why make this recipe
These Vegetarian Sweet Potato Tacos are packed with flavor and nutrients. Sweet potatoes bring natural sweetness, while black beans add protein and fiber. The combination of spices gives these tacos a nice kick. They are perfect for a quick weeknight dinner or a fun gathering with friends. Plus, they are easy to customize based on your taste!
how to make Vegetarian Sweet Potato Tacos
Ingredients:
- Sweet Potatoes: 2 large (about 2 lbs or 900g), peeled and diced into ½-inch cubes
- Black Beans: 1 (15-ounce) can, rinsed and drained
- Olive Oil: 2 tablespoons, plus more for tortillas
- Chili Powder: 1 tablespoon
- Smoked Paprika: 2 teaspoons (this is key for the smoky flavor!)
- Ground Cumin: 2 teaspoons
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Sea Salt: 1 teaspoon, or to taste
- Black Pepper: ½ teaspoon, freshly ground
- Tortillas: 12 small corn or flour tortillas
- Avocado: 1 large, pitted and sliced or mashed
- Red Onion: ½, finely diced
- Cilantro: ½ cup, freshly chopped
- Lime: 1, cut into wedges for serving
- Optional Creamy Topping: ½ cup sour cream, Greek yogurt, or Cashew Crema (for a vegan option)
- Optional Cheese: ½ cup crumbled cotija cheese, queso fresco, or shredded Monterey Jack
Directions:
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Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
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In a large bowl, mix the diced sweet potatoes, olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Make sure all the sweet potato cubes are coated well with the spices.
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Spread the seasoned sweet potatoes in a single layer on the baking sheet. Avoid overcrowding the pan to ensure they roast instead of steam.
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Roast for 20-25 minutes, flipping halfway through, until they are tender and caramelized.
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After roasting, gently add the rinsed black beans to the pan with the sweet potatoes. Toss lightly and spread back into a single layer. Roast for another 5-7 minutes until the black beans are heated through.
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While the filling cooks, warm your tortillas. You can do this in a skillet over medium-high heat or wrap them in a damp paper towel and microwave for 30-60 seconds.
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Once everything is ready, spoon a generous amount of the sweet potato and black bean mix into each warm tortilla. Add toppings such as avocado, red onion, cilantro, sour cream or crema, and cheese.
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Serve the tacos right away with lime wedges on the side for squeezing over the top.
how to serve Vegetarian Sweet Potato Tacos
Serve the tacos warm, with lime wedges on the side. The lime juice enhances the flavors. You can also offer extra toppings like hot sauce for those who like more heat.
how to store Vegetarian Sweet Potato Tacos
If you have leftovers, store the sweet potato and black bean filling in an airtight container in the fridge. Reheat in the microwave or on the stove. Keep the tortillas separate until you are ready to serve.
tips to make Vegetarian Sweet Potato Tacos
- Use a variety of spices or fresh herbs to adjust the flavor to your liking.
- Make it vegan by using a plant-based yogurt or cashew crema.
- For added crunch, sprinkle some chopped nuts or seeds on top.
variation (if any)
Feel free to add other vegetables like bell peppers or corn to the filling. You can also swap sweet potatoes for regular potatoes or use lentils instead of black beans for different flavors and textures.
FAQs
Can I use different tortillas?
Yes, you can use any type of tortilla you prefer, including whole wheat or gluten-free options.
How can I make these tacos spicier?
Add chopped jalapeños or a dash of cayenne pepper to the sweet potato mixture before roasting.
Can I prepare these in advance?
Yes! You can prep the sweet potatoes and black beans ahead of time and store them in the fridge. Warm them up before serving.