Sweet Potato Black Bean Tacos Recipe
Sweet Potato Black Bean Tacos? Yes, please. These vibrant, hearty vegan bites pack flavor and fiber without any drama. Roast sweet potatoes until caramelized and toss with protein-rich black beans. Wrap it all in warm tortillas and add your favorite toppings for a quick meal that screams “I’m fancy but effortless.” This recipe turns humble ingredients into a fiesta on your plate—perfect for busy nights when you want flavor without fuss. Plus, it’s healthy, colorful, and so satisfying even your meat-loving friends won’t know what hit them. Let’s taco ‘bout dinner done right!
Sweet Potato Black Bean Tacos Recipe
A flavorful vegan taco with roasted sweet potatoes and black beans, perfect for a quick, nutritious dinner.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 can 15 oz black beans, drained and rinsed
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 Tbsp olive oil
- 8 small corn or flour tortillas
- Salt and pepper to taste
- Optional toppings: avocado salsa, cilantro, lime wedges
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper.
- Spread on baking sheet and roast for 25 minutes until tender and slightly crispy.
- Warm tortillas in a skillet or oven.
- Combine roasted potatoes and black beans in a bowl, mix gently.
- Assemble tacos with the mixture and your favorite toppings.
Notes
Nutritional values (per serving)
- Calories: 320
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 9 g
Vitamins and minerals (per serving)
- Vitamin A: 150%
- Vitamin C: 25%
- Iron: 15%
- Calcium: 8%
- Folate: 10%
Additional notes/tips to enhance flavor
- Add a squeeze of lime for extra zest.
- Spice it up with jalapeños or hot sauce.
- Swap tortillas for lettuce wraps for a low-carb option.
