Go Back
To make these tasty tacos, you need: - 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, rinsed thoroughly and drained - 1 tablespoon extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and freshly ground black pepper to taste - 8 small corn tortillas (preferably fresh or homemade) The sweet potatoes are the star here. They add a natural sweetness and creamy texture. The black beans bring protein and fiber, making these tacos filling. Feel free to customize your tacos with these toppings: - 1 ripe avocado, sliced - ½ cup red cabbage, finely shredded - ¼ cup fresh cilantro, roughly chopped - Lime wedges for serving These toppings add color and crunch. The avocado gives a creamy feel, while the lime juice adds a zesty kick. These tacos pack a punch in nutrition. They are rich in vitamins, minerals, and fiber. One serving has about: - Calories: 350 - Protein: 12g - Carbs: 60g - Fat: 10g This makes them a great choice for a healthy meal. You get energy from the carbs and protein from the beans. Enjoy your Sweet Potato Black Bean Tacos with the full recipe to guide you! First, I preheat the oven to 425°F (220°C). This step is key for roasting the sweet potatoes. I take two medium sweet potatoes and peel them. Next, I dice them into 1-inch cubes. In a mixing bowl, I add the diced sweet potatoes, one tablespoon of extra virgin olive oil, one teaspoon of ground cumin, one teaspoon of smoked paprika, and half a teaspoon of chili powder. I sprinkle in salt and pepper to taste. I then toss everything together until the sweet potatoes are well-coated with the spices. Once they are ready, I spread the sweet potatoes on a large baking sheet lined with parchment paper. I make sure the cubes are in a single layer. This helps them roast evenly. I place the baking sheet in the oven and roast for 25-30 minutes. Halfway through, I stir the sweet potatoes to ensure they brown evenly and become tender. While the sweet potatoes roast, I focus on the black beans. I pour one can of black beans, rinsed and drained, into a small saucepan. I heat them over medium heat, stirring occasionally. In about 5-7 minutes, the beans warm through completely. I taste them and add a bit more salt and pepper if needed. Now, it's time to put everything together. I warm eight small corn tortillas in a dry skillet over medium heat. Each side gets about 30 seconds. This makes them flexible and easier to fold. On a plate, I place a warm tortilla and add a generous scoop of the roasted sweet potatoes. Then, I add a spoonful of the warmed black beans. To finish it off, I top with slices of ripe avocado, a handful of finely shredded red cabbage, and a sprinkle of fresh cilantro. Finally, I serve the tacos with lime wedges on the side. A squeeze of lime juice adds a fresh zing. For the full recipe, check out the details above. To get sweet potatoes just right, cut them into 1-inch cubes. This size helps them cook evenly. Toss them in olive oil and spices like cumin and smoked paprika. Roast at 425°F for 25 to 30 minutes. Halfway through, stir them to ensure they brown nicely. You want them soft inside and slightly crispy outside. This gives your tacos great texture and flavor. For the best tacos, use small corn tortillas. They have a nice flavor and hold up well. You can also try fresh or homemade tortillas for a special touch. Warm them in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. A good tortilla is key to a tasty taco experience. Serve your tacos with lime wedges. Squeezing fresh lime juice adds brightness. You can also add creamy avocado and crunchy red cabbage. These toppings balance the sweet potatoes and black beans. For extra flavor, serve with salsa or your favorite hot sauce. You can even place the tacos on a colorful platter to impress your guests. Enjoy your homemade Sweet Potato Black Bean Tacos with these fun ideas! Check the Full Recipe for more details. {{image_4}} If you want more protein in your sweet potato black bean tacos, consider adding meat. Chicken, beef, or pork work well. Cook the meat simply with salt and pepper. You can also use ground turkey or shredded rotisserie chicken for ease. Just warm the meat and mix it into the taco filling. This adds flavor and makes the meal more filling. For a gluten-free version, use corn tortillas. They are naturally gluten-free and provide a nice texture. Ensure your black beans do not contain any added gluten. Double-check the labels to be safe. You can also add quinoa or rice for more texture and nutrients. Both are gluten-free and pair nicely with sweet potatoes. Spice up your tacos by changing the seasonings. Try adding cayenne for heat or oregano for a Mediterranean twist. If you love a smoky flavor, use chipotle powder instead of smoked paprika. You can even go sweet with a pinch of cinnamon. Each spice brings a new taste that keeps your tacos exciting. Feel free to mix and match spices to find your favorite blend. For the full recipe and more ideas, check out the details above! To store leftover tacos, place them in an airtight container. Keep them in the fridge for up to three days. Make sure the tacos are cool before sealing the container. If you have extra toppings, store them separately. This keeps everything fresh and tasty. To reheat, use a skillet over medium heat. Warm the tacos for about two minutes on each side. This method keeps the tortillas soft and the fillings warm. You can also use the microwave if you're in a hurry. Just place the tacos on a plate and cover them with a damp paper towel. Heat for 30 seconds, then check if they're warm. You can freeze the sweet potato and black bean filling. Place it in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. It can last for up to three months in the freezer. When ready to use, thaw it in the fridge overnight. Reheat it in a skillet before serving. Enjoy your tacos anytime with this easy method! For the full recipe, refer to the beginning of this article. Yes, you can prep these tacos early. Roast the sweet potatoes and warm the black beans. Store them in separate containers. You can keep them in the fridge for up to three days. When ready to eat, just reheat the filling and warm the tortillas. This makes for a quick meal. If you want a change, try pinto beans or chickpeas. Both will add good taste and texture. You can also use lentils for a different twist. Just make sure any beans are cooked and seasoned well. Absolutely! These tacos are great for meal prep. Prepare a big batch of the filling. You can store it in the fridge and assemble tacos as needed. This saves time and helps you enjoy healthy meals all week. Each taco has about 200-250 calories, depending on the toppings you use. Sweet potatoes and black beans are nutritious and filling. You get fiber and vitamins in each bite. For the full recipe, check out the section above. This blog post showed you how to make tasty sweet potato black bean tacos. We covered the main ingredients, cooking steps, and expert tips for the best results. You learned about storage, meal prep, and optional variations to fit your taste. These tacos are easy and fun to make. With all the added tips, you’ll impress your family and friends with your cooking. Enjoy your tacos and feel good about your healthy choices!

