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Weeknight • Vegetarian

Black Bean and Sweet Potato Tacos

Flavorful roasted sweet potatoes and spiced black beans fill warm tortillas for a satisfying vegetarian taco night.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Black Bean and Sweet Potato Tacos

Taco night just got a vibrant, wholesome upgrade! These Black Bean and Sweet Potato Tacos are bursting with smoky, sweet, and savory flavors that are totally irresistible. Roasting the sweet potatoes brings out their natural sweetness, while the seasoned black beans add a hearty, satisfying element. They're easy, customizable, and a fantastic vegetarian option for a fun weeknight meal!

Ingredients

Yield: 4 servings

For the Filling

  • 2 medium sweet potatoes, peeled and diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 (15 oz) can black beans, rinsed and drained
  • ¼ cup vegetable broth or water

For Serving

  • 8-12 small corn or flour tortillas
  • Your favorite toppings: avocado slices, salsa, cilantro, pickled red onions, sour cream or Greek yogurt, lime wedges

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.

  3. Step 3

    Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

  4. Step 4

    While the sweet potatoes roast, warm the black beans: In a medium saucepan, combine the rinsed black beans and vegetable broth (or water). Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until heated through and the liquid has mostly absorbed, making them slightly saucy. Season with a pinch of salt and pepper.

  5. Step 5

    Warm the tortillas: You can do this by wrapping them in foil and heating in the oven for 5-7 minutes during the last few minutes of sweet potato roasting, or by heating them individually in a dry skillet over medium-high heat for 20-30 seconds per side until pliable.

  6. Step 6

    To assemble, spoon the roasted sweet potatoes and seasoned black beans into warm tortillas. Top with your favorite toppings and serve immediately with lime wedges.

Tips

  • Cut sweet potatoes into uniform, small cubes for even and quicker roasting.
  • Don't overcrowd the baking sheet, or the sweet potatoes will steam instead of roast.
  • A quick squeeze of fresh lime juice over the finished tacos really brightens the flavors.

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