These easy black bean and sweet potato tacos are a tasty treat! Filled with soft, roasted sweet potatoes and protein-packed black beans, they are colorful and fun to eat.
Don’t be surprised if you want to eat these for every meal! I love to add some avocado or salsa on top. It makes them even better! Yum!
Key Ingredients & Substitutions
Sweet Potatoes: These are the heart of the tacos! If you’re looking for a quicker option, you can use pre-peeled and cubed sweet potatoes, often found in the grocery store.
Black Beans: Canned black beans are super convenient, but if you have dried beans, they can be cooked ahead of time for an even fresher taste!
Tortillas: Corn tortillas add a nice flavor, but feel free to use flour if you prefer. Whole wheat tortillas are another healthy option.
Cheese: Cotija has a nice salty flavor that pairs well with the dish. If you can’t find it, feta cheese or even shredded cheddar can work in a pinch!
Green Salsa: Opt for homemade if you have time, but store-bought is just fine! You can also swap it for regular salsa if you prefer.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes brings out their natural sweetness and flavors. Here’s how to do it just right:
- Start by preheating your oven to 425°F (220°C). This ensures they cook evenly.
- Cut the sweet potatoes into even cubes for uniform cooking. Smaller pieces get crispy faster!
- Toss the cubes in olive oil and seasonings well. This helps achieve nice browning.
- Spread them in a single layer on a baking sheet, making sure they’re not overcrowded.
- Flip them halfway through cooking. This will give you that lovely golden texture on all sides.
Following these steps will give you perfectly roasted sweet potatoes every time!
Easy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
For Assembly:
- 6 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup green salsa or salsa verde
- 1/4 cup crumbled cotija cheese or feta cheese
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This recipe takes about 35-40 minutes total. You’ll need about 10 minutes for preparation to dice the sweet potatoes and gather the ingredients. The sweet potatoes will roast for 20-25 minutes while you warm the black beans and tortillas, ensuring a quick and easy meal!
Step-by-Step Instructions:
1. Preparing the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). Grab a bowl and toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and black pepper. Make sure they are evenly coated so that all the flavors blend nicely!
2. Roasting the Sweet Potatoes:
Spread the seasoned sweet potatoes out on a baking sheet in a single layer. Place in the oven and roast for 20-25 minutes. Be sure to flip them halfway through to get that perfect golden crispiness on all sides. When they are tender and slightly crisp around the edges, they’re ready!
3. Warming the Black Beans:
While the sweet potatoes are roasting, take a small saucepan and warm the black beans over low heat. Stir occasionally to ensure they’re heated evenly. If you’re in a rush, you can also microwave them for a minute or so until warm.
4. Preparing the Tortillas:
In another step, heat the tortillas! You can do this in a dry skillet over medium heat for about 30 seconds on each side, or if you’re feeling adventurous, you can toast them directly over a gas flame for that delightful char flavor.
5. Assembling the Tacos:
Once everything is ready, it’s time to assemble your tacos! Take a tortilla, and place a good portion of the roasted sweet potatoes followed by some warm black beans. Feel free to add as much as you’d like!
6. Adding the Finishing Touches:
Top your tacos with a spoonful of green salsa, a few slices of avocado for creaminess, and sprinkle crumbled cotija cheese. If you like a fresh touch, add some chopped cilantro on top!
7. Serve and Enjoy:
Your delicious black bean sweet potato tacos are ready to be served! Dig in and enjoy the burst of flavors in every bite. These tacos are perfect for a quick dinner or a fun lunch!
Can I Use Other Vegetables Instead of Sweet Potatoes?
Absolutely! Feel free to substitute with other vegetables like butternut squash, bell peppers, or zucchini. Just keep in mind that cooking times may vary depending on the vegetable’s density.
Can I Make These Tacos Vegan?
Yes! This recipe is already very close to vegan. Just omit the cotija cheese or replace it with nutritional yeast or another plant-based cheese alternative for added flavor.
How Do I Store Leftover Tacos?
To store leftovers, separate any ingredients that could become soggy, like avocado and salsa. Store the roasted sweet potatoes and black beans in an airtight container in the fridge for up to 3 days. Reheat veggies and beans before assembling fresh tacos!
Can I Prep These Tacos Ahead of Time?
Yes! You can roast sweet potatoes and warm black beans in advance. Store them in the refrigerator and assemble your tacos right before serving to keep the tortillas fresh and crispy.
