Description
These Black Bean Sweet Potato Tacos are a vibrant and nutritious vegetarian option featuring roasted sweet potatoes tossed in smoky spices, combined with black beans, crunchy cabbage, creamy avocado, and tangy cheese. Perfectly spiced and full of texture, they are easy to assemble and make a delicious Mexican-inspired meal.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
Black Bean Mixture
- 1 can (15 ounces) black beans, drained and rinsed
Assembly & Toppings
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/2 cup crumbled feta cheese or cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, and salt until they are evenly coated in the spices.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast for 25 to 30 minutes, flipping them halfway through cooking, until the sweet potatoes are tender and caramelized on the edges.
- Warm Tortillas: While the sweet potatoes are roasting, heat a dry skillet over medium heat. Warm each corn tortilla until they are pliable and slightly toasted, usually about 30 seconds per side. Keep warm until assembly.
- Prepare Black Beans: In a small bowl, mash half of the rinsed black beans slightly with a fork, leaving the other half whole to maintain texture.
- Assemble Tacos: Once the sweet potatoes are done roasting, assemble the tacos by placing roasted sweet potatoes and the black bean mixture onto each tortilla. Top with shredded red cabbage, avocado slices, crumbled cheese, and a drizzle of sour cream or Greek yogurt.
- Finish and Serve: Squeeze fresh lime juice over the tacos and garnish with chopped cilantro. Serve immediately while the tortillas are warm and the flavors are vibrant.
Notes
- For a vegan option, omit the cheese and substitute sour cream with dairy-free yogurt or cashew crema.
- Add pickled red onions or jalapeño slices for extra flavor and a spicy kick.
- If preferred, flour tortillas can be used instead of corn tortillas.
