Why You Will Love This Recipe
If you’re looking for a meal that’s both hearty and healthy, these Sweet Potato and Black Bean Tacos will be your new go-to. They’re packed with smoky spices, creamy beans, and roasted sweet potatoes that caramelize beautifully in the oven. Even better, they’re vegetarian-friendly, easy to customize, and ready in under 45 minutes. Perfect for busy weeknights or casual weekends!
Ingredients
- 2 medium sweet potatoes (peeled and diced)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 small red onion (thinly sliced)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Toppings: avocado slices, lime wedges, fresh cilantro, crumbled cotija cheese
Ingredient Prep Guide
- Sweet Potatoes: Peel and dice them into 1/2-inch cubes so they cook evenly. Too big, and they won’t soften properly; too small, and they might burn.
- Black Beans: Rinse them thoroughly in a colander to remove excess sodium and starch. Pat dry with a paper towel to prevent soggy tacos.
- Garlic: Mince finely to avoid overpowering bites. If you’re short on time, use 1/2 tsp garlic powder instead.
- Red Onion: Slice thinly for a mild crunch. Soak in cold water for 10 minutes if you want to soften their sharpness.
Equipment & Tools
- Baking sheet
- Medium skillet
- Mixing bowls
- Chef’s knife and cutting board
- Wooden spoon or spatula
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper on the baking sheet. Spread them out in a single layer so they roast, not steam. Bake for 20-25 minutes until tender and lightly crisp at the edges.
Step 2: While the potatoes roast, heat 1 tsp oil in a skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute—don’t let it burn! Add the black beans and a pinch of salt, mashing a few beans lightly to create a creamier texture. Cook for 5-7 minutes until heated through.
Step 3: Warm the tortillas in a dry skillet or microwave them wrapped in a damp paper towel for 20 seconds. Fill each tortilla with roasted sweet potatoes, black beans, and your favorite toppings. Serve immediately with lime wedges for squeezing!
Key Details
Total Time: 40 mins (Prep: 15 mins | Cook: 25 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Baking sheet, skillet, mixing bowls, knife
Serving Suggestions
Pair these tacos with cilantro-lime rice or a simple cucumber salad for a complete meal. For a crowd-pleasing spread, set up a toppings bar with sliced radishes, pickled jalapeños, and creamy chipotle sauce. They’re great for casual dinners, game nights, or even meal prep—just store components separately!
Pro Tips
Tip 1: Char your tortillas lightly over a gas flame (use tongs!) for a smoky flavor. If they’re too dry, brush them with a little oil before heating.
Tip 2: To save time, roast the sweet potatoes and prep the beans ahead. Reheat everything just before assembling.
Tip 3: For extra protein, mix 1/2 cup crumbled tofu into the black beans while cooking.
Storage and Reheating Instructions
Store leftover sweet potatoes, beans, and tortillas separately in airtight containers for up to 4 days. Reheat the sweet potatoes and beans in the microwave or a skillet with a splash of water to keep them moist. Assemble tacos fresh each time to avoid soggy tortillas.
Troubleshooting
Problem: Sweet potatoes are mushy or undercooked.
Solution: Cut them into even cubes and avoid overcrowding the baking sheet. Roast until fork-tender.
Problem: Beans are too dry.
Solution: Add 2-3 tbsp water or vegetable broth to the skillet while cooking.
Problem: Spices taste bitter.
Solution: Toast the spices with the onions for 30 seconds before adding beans.
Frequently Asked Questions
Can I use canned sweet potatoes instead?
I don’t recommend it—canned sweet potatoes are often too soft. Fresh ones roast better for that perfect texture!
Can I substitute black beans with another type?
Yes! Pinto or kidney beans work well. Just adjust the cook time if using dried beans (soak them overnight first).
How can I make this recipe vegan?
Skip the cotija cheese or use a dairy-free alternative. Check that your tortillas are vegan-friendly too (some contain lard).
Can I freeze the taco filling?
Absolutely! Freeze cooled sweet potatoes and beans in a sealed container for up to 3 months. Thaw in the fridge before reheating.
Sweet Potato and Black Bean Tacos
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz black beans (drained and rinsed)
- 1 small red onion thinly sliced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Toppings: avocado slices lime wedges, fresh cilantro, crumbled cotija cheese
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper on the baking sheet. Spread them out in a single layer so they roast, not steam. Bake for 20-25 minutes until tender and lightly crisp at the edges.
- While the potatoes roast, heat 1 tsp oil in a skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute—don’t let it burn! Add the black beans and a pinch of salt, mashing a few beans lightly to create a creamier texture. Cook for 5-7 minutes until heated through.
- Warm the tortillas in a dry skillet or microwave them wrapped in a damp paper towel for 20 seconds. Fill each tortilla with roasted sweet potatoes, black beans, and your favorite toppings. Serve immediately with lime wedges for squeezing!
