Sweet Potato Black Bean Tacos

$- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 8 small corn tortillas - 1 avocado, sliced - 1/4 cup red onion, finely chopped - Fresh cilantro, for garnish - Lime wedges, for serving To make tasty sweet potato black bean tacos, you need a few key ingredients. Sweet potatoes give a natural sweetness and a creamy texture. Black beans add protein and heartiness. Seasoning like cumin and smoked paprika brings warmth and depth. Olive oil helps with roasting and adds flavor. Soft corn tortillas hold everything together. You can swap sweet potatoes for other root veggies like butternut squash or carrots. If you prefer different beans, try pinto or kidney beans. For a gluten-free choice, use corn tortillas. If you want it spicier, add jalapeños or hot sauce. Each taco packs about 230 calories. They contain good amounts of fiber and protein. Sweet potatoes are rich in vitamins A and C. Black beans bring iron and magnesium. This meal is filling and healthy, making it great for any day. {{ingredient_image_1}} To start, peel and dice two medium sweet potatoes. Aim for small, even pieces. This helps them cook quickly and evenly. In a large bowl, add the diced sweet potatoes. Pour in one tablespoon of olive oil. Then, sprinkle one teaspoon of ground cumin, one teaspoon of smoked paprika, half a teaspoon of garlic powder, and half a teaspoon of onion powder. Add salt and pepper to taste. Toss everything well until the sweet potatoes are coated. Next, preheat your oven to 400°F (200°C). Spread the seasoned sweet potatoes on a baking sheet in a single layer. Bake for 20 to 25 minutes. Stir them halfway through to ensure even cooking. The sweet potatoes are done when they are tender and have a nice caramelized look. While the sweet potatoes bake, it’s time to heat the black beans. Open a 15-ounce can of black beans, draining and rinsing them first. Place the beans in a small saucepan over medium heat. Add a pinch of salt and pepper for flavor. Stir occasionally for about five minutes until the beans are hot. This simple step adds protein and richness to your tacos. Now for the fun part: assembling your tacos! Start by warming the corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side. This makes them pliable and tasty. On each tortilla, spoon a generous amount of the roasted sweet potatoes. Add a spoonful of the heated black beans next. For extra flavor, top with slices of fresh avocado, a sprinkle of finely chopped red onion, and fresh cilantro. Serve your tacos with lime wedges on the side for an extra zesty kick. Enjoy your delicious creation! To get the best texture for your sweet potatoes, roasting is key. Here’s how I do it: - Cut uniform pieces: Dice the sweet potatoes into small, even cubes. This helps them cook evenly. - Use olive oil: Toss the sweet potatoes with olive oil. A thin coat helps them caramelize. - Don’t overcrowd the pan: Spread the sweet potatoes in a single layer. This allows them to roast, not steam. - Stir halfway: Turn the sweet potatoes halfway through cooking. This ensures they brown on all sides. For the tortillas, I recommend: - Warming them up: Heat the corn tortillas in a dry skillet. This makes them soft and easy to fold. - Keep them covered: After warming, place them under a clean towel. This keeps them warm and pliable. Garnishes can take your tacos to the next level. Here are my favorites: - Fresh cilantro: A sprinkle of cilantro adds a burst of flavor. - Red onion: Finely chopped red onion brings a nice crunch. - Sliced avocado: Creamy avocado balances the spices and adds texture. - Lime wedges: Serve lime wedges on the side. A squeeze of lime brightens the taste. To boost the flavor even more, consider these spices: - Add chili powder: A pinch of chili powder gives a nice kick. - Try fresh herbs: Fresh herbs like parsley or dill can add depth. - Experiment with cumin: Adding more cumin can enhance the earthy flavor. Pair these tacos with sides for a complete meal. Here are some ideas: - Serve with rice: A side of cilantro lime rice complements the tacos well. - Offer a salad: A fresh salad with a citrus dressing adds a light touch. - Include chips and salsa: Crunchy chips with salsa are always a hit. For meal prep, these tacos hold up nicely. Here’s how to handle leftovers: - Store filling separately: Keep the sweet potatoes and black beans in separate containers. This helps retain their texture. - Reheat before serving: Warm the filling on the stove or in the microwave. Then, assemble fresh tacos. - Make extra tortillas: If you have leftovers, consider making extra tortillas for quick meals later. Pro Tips Perfectly Roasted Sweet Potatoes: To achieve that delicious caramelization, make sure to spread the sweet potatoes in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting. Warm Tortillas: For the best texture, heat your corn tortillas in a dry skillet rather than in the microwave. This will keep them from becoming soggy and enhance their flavor. Bean Variations: Feel free to experiment with different types of beans! Black beans are great, but pinto or even chickpeas can add a unique twist to your tacos. Garnish with Flavor: Fresh herbs like cilantro add not just color but also a