Sweet Potato & Black Bean Tacos are a delightful plant-based dinner option, bursting with flavor and packed with nutrients. With roasted sweet potatoes, hearty black beans, and a medley of vibrant toppings, these tacos are perfect for a healthy, satisfying meal that’s as beautiful as it is delicious.
Recipe Tips and Tricks
- Roasting Sweet Potatoes: Ensure even roasting by cutting the sweet potatoes into uniform pieces and tossing them with oil and spices.
- Warming Tortillas: Heat tortillas in a skillet or wrap them in foil and warm in the oven for soft, pliable tacos.
- Customizing Toppings: Add your favorite toppings like guacamole, salsa, or pickled onions to personalize the flavor.
- Batch Cooking: Double the recipe for meal prep, as these tacos reheat beautifully for quick lunches.
Why You’ll Love This Recipe
These Sweet Potato & Black Bean Tacos are a plant-based dream, offering a perfect balance of savory, sweet, and spicy flavors. The creamy avocado pairs beautifully with the smoky chipotle sauce, while the roasted sweet potatoes add a comforting caramelized richness. It’s a versatile dish that can be tailored to your tastes, making it a weeknight favorite and an impressive option for entertaining guests.
Sweet Potato & Black Bean Tacos
Vibrant Sweet Potato & Black Bean Tacos offer a healthy, flavorful plant-based meal perfect for any dinner.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup vegan chipotle sauce (store-bought or homemade)
- Lime wedges, for serving
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly caramelized.
- Prepare the Beans: While the sweet potatoes roast, heat the black beans in a small saucepan over medium heat. Season with a pinch of salt and a splash of lime juice for added flavor.
- Warm the Tortillas: Heat a dry skillet over medium heat. Warm each tortilla for 30 seconds on each side until soft and pliable. Keep them warm in a clean towel.
- Assemble the Tacos: Divide the roasted sweet potatoes and black beans among the tortillas. Top with avocado slices, fresh cilantro, and a drizzle of chipotle sauce.
- Serve and Enjoy: Garnish with lime wedges and your favorite toppings. Serve immediately for the best taste and texture.
Notes
- For homemade chipotle sauce, blend 1/4 cup vegan mayo with 1-2 tablespoons chipotle in adobo, a splash of lime juice, and a pinch of garlic powder.
- Add a touch of maple syrup to the sweet potatoes for extra caramelization and depth of flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 411Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 5mgSodium 256mgCarbohydrates 51gFiber 13gSugar 5gProtein 9g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Sweet Potatoes: Choose firm, orange-fleshed sweet potatoes for the best flavor and texture. Their natural sweetness contrasts beautifully with the smoky spices.
- Black Beans: Canned black beans are a convenient option, but feel free to use cooked dried beans for a more economical and flavorful choice.
- Tortillas: Corn tortillas keep this dish gluten-free, but flour tortillas work just as well if preferred.
- Chipotle Sauce: Use canned chipotle in adobo for an authentic smoky flavor, and adjust the spice level to your liking.
- Optional Toppings: Fresh cilantro, diced tomatoes, shredded lettuce, and lime wedges brighten and elevate the tacos.
Variations and Substitutions
- Protein Boost: Add grilled tofu or tempeh for extra protein.
- Different Beans: Swap black beans for pinto or kidney beans if desired.
- Spice Adjustment: Reduce or omit the chipotle for a milder version, or add jalapeños for extra heat.
- Tortilla Alternatives: Serve as a taco bowl with rice or quinoa for a gluten-free, utensil-friendly option.
- Seasonal Veggies: Incorporate roasted cauliflower or zucchini for a seasonal twist.
Storage Options
- Refrigeration: Store taco components separately in airtight containers for up to 4 days. Assemble tacos just before serving.
- Freezing: The roasted sweet potatoes and black beans can be frozen for up to 3 months. Thaw and reheat before assembling.
- Reheating: Warm the filling in a skillet or microwave, and heat tortillas fresh to maintain their texture.
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