Turn sweet potatoes and black beans into an easy, healthy dinner with these tacos! Ready in about 30 minutes. Top them with avocado, cilantro, salsa verde, or any other topping you like.
BE PICTURED IN; CHARACTERIZED IN:
Turning wholesome ingredients into a living dinner always feels a little magical to me. These sweet potato and black bean tacos are just such a meal.
The best roasted sweet potatoes
Roasting the sweet potatoes in the oven is hands-free and gives me time to prepare some spiced black beans on the stovetop. (Want to cook your beans from scratch ahead of time? Here’s how to cook them on the stovetop or in a pressure cooker.)
Be sure to let the sweet potatoes roast the full 30 minutes: as they cook, they’ll soften at first, and then slowly begin to crisp as their sides puff up and the edges brown.
Suggestions & Substitutions
I also toss the sweet potatoes with some chili powder to contrast their natural sweetness and add some spiciness to the tacos. Use your favorite chili spice mix!
The best way to heat tortillas
Briefly heat the tortillas individually or in pairs in a dry pan until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, microwave a stack of 5 or fewer tortillas, covered with a damp paper towel, in 30-second bursts until warmed through.
Love veggie tacos? Try these recipes!
- Buffalo Cauliflower Tacos with Ranch Sauce
- BBQ Pulled Jackfruit Tacos
- Vegetarian tacos
- Cheese Tacos
Tacos with sweet potatoes and black beans
Be sure to let the sweet potatoes roast the full 30 minutes: as they cook, they’ll soften at first, then slowly begin to crisp as their sides puff up and the edges brown.
ingredients
For the roasted sweet potatoes:
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1 to 2 Middle sweet potatoescut into 1/2 inch cubes (about 2 cups diced)
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2 tablespoon neutral cooking oil (like grape seed or canola)
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1/2 teaspoon kosher salt
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1 teaspoon chilli powder
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1/2 teaspoon ground cumin
For the beans:
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2 tablespoon neutral cooking oil (like grape seed or canola)
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1/2 Middle yellow oniondiced (about 1/2 cup diced)
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1/2 teaspoon kosher saltplus more to taste
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1 clove garlicchopped
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1 jalapenocored, cored and chopped
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1 (15 ounce) can black beansdrained and rinsed
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Apple Cider Vinegar or water, as needed
Serve:
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10 to 12 Corn Tortillas
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1/2 Cup Tomato salsa verdehomemade or store bought
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1 ripe avocadothinly sliced
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Fresh corianderroughly chopped
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lime wedges
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1/4 Cup crumbles Cotija cheese
method
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Preheat oven to 425°F
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Fry the sweet potatoes:
In a medium bowl, combine the sweet potatoes, 2 tablespoons oil, salt, cumin, and chilli powder. Spread in an even layer on a baking sheet. Bake for 15 minutes, then flip and stir the sweet potatoes with a spatula. Roast an additional 15 minutes or until sweet potatoes are puffy and have crispy, roasted edges.
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Make the black beans:
While the sweet potatoes are roasting, heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño and sauté for another 2 minutes. Fold in the beans.
Cook, stirring occasionally, until beans are tender and flavorful, about 10 to 15 minutes. If the beans seem dry or the bottom of the pan starts to sizzle, add a dash of apple cider vinegar or water as needed. Taste and salt as needed.
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Warm tortillas:
Briefly heat the tortillas individually or in pairs in a dry pan until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, microwave a stack of 5 or fewer tortillas, covered with a damp paper towel, in 30-second bursts until warmed through.
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Serve Tacos:
Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, chopped cilantro, and cotija cheese so everyone can make their own tacos.
| nutritional information (per serving) | |
|---|---|
| 434 | calories |
| 23g | Fat |
| 52g | carbohydrates |
| 11g | protein |
