Sweet Potato and Black Bean Tacos
Description:
These tacos are a delicious vegetarian option that’s hearty, nutritious, and full of flavor. The sweet potatoes bring natural sweetness, while the black beans provide plant-based protein and fiber. Roasted with spices and paired with fresh toppings like avocado, lime, and cilantro, these tacos are perfect for a weeknight dinner or casual get-together.
Ingredients:
For the Filling:
2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and black pepper to taste
For the Tacos:
8 small corn or flour tortillas
1 avocado, sliced
1/4 cup red onion, thinly sliced
1/2 cup fresh cilantro, chopped
Lime wedges, for serving
Optional: crumbled feta or cotija cheese, sour cream or vegan yogurt, hot sauce
Instructions:
1. Roast the Sweet Potatoes:
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with olive oil, cumin, paprika, chili powder, garlic powder, salt, and pepper.
Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly crispy on the edges.
2. Heat the Black Beans:
While the sweet potatoes roast, heat the black beans in a saucepan over medium heat for 5-7 minutes, seasoning lightly with salt and pepper if desired.
3. Warm the Tortillas:
Heat tortillas on a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in the oven for 5 minutes.
4. Assemble the Tacos:
Fill each tortilla with roasted sweet potatoes and black beans.
Top with avocado slices, red onion, cilantro, and optional extras like cheese or sauce.
Serve with lime wedges.
Nutritional Information (Per 2 tacos, approx.):
Calories: ~400 kcal
Protein: 10g
Carbohydrates: 55g
Fat: 16g
Fiber: 12g
Sugar: 7g
Sodium: 450mg
Note: Nutrition can vary based on tortilla size, added toppings, and exact portion sizes.
Total Time:
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Frequently Asked Questions:
Q: Can I make these tacos vegan?
A: Yes! The base recipe is already vegan. Just avoid adding cheese or use a vegan cheese alternative.
Q: Can I use canned sweet potatoes?
A: Fresh sweet potatoes are best for roasting. Canned sweet potatoes may be too soft and sweet.
Q: What toppings go well with these tacos?
A: Avocado, slaw, lime crema, pickled onions, fresh salsa, and hot sauce are great choices.
Q: Can I make the filling ahead of time?
A: Yes! You can roast the sweet potatoes and prep the beans up to 3 days in advance. Store in the fridge and reheat before assembling.
Q: Are these gluten-free?
A: Use corn tortillas to make this recipe gluten-free. Double-check any packaged ingredients for cross-cont
amination.