These healthy black bean and sweet potato tacos are a tasty treat! Packed with fiber from the black beans and sweetness from roasted sweet potatoes, they make a satisfying meal.
I love how colorful and vibrant these tacos look on my plate. Plus, they’re super easy to whip up! Perfect for a quick dinner that feels special. 🌮
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of your tacos! Their natural sweetness and creamy texture make for a delicious base. If you’re looking for a quick alternative, try diced butternut squash or carrots, though the sweetness will vary a bit.
Black Beans: They provide protein and fiber. Canned is convenient, but you can use dried beans if you prefer. Just remember to soak and cook them first. If you’re avoiding beans entirely, lentils or chickpeas could work well too.
Spices: Cumin, smoked paprika, and chili powder add warm flavors. Feel free to adjust based on your taste; for a kick, add cayenne pepper. If you need a milder version, you can simply use less spice.
Tortillas: Corn tortillas are traditional and gluten-free. However, feel free to swap in whole wheat or flour tortillas if that’s what you have on hand.
Cheese: I love feta for its tanginess, but cotija or even a dairy-free cheese can work well for a lighter option.
How Can I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes is easy, but there are a few tips to make them great! To achieve that perfect texture and flavor, follow these steps:
- Be sure to cut the sweet potatoes into evenly sized pieces (about 1/2-inch cubes) so they cook evenly.
- Don’t overcrowd the baking sheet; this helps them caramelize instead of steam.
- Turn them halfway through the roasting time for even browning.
- Roast until they’re tender and slightly crispy around the edges, usually 25-30 minutes.
With these tips, your sweet potatoes will be a delicious highlight in your tacos!
Healthy Black Bean Sweet Potato Tacos Recipe
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
For the Tacos:
- 8 small corn or flour tortillas
- 1 ripe avocado, sliced
- 1/2 cup salsa verde or green tomatillo salsa
- 1/4 cup crumbled feta cheese or cotija cheese
- Fresh cilantro, chopped (optional, for garnish)
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take around 10 minutes to prepare and about 30 minutes for roasting, giving you a total cooking time of approximately 40 minutes. You’ll have delicious tacos ready to serve in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat to make cleanup easier.
2. Season the Sweet Potatoes:
In a medium-sized bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Make sure the sweet potatoes are nicely coated with the seasonings.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes. Be sure to give them a quick stir halfway through so they cook evenly, until they are tender and slightly browned.
4. Heat Up the Black Beans:
While your sweet potatoes are roasting, place the drained and rinsed black beans in a small saucepan over medium heat. Warm them through, seasoning with a little salt and pepper if you like.
5. Warm the Tortillas:
Next, warm your tortillas! You can do this by heating them on a dry skillet over medium heat for a minute or two on each side, or simply wrap them in aluminum foil and pop them in the oven for a few minutes until they’re pliable.
6. Assemble Your Tacos:
Now it’s time to build your tacos! Take a tortilla, add a few spoonfuls of the roasted sweet potatoes on top, followed by a generous helping of black beans.
7. Add the Finishing Touches:
Next, top it off with fresh avocado slices, a spoonful of salsa verde, and a sprinkle of crumbled feta or cotija cheese for that extra yumminess.
8. Serve and Enjoy:
Garnish your tacos with chopped cilantro if you fancy, and serve them up immediately with lime wedges on the side. Enjoy the burst of flavors in every bite!
These healthy black bean and sweet potato tacos are not only nutritious but also a delightful way to enjoy a meal. Happy cooking!
FAQ for Healthy Black Bean Sweet Potato Tacos
Can I Use Other Types of Beans?
Absolutely! While black beans are delicious, you can easily substitute them for pinto beans, kidney beans, or even chickpeas if you prefer. Just make sure to adjust cooking times if using dried beans.
How Do I Store Leftovers?
Store any leftover tacos in an airtight container in the fridge for up to 3 days. For best results, keep the components separate (sweet potatoes, beans, tortillas). Reheat them gently in the microwave or on the stovetop.
Can I Make This Recipe Vegan?
Yes! This recipe is already vegan-friendly if you omit the feta or cotija cheese or replace it with a dairy-free alternative. The flavors will still be delicious without the cheese!
What Can I Serve with These Tacos?
These tacos are fantastic on their own, but you can enhance your meal by serving them with a side of Mexican rice, quinoa, or a fresh salad. A dollop of guacamole or a side of chips and salsa also pairs perfectly!