Sweet Potato Black Bean Tacos

Dive into the delicious world of Sweet Potato Black Bean Tacos! These easy-to-make tacos are packed with vibrant flavors from roasted sweet potatoes and creamy avocado, making them a perfect meal for any occasion. Ready in just 45 minutes, you'll love how simple and satisfying they are.
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, rinsed thoroughly and drained

1 tablespoon extra virgin olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and freshly ground black pepper to taste

8 small corn tortillas (preferably fresh or homemade)

1 ripe avocado, sliced

½ cup red cabbage, finely shredded

¼ cup fresh cilantro, roughly chopped

Lime wedges for serving

Instructions
 

Begin by preheating your oven to 425°F (220°C). This ensures it's hot enough for roasting the sweet potatoes to perfection.

    In a mixing bowl, combine the diced sweet potatoes with the olive oil, cumin, smoked paprika, chili powder, and a generous sprinkle of salt and pepper. Toss until the sweet potatoes are evenly coated in the spices.

      Spread the seasoned sweet potatoes on a large baking sheet lined with parchment paper, arranging them in a single layer to promote even roasting. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time, stir the sweet potatoes to ensure they brown evenly and become tender.

        While the sweet potatoes are roasting, pour the rinsed and drained black beans into a small saucepan. Heat them over medium heat, stirring occasionally until they are warmed through, about 5-7 minutes. Taste and adjust the seasoning with a touch of salt and pepper if desired.

          In a dry skillet over medium heat, warm the corn tortillas for approximately 30 seconds on each side. This helps them become pliable, making it easier to fold them around your delicious fillings.

            To assemble your tacos, place a warm tortilla on a plate and add a generous scoop of the roasted sweet potatoes. Follow with a spoonful of warmed black beans, then top with slices of creamy avocado, shredded red cabbage, and a sprinkle of fresh cilantro for a burst of flavor.

              Serve the tacos immediately with lime wedges on the side, encouraging everyone to squeeze fresh lime juice over the top for an extra zing.

                Prep Time: 15 min | Total Time: 45 min | Servings: 4

                  - Presentation Tips: Arrange the tacos on a colorful serving platter and garnish with additional cilantro for a vibrant display. Feel free to add a side of salsa or your favorite hot sauce to elevate the flavor!