Description
These Sweet Potato Black Bean Tacos are a flavorful, nutritious, and easy-to-make vegetarian meal perfect for a quick weeknight dinner. Roasted sweet potatoes are seasoned with taco spices and paired with sautéed black beans and onions, then served with your favorite taco toppings like avocado, pico de gallo, and cheese. This recipe is packed with fiber, protein, and vibrant flavors that will satisfy both vegetarians and meat-eaters alike.
Ingredients
Main Ingredients
- 1-2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 medium yellow onion, sliced
- 1 (14 ounce) can low sodium black beans, drained and rinsed
- 1 ½ teaspoons taco seasoning, divided
- ¼ teaspoon fine sea salt
For Serving
- Favorite taco shells
- Sliced avocado
- Pico de gallo
- Cheese (vegan friendly if needed)
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) and line a medium baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Roast Sweet Potatoes: Place the cubed sweet potatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle 1 teaspoon of taco seasoning and a dash of sea salt, then toss everything together to coat evenly. Roast in the oven for about 20 minutes, or until the sweet potatoes are tender and slightly caramelized.
- Sauté Onions and Black Beans: While the sweet potatoes are roasting, heat a medium skillet over medium heat and add olive oil. Add the sliced onions and garlic (if using), stirring frequently until the onions become translucent and fragrant, about 3-4 minutes. Stir in the rinsed black beans and sprinkle with the remaining ½ teaspoon of taco seasoning. Cook for another 3-4 minutes until heated through, then reduce the heat to low and cover to keep warm while the sweet potatoes finish roasting.
- Prepare Taco Toppings: Gather your preferred taco shells and prepare toppings such as sliced avocado, pico de gallo, cheese, and lettuce for assembling the tacos.
- Assemble and Serve: Once the sweet potatoes and black bean mixture are ready, assemble your tacos by filling the taco shells with roasted sweet potatoes, the black bean and onion mixture, and then topping with avocado, pico de gallo, and cheese. Enjoy immediately!
Notes
- For added heat, consider adding chopped jalapeños or a splash of hot sauce to your taco toppings.
- To make this recipe vegan, use vegan cheese or omit cheese entirely.
- If you prefer a quicker method, you can sauté the sweet potatoes instead of roasting, but roasting adds great flavor.
- Leftovers can be refrigerated and enjoyed within 2 days; reheat the sweet potatoes and bean mixture before assembling.
