Description
These Sweet Potato and Black Bean Tacos are a flavorful, hearty vegetarian meal perfect for a weeknight dinner. Soft roasted sweet potatoes are mashed and combined with spiced black beans, then served in warm corn tortillas topped with fresh pico de gallo, cilantro, avocado slices, and optional lime wedges. This recipe balances creamy textures and smoky spices for a satisfying and wholesome taco experience.
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
For Serving
- Corn tortillas
- Homemade or store-bought pico de gallo
- Cilantro, chopped (for garnish)
- Lime wedges (optional)
- Avocado, sliced (optional)
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Wash and dry the sweet potatoes, then wrap each one 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.
- Prepare the Black Bean Mixture: While the potatoes roast, heat olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté for about 3 minutes until softened. Stir in paprika, ground cumin, oregano, and chipotle pepper paste, cooking for about 10 seconds while constantly stirring to release the spices’ aroma.
- Simmer the Beans: Add the rinsed and drained black beans to the saucepan and mix well. Pour in ½ cup water, and season with salt and pepper to taste. Cover with a lid and bring to a boil, then reduce heat to a simmer. Let the beans cook gently until the sweet potatoes finish roasting, adding a splash of water if the mixture begins to dry out. The beans should become soft and juicy, with some breaking down into a creamy texture.
- Prepare Mashed Sweet Potatoes: Remove the roasted sweet potatoes from the oven and let them rest for 5 minutes. Unwrap carefully, cut each in half, and scoop the soft flesh into a medium bowl. Mash with a fork to create a creamy yet slightly chunky texture.
- Assemble the Tacos: Heat the corn tortillas according to package instructions. Spread a layer of mashed sweet potatoes on each tortilla, then top with the warm black beans, pico de gallo, chopped cilantro, and optional slices of avocado and lime wedges.
- Serve Immediately: Serve the tacos fresh to avoid sogginess. Enjoy the warm, flavorful combination straight away for the best texture and taste.
Notes
- This recipe works well with either cubed or mashed sweet potatoes, depending on your texture preference.
- The chipotle pepper paste adds smoky heat; adjust the amount to taste or omit for a milder dish.
- For a gluten-free meal, ensure tortillas are made from 100% corn and check that all store-bought condiments are gluten-free.
- Leftover mashed sweet potatoes and beans can be stored separately in the refrigerator for up to 3 days.
- To make this recipe vegan, confirm that your pico de gallo and tortillas contain no animal products.
Nutrition
- Serving Size: 1 serving
- Calories: 516 kcal
- 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
