Description
Sweet Potato and Black Bean Tacos offer a wholesome, flavorful meat-free meal featuring tender roasted sweet potatoes paired with spiced black beans and fresh toppings, perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Vegetables & Beans
- 4 medium sweet potatoes
- 1 small yellow or white onion, finely diced
- 2 cans black beans, rinsed and drained
- Cilantro, chopped, for garnish
- Avocado, sliced (optional)
- Lime wedges (optional)
Spices & Condiments
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon chipotle pepper paste
- Salt and pepper, to taste
Other
- 1/2 cup water
- Corn tortillas
- Homemade or store-bought pico de gallo
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes to tender perfection.
- Roast Sweet Potatoes: Wash and dry each sweet potato, then individually wrap them tightly in aluminum foil. Arrange the wrapped sweet potatoes on a baking sheet and bake for 35 to 40 minutes until they are soft when pierced with a knife.
- Sauté Onions and Spices: While the sweet potatoes roast, heat olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté for 3 minutes until translucent. Stir in paprika, ground cumin, oregano, and chipotle pepper paste, cooking for about 10 seconds while continuously stirring to release the spices’ aroma.
- Cook Black Beans: Add the rinsed black beans to the saucepan, stir to combine with the spiced onion mixture. Pour in ½ cup of water and season with salt and pepper to taste. Cover with a lid, bring to a boil, then reduce heat to a simmer. Let cook gently until the sweet potatoes are done, adding extra water if the beans become too dry. The beans should be juicy, with some breaking down to a creamy texture and others remaining whole.
- Prepare Sweet Potato Filling: Once sweet potatoes are baked, remove them from the oven and allow to cool for 5 minutes. Carefully unwrap the foil, slice each potato in half, and scoop the soft flesh into a medium bowl. Mash the sweet potatoes with a fork, mixing until you achieve a creamy yet chunky consistency.
- Assemble Tacos: Turn off the heat under the beans. Warm the corn tortillas according to package instructions. Spread a layer of mashed sweet potato on each tortilla, then top with a spoonful of the spiced black beans. Add pico de gallo, sprinkle with chopped cilantro, and garnish with avocado slices and lime wedges if desired.
- Serve: Serve the tacos immediately to prevent the tortillas from becoming soggy, enjoying the harmonious blend of sweet, smoky, and fresh flavors.
Notes
- These tacos can be made using cubed sweet potatoes instead of mashed for different texture.
- Seasoned black beans provide a hearty, flavorful filling rich in protein and fiber, perfect for a meat-free meal.
- Add toppings like sour cream or hot sauce to vary flavors and heat levels.
- Use fresh homemade pico de gallo for the best taste, or store-bought for convenience.
- Leftover filling can be refrigerated for up to 3 days and reheated gently before assembling tacos.
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 11 g
- Sodium: 185 mg
- Fat: 12.5 g
- Saturated Fat: 1.75 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 89 g
- Fiber: 22.75 g
- Protein: 17 g
- Cholesterol: 0 mg
