Sweet Potato Black Bean Tacos
Roasted sweet potatoes, spiced black beans, and a creamy avocado-pepita dip come together in these hearty vegetarian tacos. Bursting with bold Mexican flavors, fiber-rich ingredients, and plant-based protein, they’re both nutritious and satisfying. Perfect for family dinners or weekly meal prep!
Equipment
- 1 Large rimmed baking sheet (for roasting sweet potatoes)
- 1 Large skillet (for beans and tortillas)
- 1 Medium saucepan (for simmering black beans)
- 1 Food processor or blender (for avocado-pepita dip)
- 1 Mixing bowl (for pepitas)
- 1 Potato masher or fork (for mashing beans)
- 1 Spatula or spoon (for stirring and serving)
- 1 Tortilla warmer or tea towel (for serving tortillas)
Ingredients
For the Roasted Sweet Potatoes:
- 2 pounds sweet potatoes about 3 to 4 medium, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper optional, adjust to taste
- ¼ teaspoon fine sea salt
For the Spiced Black Beans:
- 1 tablespoon olive oil
- 1 small yellow or white onion finely diced
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 2 15-ounce cans black beans, rinsed and drained (or 3 cups cooked)
- ⅓ cup water
- 1 teaspoon lime juice or sherry vinegar
- Salt and freshly ground black pepper to taste
For the Avocado-Pepita Cream:
- 2 ripe avocados peeled and pitted
- 1 cup loosely packed fresh cilantro leaves
- ½ cup raw pepitas pumpkin seeds
- 1 small jalapeño seeded and roughly chopped (or ¼ teaspoon red pepper flakes)
- 2 cloves garlic chopped
- 2 tablespoons fresh lime juice from 1 medium lime or 1 tablespoon sherry vinegar
- 2 tablespoons water
- ½ teaspoon fine sea salt
- Freshly ground black pepper to taste
For Serving:
- 8 to 10 small corn tortillas
- Crumbled feta cheese omit for vegan version
- Optional toppings: Pickled jalapeños pickled onions, sliced radishes, chopped cilantro, hot sauce
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup. In a mixing bowl, toss the sweet potato cubes with olive oil, cayenne pepper (if using), and salt until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 30 to 40 minutes, flipping halfway through, until the edges are golden and the centers are fork-tender.
- Simmer the Spiced Black Beans: While the sweet potatoes roast, heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and a pinch of salt, cooking until soft and translucent, about 5 to 7 minutes. Stir in the cumin and chili powder, cooking another 30 seconds until aromatic. Add the black beans and water, cover, and reduce the heat to maintain a gentle simmer. After about 5 minutes, uncover and use a potato masher or fork to mash roughly half of the beans for a thick, creamy texture.Stir in lime juice or vinegar, season to taste with salt and pepper, and cover to keep warm.
- Make the Avocado-Pepita Dip: In a dry skillet over medium heat, toast the pepitas for 4 to 5 minutes, stirring often until they puff slightly and start to pop. Remove from heat and let cool slightly. In a food processor or blender, combine the avocado flesh, cilantro, jalapeño (or red pepper flakes), garlic, lime juice, water, salt, and a few grinds of pepper. Blend until smooth, scraping down the sides as needed. Add most of the pepitas (reserving a few for garnish) and pulse a few times to keep some texture. Adjust seasoning to taste.
- Warm the Tortillas: To warm tortillas, place them in a dry skillet over medium heat, flipping once, until pliable and slightly toasted. Alternatively, warm directly over a low gas flame for a lightly charred flavor. Keep warm by stacking them and wrapping in a clean kitchen towel.
- Assemble the Tacos: Spread a spoonful of black beans in the center of each tortilla. Top with a generous portion of roasted sweet potatoes and a dollop of avocado-pepita dip. Finish with crumbled feta and any desired garnishes such as pickled vegetables or cilantro. Serve immediately and enjoy!
Notes
- Make It Vegan: Simply omit the feta cheese or use a plant-based alternative. For a tangy contrast, add a spoonful of pickled onions or radishes.
- Gluten-Free Tips: Ensure your tortillas are made with 100% certified gluten-free corn, as some store-bought brands contain wheat.
- Customize the Spice Level: Adjust the cayenne in the sweet potatoes and jalapeño in the dip based on your spice tolerance.
- Meal Prep Tip: All three components (potatoes, beans, and dip) can be prepared ahead and stored in separate containers. Reheat and assemble just before serving.
- Storage: Store leftover elements individually in airtight containers in the fridge for up to 4 days. Press plastic wrap against the surface of the avocado dip to prevent browning. If the beans thicken, add a splash of water before reheating.
