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- 2 medium sweet potatoes, peeled and diced into ½-inch cubes - 1 can (15 oz) black beans, drained and rinsed thoroughly - 1 tablespoon extra virgin olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder (adjust to taste) - Salt and black pepper, to taste - 8 small corn tortillas - 1 ripe avocado, sliced - ½ cup fresh corn (or frozen and thawed) - ¼ cup red onion, finely chopped - Fresh cilantro leaves, for garnish - Lime wedges, for garnishing and serving These ingredients create a fantastic mix of tastes and textures. Sweet potatoes give a touch of sweetness and creaminess. Black beans add protein and earthiness. The spices, like cumin and smoked paprika, bring warmth. Fresh corn gives a nice pop, while avocado adds richness. Red onion and cilantro provide crunch and brightness. Finally, lime juice adds a zesty finish. Each ingredient plays a part in making these tacos a flavor bomb! {{ingredient_image_2}} - First, preheat your oven to 425°F (220°C). This helps the sweet potatoes cook well. - In a large bowl, mix the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and black pepper. Make sure every piece gets coated. - Spread the sweet potatoes on a baking sheet lined with parchment paper. Roast them for 25-30 minutes. Stir halfway to help them cook evenly. They should be tender and caramelized when done. - While the sweet potatoes roast, prepare the black bean filling. In a medium saucepan, combine the drained black beans and corn. - Heat this mixture over medium heat for 5-7 minutes. Stir occasionally until everything is warm and fragrant. - To warm the corn tortillas, heat a skillet on medium. Place each tortilla in the skillet for about 30 seconds on each side. This makes them pliable and easy to roll. - To prevent tearing, do not overheat them. Keep a close eye on them while warming. - Now, it’s time to assemble the tacos. Place a generous spoonful of roasted sweet potatoes in each warm tortilla. - Next, add a spoonful of the black bean and corn mixture on top. - Garnish each taco with sliced avocado, chopped red onion, and fresh cilantro. This adds a burst of flavor and color. - Serve the tacos with lime wedges for a zesty touch. Squeeze lime juice over the tacos right before enjoying. To get the best taste from your tacos, adjust the spices. Start by adding more chili powder if you like heat. For a warm, smoky taste, use more smoked paprika. Seasoning sweet potatoes is key. A pinch of salt and pepper brings out the natural sweetness. I find that mixing spices well ensures every bite bursts with flavor. Crispy sweet potatoes make a big difference. To achieve this, spread them out on the baking sheet. This allows them to roast evenly and get crispy edges. Another tip is to roast them long enough to caramelize. You can also explore different tortilla types. Corn tortillas are classic, but flour tortillas add softness. Each type changes the taco experience. Pair these tacos with fresh sides for a full meal. A simple salad or rice complements them well. When it comes to toppings, avocado adds creaminess. Chopped red onion gives a nice crunch. Fresh cilantro brightens the dish. Don’t forget lime wedges! A squeeze of lime just before eating adds a zesty kick. Pro Tips Roasting Sweet Potatoes: For the best flavor and texture, be sure to cut your sweet potatoes into uniform pieces. This helps them roast evenly and achieve that perfect caramelization. Heating Tortillas: To keep your tortillas warm and pliable, wrap them in a clean kitchen towel after heating. This will prevent them from drying out while you assemble the tacos. Customize Your Filling: Feel free to add other vegetables like bell peppers or zucchini to the black bean mixture for extra nutrients and flavor. You can also try different types of beans for variety. Serving Suggestions: For a fun twist, serve the tacos with a side of salsa or a drizzle of vegan sour cream. This adds extra creaminess and enhances the overall flavor profile. {{image_4}} You can change up the beans in this recipe. Try using pinto beans or kidney beans. Each option brings a unique taste. You can also mix beans for a fun twist. Feel free to add other veggies too. Bell peppers, zucchini, or mushrooms can work well. They add crunch and flavor to your tacos. Don’t be afraid to experiment! For a fresh take, serve these tacos in lettuce wraps. Use sturdy leaves, like romaine. They add a nice crunch and cut down on carbs. You can also use different tortillas. Flour tortillas are soft and chewy. Corn tortillas have a nice, earthy flavor. Try both and see which you like best! Want to spice things up? Add extra cumin or cayenne pepper to your sweet potatoes. Hot sauce can also give your tacos a kick. You might like to drizzle some creamy dressing on top. A simple lime vinaigrette or tahini sauce pairs well. It adds creaminess and tang to your meal! To keep your tacos fresh, store them properly. Place any leftover tacos in an airtight container. If you have extra ingredients, store them separately. This helps keep the tortillas from getting soggy. - Taco leftovers: Use an airtight container. - Sweet potatoes and black beans: Store in separate containers. Reheating sweet potatoes correctly is key. Use the oven for the best results. Heat them at 350°F until warm. This keeps them soft and tasty. For tortillas, heat a skillet. Place each tortilla in the skillet for a few seconds. This warms them up without drying them out. - Sweet potatoes: Reheat in the oven at 350°F. - Tortillas: Warm in a skillet for about 30 seconds each side. If you have leftovers, freezing is a great choice. Place sweet potatoes and black beans in freezer bags. Remove as much air as possible. This helps prevent freezer burn. To enjoy later, thaw the bags in the fridge overnight. Reheat the sweet potatoes and black beans before making your tacos again. - Freezing: Use freezer bags for sweet potatoes and beans. - Thawing: Leave in the fridge overnight before reheating. Yes, you can easily make these tacos gluten-free. Look for corn tortillas that are certified gluten-free. Many brands offer great options without gluten. Always check the labels to be sure. You can also use lettuce wraps if you want a fresh twist. To add spice, increase the chili powder in the sweet potato mix. You can also add jalapeños or hot sauce to the black bean filling. Sliced fresh peppers can add heat too. Try adding red pepper flakes for an extra kick! If you don’t have sweet potatoes, try butternut squash or regular potatoes. Carrots also work well for a sweet touch. You can even use zucchini if you want a lighter taco. You can store the assembled tacos in the fridge for up to two days. Keep the sweet potatoes and black beans separate to maintain freshness. If you want to keep them longer, freeze the sweet potato and black bean mix for up to three months. Just reheat before serving! This blog post covered a tasty taco recipe using sweet potatoes and black beans. You learned how to roast sweet potatoes, prepare the filling, and assemble the tacos. We shared tips for flavor and texture, along with storage options. These tacos are flexible and you can adjust ingredients based on your taste. Try different toppings or swap ingredients for a fun twist. Enjoy this healthy meal that’s easy to make and share!

