Sweet Potato-Black Bean Tacos
These delicious vegetarian tacos are perfect for anyone craving something hearty and satisfying! Your whole family will love the smoky sweet potatoes paired with creamy black beans. Plus, they’re packed with nutrients and ready in just 45 minutes.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 45 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, Egg-Free, Gluten-Free
Nutrition Facts (per serving): 477 Calories, 22g Fat, 61g Carbs, 13g Protein
Ingredients You’ll Need
Sweet potatoes: You’ll need 1 pound, peeled and cut into 3/4-inch cubes. I love how these get perfectly tender and caramelized in the oven!
Smoked paprika: Just 1 teaspoon gives these tacos that amazing smoky flavor. This spice really makes the sweet potatoes shine.
Garlic powder: 3/4 teaspoon adds that perfect savory note. Fresh garlic works too if that’s what you have on hand.
Salt: 1/2 teaspoon helps bring out all the flavors. You can always adjust to taste later.
Extra-virgin olive oil: 3 tablespoons divided – 2 for roasting and 1 for cooking. This helps everything get golden and delicious.
Red onion: 1/2 cup finely chopped adds sweetness and crunch. Yellow onion works great too if that’s what you prefer.
Black beans: One 15-ounce can, rinsed and drained. No-salt-added beans are best so you can control the seasoning.
Water: 1/2 cup helps create that creamy bean spread. Simple but so important for texture.
Lime juice: 1 tablespoon brightens everything up. Fresh lime juice tastes way better than bottled.
Corn tortillas: 8 small tortillas, warmed up. These hold everything together perfectly.
Queso fresco: 1/3 cup crumbled adds creamy, mild cheese flavor. Feta cheese works as a substitute too.
Avocado: 1 medium avocado, thinly sliced. This adds that perfect creamy texture we all love.
Optional toppings: Sour cream, salsa, toasted pepitas, and fresh cilantro leaves. Plus lime wedges for serving – these really make the flavors pop!
How to Make Sweet Potato-Black Bean Tacos
Step 1: Preheat your oven to 450°F. Toss the sweet potato cubes with paprika, garlic powder, salt, and 2 tablespoons of olive oil in a large bowl. Spread them on a big rimmed baking sheet. Roast for about 25 minutes until they’re tender and nicely browned. Flip and toss them halfway through so they cook evenly.
Step 2: Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring now and then until it softens. Add the black beans and cook for 2 more minutes until they’re warmed through. Take 1/3 cup of this bean mixture and toss it with the roasted sweet potatoes on the baking sheet.
Step 3: Add 1/2 cup water to the remaining beans in the skillet. Keep the heat at medium-high and mash the bean mixture with a fork or potato masher. You want it almost smooth but with some chunky pieces still there. Take it off the heat and stir in the lime juice.
Step 4: Now for the fun part – assembly! Spread about 1 1/2 tablespoons of the mashed bean mixture on each warm tortilla. Spoon 2 tablespoons of the sweet potato mixture right over the beans. Top with crumbled queso fresco and sliced avocado. Add any other toppings you like and serve right away with lime wedges.
Easy and Quick Sweet Potato-Black Bean Tacos Version
Want to save some time? You can use pre-cooked sweet potatoes from the store! Just dice them up and sauté them in a skillet with the spices for about 8-10 minutes until heated through and lightly browned. This cuts your cooking time down to just 20 minutes total. You’ve got this!
Serving Ideas
These tacos make a complete meal all on their own! They’re so filling and satisfying. If you want to add some sides, try some crunchy tortilla chips with guacamole or a simple green salad with lime vinaigrette. Mexican rice or cilantro-lime rice would be perfect too.
Storage
Store the sweet potato mixture and mashed beans separately in the fridge for up to 4 days. Reheat them in the microwave for 1-2 minutes or in a skillet over medium heat until warmed through. The tortillas and fresh toppings are best added right before serving for the best texture and flavor.
Substitutions
No queso fresco? Try crumbled feta, goat cheese, or even shredded cheddar. Can’t find corn tortillas? Flour tortillas work great too. If you don’t have smoked paprika, regular paprika plus a tiny pinch of cumin will do the trick. Sweet potatoes can be swapped for butternut squash or even regular potatoes if needed.
Pro Tips
- Perfect Sweet Potatoes: Cut them all the same size so they cook evenly. Don’t overcrowd the pan or they’ll steam instead of roast.
- Warm Tortillas: Heat them in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 20 seconds.
- Bean Texture: Don’t mash them completely smooth – those little chunks add great texture and make the tacos more interesting.
- Assembly Order: Beans first, then sweet potatoes, then toppings. This keeps everything from sliding around.
FAQs
Can I make these tacos vegan?
You bet! Just skip the queso fresco and sour cream, or use your favorite vegan cheese and cashew cream instead. The tacos are still absolutely delicious without any dairy.
How spicy are these tacos?
They’re not spicy at all! The smoked paprika adds flavor, not heat. If you want some kick, add diced jalapeños to the onions or serve with hot salsa on the side.
Can I prep these ahead of time?
Sure! You can roast the sweet potatoes and make the bean mixture up to 2 days ahead. Just store them separately in the fridge and reheat when you’re ready to eat. The fresh toppings should be added right before serving.
What if I can’t find smoked paprika?
No worries! Regular paprika works fine, or you can try chili powder for a different but equally tasty flavor. A tiny bit of cumin mixed with regular paprika gives a nice earthy taste too.
I hope you love these tacos as much as my family does! They’ve become our go-to weeknight dinner when we want something healthy but satisfying. Let me know how yours turn out – I’d love to hear about any fun toppings you try!
