Name: Sweet Potato and Black Bean Tacos Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2 pounds sweet potatoes (3 to 4 medium), peeled and sliced into 1-inch chunks; 2 tablespoons olive oil; ¼ teaspoon cayenne pepper (optional); ¼ teaspoon fine salt; 1 tablespoon olive oil; 1 small yellow or white onion, finely chopped; Fine salt, to taste; 2 teaspoons ground cumin; ¼ teaspoon chili powder; 2 cans black beans, rinsed and drained (or 3 cups cooked black beans); ⅓ cup water; 1 teaspoon sherry vinegar or lime juice; Freshly ground black pepper, to taste; 2 avocados, pitted; 1 cup lightly packed fresh cilantro (mostly leaves, some small stems allowed); ½ cup pepitas; 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes; 2 cloves garlic, roughly chopped; 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar; 2 tablespoons water; ½ teaspoon fine salt; Freshly ground black pepper, to taste; 8 to 10 small corn tortillas; Crumbled feta cheese; Suggested garnishes: Pickled jalapeños, pickled radishes, pickled red onions, torn cilantro, hot sauce

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Introduction

These Sweet Potato and Black Bean Tacos are a vibrant and satisfying vegetarian option packed with flavor. Roasted sweet potatoes complement the seasoned black beans, while a creamy avocado-pepita dip adds a delicious twist. Perfect for a wholesome weeknight dinner or casual gathering.

The image shows two soft corn tortillas placed stacked slightly apart on a white plate on a white marbled surface. Each tortilla is topped with a layer of dark brown mashed beans, then a layer of bright orange roasted sweet potato cubes. On top of the sweet potatoes, there is a generous spread of creamy green guacamole sprinkled with light green pumpkin seeds and small bits of white cheese. A few fresh green cilantro leaves are scattered around the plate as garnish. A light blue cloth napkin is partly visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds sweet potatoes (3 to 4 medium), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (omit if sensitive to spice)
¼ teaspoon fine salt
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine salt, to taste
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste
2 avocados, pitted
1 cup lightly packed fresh cilantro (mostly leaves, some small stems okay)
½ cup pepitas
1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
2 cloves garlic, roughly chopped
2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
2 tablespoons water
½ teaspoon fine salt
Freshly ground black pepper, to taste
8 to 10 small corn tortillas
Crumbled feta
Suggested garnishes: pickled jalapeños, pickled radishes, pickled red onions, torn cilantro, hot sauce, etc.

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Toss the sweet potato chunks with 2 tablespoons olive oil, cayenne pepper (if using), and ¼ teaspoon salt. Spread in a single layer on the baking sheet.
Step 2: Roast the sweet potatoes for 30 to 40 minutes, tossing halfway through, until tender and caramelized at the edges.
Step 3: While the potatoes roast, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the chopped onion with a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 to 8 minutes.
Step 4: Stir in the cumin and chili powder, cooking for about 30 seconds. Add the black beans and ⅓ cup water. Stir, cover, and reduce heat to maintain a gentle simmer.
Step 5: After 5 minutes, remove the lid and mash at least half the beans with a potato masher or fork. Remove from heat, stir in the vinegar, season with salt (about ¼ teaspoon) and freshly ground black pepper, then cover to keep warm.
Step 6: Toast the pepitas in a dry skillet over medium heat, stirring often, until fragrant and popping slightly, about 5 minutes. Transfer most to a food processor, reserving a small handful for garnish.
Step 7: Scoop avocado flesh into the processor with cilantro, jalapeño, garlic, lime juice, 2 tablespoons water, and ½ teaspoon salt. Blend until smooth, scraping down sides as needed.
Step 8: Add the toasted pepitas to the avocado mixture and pulse until the pepitas are chopped but still textured. Adjust salt to taste and transfer dip to a serving bowl.
Step 9: Warm the tortillas in a large skillet over medium heat, flipping to heat both sides, or warm directly over a low flame on a gas stove. Stack and cover with a clean towel to keep warm.
Step 10: To assemble, spread black beans down the center of each tortilla, top with roasted sweet potatoes and a generous dollop of avocado-pepita dip. Garnish with crumbled feta, reserved pepitas, and any other desired toppings. Serve immediately.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the black beans while cooking.
Swap black beans for pinto beans or kidney beans depending on preference.
Use mild taco seasoning if you prefer less spice instead of chili powder and cayenne.
Make the avocado dip ahead and store tightly covered to prevent browning.
Add pickled vegetables or a squeeze of fresh lime for brightness and contrast.

Storage

Store leftover roasted sweet potatoes and black beans separately in airtight containers in the refrigerator for up to 3 days. Keep avocado dip chilled in a sealed container and stir before serving to restore texture. Reheat sweet potatoes and beans gently in a skillet or microwave before assembling tacos. Tortillas are best warmed fresh but can be wrapped in foil and reheated in the oven.

How to Serve

Two tacos are placed side by side on a white plate with speckled edges, set on a white marbled texture surface. Each taco has a golden, slightly toasted corn tortilla as the base. The first layer inside the taco is a spread of dark refried beans, followed by bright orange roasted sweet potato cubes with charred edges. On top of the sweet potatoes is a layer of chunky green guacamole, sprinkled with small white crumbles of cheese and light green pumpkin seeds scattered over all the layers. The tacos are garnished with a few small pieces of fresh green cilantro leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the crumbled feta or substitute it with a vegan cheese alternative or extra avocado.

What can I use if I don’t have pepitas?

Sunflower seeds or chopped toasted nuts like cashews or almonds can add a similar crunch and flavor to the avocado dip.