Vegan Sweet Potato Black Bean Tacos

Delicious and healthy tacos filled with roasted sweet potatoes and black beans, perfect for a plant-based meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 can (15 oz) black beans, drained and rinsed thoroughly
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste Salt and black pepper
  • 8 small corn tortillas
  • 1 ripe avocado, sliced
  • 0.5 cup fresh corn (or frozen and thawed)
  • 0.25 cup red onion, finely chopped
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for garnishing and serving

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). This prepares the environment for perfectly roasted sweet potatoes.
  • In a large mixing bowl, combine the diced sweet potatoes with the olive oil, ground cumin, smoked paprika, chili powder, and a generous pinch of salt and black pepper. Toss thoroughly to ensure that each piece is evenly coated with the seasoning mix.
  • Spread the seasoned sweet potatoes onto a baking sheet lined with parchment paper, ensuring they are arranged in a single layer to promote even roasting. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the sweet potatoes halfway through to ensure they cook evenly, until they are tender and lightly caramelized.
  • While the sweet potatoes are roasting, make the black bean filling. In a medium saucepan, combine the rinsed black beans and corn. Heat over medium heat, stirring occasionally for about 5-7 minutes until everything is warmed through and fragrant.
  • To warm the corn tortillas, heat a skillet over medium heat. Place each tortilla in the skillet for approximately 30 seconds on each side, or until they become pliable and warm. This will make it easier to roll the tacos without tearing.
  • Assemble the tacos by placing a generous spoonful of the roasted sweet potato mixture in the center of each tortilla. Top with a spoonful of the warm black bean and corn mixture.
  • Add sliced avocado, a sprinkle of finely chopped red onion, and a handful of fresh cilantro leaves on top of each taco for added freshness and flavor.
  • Serve the tacos on a platter with lime wedges alongside, allowing for a zesty squeeze over the top right before enjoying.

Notes

Adjust chili powder to taste for desired spiciness.
Keyword black beans, healthy, sweet potato, tacos, vegan