Vibrant Sweet Potato and Black Bean Tacos Recipe
This sweet potato and black bean tacos recipe quickly became a staple for a cozy dinner, offering a warm hug of nourishment during a busy week. It's a simple, satisfying, and wholesome meal that perfectly balances earthy, sweet, and savory flavors, brightening any dinner table.
Equipment
- Oven
- large baking sheet
- Large skillet
- dry skillet
Ingredients
Sweet Potatoes
- 2 large Jewel or Garnet sweet potatoes
Black Beans
- 1 15-ounce can low-sodium organic black beans If using dried beans, cook until tender before starting the recipe.
Tortillas
- GF-certified corn tortillas Cassava or lettuce wraps can also be used if preferred.
Spices & Aromatics
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 small yellow onion diced
- 2 garlic cloves minced
Binding Agent
- 2 tablespoons avocado oil or olive oil
Sweetener
- 1 teaspoon pure maple syrup Optional, to balance the flavor; do not use honey to keep it plant-based.
Fresh Finish
- fresh cilantro
- lime wedges
Other
- salt a pinch, for sweet potatoes
Instructions
Roasting the Perfect Sweet Potatoes
- Start by preheating your oven to 400°F. Peel the sweet potatoes and cut them into small, even 1/2-inch cubes so they cook at the same rate.
- Toss the cubes with one tablespoon of oil and a pinch of salt on a large baking sheet. Make sure to spread them out in a single layer to avoid overcrowding the pan. This allows the edges to get beautifully caramelized and crisp. Roast them for about 20 to 25 minutes, or until they are tender and golden brown.
Preparing the Flavorful Black Bean Filling
- While the potatoes are roasting, prepare the bean filling on the stovetop. Heat the remaining oil in a large skillet over medium heat and add the diced onion. Sauté the onion for about five minutes until it is soft and translucent.
- Next, stir in the minced garlic and all the spices, letting them toast for about a minute until they smell wonderful.
- Add the drained and rinsed black beans to the skillet along with a splash of water or vegetable broth. Let everything simmer for about five to seven minutes, stirring occasionally, until the flavors have melded perfectly.
Assembling Your Delectable Sweet Potato and Black Bean Tacos
- Once the sweet potatoes are done, gently fold them into the black bean mixture in the skillet. This helps the potatoes soak up some of that delicious spice blend. If the mixture needs a touch of sweetness, stir in the maple syrup now.
- Warm your corn tortillas in a dry skillet for about thirty seconds on each side.
- Fill each tortilla with a generous scoop of the sweet potato and bean mixture. Now the tacos are ready for all the fresh toppings you have prepared.
Notes
For perfectly roasted sweet potatoes, ensure they are completely dry before tossing with oil to promote roasting over steaming. Keep tortillas flexible by wrapping warmed ones in a clean kitchen towel to prevent cracking.
Boost flavors by adding extra smoked paprika for a smokier profile or a pinch of cayenne pepper for more heat. This recipe is great for make-ahead meals; roast potatoes and cook beans a day in advance, storing them separately until ready to combine. When batch cooking, use two baking sheets for the potatoes to ensure even roasting.
Creative variations include adding finely diced jalapeños or chipotle in adobo for a spicy kick, folding in roasted corn or sautéed bell peppers for extra vegetables, swapping cilantro for fresh mint or flat-leaf parsley for a unique herbal note, or adding a dollop of cashew cream or vegan feta for a creamy finish.
To store the filling, place it in an airtight container in the refrigerator for up to four days. It can also be frozen in a freezer-safe bag for up to two months; thaw overnight in the fridge. Reheat the filling in a skillet over medium heat with a tiny splash of water to maintain texture. Always wait to assemble tacos just before eating to prevent the tortillas from getting soggy.
Repurpose leftover filling into nourishing taco bowls with quinoa or brown rice, breakfast burritos, or as a topping for a big green salad. Recommended side dishes include cilantro lime rice, a simple cucumber and tomato salad, or warm tortilla chips with homemade guacamole.
If tacos feel soggy, you might be overfilling them; use a moderate amount and serve immediately. If the filling is too dry, add a tablespoon of water or broth; if too wet, let it simmer uncovered for an extra minute or two. To adjust spice levels, balance with more maple syrup or a squeeze of lime. If sweet potatoes aren't soft after 25 minutes, continue roasting for another five, and consider cutting them smaller next time.