Description
These Sweet Potato and Black Bean Tacos are a flavorful and nutritious vegetarian meal, featuring roasted spiced sweet potatoes, seasoned black beans, and fresh toppings like avocado, cilantro, and feta cheese. Perfect for a quick and satisfying weeknight dinner, these tacos combine a variety of textures and vibrant flavors in every bite.
Ingredients
Scale
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1 lime, juiced
- 8 small corn tortillas
Toppings
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
- 1 avocado, sliced
- 1/4 cup diced red onion
- Salsa of your choice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Season Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper. Toss thoroughly to coat all the pieces evenly.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the oven for 20-25 minutes until tender and caramelized, stirring halfway through to ensure even cooking.
- Heat Black Beans: While sweet potatoes roast, warm a small saucepan over medium heat. Add the drained black beans with a splash of water. Stir in lime juice and season with salt and pepper. Cook, stirring occasionally, until heated through.
- Warm Tortillas: To make tortillas pliable, place them over a gas burner on low heat, turning frequently with tongs until warm, or alternatively, wrap in a damp paper towel and microwave for 20-30 seconds.
- Assemble Tacos: Distribute roasted sweet potatoes and warm black beans evenly onto each tortilla.
- Add Toppings: Top each taco with chopped cilantro, crumbled feta cheese if using, avocado slices, and diced red onion. Drizzle with your preferred salsa.
- Serve: Serve tacos immediately with lime wedges on the side for extra zest.
Notes
- You can substitute feta cheese with a vegan cheese for a dairy-free option.
- For extra spice, add jalapeño slices or hot sauce to the toppings.
- Use corn tortillas without fillers to keep the dish gluten free.
- Black beans can be replaced with pinto or kidney beans if preferred.
- Leftover roasted sweet potatoes and beans can be stored in the fridge for up to 3 days.
