Black Bean Sweet Potato Tacos

Black Bean and Sweet Potato Tacos are a colorful and hearty plant-based meal that brings together vibrant flavors and textures. Featuring caramelized roasted sweet potatoes, protein-packed black beans, and a variety of fresh toppings, these Mexican-inspired tacos are wrapped in warm corn tortillas for a truly satisfying and wholesome experience.

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This recipe yields 4 servings (8 tacos) and is designed for ease, taking only 45 minutes from start to finish. It’s an ideal choice for a weeknight dinner that doesn't compromise on nutrition or taste.

Ingredients

• 2 medium sweet potatoes, peeled and diced (about 500 g)
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 can (400 g) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 100 g shredded red cabbage
• 1 small bunch fresh cilantro, chopped
• 1 lime, cut into wedges
• 60 g vegan sour cream or plain yogurt (optional)
• 50 g crumbled vegan feta (optional)

Instructions

Step 1

Preheat the oven to 220°C (425°F).

Step 2

In a large bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.

Step 3

Spread the vegetables onto a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.

Step 4

Meanwhile, warm the black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.

Step 5

Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.

Step 6

To assemble, divide the roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.

Step 7

Serve immediately with lime wedges.

Zusatztipps für die Zubereitung

For the best results, ensure the diced sweet potatoes are uniform in size to guarantee even cooking. Using parchment paper on your baking sheet prevents sticking and simplifies cleanup. If you are using store-bought vegan sour cream or feta, always verify the labels for hidden soy or nut allergens.

Varianten und Anpassungen

You can easily customize these tacos by swapping sweet potatoes for butternut squash or regular potatoes. For those who enjoy extra heat, consider adding diced jalapeño or a dash of your favorite hot sauce to the assembly phase.

Serviervorschläge

Serve these tacos immediately with fresh lime wedges to brighten the smoky seasonings. They pair wonderfully with a crisp Mexican lager or a refreshing lime-infused sparkling water for a complete dining experience.

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These Black Bean and Sweet Potato Tacos provide a nutritious profile of 340 calories, 8g of fat, 58g of carbohydrates, and 9g of protein per serving, making them a balanced and delicious plant-based dinner choice.

Recipe Questions & Answers

→ Can I make the roasted vegetable filling ahead of time?

Absolutely. The roasted sweet potatoes and seasoned beans keep well in the refrigerator for 3-4 days. Store them separately and reheat gently in a skillet or microwave before assembling your tacos. Fresh toppings should be added just before serving.

→ What other vegetables work well in these tacos?

Butternut squash, regular potatoes, or cauliflower roast beautifully alongside sweet potatoes. You can also add zucchini, corn kernels, or diced bell peppers to the roasting tray for extra variety and color.

→ How do I prevent corn tortillas from breaking?

Warm tortillas in a dry skillet or directly over a gas flame until pliable. Keep them wrapped in a clean kitchen towel while heating the rest—this traps steam and maintains flexibility. If they still crack, double up two tortillas per taco.

→ Can I make this dish spicier?

Add diced jalapeño to the roasting vegetables, incorporate hot sauce into the black beans while warming, or sprinkle cayenne pepper into the spice blend. Fresh salsa or sliced radishes also bring pleasant heat to the finished tacos.

→ What protein alternatives can I use?

Beyond black beans, try pinto beans, lentils, or crumbled tempeh seasoned with the same spice blend. For non-vegan options, shredded chicken, grilled shrimp, or carne asada pair wonderfully with the roasted sweet potatoes.