BLACK BEAN AND SWEET POTATO TACOS
These tacos with Black Beans and Sweet Potatoes are a perfect fusion of savoury and sweet, combining roasted sweet potatoes with protein-packed black beans. These tacos offer a delicious, plant-based meal, served on soft corn tortillas and topped with fresh salsa, lime juice and a sprinkle of cilantro. The sweet potato adds a natural sweetness, while the black beans provide a hearty base. With pumpkin seeds for a bit of crunch and lime juice for tang, this dish is a balanced, nutritious option for lunch or dinner. Quick to prepare, these tacos are both satisfying and wholesome.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée
SERVING SIZE
1 serving (2 tacos)
CUISINE
Mexican, American
PREPARATION/TECHNIQUES
Roast, No-Cook, One-Pot Wonders
OCCASION/HOLIDAY
Cinco De Mayo, Weeknight Dinner, Picnic, Potluck, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, High Fibre, Gluten-Free, Quick & Easy
DISH TYPE
Tacos, Wraps, Sandwiches
INGREDIENTS
There are the following ingredients for Black Beans and Sweet Potato Tacos:
- 50g canned black beans, drained
- 1/4 small sweet potato, diced and roasted
- 2 small corn tortillas
- 1 tbsp salsa
- 1 tbsp fresh cilantro, chopped
- 1 tsp lime juice
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION
- Calories: 260
- Protein: 7g
- Fat: 5g
- Carbohydrates: 47g
- Fibre: 10g
- Sodium: 250mg
- Sugar: 5g
PREPARATION
These steps are followed for the preparation of Black Beans and Sweet Potato Tacos:
- Roast the sweet potato: Preheat the oven to 200°C (400°F) and add diced sweet potato in olive oil, salt and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring half the dough until golden brown and tender.
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 1 minute on each side until warm and pliable. Warming the tortillas enhances their flavour and makes them more flexible for filling.
- Prepare the black beans: Drain and rinse the black beans, then warm them in a small saucepan over medium heat for 3-5 minutes. Season with salt and pepper to taste.
- Assemble the tacos: Place the roasted sweet potato and black beans on each tortilla. Top with a tablespoon of salsa, chopped fresh cilantro and a drizzle of lime juice.
- Serve: Garnish with additional salt and pepper if needed. Serve the tacos immediately for a fresh and flavourful meal.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
- Roasting tip: For extra flavour, season the sweet potatoes with cumin, paprika or chilli powder before roasting. This adds a smoky depth to the dish.
- Tortilla hack: If you prefer softer tortillas, wrap them in a damp paper towel and microwave them for 20-30 seconds to soften without drying them out.
- Adjus the salsa: Use homemade salsa or add ingredients like diced avocado, jalapeno or red onion to give the salsa extra kick and texture.
VARIATIONS
- Add protein: For a heartier meal, add grilled tofu, tempeh, or even scrambled eggs for a taco version of breakfast.
- Change beans: Swap black beans for pinto beans, chickpeas or lentils to vary the flavour and texture while maintaining the protein and fibre content.
- Add extra veggies: Roasted bell peppers, zucchini or corn can be added to the tacos for extra crunch and colour.
- Try a different dressing: Swap lime juice for a creamy avocado-lime dressing or a drizzle of tahini for added creaminess.
PREPPING AND STORAGE
- Fridge storage: Store any leftovers (beans and sweet potatoes) in an airtight container in the fridge for up to 3 days.
- Freezing: Roasted sweet potatoes freeze well for up to 2 months. Thaw in the fridge and reheat before assembling the tacos. Black beans can also be frozen for future use.