from being too watery.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Spread them evenly on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and slightly crisp on the edges.
- While the sweet potatoes roast, heat a small skillet over medium heat. Add the black beans, garlic powder, and cayenne pepper (if using). Stir and cook for 5 minutes until warm.
- Warm the tortillas in a dry skillet or microwave until soft.
- Assemble the tacos by filling each tortilla with roasted sweet potatoes and black beans.
- Top with your favorite toppings such as avocado, cilantro, pickled onions, feta cheese, or a squeeze of lime.
- Serve immediately and enjoy!
Chef’s Tips and Tricks
- Try roasting the sweet potatoes with a drizzle of maple syrup for extra caramelization.
- Use canned chipotle peppers in adobo sauce for a smoky, spicy kick.
- Make the filling ahead of time and store it in the fridge for easy meal prep.
- Don’t skip fresh toppings—they add texture and enhance the flavors!
Recipe Variations and Serving Suggestions
- Spicy Kick: Add a diced jalapeño to the black bean mixture.
- Protein Boost: Toss in some quinoa or grilled tofu.
- Cheesy Twist: Sprinkle in some crumbled feta or cotija cheese.
- Crunch Factor: Top with crunchy slaw or toasted pepitas.
FAQs
Can I make these tacos ahead of time?
Yes! You can roast the sweet potatoes and prep the black beans in advance. Just reheat everything before assembling.
What are the best toppings for these tacos?
I love avocado, cilantro, pickled red onions, feta cheese, and a squeeze of lime. But feel free to get creative!
Can I use canned sweet potatoes?
I wouldn’t recommend it—roasting fresh sweet potatoes gives you the best texture and flavor.
Are these tacos gluten-free?
Yes! Just make sure your corn tortillas are certified gluten-free.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 8 small corn tortillas
Instructions:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- Spread sweet potatoes on the sheet and roast for 25-30 minutes, flipping halfway.
- Heat black beans in a skillet with garlic powder and cayenne pepper (if using).
- Warm tortillas and assemble tacos with sweet potatoes and beans.
- Add toppings and serve immediately!
If you try this recipe, I’d love to hear how it went! Leave a comment below, snap a pic, and tag me on Instagram @thekitchensaid. Let’s keep the taco love going! 🌮💛
