Black Bean Sweet Potato Tacos

Brighten up your dinner table with these Black Bean and Sweet Potato Tacos. This plant-based recipe is a celebration of textures and colors, bringing together roasted vegetables and hearty legumes for a meal that is as nutritious as it is delicious.

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The secret to these tacos lies in the oven-roasting process, which caramelizes the sweet potatoes and intensifies the flavor of the peppers and onions. Wrapped in warm corn tortillas, every bite offers a satisfying crunch from the red cabbage and creaminess from the avocado.

Ingredients

• Vegetables: 2 medium sweet potatoes (peeled and diced), 1 small red onion (thinly sliced), 1 red bell pepper (diced), 2 tablespoons olive oil.
• Legumes: 1 can (400 g) black beans, drained and rinsed.
• Seasonings: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper.
• Tacos & Toppings: 8 small corn tortillas, 1 ripe avocado (sliced), 100 g shredded red cabbage, 1 small bunch fresh cilantro (chopped), 1 lime (cut into wedges).
• Optional Toppings: 60 g vegan sour cream or plain yogurt, 50 g crumbled vegan feta.

Instructions

Step 1

Preheat the oven to 220°C (425°F).

Step 2

In a large bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.

Step 3

Spread the vegetables onto a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.

Step 4

Meanwhile, warm the black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.

Step 5

Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.

Step 6

To assemble, divide the roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.

Step 7

Serve immediately with lime wedges.

Zusatztipps für die Zubereitung

Using parchment paper on your baking sheet ensures that the sweet potatoes don't stick and makes cleanup effortless. For the best texture, ensure your oven is fully preheated to 220°C before the vegetables go in.

Varianten und Anpassungen

If you prefer a different base, you can swap the sweet potatoes for butternut squash or regular potatoes. To add a spicy kick, include some diced jalapeño or your favorite hot sauce during assembly.

Serviervorschläge

Serve these tacos with the provided lime wedges to brighten the smoky flavors. They pair wonderfully with a crisp Mexican lager or a refreshing lime-infused sparkling water.

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These tacos are a testament to how simple, plant-based ingredients can create a truly satisfying and vibrant meal. Enjoy the harmony of roasted sweetness and savory beans in every bite.

Frequently Asked Recipe Questions

→ Can I make these tacos ahead of time?

Yes, you can roast the vegetables and warm the beans up to 2 days ahead. Store them separately in airtight containers in the refrigerator. Reheat the vegetables in a 180°C oven for 10 minutes before assembling. The tortillas and fresh toppings should be prepared just before serving for the best texture.

→ What other vegetables work in this filling?

Butternut squash, regular potatoes, or cauliflower make excellent substitutes for sweet potatoes. You can also add zucchini, corn kernels, or diced bell peppers to the roasting mix. Just keep the total vegetable amount around 500g for the right seasoning balance.

→ How do I prevent corn tortillas from breaking?

Warm the tortillas thoroughly in a dry skillet or directly over a gas flame until pliable. Keep them wrapped in a clean kitchen towel while assembling to retain heat and moisture. If they still crack, try passing them quickly through running water before heating—this traditional method adds flexibility.

→ Can I use flour tortillas instead?

Absolutely, though the flavor profile will change. Flour tortillas add a softer texture and mild wheat taste that complements the roasted vegetables. If you need to keep it gluten-free, stick with certified gluten-free corn tortillas.

→ What protein-rich toppings can I add?

Beyond black beans, consider adding crumbled queso fresco, grilled corn, or chopped walnuts for extra protein. Sautéed tofu or tempeh seasoned with taco spices also work well. For a non-vegan option, shredded chicken or scrambled eggs make hearty additions.

→ How spicy are these tacos?

The base seasoning provides mild warmth from chili powder and smoked paprika. They're family-friendly as written. To increase heat, add diced jalapeño to the roasting vegetables, sprinkle cayenne pepper into the seasoning blend, or serve with hot sauce on the side.