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Sweet Potato and Black Bean Tacos Recipe

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★★★★★

4.8 from 54 reviews

These Sweet Potato and Black Bean Tacos offer a vibrant, nutritious, and flavorful vegetarian meal featuring tender roasted sweet potatoes, seasoned black beans, and a creamy avocado-pepita dip. Perfectly balanced with a hint of spice and zesty lime, these tacos are ideal for a wholesome dinner or casual gathering.

Ingredients

Scale

Roasted Sweet Potatoes

  • 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

Seasoned Black Beans

  • 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

Avocado-Pepita Dip

  • 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

To Serve

  • 8 to 10 small corn tortillas
  • Crumbled feta cheese
  • Suggested garnishes: Pickled jalapeños, pickled radishes, pickled red onions, torn cilantro, hot sauce

Instructions

  1. Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Toss the sweet potato chunks with olive oil, cayenne pepper, and salt until evenly coated. Spread them in a single layer on the baking sheet and roast for 30 to 40 minutes, tossing halfway through, until tender and caramelized at the edges.
  2. Prepare the Black Beans: Heat olive oil in a large saucepan over medium heat. Add the chopped onions and a pinch of salt; cook, stirring occasionally, until the onions soften and turn translucent, about 5 to 8 minutes. Stir in the ground cumin and chili powder and cook for about 30 seconds to bloom the spices. Add the black beans and water, stir to combine, then cover and reduce the heat to maintain a gentle simmer.
  3. Simmer and Mash Black Beans: Cook the beans for 5 minutes, then remove the lid. Using a potato masher or fork, mash at least half of the beans to create a creamy texture while retaining some whole beans for bite. Remove from heat, stir in the sherry vinegar or lime juice, season with salt (about ¼ teaspoon or more to taste) and freshly ground black pepper. Cover and keep warm until serving.
  4. Make Avocado-Pepita Dip: Toast the pepitas in a dry skillet over medium heat, stirring frequently, until fragrant and beginning to pop, about 5 minutes. Transfer to a bowl to cool. In a food processor or blender, combine avocado flesh, cilantro, jalapeño, garlic, lime juice, water, and salt. Blend until smooth, scraping down the sides as needed. Add most of the toasted pepitas (reserve a few for garnish) and pulse to chop them into small pieces, preserving some texture. Taste and adjust salt if necessary. Transfer dip to a serving bowl.
  5. Warm the Tortillas: Heat a large skillet over medium heat. Warm the tortillas in batches for about 30 seconds per side or until pliable and warm, flipping once. Alternatively, warm tortillas directly over a low flame on a gas range. Stack the warmed tortillas and keep covered with a tea towel to maintain warmth.
  6. Assemble the Tacos: Lay a warm tortilla flat and spread a generous spoonful of black beans down the center. Top with roasted sweet potatoes and a dollop of avocado-pepita dip. Garnish with crumbled feta, reserved pepitas, and any optional pickled toppings or fresh cilantro. Repeat for all tortillas and serve immediately.

Notes

  • If sensitive to spice, omit cayenne pepper and reduce or omit jalapeño/red pepper flakes in the dip.
  • For added protein, top tacos with a fried egg or shredded cheese instead of feta.
  • Pickled jalapeños, radishes, or onions add a nice tangy crunch and complement the flavors well.
  • To save time, sweet potatoes can be roasted ahead and reheated before assembling tacos.
  • This recipe is gluten-free if using corn tortillas and can be made vegan by omitting the feta cheese.

Keywords: sweet potato tacos, black bean tacos, vegetarian tacos, roasted sweet potatoes, avocado dip, Mexican-inspired, healthy tacos

Find it online: https://trendytasterecipes.com/sweet-potato-and-black-bean-tacos-recipe/