Description
Sweet Potato and Black Bean Tacos combine tender roasted sweet potatoes with seasoned black beans for a hearty and flavorful vegetarian meal. These vibrant tacos are topped with fresh pico de gallo, cilantro, and optional avocado and lime wedges, offering a perfect balance of smoky spices and creamy textures in a quick and satisfying dish.
Ingredients
Scale
Main Ingredients
- 4 medium sweet potatoes
- 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
- Corn tortillas
Toppings and Garnishes
- Homemade or store-bought pico de gallo
- Cilantro, chopped
- Lime wedges (optional)
- Avocado, sliced (optional)
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F. Wash and dry the sweet potatoes, then wrap each one individually in aluminum foil. Place them on a baking sheet and roast for 35 to 40 minutes, or until they are soft when pierced with a knife.
- Cook the Beans and Onions: In a medium saucepan over medium heat, warm the olive oil. Add the diced onion and sauté for 3 minutes until softened. Stir in the paprika, cumin, oregano, and chipotle pepper paste, cooking for about 10 seconds while constantly mixing to release the spices’ aromas.
- Add the Black Beans: Add the rinsed black beans to the pan along with ½ cup of water, and season with salt and pepper. Cover with a lid and bring to a boil, then reduce the heat to a simmer. Allow the beans to cook and absorb the flavors while the sweet potatoes finish roasting. Add water if the mixture becomes too dry, aiming for a juicy, somewhat creamy consistency with some beans remaining whole.
- Prepare the Sweet Potato Filling: Once the sweet potatoes are done, remove them from the oven and let them rest for 5 minutes. Carefully unwrap the foil, cut each potato in half, and scoop the soft flesh into a medium bowl. Use a fork to mash and mix to a creamy yet chunky texture.
- Assemble the Tacos: Heat the corn tortillas according to package instructions. Spread a layer of mashed sweet potato on each tortilla, then top with the seasoned black beans, pico de gallo, chopped cilantro, avocado slices, and lime wedges if using.
- Serve Immediately: Enjoy your tacos right away to prevent the tortillas from becoming soggy.
Notes
- For a different texture, you can cube the sweet potatoes instead of mashing them.
- Adjust the chipotle pepper paste to your preferred level of heat for a milder or spicier dish.
- This recipe is an excellent meat-free option for weeknight dinners that is both filling and nutritious.
- Use fresh pico de gallo for the best flavor, or store-bought salsa as a convenient alternative.
- These tacos pair wonderfully with a side of Mexican rice or a crisp green salad.
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
