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, 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); 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 for topping; Suggested garnishes: Pickled jalapeños, pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.

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Introduction

These Sweet Potato and Black Bean Tacos are a vibrant, flavorful vegetarian option perfect for any night of the week. Roasted sweet potatoes paired with spiced black beans and a creamy avocado-pepita dip create a satisfying and delicious meal.

Two tacos are placed side by side on a white plate with a speckled edge, set on a white marbled texture surface. Each taco has three visible layers: a soft corn tortilla as the base, a layer of dark refried beans spread across the tortilla, and large, roasted orange sweet potato cubes piled on top. A dollop of green guacamole runs along the center, sprinkled with white crumbled cheese and green pumpkin seeds scattered over the tacos and plate. Some small green cilantro leaves add a fresh touch around the tacos. 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 (optional, 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
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, 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 and roast for 30 to 40 minutes, tossing halfway through, until tender and caramelized at the edges.
Step 2: While the sweet potatoes roast, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5 to 8 minutes.
Step 3: Stir in the ground cumin and chili powder and cook for 30 seconds. Add the black beans and ⅓ cup water. Stir, cover, and lower the heat to maintain a gentle simmer. Cook for 5 minutes.
Step 4: Remove the lid and mash at least half of the beans with a potato masher or fork. Remove from heat, stir in the vinegar, season with salt (about ¼ teaspoon) and pepper to taste, then cover until serving.
Step 5: Toast the pepitas in a dry skillet over medium heat, stirring frequently, until fragrant and popping, about 5 minutes. Transfer to a bowl and set aside.
Step 6: In a food processor or blender, combine the avocado flesh, cilantro, jalapeño, garlic, lime juice, water, and ½ teaspoon salt. Blend until smooth, scraping down the sides as needed.
Step 7: Add almost all of the toasted pepitas (reserve some for garnish) and pulse until the pepitas are chopped into small pieces, leaving some texture. Adjust seasoning with more salt if needed. Transfer the dip to a small bowl.
Step 8: Warm the tortillas in a large skillet over medium heat, flipping to warm each side, or heat directly over a low gas flame. Stack warmed tortillas on a plate and cover with a towel to keep warm.
Step 9: To assemble, spread black beans down the center of each tortilla. Top with roasted sweet potatoes and a spoonful of avocado-pepita dip. Garnish with crumbled feta, reserved pepitas, and any desired extras like pickled vegetables or hot sauce. Serve immediately.

Tips & Variations

Omit the cayenne and jalapeño for a milder dish suitable for sensitive palates.
Add a squeeze of fresh lime juice to the roasted sweet potatoes for extra brightness.
Use cooked pinto or kidney beans instead of black beans if preferred.
For extra protein, add crumbled cooked tofu or shredded chicken.
Try warming tortillas wrapped in foil in a low oven if you prefer hands-off heating.

Storage

Store leftovers separately: keep the black beans and roasted sweet potatoes in airtight containers in the refrigerator for up to 3 days. The avocado-pepita dip is best eaten fresh but can be stored with plastic wrap pressed onto the surface for up to 1 day. Reheat the beans and sweet potatoes gently in a skillet or microwave before assembling tacos.

How to Serve

Two tacos are placed on a white plate set on a white marbled surface. Each taco has three layers starting with a soft, light yellow corn tortilla at the bottom. On top of the tortilla, there is a layer of dark brown refried beans. Next, bright orange roasted sweet potato cubes are scattered on the beans. The top layer consists of a green guacamole sauce drizzled over the sweet potatoes, sprinkled with light white crumbles of cheese and some light green pumpkin seeds. A few fresh cilantro leaves are placed both inside and around the tacos. A blue cloth is partly visible on the right edge. 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 dip to keep it vegan.

How can I make these tacos gluten-free?

Use corn tortillas as specified, which are naturally gluten-free, ensuring the entire recipe is suitable for gluten-sensitive diets.