Sweet Potato & Black Bean Tacos

Why You’ll Love This Recipe

This recipe combines the comforting, earthy flavor of roasted sweet potatoes with the protein-rich black beans, complemented by the rich and creamy avocado-pepita dip. The tacos are easy to make, customizable, and packed with a variety of textures, from the crispy tortillas to the creamy dip and crunchy pepitas. With the addition of optional spicy pickled jalapeños, these tacos provide the perfect balance of savory, spicy, and fresh.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the roasted sweet potatoes:

• 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• ¼ teaspoon cayenne pepper (omit if sensitive to spice)
• ¼ teaspoon fine salt

For the spicy black beans:

• 1 tablespoon olive oil
• 1 small yellow or white onion, finely chopped
• Fine salt
• 2 teaspoons ground cumin
• ¼ teaspoon chili powder
• 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
• ⅓ cup water
• 1 teaspoon sherry vinegar or lime juice
• Freshly ground black pepper, to taste

For the avocado-pepita dip:

• 2 avocados, pitted
• 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
• ½ cup pepitas
• 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
• 2 cloves garlic, roughly chopped
• 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
• 2 tablespoons water
• ½ teaspoon fine salt
• Freshly ground black pepper, to taste

For everything else:

• 8 to 10 small corn tortillas
• Crumbled feta (optional)
• Suggested garnishes: Pickled jalapeños

Directions

1. Preheat the oven to 400°F (200°C). Spread the sweet potato chunks on a baking sheet, drizzle with olive oil, cayenne, and salt, and toss to coat. Roast for 25-30 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add the chopped onion, salt, cumin, and chili powder. Cook for 5-7 minutes until the onion is soft.
3. Stir in the black beans, water, and vinegar (or lime juice). Cook for another 5-7 minutes, stirring occasionally. Season with pepper to taste.
4. For the avocado-pepita dip, blend all the ingredients in a food processor until smooth.
5. Warm the tortillas in a dry skillet or microwave. Assemble the tacos by layering roasted sweet potatoes, spicy black beans, and a generous dollop of avocado-pepita dip. Garnish with feta and pickled jalapeños if desired.

Servings and Timing

• Servings: 4
• Total Time: 1 hour (30 minutes prep, 30 minutes cook time)

Variations

• Vegan: Omit the feta or substitute with a plant-based cheese.
• Spicy: Add extra jalapeños to the black beans or the dip for more heat.
• Grilled Sweet Potatoes: Instead of roasting, grill the sweet potato chunks for a smoky flavor.
• Other Beans: You can substitute black beans with kidney beans or pinto beans if preferred.

Storage/Reheating

Store leftover tacos components separately in airtight containers. The roasted sweet potatoes and black beans can be refrigerated for up to 3 days. Reheat in the microwave or on the stove. The avocado-pepita dip can also be refrigerated for up to 2 days.

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the sweet potatoes, black beans, and dip a day in advance. Just store them in the fridge and assemble the tacos when ready to serve.

Can I freeze the roasted sweet potatoes and black beans?

Both components can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Can I use flour tortillas instead of corn tortillas?

Absolutely! If you prefer flour tortillas, they’ll work just fine in this recipe.

How can I make these tacos spicier?

Add extra jalapeños to the black beans or avocado-pepita dip. You can also sprinkle some hot sauce on top for an added kick.

Are these tacos gluten-free?

Yes, as long as you use corn tortillas, this recipe is naturally gluten-free.

Can I add other toppings to the tacos?

Yes! You can add other toppings like fresh salsa, shredded lettuce, or cilantro to suit your tastes.

What can I use instead of avocado in the dip?

You can try using a cashew cream or a simple Greek yogurt alternative if you prefer a dairy-based dip.

How long can I store leftovers?

Leftovers can be stored in the fridge for up to 3 days, but the dip is best enjoyed within 2 days for maximum freshness.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prepping. Store the ingredients separately and assemble the tacos when you’re ready to eat.

Can I use a different type of bean?

Yes, you can substitute black beans with pinto or kidney beans, though the flavor will be slightly different.

Conclusion

These Sweet Potato & Black Bean Tacos are a wholesome and flavorful meal that’s perfect for any occasion. With their delicious balance of textures and flavors, they're sure to become a staple in your weekly dinner rotation. Whether you're craving something light and fresh or a hearty, filling meal, these tacos hit the spot every time.