4.3 from 9 votes
Sweet Potato and Black Bean Tacos
Make sweet potato and black bean tacos with cubed or mashed sweet potato and seasoned black beans for a simple, hearty, & satisfying meat-free weeknight meal!
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
Calories:
2065 kcal
Course:
Lunch, Dinner
Cuisine:
Spanish
Ingredients
- 4 medium sweet potato
- 1 tablespoon olive oil
- 1 small onion finely diced, yellow or white
- 1 teaspoon paprika
- 2 teaspoon cumin ground
- ½ teaspoon oregano
- ½ teaspoon chipotle pepper paste of
- 2 cans black beans rinsed and drained
- ½ cup of water
- salt to taste
- black pepper to taste
- corn tortillas
- homemade or store-bought pico de gallo
- cilantro chopped, garnish
- lime optional, wedges
- avocado sliced (optional
Instructions
- Preheat the oven to 400 degrees F.
- Wash and dry the sweet potatoes. Wrap each whole sweet potato in aluminum foil and place them on a baking sheet. Bake for 35 to 40 minutes or until soft when you insert a knife into one.
- In a medium saucepan with a lid, heat the oil over medium heat. Add the onion and cook for 3 minutes. Add the paprika, cumin, oregano, and chipotle pepper paste. Mix well and cook for 10 seconds constantly mixing.
- Add the beans, mix, add the water, pinch of salt and pepper. Close the lid and allow it to come to a boil. Lower the heat to a simmer and cook until the sweet potatoes are done. If they begin to get dry, add a splash of water. They should end up juicy and soft – some to the point they disintegrate into a creamy consistency and some whole.
- When the sweet potatoes are ready, remove them from the oven and allow them to sit for 5 minutes before handling. Carefully remove the aluminum foil, cut them in half and scoop the soft and mashed sweet potato into a medium bowl. Repeat the process with all of the sweet potatoes. Mix them well using a fork into a creamy and chunky consistency.
- Turn off the beans.
- To assemble the tacos, heat the tortilla according to package instructions, add a layer of sweet potatoes, top with beans, pico de gallo, cilantro, and avocado slices and lime wedges if using.
- Eat immediately. (the tortilla will get soggy if you wait too long)
Cup of Yum
Notes
- To save time: Use pre-cubed or mashed sweet potato.
- Warm the tortillas: This makes them more pliable AND enhances the flavor, especially when lightly charred.
- For crispy tacos: Pan-fry the folded tacos with oil/vegan butter until golden brown and crisp.
Nutrition Information
Calories
2065kcal
(103%)
Carbohydrates
356g
(119%)
Protein
68g
(136%)
Fat
50g
(77%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
31g
(155%)
Sodium
739mg
(31%)
Potassium
6164mg
(131%)
Fiber
91g
(364%)
Sugar
45g
(90%)
Vitamin A
130002IU
(2600%)
Vitamin C
55mg
(61%)
Calcium
559mg
(56%)
Iron
22mg
(122%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 2065
% Daily Value*
| Calories | 2065kcal | 103% |
| Carbohydrates | 356g | 119% |
| Protein | 68g | 136% |
| Fat | 50g | 77% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 31g | 155% |
| Sodium | 739mg | 31% |
| Potassium | 6164mg | 131% |
| Fiber | 91g | 364% |
| Sugar | 45g | 90% |
| Vitamin A | 130002IU | 2600% |
| Vitamin C | 55mg | 61% |
| Calcium | 559mg | 56% |
| Iron | 22mg | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.