These Healthy Black Bean Sweet Potato Tacos are a tasty treat! Filled with seasoned black beans and sweet potatoes, they’re vibrant and full of flavor. Perfect for any meal!
Making these tacos is simple, and they disappear quickly at my house! I love adding fresh toppings like avocado or salsa to jazz them up. Who says healthy can’t be delicious? 🌮
Key Ingredients & Substitutions
Sweet Potatoes: They give natural sweetness and a creamy texture. If you have dietary restrictions, you can substitute them with diced butternut squash or even zucchini for a lighter option.
Black Beans: They are the protein powerhouse in this recipe. Canned beans save time, but if you prefer, you can cook dried beans from scratch. Other beans like kidney or pinto can also work well.
Tortillas: I love using corn tortillas for their authentic flavor. However, if gluten is an issue, go for gluten-free corn or rice tortillas. Flour tortillas are also a tasty alternative!
Cheese: I often use queso fresco for its crumbly texture, but feta or even a dairy-free cheese can be great substitutes. Use what fits your taste or dietary needs.
How Can I Get Sweet Potatoes Perfectly Roasted?
Getting sweet potatoes to that perfect roasted stage takes just a little care. To achieve a lightly crispy edge and tender inside, follow these steps:
- Make sure to cut sweet potatoes into evenly-sized cubes. This helps them cook at the same rate.
- Toss with olive oil and spices, ensuring all pieces are well-coated for the best flavor.
- Spread them out on a baking sheet without crowding. This allows them to brown nicely.
- Turn them halfway through roasting for even cooking—don’t skip this!
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 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup diced onion
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco or feta cheese
- 1/4 cup salsa verde or green chili salsa
- Fresh cilantro, chopped (optional)
How Much Time Will You Need?
This recipe will take approximately 10 minutes for preparation and about 35-40 minutes for cooking, totaling around 50 minutes. You’ll spend about half of that time roasting sweet potatoes, while you can prepare the rest of the ingredients, making it a straightforward and efficient recipe!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This way, it’s nice and hot when you’re ready to roast your sweet potatoes! Line a baking sheet with parchment paper to make cleanup easier.
2. Prepare the Sweet Potatoes:
In a bowl, toss the diced sweet potatoes with olive oil, chili powder, ground cumin, salt, and black pepper until they are evenly coated. This will give them delicious flavor and enhance their natural sweetness!
3. Roast the Sweet Potatoes:
Spread the coated sweet potatoes evenly on the prepared baking sheet. Roast them for about 25-30 minutes, turning them halfway through to ensure they cook evenly. They should come out tender and slightly caramelized.
4. Sauté the Onions and Black Beans:
As the sweet potatoes roast, heat a small pan over medium heat and add the diced onion. SautĂ© until it’s translucent. Then add the black beans, warming them through for about 3-4 minutes. Season with a pinch of salt and pepper. This will make the beans and onions taste extra delicious!
5. Warm the Tortillas:
In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side until they are soft and pliable. Alternatively, you can wrap them in foil and heat them in the oven for 5 minutes.
6. Assemble the Tacos:
Take the warmed tortillas and start assembling your tacos! Divide the roasted sweet potatoes and warmed black beans among the tortillas.
7. Add Toppings:
Top each taco with slices of avocado, a spoonful of salsa verde, and sprinkle crumbled queso fresco on top for added flavor.
8. Garnish and Serve:
If you like, sprinkle some chopped fresh cilantro on top for a burst of freshness. Serve your tacos immediately and enjoy this vibrant, nutritious meal!
These tacos are a colorful combination of flavor and texture, making them a delightful, healthy option anytime you’re craving a tasty meal!
FAQ for Healthy Black Bean Sweet Potato Tacos
Can I Use Frozen Sweet Potatoes?
You can use frozen sweet potatoes, but they’ll need to be thawed and drained of any excess moisture before roasting. This will help ensure they roast rather than steam for that nice crispy texture.
Can I Make the Tacos Vegan?
Absolutely! This recipe is already vegan if you omit the queso fresco or use a dairy-free cheese alternative. Just double-check your tortilla ingredients to ensure they are vegan!
How to Store Leftovers?
Store any leftover ingredients separately in airtight containers in the fridge. The roasted sweet potatoes and black beans can last up to 3 days, while assembled tacos are best eaten immediately to maintain their texture. You can reheat the sweet potatoes and black beans before assembling your tacos again!
Can I Add More Vegetable Fillings?
Definitely! Feel free to add other veggies like bell peppers, corn, or spinach for added nutrition. Just sauté any additional vegetables along with the onions before adding the black beans.
