Description
These Sweet Potato and Black Bean Tacos are a healthy, flavorful, and satisfying vegetarian meal. Roasted sweet potatoes, seasoned black beans, and fresh toppings are wrapped in warm tortillas for an easy weeknight dinner that’s packed with protein, fiber, and vibrant Mexican-inspired flavors.
Ingredients
For the Filling:
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 8 small corn or flour tortillas
Optional Toppings:
- Sliced avocado
- Crumbled feta or cotija cheese
- Shredded lettuce
- Diced tomatoes
- Red onion, finely chopped
- Fresh cilantro
- Lime wedges
- Sour cream or Greek yogurt
- Salsa or hot sauce
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes.
- Season the sweet potatoes: Toss the diced sweet potatoes with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
- Roast sweet potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until they are tender and lightly caramelized.
- Warm the black beans: Heat the drained and rinsed black beans in a small saucepan over medium heat or microwave them until warm.
- Warm the tortillas: Heat the corn or flour tortillas in a dry skillet or in the microwave until soft and pliable for easy folding.
- Assemble the tacos: Fill each warmed tortilla with a portion of roasted sweet potatoes and black beans.
- Add toppings: Customize your tacos with optional toppings such as sliced avocado, crumbled feta or cotija cheese, shredded lettuce, diced tomatoes, red onion, fresh cilantro, and a squeeze of fresh lime juice.
- Serve immediately: Serve the tacos immediately with sides of salsa or hot sauce for added flavor.
Notes
- For extra protein, add grilled tofu or quinoa to the filling.
- Use gluten-free corn tortillas if dietary restrictions require it.
- Leftover filling can be refrigerated for up to 4 days, making it great for meal prep.
- Roasted sweet potatoes from this recipe also make an excellent topping for salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
