Black Bean and Sweet Potato Tacos: A Fiesta in Your Mouth!

These aren’t your average tacos, folks. We’re talking about a flavor explosion that’ll make your taste buds do the salsa!

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8-12 tacos
Difficulty: Medium (but worth it!)
Dietary: Vegetarian, easily vegan-ized

Equipment Needed:

Large baking sheet (or two if you’re going big)
Skillet (the bigger, the better)
Sharp knife (careful with those fingers!)
Measuring cups and spoons

Ingredients:

2-3 large sweet potatoes, diced into 1cm cubes (about 4 cups)
2 cans (15 oz each) black beans, drained and rinsed
1 white onion, diced
2 bell peppers (any color), diced
8-12 corn or flour tortillas
2 tbsp olive oil (30ml)
2 tsp cumin (5g)
2 tsp chili powder (5g)
1 tsp garlic powder (3g)
Salt and pepper to taste

A person biting into a loaded sweet potato and black bean taco with toppings spilling out

Method:

Crank that oven up to 425°F (220°C). We’re going for crispy sweet potatoes, not sad, soggy ones.
Toss those sweet potato cubes with 1 tbsp olive oil and half the spices. Spread ’em out on your baking sheet like they’re sunbathing.
Roast for 20-25 minutes, or until they’re golden and crispy. Give ’em a flip halfway through – we want an even tan!
While the potatoes are doing their thing, heat the other tbsp of oil in your skillet over medium heat.
Throw in the onion and cook until it’s soft and translucent, about 5 minutes. Add the bell peppers and cook for another 3 minutes.
Add the black beans and the rest of the spices. Cook for 5 minutes, stirring occasionally. We’re going for warm and flavorful, not bean mush.
Once your sweet potatoes are done, mix them into the skillet with the bean mixture. Holy flavor town!
Warm up those tortillas. I like to give them a quick blast in the oven – 2 minutes should do it.
Assembly time! Load up those tortillas with your sweet potato and black bean mixture. Go wild with toppings!

Overhead view of a table filled with taco ingredients including tortillas, meats, salsas, guacamole, vegetables, and various toppings set up for a taco party

Crucial Tips:

Don’t overcrowd your baking sheet. Give those sweet potatoes room to crisp up!
Taste as you go. Everyone’s spice tolerance is different.
Warm tortillas are key. Cold, stiff tortillas are a taco crime.

Steaming tacos with colorful fillings and garnishes

Storage and Scaling:

This filling keeps well in the fridge for 3-4 days. Just reheat and assemble when you’re ready to eat.

Want to feed an army? Double the recipe, but use two baking sheets for the sweet potatoes.

Hands assembling tacos on a wooden table with various bowls of fillings and toppings scattered around

Common Mistakes:

Overcooking the beans. We want them warm, not mushy.
Underseasoning. Don’t be shy with those spices!
Forgetting to warm the tortillas. Trust me, it makes a difference.

Sizzling skillet on stovetop with black beans, diced onions, and bell peppers

Variations:

Spice it up with some diced jalapeños or a dash of cayenne.
Go vegan by skipping cheese and using cashew cream instead of sour cream.
Try it with different beans – pinto or kidney beans work great too.

Roasted sweet potato cubes in various colors coated with spices on a baking sheet fresh from the oven

Now, let’s talk toppings. This is where you can really make these tacos your own. Are you a cheese fiend? A guac enthusiast? Maybe you’re all about that crunch factor?