Sweet Potato and Black Bean Taco Recipe
These Roasted Sweet Potato and Black Bean Tacos are a quick and easy vegetarian option for any Taco Tuesday Night or Cinco de Mayo Menu!
Our lucky 6 ingredient recipe winner for the American Express 6 Ingredient Dinner Challenge is Lindsay L.
She posted this Sweet Potato and Black Bean Taco recipe on her blog, The Lean Green Bean, in December of 2010.
She says she’s “obsessed with sweet potatoes” and over the past year she’s discovered how much she loves curry powder.
One day she sprinkled curry powder roasted sweet potatoes. It quickly became one of her favorite dinner sides.
Lindsay says that they’re big fans of Mexican food and black beans with sweet potatoes are one of her favorite Mexican-inspired combinations.
“Since we eat tacos a few times a month, I decided to toss the ingredients in a tortilla shell and see how it turned out.
The result was a huge success!”
Sweet Potato and Black Bean Taco Appeals Because…
“…because they’re simple and use ingredients that I almost always have on hand and even though it only needs 6 ingredients, you can easily customize it to your personal taste preferences or add a few extra ingredients that you might have on hand.”
Lindsay also appreciates that these Sweet Potato and Black Bean Taco Recipe are a healthy meal she can rely on about once a month.
Lindsay suggests a few simple adaptations to this delicious taco recipe:
“If you don’t like, or can’t eat cheese, you could replace it with some fresh spinach.
Not a fan of curry powder?
Try paprika instead.
Don’t like tomatoes?
Add some bell pepper strips.”
I love how adaptable these Sweet Potato and Black Bean Taco Recipe are!
I think this taco recipe is going to quickly become one of my favorite black bean recipes.
Sweet Potato and Black Bean Taco Recipe are so quick to make and very tasty! – Katie
A little bit about Lindsay from The Lean Green Bean
Lindsay loves being outside, taking pictures, cooking, baking, traveling and being physically active. Her favorite food is crab cakes.
Lindsay learned how to cook from her mom, the best cook she knows.
“I learned everything I know about cooking from my mom, the best cook I know.
I started cooking and baking at a young age and have always loved being in the kitchen.”
Lindsay is a former picky-eater who used to live on Cheerios and Mac n Cheese.
Since studying to become a dietitian, she’s become more adventurous. “I want to be able to practice what I preach!
I love talking to people about food and helping them make healthy food choices.
I’m constantly searching for ways to make recipes healthier, especially when I’m baking.”
Visit Lindsay at her blog, The Lean Green Bean.
Thanks for sharing your Sweet Potato and Black Bean Taco Recipe!
More Sweet Potato Recipes
Cubed sweet potatoes tossed in olive oil, salt, and pepper are roasted and then tossed generously with fresh garlic and sage. Roasted Sweet Potatoes with Garlic and Sagemake a great side for your Thanksgiving meal.
Maple Chipotle Roasted Sweet Potatoes and Brussels Sprouts the kind of vegetable side dish that has everyone asking for seconds!
The veggies are coated in a blend of butter, maple syrup and ground chipotle pepper.
After roasting, both the sweet potatoes and Brussels sprouts are crispy on the outside, tender on the inside and sweet spicy all over.
These Sweet Potato Dinner Rolls have a beautiful golden, orange color that brightens up the dinner table.
Sweet Potato Dinner rolls are versatile too.
Not only are they great for dinner, but my kids loved these rolls in place of regular bread for cinnamon sugar toast for breakfast.
These Fall Mexican Rice Bowls are an easy and seasonal dinner recipe.
I love these Sweet Potato and Black Bean Tacos because they use ingredients that I almost always have on hand and even though it only needs 6 ingredients, you can easily customize it to your personal taste preferences or add a few extra ingredients that you might have on hand.
For the Sweet Potatoes and Black Bean Tacos:
- 1 large Sweet Potato, diced
- Salt, Pepper, and Chili Powder Cumin - to taste
- 1 cup Black Beans, drained and rinsed
- 1/4 cup diced Yellow Onion
- 4 flour Tortillas
- 1/3 cup diced poblano pepper
- 1/3 cup Shredded Mexican Cheese
- Shredded Lettuce or Cabbage
- Avocado or Roasted Tomatillo Guacamole
- Lime Wedges for squeezing
- Sour Cream
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil or parchment paper.
- Toss the sweet potatoes on the lined baking sheet with olive oil until lightly coated.
- Season to taste with salt, pepper, and chili powder, and cumin.
- Roast sweet potatoes for 30 minutes, stirring occasionally.
- Meanwhile, saute the diced onion for 5 minutes.
- Add the poblano and saute for 3 minutes.
- Stir in the black beans until heated through. Stir in the sweet potato. Season to taste.
- Spoon into tortillas and top with cheese and your choice garnishes.
Tips: Dice your sweet potato pretty small so they roast faster and leave the skin on for added nutritional benefits. Cook your own dried black beans to cut down on the sodium and store them in the freezer. When you need them, all you have to do is pull some out, dump them in the pan and heat through!
adapted from Lindsay of The Lean Green Bean
- Cutting Boards
- Knife Block Set
- Extra Virgin Olive Oil
- Measuring Spoon Set
- Parchment Paper
- Baking Sheet
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 291 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Carbohydrates: 47g Fiber: 7g Sugar: 3g Protein: 11g