Description
These Sweet Potato and Black Bean Tacos are a delicious, hearty, and meat-free meal perfect for a weeknight dinner. Roasted sweet potatoes provide a creamy, slightly sweet base, paired with smoky, spiced black beans and topped with fresh pico de gallo, cilantro, and optional avocado and lime wedges for a vibrant and satisfying taco experience.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely diced
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- ½ teaspoon oregano
- ½ teaspoon chipotle pepper paste
Beans
- 2 cans black beans, rinsed and drained
- ½ cup water
- Salt and pepper, to taste
Assembly
- Corn tortillas
- Homemade or store-bought pico de gallo
- Cilantro, chopped (for garnish)
- Lime wedges (optional)
- Avocado, sliced (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Wash and dry the sweet potatoes. Wrap each one in aluminum foil and place them on a baking sheet. Bake for 35 to 40 minutes or until they are soft when pierced with a knife.
- Cook Onions and Spices: While the sweet potatoes bake, heat olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté for about 3 minutes until translucent. Stir in paprika, cumin, oregano, and chipotle pepper paste. Cook for another 10 seconds, stirring constantly to release the spices’ aroma.
- Add Beans and Simmer: Add the rinsed and drained black beans to the saucepan. Mix well, then pour in ½ cup of water and season with salt and pepper to taste. Cover with a lid, bring to a boil, then reduce heat to a simmer. Cook gently until the sweet potatoes are ready. Add a splash of water if the beans start to dry out, aiming for a juicy and soft consistency with some beans breaking down slightly.
- Prepare Sweet Potatoes: When the sweet potatoes are done, remove them from the oven and let them rest for 5 minutes. Carefully unwrap and cut each sweet potato in half. Scoop out the flesh into a bowl and mash with a fork until creamy with some chunky bits remaining.
- Turn off Beans: Once the sweet potatoes are mashed, turn off the heat on the beans.
- Assemble Tacos: Warm the corn tortillas according to package instructions. Spread a layer of mashed sweet potato on each tortilla, then top with the cooked black beans, pico de gallo, chopped cilantro, and optional avocado slices and lime wedges.
- Serve Immediately: Enjoy the tacos right away to prevent the tortillas from getting soggy for the best texture and flavor.
Notes
- Use cubed sweet potato instead of mashed if you prefer more texture in your tacos.
- Adjust the chipotle pepper paste to control the spice level.
- For added protein, add a sprinkle of cheese or a dollop of sour cream if not vegan.
- These tacos are perfect for batch cooking—store components separately and assemble when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 516 kcal
- Sugar: 11.3 g
- Sodium: 185 mg
- Fat: 12.5 g
- Saturated Fat: 1.75 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 22.75 g
- Protein: 17 g
- Cholesterol: 0 mg
