Sweet Potato and Black Bean Tacos
Discover a vibrant and satisfying plant-based meal with these delightful Sweet Potato and Black Bean Tacos. Earthy black beans perfectly complement the natural sweetness of roasted sweet potatoes, all brought together with a hint of smoky cumin and chili powder. It's a flavorful and surprisingly quick dish that's perfect for a weeknight dinner or a casual gathering.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings (2 tacos each)
Keywords
Why This Recipe Delivers
- Packed with robust flavors: The sweetness of the potatoes perfectly balances the savory beans and spices.
- Quick and easy: Ready in under 40 minutes, making it ideal for busy weeknights.
- Nutrient-rich: A wholesome meal providing fiber, vitamins, and plant-based protein.
- Highly customizable: Easy to adapt with your favorite toppings and sauces.
- Satisfying and filling: A hearty vegetarian option that will keep you full and content.
Ingredients
- 2 medium sweet potatoes (approximately 600g / 1.3 lbs), peeled and diced into 1.5 cm (0.6 inch) cubes
- 1 can (425g / 15 oz) black beans, rinsed and drained
- 5 mL (1 tsp) ground cumin
- 5 mL (1 tsp) chili powder
- 8 corn tortillas (about 15 cm / 6 inch diameter)
- 1 ripe avocado, sliced
- 120 mL (1/2 cup) salsa for serving, or to taste
- 15 mL (1 tbsp) olive oil
- 2.5 mL (1/2 tsp) fine sea salt, plus more to taste
- Optional: 1-2 lime wedges for a fresh squeeze
- Optional: 30g (1/4 cup) fresh cilantro, chopped, for garnish
Instructions
- Preheat your oven to 200°C (400°F). In a large mixing bowl, combine the peeled and diced sweet potatoes with the olive oil, ground cumin, chili powder, and a pinch of fine sea salt. Toss thoroughly until the sweet potatoes are evenly coated. This ensures every piece gets a burst of flavor and a beautiful caramelization during roasting.
- Spread the seasoned sweet potatoes in a single layer on a large baking sheet. Roast in the preheated oven for approximately 20 minutes, or until the sweet potatoes are fork-tender and exhibit slight caramelization around the edges. Flipping them halfway through can encourage even browning.
- While the sweet potatoes are roasting, warm the corn tortillas. Heat a dry skillet over medium heat and place each tortilla in the pan for about 20 seconds per side, or until pliable and slightly charred in spots. Wrap the warmed tortillas in a clean kitchen towel to keep them warm and soft.
- Reheat the rinsed black beans. If they seem a bit dry, add a splash of water (about 15 mL or 1 tbsp) to a small pan over medium heat, then add the drained black beans. Stir occasionally until heated through, about 3-5 minutes.
- Assemble the tacos immediately. Fill each warmed tortilla generously with a spoonful of the reheated black beans and a portion of the roasted sweet potatoes. Top with fresh avocado slices and your favorite salsa. For an extra zing, squeeze a lime wedge over the fillings and sprinkle with fresh chopped cilantro, if using. Serve hot and enjoy!
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Oven
- Skillet or frying pan
- Tongs or spatula
- Cutting board
- Sharp knife
Essential Success Tips
- Dice sweet potatoes uniformly: Aim for roughly 1.5 cm (0.6 inch) cubes so they cook evenly and caramelize beautifully at the same rate.
- Don't overcrowd the baking sheet: Give the sweet potatoes space to breathe. If the sheet is too crowded, they'll steam instead of roast, leading to a less crispy texture.
- Warm tortillas properly: Warming tortillas makes them pliable and prevents them from breaking. Don't overheat, as they can become brittle. A quick zap in the microwave (covered with a damp paper towel) also works.
- For extra zing: Always finish with a squeeze of fresh lime juice and a sprinkle of chopped fresh cilantro. These bright additions elevate all the flavors.
- Taste and adjust seasoning: Before assembling, taste the roasted sweet potatoes and black beans. Add more salt, cumin, or chili powder if you feel they need a little extra punch.
Professional Cooking Secrets
- The Maillard Reaction is your friend: Ensure your oven is fully preheated and don't rush the roasting time. The slightly browned, caramelized bits on the sweet potatoes are where much of their flavor deepens and truly shines.
- Layering textures is key: For a truly exceptional taco, think about contrasting textures. The soft beans and potatoes are excellent, but adding something crunchy like shredded cabbage, pickled onions, or even toasted pumpkin seeds can elevate the experience significantly.
- Make your own salsa: While store-bought is convenient, a fresh pico de gallo or a simple avocado-lime crema (blended avocado, lime juice, cilantro, a touch of water or dairy-free yogurt) will take your tacos from great to extraordinary.
Notes
- Storage: Leftover roasted sweet potatoes and black beans can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently before assembling fresh tacos.
- Variations: Feel free to add other roasted vegetables like bell peppers or onions. For a touch of heat, add a pinch of cayenne pepper to the sweet potatoes or top with pickled jalapeños. A sprinkle of crumbled feta or cojita cheese (if not strictly vegan) also adds a lovely salty tang.
- Meal Prep: Roast the sweet potatoes and prepare the beans ahead of time for a super quick assembly on taco night.
Frequently Asked Questions
Can I make these tacos gluten-free?
Yes, this recipe is naturally gluten-free as long as you use corn tortillas, which are traditionally made from corn masa. Always double-check ingredient labels to ensure no gluten-containing additives are present.
How can I add more protein to these tacos?
The black beans already provide a good amount of plant-based protein. To boost it further, consider adding a sprinkle of hemp seeds or a spoonful of plain Greek yogurt or a plant-based alternative as a topping. You could also mix in some crumbled baked tofu or tempeh with the sweet potatoes.
What other toppings would be good with these tacos?
Beyond salsa and avocado, consider toppings like pickled red onions for a tangy crunch, a drizzle of creamy cashew sour cream, finely shredded cabbage or lettuce, or even a sprinkle of toasted pumpkin seeds for added texture.
Nutrition Facts (Per Serving)
Per serving (2 tacos): Approximately 300 calories, 10g protein, 12g fat, 42g carbohydrates.
Allergy Information
This recipe is naturally vegan and gluten-free (when using corn tortillas). Contains no common allergens unless dairy is added as a topping. For a completely nut-free version, ensure any plant-based yogurts or sour creams used are not nut-based.
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