Sweet Potato and Black Bean Tacos
Ingredients
- 2 lbsweet potatoes
peeled and sliced into 1-inch chunks, 3 to 4 medium sweet potatoes
- 2 tbspolive oil
- ¼ tspcayenne pepper
omit if sensitive to spice
- ¼ tspfine salt
- 1 tbspolive oil
- 1 smallyellow or white onion
finely chopped
- fine salt
- 2 tspground cumin
- ¼ tspchili powder
- 2 cansblack beans
rinsed and drained, or 3 cups cooked black beans
- ⅓ cwater
- 1 tspsherry vinegar or lime juice
- to tastefreshly ground black pepper
- 2avocados
pitted
- 1 clightly packed fresh cilantro
mostly leaves, some small stems are ok
- ½ cpepitas
- 1 smalljalapeño
seeded and roughly chopped, or ¼ teaspoon red pepper flakes, go easy if sensitive to spice
- 2 clovesgarlic
roughly chopped
- 2 tbsplime juice or 1 tablespoon sherry vinegar
about 1 medium lime
- 2 tbspwater
- ½ tspfine salt
- to tastefreshly ground black pepper
- 8 smallcorn tortillas
- crumbled feta
- suggested garnishes: pickled jalapeños or pickled radishes or pickled red onions
torn cilantro, hot sauce, etc
Directions
- 1
Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- 2
Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
- 3
Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
- 4
Make the avocado dip: First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.
- 5
Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
- 6
To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- 7
To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.
Sweet Potato and Black Bean Tacos
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About this Recipe
Craving a vibrant, satisfying meal that's both hearty and healthful? These Sweet Potato and Black Bean Tacos deliver big on flavor, combining tender roasted sweet potatoes with a kick of spicy black beans and a creamy, bright avocado-pepita dip. It’s a vegetarian triumph that easily goes vegan, perfect for any night of the week.
Why These Tacos Work
What truly sets these tacos apart is the thoughtful layering of flavors and textures. The sweetness of roasted sweet potatoes perfectly balances the robust, spicy black beans, while the unique avocado-pepita dip adds a crucial element of creaminess and crunch. This recipe focuses on fresh, wholesome ingredients that come together to create a deeply flavorful and satisfying experience that will make you forget about takeout.
Get ready for a delicious adventure. You can expect a delightful interplay of savory and subtly sweet notes, with a gentle hum of spice from the black beans and a refreshing tang from the lime in the avocado dip. The roasted sweet potatoes bring a comforting tenderness, contrasting beautifully with the hearty black beans. The homemade avocado-pepita dip adds a creamy, nutty, and slightly zesty element, ensuring every bite is dynamic. This recipe yields 8 to 10 substantial tacos, making it an excellent choice for a family meal or when you want leftovers.
These versatile tacos are easy to adapt to your pantry and preferences. To make this dish completely vegan, simply omit the crumbled feta cheese. If you're sensitive to spice, feel free to reduce or even omit the cayenne pepper in the sweet potatoes and the jalapeño or red pepper flakes in the dip. Don't have sherry vinegar? Lime juice is an excellent substitution for both the black beans and the dip. For extra texture, consider swapping some of the fresh cilantro in the dip for a mix of cilantro and parsley.
Serve these Sweet Potato and Black Bean Tacos as a standalone entree for a casual dinner. They are robust enough to be the star of the meal and can be brightened up with your favorite garnishes like pickled jalapeños, pickled radishes, pickled red onions, extra torn cilantro, or a dash of your favorite hot sauce.