Description
These Sweet Potato and Black Bean Tacos are a flavorful and nutritious vegetarian dish featuring roasted sweet potatoes seasoned with cumin, smoked paprika, and chili powder, combined with warm black beans and fresh toppings like avocado, cilantro, and feta cheese. Perfect for a quick and wholesome meal, these tacos offer a delightful balance of smoky, tangy, and creamy flavors wrapped in warm corn tortillas.
Ingredients
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Black Beans
- 1 (15 oz) can black beans, drained and rinsed
- 1 lime, juiced
- Pinch of salt and pepper
- 1 splash water
Toppings and Serving
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese (optional)
- 1 avocado, sliced
- 1/4 cup diced red onion
- Salsa of your choice
- Lime wedges (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Season Sweet Potatoes: In a large bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper. Toss thoroughly until the sweet potatoes are evenly coated with the spices and oil.
- Roast Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
- Heat Black Beans: While the sweet potatoes roast, heat a small saucepan over medium heat. Add the black beans with a splash of water, stir in the lime juice, and season with salt and pepper. Cook, stirring occasionally, until the beans are warmed through.
- Warm Tortillas: To make the tortillas pliable, place them directly over a gas burner on low heat, turning frequently with tongs until warm, or wrap them in a damp paper towel and microwave for 20-30 seconds.
- Assemble Tacos: Place equal portions of roasted sweet potatoes and black beans onto each warmed tortilla.
- Add Toppings: Top each taco with chopped fresh cilantro, crumbled feta cheese if using, sliced avocado, diced red onion, and a drizzle of your favorite salsa.
- Serve: Serve the tacos immediately with lime wedges on the side for added zest, if desired.
Notes
- Feel free to substitute feta cheese with a vegan alternative for a vegan version.
- Adjust the amount of chili powder for more or less heat according to your preference.
- For extra protein, add a dollop of Greek yogurt or a sprinkle of shredded cheese if dairy is acceptable.
- These tacos can be made gluten free by ensuring the corn tortillas are certified gluten free.
