Recipe: Black Bean and Sweet Potato Tacos
If you're looking for a taco recipe that appeals to almost everyone, this is it. They're vegetarian (and can be made vegan, too, if you leave the cheese off), as well as gluten-free and kid-friendly. The roasted sweet potato and black bean filling comes together in just about 30 minutes, meaning it's just the thing to make on Meatless Monday, Taco Tuesday, and really any other day of the week, too.
Black Bean and Sweet Potato Tacos: Watch the Video
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This easy recipe is sure to become a repeat on your dinner roster. It takes a few cheap ingredients — a can of black beans and some sweet potatoes — and turns them into hearty tacos that feel meaty and substantial, even though there's no meat in sight. I encourage you to serve them with homemade guacamole (because well, you can never go wrong with guacamole), but if you're short on time, diced or sliced avocado is a fast substitute.
Oh, and if you're serving a smaller crowd, definitely still make the full batch of filling. Leftovers are a great base for lunch: Pile a bit onto brown rice or quinoa for an easy grain bowl, or wrap some up into a flour tortilla for a quick burrito.
Black Bean and Sweet Potato Tacos
Prep time: 10 minutes ; cooking time: 30 minutes to 35 minutes
sweet potatoes (about 2 medium), peeled and cut into 1/2-inch chunks
olive oil, divided
kosher salt, divided
freshly ground black pepper
large white or yellow onion, finely chopped
1 (15-ounce) can
black beans, drained and rinsed
chopped fresh cilantro
- For serving:
Crumbled cotija or feta cheese (optional)
Arrange a rack in the middle of the oven and heat to 425°F. Place a large sheet of aluminum foil on a work surface. Stack the tortillas on top and wrap completely in the foil; set aside.
Place the sweet potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon of oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and spread into a single layer. Roast for 20 minutes. Flip the potatoes over with a flat spatula and push aside a little to leave one corner of the baking sheet empty. Place the foil packet of tortillas in the empty space and continue to roast until the sweet potatoes are browned and tender and the tortillas are warm, about 10 minutes more. Meanwhile, cook the beans.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Stir in the chili powder, cumin, and remaining 1/2 teaspoon salt. Add the beans and water.
Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds more.
Add the roasted sweet potatoes and cilantro to the black beans and gently toss to combine. Fill the tortillas with the black bean mixture and top with guacamole and cheese, if using. Serve with lime wedges.
Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.