Save to Pinterest These Black Bean and Sweet Potato Tacos are a vibrant and hearty celebration of plant-based flavors. Combining the natural sweetness of roasted potatoes with the earthy richness of black beans, this dish creates a satisfying meal that is as colorful as it is delicious. Wrapped in warm corn tortillas and topped with fresh avocado and lime, it is a perfect example of how simple, fresh ingredients can create a truly memorable Mexican-inspired feast.
Save to Pinterest The magic of this recipe lies in the roasting process, which caramelizes the red onions and sweet potatoes to perfection. By tossing the vegetables in a fragrant spice blend before they hit the oven, every bite becomes infused with warmth and character. Whether you are cooking for a crowd or prepping for the week ahead, these tacos offer a versatile and crowd-pleasing option for any table.
Ingredients
- Vegetables: 2 medium sweet potatoes (peeled and diced, about 500 g), 1 small red onion (thinly sliced), 1 red bell pepper (diced), 2 tablespoons olive oil
- Legumes: 1 can (400 g) black beans (drained and rinsed)
- Seasonings: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Tacos & Toppings: 8 small corn tortillas, 1 ripe avocado (sliced), 100 g shredded red cabbage, 1 small bunch fresh cilantro (chopped), 1 lime (cut into wedges), 60 g vegan sour cream or plain yogurt (optional), 50 g crumbled vegan feta (optional)
Instructions
- Step 1
- Preheat the oven to 220°C (425°F).
- Step 2
- In a large bowl, toss the diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
- Step 3
- Spread the vegetables onto a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
- Step 4
- Meanwhile, warm the black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.
- Step 5
- Heat the corn tortillas in a dry skillet or directly over a flame until they are warm and pliable.
- Step 6
- To assemble, divide the roasted vegetables and black beans evenly among the tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
- Step 7
- Serve immediately with lime wedges on the side.
Zusatztipps für die Zubereitung
For the best texture, ensure your sweet potato cubes are roughly the same size so they cook evenly. Roasting them at a high temperature is key to achieving those crispy, caramelized edges that provide so much flavor to the tacos. Always remember to drain and rinse your black beans thoroughly to keep the filling clean and vibrant.
Varianten und Anpassungen
If you prefer more heat, consider adding diced jalapeños to the vegetable mix or a dash of your favorite hot sauce. For a seasonal variation, you can easily swap the sweet potatoes for butternut squash or regular potatoes. If you don't have corn tortillas, flour tortillas work well, though they will change the gluten-free status of the dish.
Serviervorschläge
These tacos are best enjoyed fresh and hot. Serve them alongside a crisp Mexican lager or a refreshing lime-infused sparkling water to cut through the richness of the avocado. For a full feast, pair them with a side of Mexican rice or a simple corn salad.
Save to Pinterest With their perfect balance of smoky, sweet, and tangy elements, these Black Bean and Sweet Potato Tacos are sure to become a new favorite in your recipe rotation. They prove that plant-based eating can be incredibly satisfying, visually stunning, and deeply flavorful all at once.
Recipe FAQs
- → Can I make these tacos ahead of time?
The roasted vegetables and black beans can be prepared up to 3 days in advance and stored in the refrigerator. Warm them gently before assembling. For best results, warm the tortillas and add fresh toppings like avocado and cilantro just before serving.
- → What other vegetables work well in these tacos?
Butternut squash, regular potatoes, or cauliflower make excellent substitutes for sweet potatoes. You can also add zucchini, corn kernels, or diced bell peppers to the roasting mix for extra variety and color.
- → How do I prevent corn tortillas from cracking?
Heat tortillas in a dry skillet or directly over a gas flame for about 15-20 seconds per side until warm and pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm while assembling.
- → Are these tacos protein-rich enough for a main meal?
Black beans provide 9 grams of protein per serving. To increase protein further, add quinoa to the filling, top with hemp seeds, or serve with a side of seasoned rice and beans.
- → What sauce pairs well with these tacos?
A creamy avocado lime sauce, chipotle cashew cream, or simple salsa verde complement the roasted vegetables beautifully. The vegan sour cream mentioned adds richness, but a dollop of Greek yogurt works too if not strictly vegan.
- → Can I freeze the roasted vegetable filling?
Yes, the roasted vegetable and bean mixture freezes well for up to 3 months. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator and reheat in a skillet until warmed through.