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Here are the ingredients you will need for sweet potato black bean tacos: - 2 medium sweet potatoes, peeled and diced - 1 can black beans, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - 8 small corn tortillas - ½ red onion, diced - 1 avocado, sliced - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) If you don't have some ingredients, don't worry! Here are some easy swaps: - Use butternut squash instead of sweet potatoes for a different flavor. - Canned chickpeas can replace black beans for a nutty taste. - If you prefer, avocado can be swapped for a dollop of sour cream. - Use olive oil or any other oil you like for roasting. - For a kick, try using jalapeños instead of red onion. Sweet potato black bean tacos are not only tasty but also good for you. Here’s a quick look at their nutrition: - Calories: About 350 per serving - Protein: Approximately 12 grams - Fiber: Around 10 grams - Fat: About 10 grams (mostly healthy fats from avocado and olive oil) - Vitamins: High in Vitamin A from sweet potatoes and Vitamin C from lime and avocado These tacos offer a balanced mix of carbs, protein, and healthy fats. They are filling and packed with nutrients. Enjoy these flavors while knowing they are good for your body! {{ingredient_image_1}} 1. Start by preheating your oven to 400°F (200°C). 2. Peel and dice the sweet potatoes. Aim for small, even pieces. 3. Line a baking sheet with parchment paper for easy cleanup. 1. Spread the diced sweet potatoes on the baking sheet. 2. Drizzle with olive oil. 3. Sprinkle cumin, smoked paprika, chili powder, salt, and pepper over the potatoes. 4. Toss the sweet potatoes until they are fully coated with the spices. 5. Roast them for about 25-30 minutes. Stir them halfway for even cooking. 6. While sweet potatoes roast, heat black beans in a small pot over medium heat. 7. Simmer the beans for about 5 minutes. Add salt and pepper to taste. 8. Once the sweet potatoes are tender and caramelized, take them out of the oven. 1. Warm the corn tortillas in a dry skillet for 30 seconds on each side. 2. Place a generous amount of roasted sweet potatoes on each tortilla. 3. Add a spoonful of black beans on top. 4. Sprinkle diced red onion and sliced avocado over the filling. 5. Finish with chopped cilantro and serve with lime wedges on the side. To roast sweet potatoes well, start by cutting them into small cubes. This helps them cook evenly. Use a baking sheet lined with parchment paper for easy cleanup. Preheat your oven to 400°F (200°C). Toss the sweet potatoes in olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Make sure every piece is coated. Roast for 25 to 30 minutes. Stir them halfway to get that nice caramelization. To boost the flavor of your tacos, add lime juice over the sweet potatoes. This adds a bright, fresh taste. You can also sprinkle some chili flakes for heat. If you like extra creaminess, mash the avocado and mix it with lime juice. This gives it a zesty twist. Try adding fresh herbs like cilantro for a pop of freshness, too. Serve your tacos warm. Use small corn tortillas, as they hold the filling well. Fill each tortilla generously with roasted sweet potatoes and black beans. Top with diced red onion and sliced avocado. Don’t forget to garnish with fresh cilantro. Serve lime wedges on the side for squeezing. This adds a nice touch at the table. Enjoy your delicious and filling tacos! Pro Tips Roasting Sweet Potatoes: For the best flavor, ensure the sweet potatoes are spread out evenly on the baking sheet to allow for even caramelization. Spice Variations: Feel free to adjust the spices to your preference; adding cayenne pepper for heat or using taco seasoning can elevate the flavor. Tortilla Tips: Warming the tortillas in a dry skillet not only softens them but also enhances their flavor. Consider wrapping them in a cloth to keep warm. Garnishing: Add a squeeze of lime juice right before serving for a burst of freshness that brightens the dish. {{image_2}} Sweet potato black bean tacos are naturally vegan and gluten-free. The main ingredients—sweet potatoes and black beans—fit perfectly into these diets. Use corn tortillas, which are gluten-free, to keep your tacos light and tasty. If you want to add more protein, consider using quinoa or chickpeas instead of black beans. They blend well with sweet potatoes. You can dress up your tacos in fun ways. Here are some ideas for toppings: - Diced tomatoes - Sliced jalapeños - Shredded lettuce - Crumbled feta or vegan cheese - Salsa or hot sauce These toppings add color and flavor. Mix and match your favorites for a unique twist each time you make them! You can easily adjust the heat level in these tacos. For a spicy kick, add more chili powder or fresh jalapeños. If you prefer mild flavors, stick with the base spices. You can also serve hot sauce on the side. This way, everyone can spice things up as they like. Cooking should be fun and personal! To store leftover tacos, first, let them cool down. Place the tacos in an airtight container. Keep them in the fridge for up to three days. If you have extra filling, store it separately. This keeps the tortillas from getting soggy. You can freeze the sweet potato and black bean filling. Allow it to cool, then pack it in a freezer-safe bag. Remove as much air as possible before sealing. It can last up to three months. When you are ready to eat, just thaw it overnight in the fridge. To reheat the tacos, preheat your oven to 350°F (175°C). Place the tacos on a baking sheet. Heat for about 10-15 minutes until warm. If you’re reheating filling, warm it in a skillet over medium heat. Stir until hot. Enjoy your flavorful tacos just like fresh! Yes, you can prep sweet potato black bean tacos in advance. Roast the sweet potatoes and heat the beans. Store them in separate containers. This makes it easy to assemble tacos later. Just warm the tortillas and fill them when ready to eat. If you can't find corn tortillas, try flour tortillas or lettuce wraps. Both options work well. Flour tortillas offer a soft texture. Lettuce wraps give a fresh, crunchy bite. Choose what you like best and enjoy the flavors. Yes, sweet potato black bean tacos are very healthy. Sweet potatoes are rich in vitamins and fiber. Black beans add protein and more fiber. Together, they create a balanced meal. Add avocado and cilantro for healthy fats and extra flavor. This dish is tasty and good for you! This blog post covered all you need for sweet potato black bean tacos. We explored ingredients, cooking steps, and helpful tips to make the best tacos. I shared ways to adjust the recipe for your needs, from vegan options to spicy versions. You learned smart storage methods and answers to common questions. Making these tacos is easy and fun. Use this guide to create tasty meals that everyone will love. Enjoy your cooking journey and try out different flavors!

Sweet Potato Black Bean Tacos

Delicious and healthy tacos filled with roasted sweet potatoes and black beans.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 8 small corn tortillas
  • 0.5 red onion, diced
  • 1 avocado, sliced
  • fresh cilantro, chopped (for garnish)
  • lime wedges (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • On a lined baking sheet, spread the diced sweet potatoes. Drizzle with olive oil and sprinkle with cumin, smoked paprika, chili powder, salt, and pepper. Toss until sweet potatoes are evenly coated.
  • Roast the sweet potatoes in the oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
  • While the sweet potatoes are roasting, heat a small pot over medium heat. Add the black beans and simmer for about 5 minutes until heated through. Add salt and pepper to taste.
  • Once the sweet potatoes are done, remove them from the oven.
  • To assemble the tacos, warm the corn tortillas in a dry skillet for 30 seconds on each side.
  • Load each tortilla with a generous amount of roasted sweet potatoes, a spoonful of black beans, diced red onion, and sliced avocado.
  • Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over tacos.

Notes

Serve with lime wedges for added flavor.
Keyword black bean, sweet potato, tacos, vegetarian