Sweet Potato Black Bean Tacos (Print-Friendly Version)
Satisfying tacos with roasted sweet potatoes, black beans, and colorful toppings for a quick, nourishing meal.
# What You'll Need:
→ Sweet Potato Filling
01 -
2 large sweet potatoes (approximately 680g), peeled and diced into 1.2cm cubes
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon chili powder
04 -
2 teaspoons ground cumin
05 -
1 teaspoon smoked paprika
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon onion powder
08 -
0.5 teaspoon sea salt, or to taste
09 -
0.25 teaspoon black pepper, or to taste
→ Beans
10 -
1 can (425g) black beans, rinsed and drained
11 -
Optional: 1 teaspoon olive oil
12 -
Optional: 0.5 teaspoon ground cumin
→ Tortillas
13 -
12–16 small corn or flour tortillas
→ Suggested Toppings
14 -
1 large avocado, sliced or mashed
15 -
0.5 cup crumbled Cotija, feta, or vegan cheese
16 -
0.5 cup fresh cilantro, chopped
17 -
1 lime, cut into wedges
18 -
Salsa (such as pico de gallo, salsa verde, or roasted tomato salsa)
19 -
Sour cream, Greek yogurt, or vegan crema
20 -
Shredded lettuce or cabbage
21 -
Pickled red onions
22 -
Thinly sliced jalapeños or hot sauce
# How to Make It:
01 -
Preheat oven to 220°C. Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until evenly coated.
02 -
Spread the seasoned sweet potatoes in a single layer on a baking tray lined with parchment. Roast for 20–25 minutes, turning once halfway, until golden and fork-tender.
03 -
If desired, sauté black beans in olive oil over medium heat. Stir in ground cumin and heat for 2–3 minutes until warmed through.
04 -
Heat tortillas in a dry skillet or directly over a flame for about 30 seconds per side until pliable and slightly charred.
05 -
Fill each tortilla with roasted sweet potatoes and warm black beans. Top with avocado, cheese, cilantro, salsa, sour cream, lettuce or cabbage, pickled onions, lime juice, and jalapeños or hot sauce as desired.
# Additional Tips:
01 -
Roasted sweet potatoes can be prepared in advance and reheated for quick assembly.
02 -
Warm tortillas just before serving to prevent them from drying out.
03 -
Use corn tortillas for a gluten-free option and ensure all toppings are certified gluten-free if required.