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Black Bean and Sweet Potato Tacos Recipe

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4 from 51 reviews

Crispy, smoky, and delicious black bean and sweet potato tacos that make the perfect easy weeknight dinner. Roasted sweet potatoes and red peppers combined with a flavorful black bean mixture, wrapped in mini tortillas and fried to golden perfection. Served with cheese and your favorite garnishes like pico de gallo, avocado lime crema, and cilantro.

  • Total Time: 1 hour
  • Yield: 6 mini tacos

Ingredients

Main Ingredients

  • 6 mini tortilla wraps
  • 1 sweet potato, diced into small pieces
  • 1 red pepper, diced
  • 1 (400g) can of black beans, drained and rinsed
  • 1 white onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp chipotle paste
  • ½ cup water
  • 2 tsp smoked paprika (divided)
  • 2 tsp cumin (divided)
  • 0.5 tsp onion powder
  • 0.5 tsp cayenne chili powder (optional)
  • Salt, to taste
  • 2 tbsp olive oil (divided)
  • 100g grated cheese

Garnish

  • Pico de Gallo
  • Avocado Lime Crema
  • Cilantro

Instructions

  1. Roast the Vegetables: Preheat your oven to 220°C (425°F). Dice the sweet potato into small pieces and cube the red pepper. Drizzle them with 1 tablespoon of olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, and salt to taste. Toss to coat evenly, spread on a baking sheet, and roast in the oven for 35 to 45 minutes until the sweet potatoes are tender and caramelized on the edges.
  2. Prepare the Black Bean Mixture: While the vegetables roast, heat the remaining 1 tablespoon olive oil in a pan over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently.
  3. Add Black Beans and Spices: Add the drained black beans to the pan with the onions and garlic. Stir in 1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon cayenne chili powder (optional), 0.5 teaspoon onion powder, and the chipotle paste. Cook for 1-2 minutes until the chipotle paste is fragrant.
  4. Simmer the Mixture: Pour in ½ cup water, reduce the heat to low, and let the beans simmer gently for 5 to 10 minutes, allowing the flavors to meld. Gently mash about one-quarter to one-third of the beans to thicken the mixture.
  5. Combine Roasted Vegetables and Beans: Add the roasted sweet potato and red pepper to the black bean mixture, stirring everything together to combine well.
  6. Assemble the Tacos: Spoon the sweet potato and black bean filling onto each mini tortilla wrap, then sprinkle with grated cheese. Fold the tortillas in half to create taco shapes.
  7. Fry the Tacos: Heat a skillet or frying pan over medium heat. Fry the folded tacos on both sides until they are crispy and golden brown. For an extra golden finish, you can brush the outside of the tortillas with a little oil before frying.
  8. Add Toppings and Serve: Open the crispy tacos and add your choice of garnishes such as pico de gallo, avocado lime crema, and fresh cilantro. Serve immediately and enjoy.

Notes

  • Dice the sweet potatoes small so they roast faster and develop a crispy texture.
  • Mash some of the beans in the mixture to thicken the filling and prevent soggy tacos.
  • Brush the outside of the tortillas with oil before frying for an extra crispy and golden finish.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://flavorhug.com/black-bean-and-sweet-potato-tacos-recipe/