Experience a burst of flavors with these Delightful Sweet Potato and Black Bean Tacos! Perfectly roasted sweet potatoes combined with hearty black beans, topped with a zesty avocado crema and fresh veggies, make these tacos a wholesome and satisfying meal. Whether you’re a seasoned taco lover or looking for a new vegetarian favorite, these tacos are sure to please everyone at the table.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 2 tacos
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 10g
- Carbohydrates: 55g
- Fat: 12g
- Fiber: 12g
- Sugar: 7g
- Sodium: 600mg
Ingredients
- For the Tacos:
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 tablespoon (15ml) olive oil
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) chili powder
- 1/2 teaspoon (2.5g) smoked paprika
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1.25g) black pepper
- 1 can (400g/15oz) black beans, drained and rinsed
- 8 small corn tortillas
- 1 cup (150g) shredded red cabbage
- 1/2 cup (75g) diced red onion
- 1/2 cup (75g) diced tomatoes
- Fresh cilantro for garnish
- For the Avocado Crema:
- 1 ripe avocado
- 1/4 cup (60g) sour cream
- 1 tablespoon (15ml) lime juice
- 1/4 teaspoon (1.25g) salt
Method of Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and slightly crispy, stirring halfway through.
- In a small bowl, mash the avocado until smooth.
- Add the sour cream, lime juice, and salt. Mix until well combined and creamy. Set aside.
- Heat a dry skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side, until pliable and slightly charred.
- Lay each tortilla flat and add a portion of roasted sweet potatoes in the center.
- Top with black beans, shredded red cabbage, diced red onion, and diced tomatoes.
- Drizzle with the avocado crema and garnish with fresh cilantro.
- Serve the tacos immediately, with extra lime wedges on the side for squeezing over the top.
Tips for Culinary Success
- For added heat, sprinkle some crushed red pepper flakes over the sweet potatoes before roasting.
- You can prepare the avocado crema in advance and store it in the refrigerator for up to 2 days.
- If you prefer, swap out the corn tortillas for flour tortillas or lettuce wraps for a lower-carb option.
Frequently Asked Questions (FAQs)
Can I use a different type of bean?
- Yes, pinto beans or chickpeas can be used as an alternative to black beans.
How do I store leftovers?
- Store the roasted sweet potatoes and black beans in separate airtight containers in the refrigerator for up to 3 days. Assemble the tacos just before serving.
Can I make these tacos vegan?
- Absolutely! Simply replace the sour cream in the avocado crema with a plant-based alternative or use plain avocado.
These Delightful Sweet Potato and Black Bean Tacos are a fantastic blend of flavors and textures, offering a delicious and nutritious meal. Perfect for any occasion, they’re sure to become a staple in your taco repertoire. Enjoy the vibrant taste of these wholesome tacos!