Print

Sweet Potato & Black Bean Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

For the Roasted Sweet Potatoes:

  • 2 pounds sweet potatoes (3 to 4 medium), 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

Instructions

  1. 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.

  2. 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.

  3. Make the Avocado-Pepita Dip: In a food processor, blend all the dip ingredients until smooth.

  4. Warm the Tortillas: Warm the tortillas in a dry skillet or microwave.

  5. 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.

Notes

  • Meal Prep: Store the roasted sweet potatoes, black beans, and dip separately in the fridge for up to 3 days. Assemble tacos when ready to serve.
  • Vegan Option: Omit the feta or use plant-based cheese.
  • Spicy Option: Add extra jalapeños to the beans or dip for more heat.