Black Bean Sweet Potato Tacos

These Black Bean and Sweet Potato Tacos are a colorful, hearty plant-based meal featuring roasted sweet potatoes and savory black beans. Wrapped in warm corn tortillas and topped with fresh, vibrant ingredients, they provide a satisfying balance of smoky flavors and creamy textures that the whole family will enjoy.

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The heart of this dish is the roasted medley of sweet potatoes, red onion, and bell peppers. When tossed in a blend of cumin, smoked paprika, and garlic powder, these vegetables transform into a caramelized, smoky filling that perfectly complements the earthy beans and bright lime juice.

Ingredients

• Vegetables: 2 medium sweet potatoes (peeled and diced), 1 small red onion (thinly sliced), 1 red bell pepper (diced), 2 tablespoons olive oil
• Legumes: 1 can (400 g) black beans, drained and rinsed
• Seasonings: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
• Tacos & Toppings: 8 small corn tortillas, 1 ripe avocado (sliced), 100 g shredded red cabbage, 1 small bunch fresh cilantro (chopped), 1 lime (wedges), 60 g vegan sour cream (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 the diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until everything is evenly coated.

Step 3

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

Step 4

While the vegetables roast, 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 they are warm and pliable.

Step 6

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

Step 7

Serve immediately with fresh lime wedges for squeezing over the top.

Zusatztipps für die Zubereitung

To ensure even roasting, try to dice your sweet potatoes into uniform cubes. Using parchment paper on your baking sheet not only prevents the vegetables from sticking but also makes the post-dinner cleanup much faster.

Varianten und Anpassungen

For those who prefer a different starch, you can easily swap the sweet potatoes for butternut squash or regular potatoes. If you enjoy a bit of heat, consider adding diced jalapeño to the roasting pan or finishing the tacos with a dash of your favorite hot sauce.

Serviervorschläge

These tacos pair wonderfully with a crisp Mexican lager or a refreshing lime-infused sparkling water. For a more elaborate spread, serve them alongside a side of Mexican street corn or a simple tomato and corn salad.

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Enjoy these Black Bean and Sweet Potato Tacos as a nutritious and colorful addition to your meal rotation. Their combination of fresh toppings and warm, roasted fillings makes every bite a celebration of plant-based flavors.

Recipe FAQs

→ Can I prepare the roasted vegetables ahead of time?

Yes, you can roast the sweet potatoes and vegetables up to 3 days in advance. Store them in an airtight container in the refrigerator and reheat in a skillet or microwave before assembling the tacos.

→ What other toppings work well with these tacos?

Pickled red onions, diced jalapeños, radish slices, vegan cheese shreds, or a drizzle of tahini-lime dressing all complement the flavors beautifully. Crunchy elements like toasted pumpkin seeds or chopped nuts add nice texture contrast.

→ How do I prevent corn tortillas from cracking?

Warm tortillas thoroughly in a dry skillet or directly over a gas flame until pliable. You can also wrap them in a clean kitchen towel after heating to keep them warm and flexible while assembling.

→ Can I use flour tortillas instead of corn?

Absolutely, though the flavor profile will change. Flour tortillas work well if you prefer a softer texture. Just note this makes the dish no longer gluten-free unless using certified gluten-free flour tortillas.

→ How can I add more protein to this meal?

Consider adding roasted chickpeas, crumbled tofu seasoned with taco spices, or a scoop of quinoa to the filling. You could also serve with a side of Mexican rice or refried beans for additional protein.

→ What's the best way to store leftovers?

Store the roasted vegetables, beans, and toppings separately in airtight containers. The vegetables and beans will keep for 3-4 days. Avoid storing assembled tacos as the tortillas will become soggy. Reheat components before assembling fresh tacos.