These Healthy Black Bean Sweet Potato Tacos are a tasty twist on a classic! Soft sweet potatoes and hearty black beans come together in a warm tortilla for a filling meal.
They’re not just yummy; they’re packed with good stuff too! I love topping mine with a little avocado and salsa for that extra zing! 🌮🥑
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They add sweetness and a nice texture. If you have a sweet potato allergy, you can use butternut squash or pumpkin for a similar taste and texture.
Black Beans: Canned black beans are super convenient and packed with protein and fiber. If you’re looking for a change, kidney beans or pinto beans work well too, giving you a different flavor profile.
Spices: Cumin, chili powder, and smoked paprika add great flavor. If you’re out of smoked paprika, a dash of regular paprika can work, though you’ll miss that smoky taste! You could also use taco seasoning for a blend of spices.
Tortillas: I usually go for corn tortillas, but flour tortillas are just as good. If you want a gluten-free option, make sure to pick corn or any gluten-free flour tortillas you like.
How Do I Get the Sweet Potatoes Perfectly Roasted?
Roasting sweet potatoes is about the right temperature and timing. Here’s how to achieve the best results:
- Cut your sweet potatoes into similar-sized cubes for even cooking—about 1-inch pieces are perfect.
- Toss them with olive oil and spices to ensure they are well-coated, which helps with browning.
- Spread them out on the baking sheet without overcrowding; this allows air to circulate and gives them a crispy outside.
- Stir them halfway through roasting to promote even browning. Look for them to be fork-tender and slightly caramelized after 25-30 minutes.
With these insights and tips, you’re all set to make some delicious tacos! Enjoy your cooking!
How to Make Healthy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Tacos:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 6 small corn or flour tortillas
For Toppings:
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup diced onion
- 1/2 cup salsa verde or green salsa
- Lime wedges, for serving
How Much Time Will You Need?
This delightful recipe will take about 10 minutes to prep and around 30 minutes to cook, making the total time approximately 40 minutes. Perfect for a quick weeknight dinner or a tasty weekend treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help roast the sweet potatoes nicely.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the diced sweet potatoes with the olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Make sure each piece is well-coated for maximum flavor.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the oven for about 25-30 minutes. Stir them halfway through cooking to ensure they brown evenly and become tender.
4. Warm the Black Beans:
While the sweet potatoes are roasting, warm the black beans in a small pot over medium heat. Stir occasionally until they’re heated through, adding a pinch of salt if you like.
5. Heat the Tortillas:
In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side. You want them to be warm and flexible for easy folding.
6. Assemble the Tacos:
Once the sweet potatoes are done, it’s time to assemble your tacos! Divide the roasted sweet potatoes and black beans evenly among the tortillas. Don’t be shy with the filling!
7. Add Your Toppings:
Top each taco with sliced avocado, crumbled feta cheese (if using), fresh cilantro, diced onion, and a spoonful of salsa verde. Customize them to your taste!
8. Serve and Enjoy:
Serve your delicious tacos with lime wedges on the side. A squeeze of lime over the top adds a lovely brightness to each bite!
Enjoy your healthy and flavorful Black Bean Sweet Potato Tacos! They’re perfect for sharing—or for keeping all to yourself! 🌮🥑
Frequently Asked Questions (FAQ)
Can I Use Different Beans in This Recipe?
Absolutely! If you prefer or have them on hand, kidney beans or pinto beans can be great substitutes for black beans. Just make sure they’re rinsed and drained if you’re using canned beans!
How Should I Store Leftover Tacos?
To store leftovers, place the components (sweet potatoes, beans, and toppings) in separate airtight containers in the fridge. They’ll stay fresh for up to 3 days. When ready to eat, reheat the sweet potatoes and beans, and assemble your tacos fresh!
Can I Make the Sweet Potatoes Ahead of Time?
Yes! You can roast the sweet potatoes a day in advance. Just store them in the fridge after they’ve cooled. Reheat before assembling your tacos for a quick meal.
What Can I Use Instead of Tortillas?
If you’re looking for a gluten-free option, consider using lettuce wraps or corn tortillas. For a lower-carb choice, you can even use cauliflower tortillas!
Feel free to ask anything else if you have more questions! Happy cooking! 🌟
