Get ready to transform your taco night with a mouthwatering recipe that's about to become your new obsession! These Black Bean and Sweet Potato Tacos aren't just another meal - they're a culinary adventure that combines the creamy richness of sweet potatoes, the protein-packed punch of black beans, and a symphony of spices that will make your taste buds dance. Whether you're a vegetarian looking for a satisfying meal or a food lover craving something extraordinary, these tacos are your ticket to dinner paradise!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- Lime wedges for serving
Instructions
- Begin by preparing your ingredients. Peel and dice the sweet potatoes into small, even cubes, about 1/2 inch in size. This will ensure they cook evenly.
- In a medium-sized pot, add the diced sweet potatoes and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the sweet potatoes simmer for about 10-15 minutes, or until they are tender when pierced with a fork.
- While the sweet potatoes are cooking, drain and rinse the black beans in a colander under cold water. This helps to remove excess sodium and any canning liquid.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the drained black beans to the skillet. Stir in the cumin and chili powder, mixing well to combine. Cook for about 5-7 minutes, stirring occasionally, until the beans are heated through and fragrant.
- Once the sweet potatoes are tender, drain them and add them to the skillet with the black beans. Gently fold the sweet potatoes into the bean mixture, ensuring everything is well combined. Season with salt and pepper to taste. Allow the mixture to cook together for an additional 2-3 minutes to blend the flavors.
- While the bean and sweet potato mixture is finishing up, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in a damp paper towel and microwave them for about 30 seconds until they are warm and pliable.
- To assemble the tacos, place a generous scoop of the black bean and sweet potato mixture onto each tortilla. Top with slices of fresh avocado and a sprinkle of chopped cilantro.
- Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious Black Bean and Sweet Potato Tacos!
Tips
- Dice your sweet potatoes uniformly to ensure even cooking and a consistent texture.
- Don't rush the bean and sweet potato mixture - letting it cook together allows the flavors to meld beautifully.
- Warm your tortillas just before serving to keep them soft and pliable.
- For extra flavor, consider toasting your cumin and chili powder in the dry skillet for 30 seconds before adding the beans.
- Fresh ingredients are key - use ripe avocados and fresh cilantro for maximum taste impact.
- The lime wedges aren't optional - that citrus squeeze brings all the flavors together!
- For a spicier version, add a pinch of cayenne pepper or some diced jalapeños to the bean mixture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 13g
Saturated Fat: g
Cholesterol: 0mg
