Sweet Potato Black Bean Tacos are the perfect blend of hearty and fresh, bringing together vibrant flavors that are as satisfying as they are simple. This recipe is a delightful twist on traditional tacos, making it a great choice for those looking to enjoy something a bit different yet wonderfully delicious.
Sweet Potatoes bring a natural sweetness and a hearty texture to the tacos, making them filling and flavorful. Olive Oil helps roast the sweet potatoes to a perfect tender-crisp. Ground Cumin and Smoked Paprika add warmth and a subtle smokiness, enhancing the overall flavor profile. Salt and Black Pepper are essential for seasoning and balancing flavors. Black Beans provide protein and fiber, making the dish satisfying and nutritious. Fresh Cilantro adds a burst of freshness and a bit of herbaceous flavor. Lime Juice brings acidity, lifting all the flavors. Corn Tortillas serve as the base, offering a slightly sweet and earthy flavor. Feta Cheese adds a creamy, salty contrast. Plain Greek Yogurt offers a cool, tangy element. Avocado adds creaminess and healthy fats. Red Onion gives a sharp bite, and Jalapeño slices add a hint of heat. Lime Wedges for serving allow for an extra squeeze of citrus.
These tacos pair wonderfully with a side of Mexican rice or a light, refreshing corn salad. For drinks, a chilled glass of iced tea or a classic margarita complements the flavors beautifully. If you're serving a crowd, consider setting up a taco bar for a fun, interactive meal.
First, preheat your oven to 400°F (200°C). This ensures that it's hot enough to roast the sweet potatoes to perfection. While the oven is heating up, peel and cube two medium sweet potatoes. Try to keep the cubes uniform in size so they cook evenly.
Next, in a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1 teaspoon each of ground cumin and smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet in a single layer. Pop them in the oven for 25-30 minutes, or until they are fork-tender and slightly crispy on the outside.
While the sweet potatoes are roasting, grab a medium bowl and combine one can of black beans (drained and rinsed) with 1/2 cup of chopped fresh cilantro and 1/4 cup of lime juice. Give it a good mix so the beans soak up the lime and cilantro flavors.
Now, it's time to warm your corn tortillas. Heat a skillet over medium heat and warm each tortilla for about 30 seconds on each side. This softens them up and brings out their flavor.
Once everything is ready, it's time to assemble your tacos. Start by placing the roasted sweet potatoes on each tortilla, followed by a spoonful of the black bean mixture. Top with crumbled feta, a dollop of Greek yogurt, some avocado slices, finely chopped red onion, and jalapeño slices for a bit of heat. Serve with lime wedges on the side for an extra citrus kick.