Sweet Potato & Black Bean Tacos
We love Sweet Potato & Black Bean Tacos because they’re a quick, flavorful way to get dinner on the table without a lot of fuss. The combination of roasted sweet potatoes and black beans, topped with your favorite taco fixings, is a winner.
Kitchen Note
One thing to watch for when making Sweet Potato & Black Bean Tacos is the texture of the sweet potatoes – they should be tender but still hold their shape. If they’re overcooked, they can become mushy and unappetizing. Also, don’t skip the step of seasoning the black beans with cumin and chili powder, it makes a big difference in the flavor.
Why this Sweet Potato & Black Bean Tacos works
- The combination of roasted sweet potatoes and black beans provides a nice contrast in texture.
- The flavor profile is a perfect balance of spicy, smoky, and slightly sweet.
- It can be prepared in under 30 minutes, making it a great option for a weeknight dinner.
- It’s realistic to make on a weekday because it uses common ingredients and doesn’t require a lot of complicated steps.
- It’s perfect for a quick dinner or meal prep.
What you’ll need
The sweet potatoes and black beans are the stars of the show in this recipe, and they’re elevated by the addition of some key spices and toppings.
- 2 large sweet potatoes
- 1 can black beans, drained and rinsed
- 1 red onion
- 1 red bell pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper
- 8 corn tortillas
- shredded cheese
- optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
- salsa
Tips for getting this right
- Make sure to roast the sweet potatoes in the oven until they’re tender and lightly browned.
- Don’t overcook the black beans – they should still have a bit of texture to them.
- Add some diced onions and bell peppers to the skillet with the black beans for extra flavor.
- Use high-quality taco shells that will hold up to the filling.
- Top with your favorite toppings, such as avocado, sour cream, and salsa.
Swaps and substitutions
To make this recipe gluten-free, swap the taco shells for corn tortillas. For a protein swap, try using cooked chicken or tofu instead of black beans. For a vegetarian version, skip the chicken and add some roasted vegetables like zucchini and carrots. For a vegan version, skip the sour cream and cheese and use a non-dairy alternative instead.
Storing and reheating
This recipe can be stored in the fridge for up to 3 days and reheated in the microwave or oven. To reheat, simply microwave for 30-45 seconds or oven heat at 350°F for 5-7 minutes. To freeze, place the filling in an airtight container or freezer bag and store for up to 2 months. To thaw, simply leave in the fridge overnight and reheat as needed. One tip for keeping it from turning into a sad leftover is to add some fresh toppings like diced tomatoes and cilantro.
Common questions
Yes, you can make the filling ahead of time and store it in the fridge for up to 3 days. Simply reheat and assemble the tacos when you’re ready to serve. You can also freeze the filling for up to 2 months and thaw as needed.
This recipe can be prepared in under 30 minutes, making it a great option for a weeknight dinner. The longest part of the recipe is roasting the sweet potatoes in the oven, which takes about 20-25 minutes.
Yes, you can customize this recipe to your taste by adding your favorite toppings or spices. Some ideas include adding diced onions, bell peppers, or jalapenos to the filling, or using different types of cheese or salsa.
Sweet Potato & Black Bean Tacos
🧂 Ingredients
👩🍳 Instructions
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1Preheat oven to 400°F. Peel and dice the sweet potatoes into 1/2-inch cubes.
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2Place the sweet potatoes on a baking sheet, drizzle with 1/2 tablespoon olive oil, and sprinkle with cumin and chili powder. Roast for 20-25 minutes, or until tender.
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3In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add the diced onion and cook for 3-4 minutes, or until translucent.
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4Add the diced bell pepper and cook for an additional 2-3 minutes, or until tender. Add the garlic and cook for 1 minute.
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5In a large bowl, combine the cooked sweet potatoes, black beans, and skillet mixture. Season with salt and pepper to taste.
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6Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
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7Assemble the tacos by spooning the sweet potato and black bean mixture onto a tortilla and topping with cheese, salsa, and desired toppings.
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8Prepare the salsa by combining all ingredients in a bowl and stirring to combine.
We hope you enjoy making and eating these Sweet Potato & Black Bean Tacos as much as we do! Let us know in the comments how it turns out and if you have any questions or substitutions to share.