Description
Delicious and hearty Sweet Potato and Black Bean Tacos that combine tender roasted sweet potatoes with seasoned black beans, fresh pico de gallo, and creamy avocado for a vibrant, satisfying meat-free meal perfect for a weeknight dinner.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Bean Mixture
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely diced
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- ½ teaspoon oregano
- ½ teaspoon chipotle pepper paste
- 2 cans black beans, rinsed and drained
- ½ cup water
- Salt and pepper to taste
Tacos
- Corn tortillas
- Homemade or store-bought pico de gallo
- Cilantro, chopped (for garnish)
- Lime wedges (optional)
- Avocado, sliced (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Wash and dry the sweet potatoes. Wrap each in aluminum foil and place on a baking sheet. Bake for 35 to 40 minutes, until a knife inserts easily and the sweet potatoes are soft.
- Cook Aromatics and Spices: In a medium saucepan over medium heat, warm the olive oil. Add the diced onion and cook for 3 minutes until softened. Stir in paprika, cumin, oregano, and chipotle pepper paste; cook for 10 seconds while stirring constantly to release the spices’ aromas.
- Add Beans and Simmer: Stir in the rinsed black beans, add the water, and season with salt and pepper. Cover the saucepan and bring the mixture to a boil. Reduce heat to a simmer and cook until the sweet potatoes are done. Add extra water if the mixture gets too dry. The beans should be juicy with some breaking down into a creamy texture.
- Scoop Sweet Potatoes: Remove the roasted sweet potatoes from the oven and let them rest for 5 minutes. Carefully unwrap and cut each in half. Scoop out the tender flesh into a bowl and mash with a fork until creamy but still chunky.
- Assemble Tacos: Heat the corn tortillas as directed on the package. Layer mashed sweet potatoes on each tortilla, then spoon the warm black beans over them. Top with pico de gallo, chopped cilantro, avocado slices, and lime wedges if using.
- Serve Immediately: Enjoy the tacos right away to avoid soggy tortillas and savor the fresh textures and flavors.
Notes
- For variety, cube the sweet potatoes instead of mashing before mixing with beans.
- This recipe makes a great meat-free option for weekday dinners.
- Add extra toppings like shredded lettuce, cheese, or hot sauce to customize your tacos.
- Use gluten-free corn tortillas to keep the recipe gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 516 kcal
- Sugar: 11.25 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
