Easy Black Bean Sweet Potato Tacos Recipe

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These easy black bean sweet potato tacos are tasty and colorful! The sweet potatoes add a nice sweetness, while the black beans bring protein and heartiness to every bite.

I love piling on my favorite toppings like avocado and salsa. It’s a fun meal that even the pickiest eaters enjoy, and guess what? You can whip it up in no time!

Key Ingredients & Substitutions

Sweet Potatoes: These add natural sweetness and a lovely texture. If you’re out of sweet potatoes, you can use regular potatoes or even butternut squash for a slightly different taste.

Black Beans: They provide protein and fiber. If you prefer, you could substitute with pinto beans or chickpeas. Canned versions are easy to use; just make sure to rinse them well!

Spices: Chili powder, cumin, and smoked paprika create a wonderful flavor profile. You can adjust the spices based on what you have; for instance, taco seasoning can work as a substitute for these spices in a pinch.

Tortillas: I often use corn tortillas for gluten-free options. If that’s not a concern, flour tortillas are soft and delicious! You can also try lettuce wraps for a low-carb alternative.

Queso Fresco: This cheese adds a nice salty touch. If it’s hard to find, crumble some feta or use shredded cheddar cheese instead!

How Do I Roast Sweet Potatoes Perfectly?

Roasting sweet potatoes can be a game-changer! For perfectly caramelized sweet potatoes, follow these tips:

  • Cut them into small, even cubes so they cook at the same rate.
  • Toss with olive oil and spices generously; this adds flavor and helps with browning.
  • Don’t overcrowd the baking sheet. This allows them to roast rather than steam!
  • Turn them halfway through to ensure they caramelize on all sides.

With a little attention, you’ll have sweet potatoes that are tender inside and crispy outside! Enjoy making your tacos!

Easy Black Bean Sweet Potato Tacos Recipe

How to Make Easy Black Bean Sweet Potato Tacos

Ingredients You’ll Need:

For the Filling:

  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 (15 oz) can black beans, drained and rinsed

For the Tacos:

  • 6 small corn or flour tortillas
  • 1 avocado, sliced
  • 1/4 cup green salsa or tomatillo salsa
  • 1/4 cup crumbled queso fresco or feta cheese
  • Fresh cilantro, chopped (optional)

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and around 30 minutes to cook. In just 40 minutes, you’ll have a delicious meal ready to serve!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 425°F (220°C). This will ensure it’s nice and hot for roasting the sweet potatoes!

2. Prepare the Sweet Potatoes:

In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Make sure every cube gets a nice coating of oil and spices.

3. Roast the Sweet Potatoes:

Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for about 25-30 minutes, tossing them halfway through so they cook evenly. They should be tender and have a nice golden color when done!

4. Heat the Black Beans:

While the sweet potatoes are roasting, pour the rinsed black beans into a small pot over low heat. Heat them through until they’re warm. You can add a pinch of salt here to taste if you like.

5. Warm the Tortillas:

For the best-tasting tacos, warm your tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in a damp towel and microwave for about 20 seconds.

6. Assemble Your Tacos:

Take a warm tortilla and start adding your roasted sweet potatoes and black beans onto it. Top with green salsa, sliced avocado, crumbled queso fresco, and a sprinkle of fresh cilantro if you’re using it. Yum!

7. Serve and Enjoy:

These tacos are best served immediately while they’re warm and fresh. Enjoy your delicious, homemade black bean sweet potato tacos!

Easy Black Bean Sweet Potato Tacos Recipe

FAQ for Easy Black Bean Sweet Potato Tacos

Can I Use Different Beans?

Absolutely! While black beans work great in this recipe, you can easily substitute them with pinto beans, kidney beans, or even chickpeas for a different flavor and texture. Just rinse and drain whatever beans you choose!

Can I Prepare the Sweet Potatoes in Advance?

Yes! You can roast the sweet potatoes a day ahead of time and store them in the refrigerator. Just reheat them in the oven or a skillet before assembling your tacos for a quick meal!

How to Store Leftover Tacos?

Leftover tacos can be stored in an airtight container in the fridge for up to 2 days. To reheat, separate the components and warm them individually; this will help keep the tortillas from getting soggy.

What Can I Use Instead of Queso Fresco?

If you can’t find queso fresco or want a substitute, feta cheese is a wonderful alternative. You can also use shredded cheddar or Monterey Jack cheese for that extra creaminess!

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