Sweet Potato and Black Bean Tacos will be your favorite meatless meal after the first bite. They’re incredibly easy to prepare, flavorful, and filling.
I toss the sweet potatoes with a little chili powder to contrast their natural sweetness and bring some heat to the tacos. Use your favorite chili spice blend! 🌮
✻Ingredients in Sweet Potato and Black Bean Tacos
- Sweet Potatoes - Peeled & cubed
- Black beans - Canned, rinsed & drained or home-cooked
- Onion - White onion, diced
- Garlic - Minced
- Olive Oil
- Cumin
- Smoked Paprika
- Sea Salt & Black Pepper
- Chile Powder (Optional)
✻How to Make the Tacos
- Season chopped sweet potatoes with salt, pepper, cumin, and smoked paprika. Heat a large skillet over medium heat and add olive oil. Add onions and garlic, tossing to coat, then add sweet potatoes and stir.
- Cover and cook for 15-20 minutes, until sweet potatoes are just softened and cooked through.
- Once sweet potatoes are cooked, add in black beans and toss well. Cover and cook again for 5-6 minutes until everything is warmed through.
- Heat tortillas and serve sweet potato mixture topped with cheese, cilantro, and avocado slices. For spicy tacos, add jalapeño slices as a topping.
✻Variations:
- Place a layer of guacamole on warm tortillas, layer sweet potato mixture with cilantro, and top with crumbled cotija cheese.
- Add corn kernels to the sweet potato mixture
- Replace black beans with pinto beans.
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