Description
These Sweet Potato & Black Bean Tacos are the perfect balance of smoky, spicy, and creamy flavors. Roasted potatoes are tossed with warming spices, paired with protein-rich black beans, and topped with a luscious avocado-pepita dip. Whether you’re a taco lover or looking for a nutritious, plant-based meal, this recipe is a must-try.
Ingredients
Scale
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt
For the Spiced Black Beans:
- 1 tbsp olive oil
- ½ small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp chili powder
- 1 (15-oz) can black beans, drained and rinsed
- 2 tbsp water
- Salt, to taste
For the Avocado-Pepita Dip:
- 1 ripe avocado
- ¼ cup pepitas (pumpkin seeds), toasted
- ¼ cup fresh cilantro
- Juice of 1 lime
- ½ small jalapeño, minced (optional)
- ¼ tsp salt
- 2 tbsp water (or more, for desired consistency)
For Serving:
- 8 small corn tortillas
- Fresh cilantro, chopped
- Lime wedges
- Crumbled feta or dairy-free cheese (optional)
Instructions
Roast the Sweet Potatoes:
- Preheat oven to 425°F (220°C).
- Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, and salt.
- Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
Prepare the Black Beans:
- Heat olive oil in a skillet over medium heat.
- Add the diced onion and cook for 5-8 minutes until softened.
- Stir in garlic, cumin, and chili powder, cooking for another minute until fragrant.
- Add black beans and water, then mash some of the beans with the back of a spoon for a thicker texture.
- Cook for 3-5 minutes, then season with salt.
Make the Avocado-Pepita Dip:
- Toast pepitas in a dry skillet over medium heat for about 5 minutes, until fragrant.
- In a blender or food processor, combine avocado, toasted pepitas, cilantro, lime juice, jalapeño (if using), salt, and water. Blend until smooth, adding more water if needed.
Assemble the Tacos:
- Warm tortillas in a dry skillet or directly over a gas flame.
- Fill each tortilla with roasted sweet potatoes and black bean mixture.
- Drizzle with avocado-pepita dip and garnish with fresh cilantro and a squeeze of lime.
- Add feta cheese if desired and serve immediately.
Notes
- Customize the spice level by adjusting the chili powder and jalapeño.
- Store leftover taco filling separately in the fridge for up to 3 days.
- The avocado-pepita dip can be made a few hours in advance and stored in an airtight container.
- Swap sweet potatoes for butternut squash or regular potatoes for a variation.
- For a gluten-free option, ensure your corn tortillas are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting & Sautéing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: l3ziz
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet potato tacos, black bean tacos, vegetarian tacos, healthy tacos, avocado dip