These easy tacos mix black beans and sweet potatoes for a tasty treat. They’re colorful, filling, and packed with healthy goodness that everyone will love!
I love how simple they are to make. Just roast the sweet potatoes, mix in the beans, and wrap it all in a tortilla. Perfect for a quick meal or fun taco night with friends!
Key Ingredients & Substitutions
Sweet Potatoes: They bring a lovely sweetness and nutrition to your tacos. If you’re looking for a quicker option, you can use pre-cooked or frozen sweet potatoes. But honestly, roasting your own gives the best flavor!
Black Beans: Canned black beans are super convenient. If you’re avoiding canned foods, feel free to cook dried beans ahead of time. Alternatively, kidney beans or chickpeas can work well too!
Olive Oil: I love using extra virgin olive oil for its flavor. You could also use avocado oil or even coconut oil if you prefer. Each will give your sweet potatoes a unique taste.
Salsa Verde: This adds a zesty kick! If you can’t find it, any hot sauce or homemade salsa can substitute. Just adjust the spice to your liking!
How Do You Roast Sweet Potatoes for Maximum Flavor?
Roasting sweet potatoes is all about getting that sweet, caramelized goodness. First, preheat your oven properly to ensure even cooking. Chop the sweet potatoes into small, uniform cubes for consistent roasting.
- Coat them well with olive oil and seasonings. Don’t skimp here; the oil helps them crisp up!
- Arrange the cubes in a single layer on the baking sheet. Crowding them can lead to steaming instead of roasting.
- Stir halfway through to ensure they cook evenly and get that nice brown color.
By following these steps, you’ll end up with perfectly roasted sweet potatoes for your tacos!
Easy Healthy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Tacos:
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh cilantro
- 6 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup salsa verde or green salsa
- Lime wedges, for serving
How Much Time Will You Need?
This delicious taco recipe requires approximately 15 minutes for preparation and about 25 minutes for roasting the sweet potatoes. Overall, you’ll have these healthy tacos ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This step is crucial for getting perfectly roasted sweet potatoes.
2. Prepare the Sweet Potatoes:
In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper. Make sure the sweet potatoes are evenly coated with the oil and spices, as this adds great flavor.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out in a single layer on the baking sheet. Roast them in the preheated oven for about 20-25 minutes, or until they are tender and slightly crispy on the edges. Don’t forget to stir them halfway through cooking to ensure even roasting.
4. Prepare the Black Bean Mixture:
While the sweet potatoes are roasting, combine the black beans, chopped onion, and cilantro in a bowl. Season with salt and pepper to taste. This mixture adds a delicious and protein-packed filling for your tacos.
5. Warm the Tortillas:
Warm your tortillas in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in foil and heat them in the oven for about 5 minutes. This step ensures your tortillas are flexible and warm for rolling.
6. Assemble the Tacos:
Now it’s time to put everything together! Divide the roasted sweet potatoes and black bean mixture among the warm tortillas, giving each taco a generous filling.
7. Add Toppings:
Top each taco with a few slices of avocado, a spoonful of salsa verde, and a sprinkle of crumbled queso fresco or feta cheese for added flavor.
8. Serve and Enjoy!
Serve your tacos immediately with lime wedges on the side for squeezing over the top. This adds a fresh burst of flavor that complements the other ingredients beautifully.
Enjoy these wholesome, vibrant tacos that are both satisfying and nutritious!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Beans?
Absolutely! If you don’t have black beans on hand, feel free to substitute them with pinto beans or even chickpeas. Just make sure they are cooked or canned and ready to use!
How Can I Make These Tacos Spicier?
If you’re looking to add some heat, consider adding diced jalapeños to the black bean mixture or sprinkling some cayenne pepper over the roasted sweet potatoes before cooking. You can also use a spicy salsa to top off the tacos!
Can I Make This Recipe Vegan?
This recipe is already vegan if you omit the queso fresco or use a plant-based cheese! The tacos are packed with flavor from the sweet potatoes and beans, so you won’t miss the cheese at all.
How Should I Store Leftover Tacos?
Store any leftover filling separately in an airtight container in the fridge for up to 3 days. The tortillas can be stored in a sealed bag. Reheat the sweet potato mixture and tortillas gently before assembling your tacos for the best texture!
