Soft tacos filled with roasted sweet potatoes, black beans, and your favorite toppings.
Soft tacos filled with roasted sweet potatoes, black beans, and your favorite toppings make for a delicious, nutritious, and easy-to-make meal.
These vegetarian tacos are packed with flavor and texture, thanks to the sweet potatoes' natural sweetness, the savory black beans, and a variety of toppings that allow for customization.
To start, preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes, drizzle them with olive oil, and season with salt, pepper, and spices like cumin, paprika, and chili powder.
These spices bring warmth and depth to the sweet potatoes, complementing their natural sweetness. Spread the cubed sweet potatoes on a baking sheet in a single layer and roast for about 25–30 minutes, or until they are golden and tender.
While the sweet potatoes roast, prepare the black beans. You can use canned black beans (drained and rinsed) for convenience. Heat a little olive oil in a pan, and sauté a small chopped onion and minced garlic until fragrant.
Once the sweet potatoes and black beans are ready, warm your soft corn or flour tortillas in a dry skillet for a few seconds on each side to make them more pliable. Assemble the tacos by layering the roasted sweet potatoes and black beans in each tortilla.
Now, it’s time to add your favorite toppings. You can go for creamy avocado slices, fresh cilantro, tangy sour cream or Greek yogurt, a sprinkle of crumbled feta or cheese, and a squeeze of lime juice. You can also add salsa or hot sauce for a little extra heat and flavor.
These roasted sweet potato and black bean tacos are a vibrant, satisfying meal that’s easy to prepare, healthy, and full of flavor.
The combination of textures—from the creamy beans to the crispy sweet potatoes—makes each bite delicious, while the toppings allow you to customize the tacos to your taste.