Sweet Potato and Black Bean Tacos
Make sweet potato and black bean tacos with cubed or mashed sweet potato and seasoned black beans for a simple, hearty, & satisfying meat-free weeknight meal!
Servings: 4
Calories: 2065kcal
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely diced
- 1 teaspoon of paprika
- 2 teaspoon ground cumin
- ½ teaspoon of oregano
- ½ teaspoon of chipotle pepper paste
- 2 cans black beans, rinsed and drained
- ½ cup of water
- Salt and pepper to taste
- Corn tortillas
- Homemade or store-bought pico de gallo
- Cilantro, chopped, garnish
- Lime wedges (optional)
- Avocado, sliced (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Wash and dry the sweet potatoes. Wrap each whole sweet potato in aluminum foil and place them on a baking sheet. Bake for 35 to 40 minutes or until soft when you insert a knife into one.
- In a medium saucepan with a lid, heat the oil over medium heat. Add the onion and cook for 3 minutes. Add the paprika, cumin, oregano, and chipotle pepper paste. Mix well and cook for 10 seconds constantly mixing.
- Add the beans, mix, add the water, pinch of salt and pepper. Close the lid and allow it to come to a boil. Lower the heat to a simmer and cook until the sweet potatoes are done. If they begin to get dry, add a splash of water. They should end up juicy and soft – some to the point they disintegrate into a creamy consistency and some whole.
- When the sweet potatoes are ready, remove them from the oven and allow them to sit for 5 minutes before handling. Carefully remove the aluminum foil, cut them in half and scoop the soft and mashed sweet potato into a medium bowl. Repeat the process with all of the sweet potatoes. Mix them well using a fork into a creamy and chunky consistency.
- Turn off the beans.
- To assemble the tacos, heat the tortilla according to package instructions, add a layer of sweet potatoes, top with beans, pico de gallo, cilantro, and avocado slices and lime wedges if using.
- Eat immediately. (the tortilla will get soggy if you wait too long)
Video
Notes
- To save time: Use pre-cubed or mashed sweet potato.
- Warm the tortillas: This makes them more pliable AND enhances the flavor, especially when lightly charred.
- For crispy tacos: Pan-fry the folded tacos with oil/vegan butter until golden brown and crisp.
Nutrition
Calories: 2065kcal | Carbohydrates: 356g | Protein: 68g | Fat: 50g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Sodium: 739mg | Potassium: 6164mg | Fiber: 91g | Sugar: 45g | Vitamin A: 130002IU | Vitamin C: 55mg | Calcium: 559mg | Iron: 22mg
