Sweet Potato and Black Bean Tacos
These vegetarian tacos combine roasted sweet potatoes, spiced black beans, and a creamy avocado-pepita sauce for a quick, nutritious, and flavorful meal. Naturally gluten-free and rich in fiber, protein, and healthy fats, they’re perfect for weeknight dinners, meal prep, or taco nights with family and friends.
Equipment
- 1 Large Rimmed Baking Sheet
- 1 Large saucepan
- 1 Food Processor or Blender
- 1 Small skillet
- 1 Potato Masher or Fork
- 1 Spatula
- 1 Spatula
Ingredients
Roasted Sweet Potatoes
- 2 pounds sweet potatoes peeled and cut into 1-inch chunks (about 3–4 medium)
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon fine salt
Spicy Black Beans
- 1 tablespoon olive oil
- 1 small yellow or white onion finely chopped
- ½ teaspoon fine salt or to taste
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 2 15-ounce cans black beans, rinsed and drained (or 3 cups cooked black beans)
- ⅓ cup water
- 1 teaspoon sherry vinegar or lime juice
- Freshly ground black pepper to taste
Avocado-Pepita Dip
- 2 ripe avocados pitted
- 1 cup packed fresh cilantro
- ½ cup pepitas pumpkin seeds
- 1 small jalapeño seeded and chopped (or ¼ teaspoon red pepper flakes)
- 2 cloves garlic roughly chopped
- 2 tablespoons lime juice from 1 medium lime or 1 tablespoon sherry vinegar
- 2 tablespoons water
- ½ teaspoon fine salt
- Freshly ground black pepper to taste
Tacos & Garnishes
- 8 –10 small corn tortillas
- Crumbled feta optional
- Optional toppings: pickled jalapeños pickled radishes, pickled red onions, extra pepitas, fresh cilantro, hot sauce
Instructions
- Prepare the Sweet Potatoes: Begin by peeling 3–4 medium sweet potatoes and cutting them into roughly 1-inch cubes. Try to keep the pieces uniform so they roast evenly. Place the cut sweet potatoes in a large mixing bowl and drizzle them with 2 tablespoons of olive oil. Sprinkle ¼ teaspoon of cayenne pepper if you like a touch of heat, and add ¼ teaspoon of salt. Toss everything gently with your hands or a spatula until the sweet potatoes are fully coated with oil and spices.
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a large, rimmed baking sheet with parchment paper to prevent sticking. Spread the sweet potatoes in a single layer on the sheet, making sure they aren’t crowded—this allows them to caramelize rather than steam. Roast them for 30–40 minutes, tossing halfway through, until they are tender on the inside and golden at the edges. You should notice a slight caramelization which adds a natural sweetness and depth of flavor.
- Prepare the Black Beans Base: While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add 1 finely chopped small onion and a pinch of salt. Stir occasionally for 5–8 minutes, cooking until the onions are soft and translucent. This slow cooking releases their natural sweetness and forms the flavor foundation for the beans.
- Season the Black Beans: Once the onions are soft, add 2 teaspoons of ground cumin and ¼ teaspoon of chili powder. Stir constantly for about 30 seconds to toast the spices lightly. Then, add the 2 cans of black beans (or 3 cups of cooked beans) along with ⅓ cup of water. Stir well to combine. Cover the saucepan and reduce the heat to maintain a gentle simmer, allowing the flavors to meld for about 5 minutes.
- Mash the Black Beans: After simmering, remove the lid and use a potato masher or fork to mash at least half of the beans directly in the pan. This creates a creamy, slightly chunky texture that helps the beans cling to the tortillas. Return the lid and remove the pan from heat. Stir in 1 teaspoon of sherry vinegar or lime juice, then season with salt (start with ¼ teaspoon) and freshly ground black pepper to taste. Keep covered until ready to assemble the tacos.
- Toast the Pepitas: Place ½ cup of pepitas in a small skillet over medium heat. Toast them for about 5 minutes, stirring frequently, until they are fragrant and begin to make little popping sounds. Be careful not to burn them; this enhances their nutty flavor and adds a delightful crunch to the dip and taco garnish. Once toasted, transfer most of the pepitas to a small bowl for later, leaving a few aside for topping the tacos.
- Make the Avocado-Pepita Dip: Scoop the flesh from 2 ripe avocados into a food processor or blender. Add 1 cup packed fresh cilantro, the toasted pepitas (reserving a small amount for garnish), 1 small seeded and chopped jalapeño or ¼ teaspoon red pepper flakes, 2 cloves garlic, 2 tablespoons lime juice, 2 tablespoons water, and ½ teaspoon salt. Blend until smooth, stopping occasionally to scrape down the sides. The dip should be creamy but slightly textured from the pepitas. Taste and adjust seasoning with additional salt or lime juice if needed. Transfer to a serving bowl.
- Warm the Tortillas: Heat a large skillet over medium heat. Warm the corn tortillas in batches, flipping each side for 20–30 seconds until pliable and lightly browned.Alternatively, you can warm them directly over a low flame on a gas stove for a slightly charred flavor. Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them soft and warm while you assemble the tacos.
- Assemble the Tacos: Lay a tortilla flat and spread a layer of the black beans in the center. Top with roasted sweet potato cubes, then add a generous dollop of the avocado-pepita dip. Sprinkle crumbled feta (if using) and reserved pepitas on top. Add any optional garnishes like pickled jalapeños, radishes, or red onions, along with fresh cilantro and a few drops of hot sauce for extra flavor. Repeat this process for all tortillas.
- Serve and Enjoy: Arrange the assembled tacos on a platter and serve immediately while warm. These tacos are best enjoyed fresh but can also be stored for meal prep. Store leftover components separately in airtight containers in the refrigerator: beans for up to 4 days, sweet potatoes for 3–4 days, and avocado dip for 1–2 days (press plastic wrap directly on the surface to prevent browning). Reheat beans gently and toss sweet potatoes with a little olive oil before serving again.
Notes
- To make vegan or dairy-free tacos, simply omit the feta cheese and add extra pickled vegetables for tangy flavor.
- Ensure tortillas are 100% corn or certified gluten-free if you want a completely gluten-free meal.
- Roasting sweet potatoes until caramelized enhances their natural sweetness and texture. Avoid overcrowding the baking sheet.
- Adjust the heat by adding or reducing jalapeño or cayenne pepper to suit your taste.
- Leftover components can be stored separately in the fridge for easy meal prep.
