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!
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!
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!
