Yummy Sweet Potato and Black Bean Tacos

These Yummy Sweet Potato and Black Bean Tacos feature roasted sweet potatoes and hearty black beans in warm tortillas. Perfect for a healthy dinner, it’s a flavorful recipe that blends earthy and spicy notes into a nutritious, satisfying meal.

Why You’ll Love This Recipe

These yummy sweet potato and black bean tacos are a nutritious, healthy dinner idea that combines roasted sweet potatoes and hearty black beans in warm tortillas with vibrant spices, perfect for a flavorful meal. Easy to prepare and packed with protein, fiber, and vitamins, they’re a guilt-free indulgence that’s both delicious and satisfying.

Recipe Tips and Tricks

• Roast Sweet Potatoes Evenly: Cut into uniform cubes.
• Rinse Black Beans: Removes excess sodium for better taste.
• Warm Tortillas: Enhances flexibility and flavor.
• Check Doneness: Sweet potatoes should be tender.
• Toss Gently: Prevents mashing the filling.
• Adjust Spice: Taste and tweak chili powder to preference.
• Serve Immediately: Maximizes freshness.
• Use Fresh Lime: Boosts zesty flavor.
• Avoid Overcooking: Keeps veggies vibrant.
• Rest Briefly: Allows flavors to meld.

Yield: 4 servings

Sweet Potato and Black Bean Tacos

Print

Yummy sweet potato black bean tacos, healthy spicy dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• ½ medium red onion
• ½ tsp cumin
• ½ tsp salt
• 1 can (15 oz) black beans
• 1 tbsp chopped cilantro
• 1 tsp chili powder
• 2 medium sweet potatoes
• 2 tbsp lime juice
• 2 tbsp olive oil
• 8 small corn tortillas

Instructions

1. Prep the Sweet Potatoes: Peel and cube sweet potatoes into ½-inch pieces.
2. Season and Roast: Toss sweet potatoes with 1 tbsp olive oil, chili powder, cumin, and ¼ tsp salt. Spread on a baking sheet and roast at 400°F for 20-25 minutes, flipping halfway, until tender.
3. Rinse the Beans: Drain and rinse black beans, then set aside.
4. Warm the Tortillas: Heat tortillas in a dry skillet or microwave for 10-15 seconds until pliable.
5. Prepare the Filling: In a bowl, mix roasted sweet potatoes with black beans, remaining olive oil, and ¼ tsp salt.
6. Add Zesty Kick: Stir in lime juice and diced red onion.
7. Assemble the Tacos: Spoon the sweet potato and bean mixture into each tortilla.
8. Check Seasoning: Taste and adjust salt or spice as needed.
9. Rest the Tacos: Let the filled tacos sit for 5 minutes to allow flavors to meld.
10. Serve and Enjoy: Garnish with chopped cilantro and serve warm as a delightful dinner, and savor the sweet and spicy goodness!

Notes

• Roast sweet potatoes evenly for texture; rinse beans for flavor.
• Warm tortillas for flexibility; adjust spice to taste.
• Store leftovers promptly to maintain freshness; reheat to restore warmth.
• This recipe can be adapted for gluten-free or vegan diets with appropriate swaps.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 285Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 571mgCarbohydrates 49gFiber 8gSugar 10gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Sweet Potatoes (2 medium): Peeled and cubed for sweetness.
• Black Beans (1 can, 15 oz): Drained and rinsed for protein.
• Corn Tortillas (8 small): For a hearty base.
• Olive Oil (2 tbsp): Extra virgin for roasting.
• Chili Powder (1 tsp): For spicy warmth.
• Cumin (½ tsp): Ground for earthy flavor.
• Lime Juice (2 tbsp): Fresh for zesty kick.
• Red Onion (½ medium): Diced for bite.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Cilantro (1 tbsp, chopped): Fresh for garnish.

Variations and Substitutions

• Veggie Swap: Use butternut squash or carrots.
• Bean Swap: Replace black beans with pinto beans.
• Tortilla Swap: Use whole wheat or lettuce wraps.
• Oil Swap: Use avocado oil or coconut oil.
• Spice Swap: Add paprika or cayenne.
• Citrus Swap: Use lemon juice instead of lime.
• Topping Swap: Use avocado instead of onion.
• Low-Sodium: Reduce or skip salt based on beans.

Storage Options

• Refrigerator: Store filling in an airtight container for up to 3 days; keep tortillas separate.
• Freezer: Freeze filling for up to 1 month; thaw in fridge.
• Reheating: Warm filling in microwave or oven; reheat tortillas.

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