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 and black beans paired with vibrant toppings, they are wrapped in warm corn tortillas for a truly satisfying and nutritious dinner.

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This easy-to-follow recipe brings Mexican-inspired flavors to your kitchen, making it a perfect choice for a wholesome weeknight meal that everyone can enjoy.

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, 100 g shredded red cabbage, 1 small bunch fresh cilantro, 1 lime, 60 g vegan sour cream (optional), 50 g crumbled vegan feta (optional)

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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

When roasting, ensure your vegetables are spread in a single layer on the baking sheet. This helps them become tender and caramelized rather than steaming in the oven.

Varianten und Anpassungen

For those who prefer a bit of heat, add diced jalapeño or a dash of hot sauce. You can also swap sweet potatoes for butternut squash or regular potatoes depending on what you have on hand.

Serviervorschläge

Serve these tacos immediately with fresh lime wedges. They pair beautifully with a crisp Mexican lager or a refreshing lime-infused sparkling water.

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Enjoy these delicious tacos as a satisfying, fiber-packed meal that brings together the best of roasted vegetables and classic Mexican-inspired toppings.

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Recipe FAQs

→ Can I make these tacos ahead of time?

Yes, prepare the roasted vegetables and black beans up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Reheat the vegetables in a 350°F oven for 10-15 minutes and warm the beans on the stovetop before assembling. Fresh toppings are best added just before serving.

→ What other vegetables work in these tacos?

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. The key is maintaining similar-sized pieces for even cooking.

→ How do I prevent corn tortillas from breaking?

Warm tortillas thoroughly in a dry skillet or over an open flame until pliable. If they're still brittle, wrap them in a clean kitchen towel after heating to keep them warm and flexible. Alternatively, use two tortillas per taco for extra stability.

→ Are these tacos freezer-friendly?

The roasted vegetable and bean filling freezes well for up to 3 months. Portion into freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating. Tortillas and fresh toppings should be added fresh rather than frozen.

→ What protein additions can I include?

Beyond black beans, consider adding seasoned lentils, crumbled tempeh, or grilled portobello mushrooms. If you're not strictly vegan, shredded chicken or ground beef seasoned with taco spices complement the roasted vegetables beautifully.