Sweet Potato and Black Bean Tacos
These sweet potato black bean tacos come together quickly on the stove top and are baked to perfection in this delicious and flavorful vegetarian taco recipe. Perfect for your next Meatless Monday or Taco Tuesday!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 tbsp olive oil + more for taco shells
- 1 large sweet potato, cubed
- 1/2 yellow onion, chopped
- 1 red bell pepper, seeded + chopped
- 2 garlic cloves, minced
- 1 can black beans (15 oz), rinsed and drained
- 2 tsp Chipotle chili powder (or regular chili powder)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt + 1/4 tsp salt, divided
- pinch black pepper
- 8 corn tortillas (taco size)
- 1 cup shredded Mexican cheese blend (or cheddar)
- 2 large avocados, mashed
- Juice, 1 lime
- 1 cup fresh cilantro, chopped
- Optional: chopped jalapeños
Instructions
- Preheat oven to 425 degrees F.
- To a large skillet or pot add your olive oil over medium-high heat.
- Add sweet potato and cook for 5 minutes.
- Add yellow onion, bell pepper and garlic coves to skillet/pot and cook for an additional 5 minutes.
- Stir in black beans, chili powder, paprika, cumin, 1/2 tsp salt and black pepper and continue to cook until sweet potatoes are fork tender.
- Line up your tacos on a sheet pan and bake in the oven for 3 minutes.
- Stuff each taco with sweet potato mixture and Mexican cheese blend and fold other side over to close. For a crispy taco spray each with olive oil spray or rub with olive oil.
- Bake for 5-10 minutes or until cheese has melted and tortillas are crispy.
- In a small bowl combine mashed avocados, lime juice and 1/4 tsp salt, to taste.
- Open and stuff or top each taco with avocado mash, chopped cilantro and jalapeños (if desired).