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Introduction
Originating from Mexico, tacos have become a beloved staple across the globe, celebrated for their versatility and ability to encompass an array of flavors. These black bean and sweet potato tacos pay homage to the traditional while adding a modern, health-conscious twist. The combination of nutrient-rich black beans and vibrant sweet potatoes not only nourishes the body but also delights the senses. This recipe holds a special place in my heart, as it reminds me of the evenings spent in the kitchen with my abuela, learning the art of creating flavorful vegetarian dishes that brought our family together.
Ingredients
• 1 (15 oz) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 8 (6-inch) corn tortillas
• 1 ripe avocado, pitted and sliced or mashed
• 1 cup plain Greek yogurt
• 1 lime, juiced
• 1/4 teaspoon salt
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
Step 1:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the drained and rinsed black beans, ground cumin, chili powder, smoked paprika, ground coriander, garlic powder, and 1/4 teaspoon of salt. Cook for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
Step 3:
On the prepared baking sheet, toss the cubed sweet potatoes with 2 tablespoons of olive oil and 1/2 teaspoon of salt. Spread them in a single layer and roast for 20-25 minutes, or until tender and lightly browned, tossing halfway through.
Step 4:
While the sweet potatoes are roasting, make the lime yogurt sauce by mixing together the Greek yogurt, lime juice, and 1/4 teaspoon of salt in a small bowl. Set aside.
Step 5:
Warm the corn tortillas according to package instructions or wrap them in a damp paper towel and microwave them for 20-30 seconds, until warm and pliable.
Step 6:
To assemble the tacos, divide the seasoned black beans and roasted sweet potatoes among the warm tortillas. Top with sliced or mashed avocado, shredded cabbage, lime yogurt sauce, chopped fresh cilantro, and a squeeze of fresh lime juice from the wedges.
Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas if you prefer. However, corn tortillas are more traditional and gluten-free.
Q: Can I prep the ingredients in advance?
A: Yes, you can roast the sweet potatoes and cook the seasoned black beans up to 2 days in advance. Store them separately in the refrigerator and reheat before assembling the tacos.
Q: Can I substitute the Greek yogurt for something else?
A: You can use sour cream, crema, or a dairy-free yogurt alternative like coconut or almond-based yogurt for the lime sauce.
• Substitute black beans with pinto or kidney beans if desired.
• Use pre-cut sweet potato cubes from the produce section to save time.
• Warm tortillas before serving for best texture and flavor.
• Avoid overcooking the sweet potatoes to prevent them from becoming mushy.
• This recipe is vegetarian, vegan, and gluten-free.
• For a spicier kick, add diced jalapeños or a dash of hot sauce.
Serve the tacos warm with any desired toppings and extra lime wedges on the side.
Leftover black beans and roasted sweet potatoes can be stored separately in airtight containers in the refrigerator for up to 4 days. Assemble tacos just before serving for best texture.
Prepare the lime yogurt sauce and warm the tortillas while the sweet potatoes are roasting to save time.
- Avoid overcrowding the sweet potatoes on the baking sheet to ensure even browning.
- Let the seasoned black beans sit for a few minutes to allow the flavors to meld before assembling the tacos.
- Use a sharp knife or mandoline slicer to thinly shred the cabbage for better texture.
For a heartier meal, add grilled or sautéed mushrooms or bell peppers. For a non-vegan option, top with crumbled queso fresco or shredded cheese.
Pair with a refreshing margarita, lager beer, or agua fresca like pineapple or watermelon.
Sweet potatoes are available year-round, but they are at their peak in the fall and winter months.
This recipe is dairy-free, gluten-free, and vegan. It does not contain any common allergens like wheat, soy, tree nuts, or shellfish.
