Smoky Sweet Potato & Black Bean Tacos – A Hearty & Wholesome Meal

These sweet potato and black bean tacos are a perfect balance of sweet, smoky, and savory flavors. Roasted spiced sweet potatoes, hearty black beans, and fresh toppings make for a satisfying, plant-based, and gluten-free meal wrapped in soft corn tortillas.

• Total Cooking Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Servings: 4 (makes about 8 tacos)

Ingredients

For the Sweet Potato Filling:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp garlic powder

For the Black Beans:

1. 1 can (400 g) black beans, drained and rinsed
2. 1 tbsp olive oil
3. ½ tsp cumin
4. ½ tsp chili powder
5. ¼ tsp salt
6. Juice of ½ lime

For the Tacos:

• 8 small corn tortillas
• 1 avocado, sliced
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• ½ cup shredded cabbage (optional)
• ½ cup crumbled feta or dairy-free alternative (optional)
• Lime wedges, for serving

For the Lime Crema (Optional):

1. ½ cup Greek yogurt or dairy-free yogurt
2. Juice of ½ lime
3. ½ tsp garlic powder
4. ¼ tsp salt

Instructions

Roast the Sweet Potatoes:

1. Preheat the oven to 200°C (400°F).
2. Season & roast: Toss diced sweet potatoes with olive oil, salt, pepper, smoked paprika, cumin, chili powder, and garlic powder. Spread evenly on a baking sheet and roast for 20 minutes, flipping halfway.

Prepare the Black Beans:

3. Sauté the beans: Heat olive oil in a pan over medium heat. Add black beans, cumin, chili powder, salt, and lime juice. Cook for 3-5 minutes until warmed through.

Make the Lime Crema (Optional):

4. Whisk together yogurt, lime juice, garlic powder, and salt in a small bowl. Set aside.

Assemble the Tacos:

5. Warm the tortillas: Heat corn tortillas on a dry skillet for about 30 seconds per side until soft.
6. Fill & garnish: Add roasted sweet potatoes and black beans to each tortilla. Top with avocado slices, red onion, cilantro, shredded cabbage (if using), and crumbled feta. Drizzle with lime crema and serve with lime wedges.

Nutritional Information (per taco)

• Calories: 180
• Protein: 5 g
• Fats: 6 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Sugar: 4 g

Vitamins & Benefits

• Sweet Potatoes: Rich in fiber and beta-carotene for immune support.
• Black Beans: High in plant-based protein and gut-friendly fiber.
• Corn Tortillas: Naturally gluten-free and lower in calories than flour tortillas.

Did you know? Sweet potatoes and black beans are a classic combination in Latin American cuisine, offering both complementary flavors and complete plant-based protein!

Storage Tips

• Refrigerate: Store leftover sweet potatoes and black beans separately in airtight containers for up to 3 days.
• Reheat: Warm tortillas and fillings in a pan before serving.

FAQ

Can I make this oil-free?
Yes! Roast the sweet potatoes without oil and sauté the beans with a splash of water instead.

What can I substitute for black beans?
Pinto beans or chickpeas work well as alternatives.

Can I add protein to this dish?
Yes! Grilled tofu, tempeh, or even shredded chicken can be great additions.