These Healthy Black Bean Sweet Potato Tacos are a tasty way to enjoy a meat-free meal! Loaded with soft, roasted sweet potatoes and protein-packed black beans, they’re filling and good for you.
It’s like a party in a tortilla! 🎉 I love adding a bit of avocado or salsa on top for an extra flavor kick. Plus, they’re super easy to whip up—perfect for busy weeknights!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the show! They’re naturally sweet and full of nutrients. If sweet potatoes aren’t available, you can use regular potatoes or even butternut squash for a different flavor.
Olive Oil: I love using olive oil for roasting as it adds a nice flavor. However, feel free to swap it with avocado oil or melted coconut oil if you prefer. Both are great for high-heat cooking!
Black Beans: A fantastic source of protein and fiber! If you’re looking for options, canned black beans are an easy choice. You can also use cooked chickpeas or lentils if you’re in the mood for something different.
Tortillas: Corn tortillas are my personal favorite for these tacos due to their flavor and texture. If you prefer, you can also use flour tortillas or even lettuce leaves for a low-carb option!
Queso Fresco: This cheese adds a creamy and tangy touch that complements the tacos perfectly. If you’re avoiding dairy, try using vegan cheese or omit it altogether. Nutritional yeast can add a cheesy flavor!
How Do I Get the Sweet Potatoes Roasted to Perfection?
Roasting sweet potatoes well can take your tacos to the next level! Follow these steps for perfectly caramelized cubes:
- Start by preheating your oven; a hot oven helps them roast evenly.
- When chopping the sweet potatoes, keep the pieces uniform. This ensures they cook at the same rate.
- Don’t skimp on the oil— it helps with caramelization. Toss thoroughly!
- Spread them out on the baking sheet in a single layer. Crowding will steam them instead of roasting.
- Toss them halfway through to brown on all sides, which creates more flavor!
Trust me, taking the time to do this will elevate your tacos. Enjoy every bite!
How to Make Healthy Black Bean Sweet Potato Tacos
Ingredients You’ll Need:
For the Tacos:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 (15 oz) can black beans, rinsed and drained
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/2 cup crumbled queso fresco (or feta cheese)
- 1/4 cup chopped fresh cilantro
- 1/2 cup green salsa or salsa verde (store-bought or homemade)
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and about 25 minutes to cook. You’ll have a delicious vegetarian taco meal ready in just 35 minutes! Perfect for a quick dinner or lunch.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to make cleanup easier later.
2. Prepare the Sweet Potatoes:
In a large bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper. Toss everything together until the sweet potatoes are well coated with the oil and spices.
3. Roast the Sweet Potatoes:
Spread the seasoned sweet potatoes out in a single layer on the prepared baking sheet. Roast them in the oven for about 20-25 minutes, tossing them halfway through. You want them to be tender and slightly caramelized.
4. Warm the Black Beans:
While the sweet potatoes are roasting, place the rinsed black beans in a small saucepan over low heat. Warm them gently until heated through, stirring occasionally.
5. Heat the Tortillas:
Next, warm the tortillas! Heat a dry skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side or until they become pliable and warm.
6. Assemble the Tacos:
Once your sweet potatoes are ready, start assembling your tacos. Place a portion of roasted sweet potatoes on each tortilla, followed by a portion of black beans.
7. Add Toppings:
Top each taco with sliced avocado, crumbled queso fresco, a dollop of green salsa, and a sprinkle of fresh cilantro for that extra burst of flavor!
8. Serve and Enjoy:
Serve your tacos right away with lime wedges on the side for squeezing over the top if you like some extra zest. Enjoy every delicious bite!
This wholesome taco recipe is sure to satisfy your hunger while keeping things healthy. Enjoy your meal!
FAQ for Healthy Black Bean Sweet Potato Tacos
Can I Use a Different Type of Bean?
Absolutely! While black beans are a great source of protein, you can substitute them with pinto beans, navy beans, or even chickpeas if you prefer. They’ll add a unique flavor while still being nutritious!
What Can I Use Instead of Queso Fresco?
If you don’t have queso fresco, you can easily substitute it with crumbled feta cheese or even a dairy-free cheese alternative for a vegan option. Nutritional yeast can also provide a cheesy flavor without any dairy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave or on the stove over low heat. It’s best to keep the tortillas separate and warm them just before serving to keep them fresh!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the sweet potatoes and black beans in advance! Simply roast the sweet potatoes and warm the beans, then store them separately in the fridge. When you’re ready to eat, just heat everything up and assemble your tacos!
