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Sweet Potato and Black Bean Tacos
Ingredients
- 1 mediumsweet potatoes
cut into 1/2-inch cubes, about 2 cups cubed
- 2 tbspneutral cooking oil
such as grapeseed or canola
- ½ tspkosher salt
- 1 tspchili powder
- ½ tspground cumin
- 2 tbspneutral cooking oil
such as grapeseed or canola
- ½ mediumyellow onion
diced, about 1/2 cup diced
- ½ tspkosher salt
- 1 clovegarlic
minced
- 1jalapeño
stemmed, seeded, and minced
- 115-ounce can black beans
drained and rinsed
- apple cider vinegar or water
as needed
- 10corn tortillas
- ½ ctomatillo salsa verde
homemade or store-bought
- 1ripe avocado
sliced thin
- fresh cilantro
roughly chopped
- lime wedges
- ¼ ccrumbled cotija cheese
Directions
- 1
Preheat the oven to 425°F.
- 2
Roast the sweet potatoes: In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
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- 3
Make the black beans: While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans. Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.
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- 4
Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas at a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.
- 5
Serve the tacos: Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.
Sweet Potato and Black Bean Tacos
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Ratings & Reviews
Based on 17 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, satisfying dinner that's both healthy and quick? These Sweet Potato and Black Bean Tacos are your answer, delivering robust TexMex flavors in about 30 minutes, perfect for any weeknight.
This recipe shines for its simplicity and speed, cleverly combining hearty sweet potatoes and protein-rich black beans with aromatic spices like chili powder and cumin. It's a fantastic pantry meal that comes together effortlessly, proving that a truly delicious and healthy dinner doesn't have to be complicated.
Expect a delightful blend of earthy, slightly sweet roasted sweet potatoes balanced by savory black beans and the gentle kick of jalapeño and spices. The corn tortillas provide a warm, soft base for a symphony of textures and tastes. With fresh avocado, bright cilantro, tangy salsa verde, and a sprinkle of cotija cheese, each bite offers a comforting yet fresh experience. This dish is naturally gluten-free and entirely vegetarian, making it a versatile choice for many diets.
Feel free to customize these tacos to your liking. Swap cotija cheese for a dairy-free alternative, or load up on extra vegetables like bell peppers or corn. For those who enjoy more heat, a pinch of cayenne pepper or an extra jalapeño can easily be incorporated. You can also vary the toppings; consider a dollop of sour cream or a sprinkle of chopped red onion for added complexity.
These Sweet Potato and Black Bean Tacos make an excellent dinner option for a casual family meal or a laid-back gathering with friends. Serve them with extra lime wedges for a final burst of brightness, enhancing all the fresh flavors.