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Sweet Potato and Black Bean Tacos Recipe

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★★★★★

4.8 from 120 reviews

These Sweet Potato and Black Bean Tacos combine roasted sweet potatoes with seasoned black beans and a creamy avocado-pepita dip, creating a vibrant, flavorful vegetarian taco that’s perfect for a hearty, healthy meal.

Ingredients

Scale

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, omit if sensitive to spice)
  • ¼ teaspoon fine salt

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)
  • 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

Additional Ingredients

  • 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.

Instructions

  1. Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup. Toss the peeled and sliced sweet potatoes with olive oil, cayenne pepper (if using), and salt. Arrange them in a single layer on the baking sheet. Roast for 30 to 40 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized around the edges.
  2. Prepare the Black Beans: Warm 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely chopped onion and a pinch of salt, cooking and stirring occasionally until the onions soften and become translucent, about 5 to 8 minutes. Stir in ground cumin and chili powder, cooking for about 30 seconds until fragrant. Add the rinsed black beans and ⅓ cup water. Stir, then cover and reduce heat to a gentle simmer.
  3. Mash the Beans: After simmering for 5 minutes, remove the lid and mash at least half of the beans with a potato masher or fork to create a slightly chunky texture. Remove from heat, stir in sherry vinegar or lime juice, and season with salt (about ¼ teaspoon) and freshly ground black pepper to taste. Cover until ready to serve.
  4. Toast the Pepitas: Heat a skillet over medium heat and toast the pepitas, stirring frequently, until they are fragrant and begin to make popping sounds, about 5 minutes. Transfer the toasted pepitas to a bowl and set aside.
  5. Make the Avocado-Pepita Dip: Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water, and salt. Blend until smooth, stopping to scrape down the sides as needed. Add almost all the toasted pepitas (reserve a few tablespoons for garnish) and pulse just until the pepitas are chopped into small pieces, leaving some texture. Taste and adjust salt if needed. Transfer the dip to a small bowl.
  6. Warm the Tortillas: Heat a large skillet over medium heat. Warm the corn tortillas in batches, flipping them to heat both sides evenly. Alternatively, warm tortillas directly over a low flame on a gas burner for a smoky char. Stack the warmed tortillas on a plate and cover with a clean tea towel to keep warm.
  7. Assemble the Tacos: Spread a spoonful of the black bean mixture down the center of each tortilla. Top with roasted sweet potatoes and a dollop of avocado-pepita dip. Garnish with crumbled feta, reserved pepitas, and any other preferred toppings like pickled jalapeños, radishes, torn cilantro, or hot sauce. Serve immediately and enjoy.

Notes

  • If you prefer a milder dip, omit the jalapeño or reduce the red pepper flakes.
  • Sweet potatoes can be roasted in advance and reheated to save time.
  • For a vegan option, omit the feta or substitute with a plant-based cheese.
  • Use fresh lime juice rather than bottled for best flavor in the dip.
  • To make this recipe gluten-free, ensure corn tortillas you use are certified gluten-free.

Keywords: sweet potato tacos, black bean tacos, vegetarian tacos, healthy tacos, avocado dip, Mexican tacos, meatless tacos

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