burst of flavor. Don’t skip the lime wedges; they brighten up the dish significantly! {{image_2}} You can change up the beans in this recipe. Try using pinto beans or chickpeas instead of black beans. Both add great flavor. If you want more veggies, add bell peppers or zucchini. These options will give your tacos a unique taste. For toppings, think outside the box. Instead of avocado, try using mango or pineapple salsa. This adds a sweet and fresh twist. You can also add sliced radishes or jalapeños for some extra crunch and heat. Feeling creative? You can turn these tacos into burritos. Just add more fillings and wrap them up tightly. For a salad option, toss the sweet potatoes and beans with greens. Serve this with a lime dressing for a refreshing meal. Taco bowls are another fun idea. Use a base of rice or quinoa, then layer on sweet potatoes and beans. Top with your favorite salsa, avocado, and cilantro for a filling dish. If you’re watching carbs, swap the corn tortillas for lettuce wraps. This keeps all the flavors while reducing carbs. You can also use cauliflower rice as a base for taco bowls. For those wanting more protein, add grilled chicken or tofu. This boosts the protein content and keeps your meal satisfying. Adding nuts or seeds is another great way to increase protein while keeping it plant-based. After you enjoy your tacos, store the leftovers in an airtight container. This keeps them fresh and prevents any strong smells. Properly stored, the tacos stay good in the fridge for about 3 days. If you have extra filling, store it separately from the tortillas. This helps keep everything fresh and tasty. To freeze the tacos, wrap each taco in plastic wrap. Place them in a freezer-safe bag, squeezing out as much air as possible. You can also freeze the sweet potato and black bean filling separately. This allows you to use them later. For the best taste, use the frozen tacos within 2 months. When you're ready to eat, defrost them overnight in the fridge. You can reheat your tacos in the microwave or oven. For the microwave, place the taco on a plate and cover it with a damp paper towel. Heat for about 30-60 seconds. In the oven, preheat to 350°F (175°C). Place the tacos on a baking sheet and heat for 10-15 minutes. This method keeps the tortillas crispy. To retain texture, avoid using high heat in the microwave. This helps keep your tacos delicious! You can cook sweet potatoes in several ways. Roasting gives them a nice, caramelized flavor. To roast, preheat your oven to 400°F (200°C). Toss diced sweet potatoes with olive oil and spices. Spread them on a baking sheet and bake for 20-25 minutes. Stir halfway through for even cooking. You can also steam sweet potatoes. This method keeps them soft and moist. Just peel, chop, and steam until tender. Boiling is another option but may dilute flavor. Roasting is my go-to for tacos because it adds depth and sweetness. Yes, you can prepare these tacos ahead of time. Bake the sweet potatoes and warm the black beans in advance. Store each filling in airtight containers in the fridge. They stay fresh for up to three days. When you're ready to eat, just reheat the sweet potatoes and beans. Warm the tortillas on a skillet for the best texture. This way, you can enjoy quick, delicious meals throughout the week. Absolutely! Sweet Potato Black Bean Tacos are great for meal prep. They are easy to make in batches. You can prepare enough for several meals. To keep them fresh, store each ingredient separately. This helps maintain texture and flavor. You can mix and match fillings as you like. It makes for a fun and varied week of meals. Sweet Potato Black Bean Tacos offer a tasty and healthy meal option. We covered essential ingredients, their benefits, and cooking steps. You learned helpful tips for texture and flavor, plus ways to customize your dish. Storing and reheating methods keep your tacos fresh for later enjoyment. Embrace these simple recipes and make them your own. Enjoy delicious, nutritious tacos that everyone will love!$

Sweet Potato Black Bean Tacos

Delicious and healthy tacos filled with roasted sweet potatoes and black beans, topped with avocado and fresh cilantro.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

2 medium sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
8 small corn tortillas
1 avocado, sliced
0.25 cup red onion, finely chopped
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
Spread the sweet potatoes on a baking sheet in a single layer. Bake for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, stirring halfway through.
While the sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat, seasoning them with a pinch of salt and pepper. Stir occasionally until heated through, about 5 minutes.
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable and warm.
Assemble the tacos by placing a spoonful of roasted sweet potatoes and black beans onto each tortilla. Top with slices of avocado, a sprinkle of red onion, and fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos.

Notes

Arrange the tacos on a colorful platter and garnish with extra cilantro and lime wedges for a vibrant and inviting presentation.

Keyword black beans, sweet potatoes, tacos, vegetarian