Sweet Potato and Black Bean Tacos
A quick and easy vegetarian recipe for sweet potato and black bean tacos with avocado and toasted pepitas.
Servings 2 - 3
Equipment
- Baking Sheet
- Small skillet
Ingredients
Taco Filling:
- 1 large sweet potato peeled and cut into ½-inch cubes
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp coriander
- Sea salt and freshly cracked pepper to taste
- 2½ tbsp vegetable oil divided
- ¼ cup pepitas pumpkin seeds
- ½ cup yellow onion diced
- 1 (15 oz) can of black beans, drained and rinsed
- ½ cup water
- Juice from ½ a lime
Other Ingredients:
- 6 corn tortillas warmed
- 1 avocado thinly sliced
- Cotija cheese crumbled
- Fresh cilantro leaves
- Salsa
- Sour cream
- Hot sauce
- Lime wedges
Instructions
- Preheat the oven to 400 degrees.
- Roast the sweet potatoes by tossing them with smoked paprika, garlic powder, cumin, coriander, sea salt, and freshly cracked pepper to taste in a medium bowl. Drizzle with 1½ tablespoons of oil, then toss to coat evenly.
- Place the sweet potatoes on the baking sheet in a single layer and place them into the oven for 10 minutes. Flip them over and continue to roast for 8-10 minutes, or until golden brown and tender. Pour the roasted sweet potatoes into a large serving bowl; set aside loosely covered with a foil tent.
- Meanwhile, toast the pepitas by placing them in the same bowl (you seasoned the sweet potatoes in), then toss the seeds to coat them in any excess oil and seasonings. Pour onto the same baking sheet (you roasted the sweet potatoes on) and place in the oven to toast for 3 minutes, until toasted and golden brown.
- Remove from the oven and set aside to cool.
- Prepare the black beans while the sweet potatoes are roasting by heating the remaining tablespoon of oil in a small skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3-4 minutes.
- Add the black beans, then season with sea salt and freshly cracked pepper to taste, and cook, stirring occasionally, for 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
- Remove 1/2 cup of the black beans/onions and add to the roasted sweet potatoes, stir to combine evenly, and pour into a serving bowl.
- Make the mashed black beans by adding the water to the remaining black beans in the skillet and cooking over medium-high heat, mashing with a potato masher, until creamy. Remove from the heat and stir in the lime juice. Taste and season if needed.
- Heat the corn tortillas over a stove-top flame until pliable & a bit charred. You can also heat them in a damp towel in the microwave for 30 seconds, or quickly dip them in a skillet of HOT oil. Side Note: I cook mine over the flame on my gas stove.
- Prepare the tacos by spooning some mashed black beans down the center of each warmed corn tortilla, then top with some of the sweet potato and black bean mixture. Add toasted pepitas, sliced avocado, crumbled cotija cheese, and cilantro leaves.
- Serve immediately with salsa, sour cream, hot sauce, and lime wedges on the side. Enjoy!