Name: Sweet Potato and Black Bean Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 can (15 oz) black beans, drained and rinsed; 8 small corn or flour tortillas; 1 avocado, sliced; 1/4 cup chopped cilantro; 1 lime, cut into wedges; Salsa (optional); Sour cream or Greek yogurt (optional)

Why You’ll Love This Recipe

This recipe is a crowd-pleaser for a variety of reasons. First, it’s incredibly easy to make and doesn’t require a lot of time or effort. The roasted sweet potatoes provide a natural sweetness that pairs perfectly with the savory black beans. The taco toppings, like avocado, cilantro, and lime, add a burst of freshness, making this dish feel both indulgent and healthy. Whether you’re looking for a vegetarian option or just craving a meatless meal, these tacos are full of flavor and texture that will leave everyone satisfied.

Ingredients

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed
8 small corn or flour tortillas
1 avocado, sliced
1/4 cup chopped cilantro
1 lime, cut into wedges
Salsa (optional)
Sour cream or Greek yogurt (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).
Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Toss the sweet potatoes to coat them evenly.
Roast the sweet potatoes in the oven for 20-25 minutes or until they are tender and slightly crispy on the edges.
While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat for 5-7 minutes, stirring occasionally. Season with a pinch of salt and pepper, if desired.
Warm the tortillas in a dry skillet or in the microwave for about 20 seconds.
Assemble the tacos: Lay a tortilla on a plate, then add a spoonful of black beans and roasted sweet potatoes. Top with sliced avocado, cilantro, and a squeeze of lime juice. Add salsa or sour cream if desired.
Serve the tacos immediately and enjoy!

Servings and Timing

Servings: 4 (2 tacos per person)
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Add cheese: If you prefer a non-vegan version, sprinkle some shredded cheese (cheddar, Monterey Jack, or queso fresco) on top of the tacos for added richness.
Swap the tortillas: You can use lettuce wraps instead of tortillas for a gluten-free option or to make the meal even lighter.
Spicy kick: For some heat, add jalapeños or hot sauce to the tacos.
Other toppings: Try adding shredded cabbage, radishes, or pickled onions for extra crunch and flavor.

Storage/Reheating

Storage: Store any leftover sweet potatoes and black beans separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the sweet potatoes in the oven at 350°F (175°C) for about 10 minutes until warm. Warm the black beans in a saucepan over low heat, stirring occasionally. Warm the tortillas briefly before serving.

FAQs

1. Can I make these tacos ahead of time?

Yes! You can prepare the sweet potatoes and black beans ahead of time and store them in the fridge. When ready to serve, simply warm them up and assemble the tacos.

2. Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used in place of sweet potatoes if you prefer, though the flavor will be slightly different.

3. Are these tacos gluten-free?

Yes, if you use gluten-free tortillas, these tacos are naturally gluten-free.

4. Can I freeze the leftover sweet potatoes and black beans?

Yes, you can freeze both the sweet potatoes and black beans in separate containers for up to 3 months. Reheat thoroughly before using.

5. How can I make the tacos spicier?

To make the tacos spicier, add diced jalapeños, hot sauce, or chili flakes to the filling before serving.

6. Can I use canned sweet potatoes?

Canned sweet potatoes can be used in a pinch, but fresh sweet potatoes will provide better texture and flavor for this recipe.

7. What can I serve with these tacos?

These tacos pair well with a side of Mexican rice, a simple salad, or some grilled vegetables.

8. Can I make this recipe without cilantro?

Yes, if you’re not a fan of cilantro, feel free to omit it or substitute it with fresh parsley or green onions.

9. How can I make these tacos more filling?

To make the tacos more filling, add some cooked quinoa, rice, or even some sautéed spinach for extra bulk.

10. Are these tacos vegan?

Yes, these tacos are completely vegan as long as you skip the optional sour cream or Greek yogurt and use plant-based tortillas.

Conclusion

These Sweet Potato and Black Bean Tacos are an easy, flavorful, and healthy meal that can be enjoyed by everyone, whether you’re a vegetarian or simply looking for a delicious plant-based dinner. With simple ingredients and a quick cooking time, this recipe will quickly become a favorite in your weekly meal rotation. Enjoy the delicious combination of roasted sweet potatoes, savory black beans, and fresh toppings in every bite!