These Sweet Potato & Black Bean Tacos are a delicious and healthy option for any meal. Featuring roasted sweet potatoes, spicy black beans, and a creamy avocado-pepita dip, this recipe is vegetarian, gluten-free, and can be easily adapted to vegan diets. A perfect balance of savory, spicy, and fresh, these tacos will satisfy all your taste buds. Quick to prepare, customizable, and perfect for meal prep or a weeknight dinner.
For the Roasted Sweet Potatoes:
For the Spicy Black Beans:
For the Avocado-Pepita Dip:
For Everything Else:
Roast the Sweet Potatoes: 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.
Prepare the Spicy Black Beans: 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. Stir in the black beans, water, and vinegar (or lime juice). Cook for another 5-7 minutes, stirring occasionally. Season with pepper to taste.
Make the Avocado-Pepita Dip: In a food processor, blend all the dip ingredients until smooth.
Warm the Tortillas: Warm the tortillas in a dry skillet or microwave.
Assemble the Tacos: Layer roasted sweet potatoes, spicy black beans, and a generous dollop of avocado-pepita dip on each tortilla. Garnish with crumbled feta and pickled jalapeños if desired.
Find it online: https://recipesbyjanet.com/sweet-potato-black-bean-tacos/