Sweet Potato Bean Tacos (Printable)
Crispy roasted sweet potatoes and hearty beans with golden sautéed onions in warm tortillas.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, diced (optional)
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon kosher salt
09 - Freshly ground black pepper, to taste
→ Beans
10 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - Pinch of kosher salt
→ Taco Assembly
14 - 8 small corn or flour tortillas
15 - 1/2 cup crumbled feta cheese or queso fresco (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Salsa or hot sauce, to taste
# How To Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large bowl, toss the diced sweet potatoes and bell pepper (if using) with half the olive oil, smoked paprika, ground cumin, chili powder, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are crispy and golden brown on the edges.
03 - While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the thinly sliced onions and sauté, stirring frequently, until softened and deeply caramelized, about 10 to 12 minutes. Remove from heat and set aside.
04 - In a small saucepan, combine the drained beans with ground cumin, garlic powder, and a pinch of salt. Stir gently and heat over low heat until warmed through, about 5 minutes.
05 - Warm the tortillas in a dry skillet over medium heat or directly over a gas flame for about 15 seconds per side until pliable and lightly charred.
06 - Spread a generous spoonful of seasoned beans down the center of each warm tortilla. Top with roasted sweet potatoes, caramelized onions, crumbled cheese if desired, and fresh chopped cilantro. Serve immediately with lime wedges and salsa or hot sauce on the side.
# Expert Tips:
01 -
- The sweet potatoes get so crispy on the outside and fluffy inside that you will start roasting extra just to snack on while you cook.
- Everything cooks in under an hour, and most of that is hands off oven time so you can clean up while everything roasts.
- These tacos hit every texture and flavor you want: smoky, sweet, savory, creamy, and bright from the lime all at once.
02 -
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast, use two sheets if necessary.
- The onions need patience, turning up the heat to speed things up will give you crispy burnt bits instead of soft sweet caramelization.
03 -
- Let the sweet potatoes sit undisturbed for the first 15 minutes of roasting before flipping, this is how you get real caramelization instead of sad pale cubes.
- A squeeze of lime juice over the assembled taco right before biting in does more for the flavor than any single ingredient in the recipe.