Black Bean and Sweet Potato Tacos

These Black Bean and Sweet Potato Tacos are a colorful and hearty plant-based meal. Featuring roasted sweet potatoes, protein-rich black beans, and vibrant toppings, these tacos are wrapped in warm corn tortillas for a satisfying and easy dinner that captures the essence of Mexican-inspired cuisine.

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This main dish serves four people and yields eight delicious tacos. Each serving contains approximately 340 calories, 8g of total fat, 58g of carbohydrates, and 9g of protein, making it a balanced and wholesome choice for lunch or dinner.

Ingredients

• Vegetables: 2 medium sweet potatoes, peeled and diced (about 500 g); 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; 60 g vegan sour cream or plain yogurt (optional); 50 g crumbled vegan feta (optional)

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

To ensure even cooking, use a large mixing bowl to coat the vegetables thoroughly in oil and spices before spreading them on a baking sheet lined with parchment paper. Remember to stir the vegetables halfway through the 30-minute roasting time to achieve the perfect caramelization.

Varianten und Anpassungen

You can easily swap the sweet potatoes for butternut squash or regular potatoes if preferred. For those who enjoy extra heat, add some diced jalapeño or a dash of your favorite hot sauce to the vegetable mix or as a topping.

Serviervorschläge

Serve these tacos immediately while the tortillas are warm and pliable. They pair exceptionally well with a crisp Mexican lager or a refreshing lime-infused sparkling water. Don't forget the extra lime wedges for squeezing over the top just before eating.

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Whether you are hosting a festive dinner or preparing a simple family meal, these Black Bean and Sweet Potato Tacos are sure to be a hit. The combination of warm spices and fresh ingredients creates a satisfying experience that is as nutritious as it is flavorful.

Recipe FAQs

→ How do I store leftover assembled tacos?

Store components separately in airtight containers. Roasted vegetables and beans keep for 3-4 days refrigerated. Warm tortillas before serving and add fresh toppings like avocado and cilantro just before eating.

→ Can I make these tacos ahead of time?

Yes! Roast the vegetables and prepare the beans up to 2 days in advance. Reheat gently before assembling. Keep tortillas and fresh toppings separate until ready to serve for best texture.

→ What can I substitute for sweet potatoes?

Butternut squash, regular potatoes, or pumpkin work well as alternatives. Adjust roasting time slightly as different vegetables may cook at different rates. The seasoning blend complements all these options beautifully.

→ How do I prevent corn tortillas from breaking?

Warm tortillas in a dry skillet or directly over a gas flame for 15-20 seconds per side until pliable. Stack them on a plate and cover with a clean cloth to keep warm and flexible while assembling.

→ Can I add more protein to these tacos?

Yes! Consider adding seasoned tofu, tempeh crumbles, or plant-based meat alternatives alongside the black beans. You can also incorporate chopped walnuts or pecans for extra protein and crunch.