Sweet Potato & Black Bean Tacos Recipe – Quick Vegetarian Dinner

Last Updated on 2 months by Neha Deshmukh

Sweet Potato & Black Bean Tacos Recipe – Quick Vegetarian Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, delicious, and satisfying weeknight meal. These Sweet Potato & Black Bean Tacos are exactly that. I first made these when I was craving something vibrant and flavorful, but didn’t have a ton of time. They’ve become a regular in my rotation ever since! They’re packed with goodness, super easy to customize, and honestly, just plain fun to eat. Let’s get cooking!

Why You’ll Love This Recipe

These tacos are a winner for so many reasons. They’re vegetarian (easily vegan!), come together in under 30 minutes, and are bursting with flavor. The sweetness of the potato perfectly complements the earthy black beans and a little kick from the spices. Plus, tacos are just… happy food, right? They’re perfect for a casual dinner, a fun get-together with friends, or even a festive meal.

Ingredients

Here’s what you’ll need to make these amazing tacos:

• 1 medium sweet potato
• ½ teaspoon garlic powder
• 1 teaspoon cayenne pepper (adjust to your spice preference!)
• 1 tablespoon barbecue spices
• 4 tablespoons olive oil
• 1 cup cooked black beans
• 1 cup fresh corn
• ½ cup chopped red onions
• 1 clove garlic
• ½ teaspoon cumin powder
• 2 avocados
• 2 limes
• ½ cup sour cream (or your favorite alternative – more on that later!)
• 2 tablespoons fresh cilantro
• Tortillas (corn or flour, your choice!)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Sweet Potato Varieties: I usually use orange-fleshed sweet potatoes for their sweetness, but you can experiment with Japanese sweet potatoes (they have a chestnut-like flavor) or even purple sweet potatoes for a beautiful color!
• Black Bean Options: Canned black beans are a lifesaver for quick meals. Just rinse them well before using. If you prefer to cook dried black beans, about ¾ cup of dried beans will yield 1 cup cooked.
• Regional variations in Barbecue Spices: Barbecue spice blends vary so much! Feel free to use your favorite brand, or even make your own. A little smoked paprika can add a lovely depth of flavor.
• Cilantro Usage: Okay, I know cilantro is a bit divisive! If you’re not a fan, feel free to substitute with parsley or just leave it out. No judgement here!

Step-By-Step Instructions

Alright, let’s make some tacos!

1. First, cube your sweet potato into bite-sized pieces. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sweet potato, garlic powder, salt, and barbecue spice. Cook for 8-10 minutes, stirring occasionally, until the sweet potato is tender and slightly caramelized.
2. While the sweet potato is cooking, heat the remaining 2 tablespoons of olive oil in another skillet. Sauté the chopped red onions and minced garlic until they’re translucent and fragrant – about 8 minutes.
3. Add the cooked black beans, corn, cumin powder, cayenne pepper, and a pinch of salt to the skillet with the onions and garlic. Cook for another 5-7 minutes, stirring occasionally, until everything is heated through and the flavors have melded.
4. Now, let’s warm up those tortillas! You can do this in a dry skillet over medium heat for about 20 seconds per side, or carefully over a gas flame. Keep them wrapped in a damp towel to keep them soft and pliable.
5. Time to mash those avocados! In a bowl, mash the avocados with a fork until you reach your desired consistency. A squeeze of lime juice will keep them from browning and add a lovely zing.
6. Finally, assemble your tacos! Spread a layer of mashed avocado on each tortilla, then top with the black bean mixture and the sweet potatoes. Finish with a sprinkle of chopped tomatoes, fresh cilantro, a squeeze of lime juice, and a dollop of sour cream.

Expert Tips

• Don’t overcrowd the skillet when cooking the sweet potatoes. If necessary, cook them in batches to ensure they get nicely browned.
• Taste as you go! Adjust the seasonings to your liking.
• For extra flavor, add a pinch of chili powder to the black bean mixture.

Variations

Let’s get creative!

• Vegan Adaptation: Simply swap the sour cream for a plant-based alternative like cashew cream or a vegan yogurt.
• Gluten-Free Adaptation: Make sure to use corn tortillas, as some flour tortillas contain gluten.
• Spice Level Adjustment – Mild to Hot: Reduce or omit the cayenne pepper for a milder taco. For a spicier kick, add a pinch of chipotle powder or a dash of your favorite hot sauce.
• Festival Adaptation – Navratri/Janmashtami friendly: Skip the onion and garlic to make this recipe suitable for fasting periods.

Serving Suggestions

These tacos are fantastic on their own, but here are a few ideas to complete the meal:

• A side of Mexican rice
• A fresh salsa or guacamole
• A simple green salad

Storage Instructions

Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. I don’t recommend assembling the tacos ahead of time, as the tortillas can get soggy.

FAQs

Let’s answer some common questions:

• Can I make the sweet potato and black bean filling ahead of time? Absolutely! You can make the filling up to 2 days in advance and store it in the refrigerator.
• What’s the best type of tortilla to use for these tacos? It really comes down to personal preference! Corn tortillas are more traditional, while flour tortillas are softer and more pliable.
• Can I grill the sweet potatoes instead of sautéing them? Yes, definitely! Grilled sweet potatoes will have a lovely smoky flavor.
• How can I adjust the spice level of this recipe? Start with a small amount of cayenne pepper and add more to taste.
• What can I substitute for sour cream to make it healthier? Greek yogurt is a great substitute for sour cream. It’s lower in fat and higher in protein.
• Is it possible to freeze leftover taco filling? Yes, you can freeze the filling for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy! I hope you love these Sweet Potato & Black Bean Tacos as much as I do. Let me know in the comments how they turn out for you!