Sweet Potato and Black Bean Tacos with Avocado

Looking for a hearty and delicious vegetarian taco option? These Sweet Potato and Black Bean Tacos with Avocado are the perfect answer. Packed with vibrant flavors and wholesome ingredients, these tacos are not only easy to make but also bursting with nutrition. Whether you’re looking for a quick weeknight dinner or a fun meal to serve at a gathering, this recipe will hit the spot.

Why You’ll Love this Sweet Potato and Black Bean Taco Recipe:

• Deliciously Sweet and Savory: The roasted sweet potatoes are perfectly caramelized, bringing out their natural sweetness that pairs wonderfully with the smoky black beans.
• Flavorful Spices: Smoked paprika, cumin, chili powder, and garlic powder work together to create a depth of flavor in every bite.
• Fresh and Creamy Toppings: Slices of creamy avocado, crunchy red onions, juicy cherry tomatoes, and a sprinkle of fresh cilantro make these tacos an irresistible treat.
• Customizable: You can easily adjust the toppings to suit your taste, adding in your favorite cheese or leaving it vegan if preferred.
• Healthy: With plant-based protein from the black beans and vitamin-packed sweet potatoes, this recipe offers a well-rounded meal that’s both satisfying and nutritious.

Ingredients for Sweet Potato and Black Bean Tacos with Avocado:

• 2 medium sweet potatoes, peeled and diced – Roasted to perfection, sweet potatoes add natural sweetness and texture to the tacos.
• 1 tablespoon olive oil – Helps to roast the sweet potatoes and gives them a golden finish.
• 1 teaspoon smoked paprika – Adds a deep smoky flavor to the dish.
• 1 teaspoon ground cumin – A warm spice that brings earthiness and depth to the sweet potatoes.
• 1/2 teaspoon chili powder – Adds a mild kick to balance the sweetness of the potatoes.
• 1/2 teaspoon garlic powder – Elevates the overall flavor profile with a hint of garlic.
• 1/2 teaspoon salt – Balances the flavors and enhances the taste.
• 1/4 teaspoon black pepper – Adds a subtle heat and rounds out the seasoning.
• 1 can (15 oz) black beans, drained and rinsed – Provides a protein-packed filling for the tacos.
• 8 small corn or flour tortillas – The base for our taco, soft and pliable.
• 1 avocado, sliced – Brings creamy richness to each bite.
• 1/2 small red onion, finely diced – Adds a bit of tang and crunch.
• 1 cup cherry tomatoes, quartered – Fresh, juicy, and sweet, they add brightness.
• 1/4 cup chopped fresh cilantro (optional) – A burst of freshness and color for garnish.
• 1/4 cup crumbled feta or cotija cheese (optional) – A salty, creamy topping to bring it all together.
• Lime wedges, for serving – A squeeze of lime adds a refreshing citrusy finish.

Variations:

• Swap the tortillas: Try using lettuce wraps for a low-carb option, or use larger tortillas for a heartier taco.
• Use different beans: Swap black beans for pinto beans or kidney beans for a slightly different flavor profile.
• Add heat: If you love spice, add sliced jalapeños or a drizzle of your favorite hot sauce.
• Vegan version: Skip the cheese for a fully vegan meal.
• Toppings galore: Add a dollop of sour cream or a sprinkle of chili flakes for extra flavor

How to Make Sweet Potato and Black Bean Tacos:

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
2. Roast the Sweet Potatoes:
   Toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, stirring halfway through until tender and caramelized.
3. Warm the Black Beans:
   While the sweet potatoes roast, heat the black beans in a small saucepan over low heat until warmed through.
4. Prepare the Toppings:
   Dice the red onion and quarter the cherry tomatoes, setting them aside for taco assembly.
5. Warm the Tortillas:
   Warm the tortillas in a dry skillet for 30 seconds per side, or wrap them in foil and place them in the oven for a few minutes.
6. Assemble the Tacos:
   Divide the roasted sweet potatoes and warmed black beans among the tortillas. Top with slices of avocado, red onion, cherry tomatoes, cilantro, and crumbled cheese (if using).
7. Serve:
   Serve immediately with lime wedges for a bright, zesty finish.

Tips and Tricks:

• Don’t overcook the sweet potatoes: Make sure the sweet potatoes are just tender and slightly caramelized to bring out the best flavor.
• Toast the tortillas: Slightly toast your tortillas for extra texture and warmth.
• Use fresh ingredients: The freshness of the red onion, tomatoes, and cilantro really elevates the flavor of the tacos.
• Make it spicy: Add some chili flakes or jalapeños if you like a bit more heat.

How to Serve:

These tacos are great on their own but can also be paired with sides like:

• Mexican street corn (elote) for a flavorful side.
• A refreshing cucumber and tomato salad for a light and fresh accompaniment.
• Rice and beans for a more filling meal.
• Guacamole and chips for a fun starter or side.

Make Ahead and Storage:

• Make Ahead:
  Roast the sweet potatoes and warm the black beans ahead of time. Store them separately in the fridge and assemble tacos when ready to serve.
• Storing:
  Store leftover sweet potatoes, beans, onions, and tomatoes in separate airtight containers for up to 3 days in the refrigerator.
• Reheating:
  Reheat the sweet potatoes and black beans in the microwave or on the stovetop. Warm the tortillas in a skillet or oven before serving.