Best 2 Sweet Potato And Black Bean Tacos Recipes

**Savory Sweet Potato and Black Bean Tacos: A Fusion of Flavors**

Dive into a culinary adventure with our tantalizing sweet potato and black bean tacos, a delectable fusion of flavors that will delight your taste buds. This vegetarian-friendly dish combines the natural sweetness of roasted sweet potatoes with the hearty texture of black beans, creating a symphony of flavors that is both satisfying and nutritious. Wrapped in warm tortillas and adorned with a vibrant array of toppings, these tacos offer a customizable eating experience that caters to every palate. From the zesty salsa and creamy avocado to the tangy pickled onions and refreshing cilantro, each bite is a burst of vibrant flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN CILANTRO-LIME, SWEET POTATO, AND BLACK BEAN TACOS

Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos image

A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

Provided by Ryan and Marissa Clements

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

2 sweet potatoes, quartered lengthwise
3 ¼ tablespoons olive oil, divided
1 ¼ teaspoons cayenne pepper, divided
½ teaspoon salt
¾ teaspoon smoked paprika, divided
¼ teaspoon ground black pepper
½ cup pumpkin seeds
salt and ground black pepper to taste
2 (16 ounce) cans black beans, drained and rinsed
½ tablespoon ground cumin, or to taste
1 teaspoon chili powder
¾ lime, juiced, divided
6 ounces vegan sour cream
1 bunch fresh cilantro, finely chopped, divided
1 teaspoon paprika
12 (6 inch) white corn tortillas

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
Warm tortillas in pairs in the microwave, 15 to 20 seconds.
Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts : Calories 511.6 calories, Carbohydrate 70.4 g, Fat 19.9 g, Fiber 16.5 g, Protein 17.2 g, SaturatedFat 4.4 g, Sodium 1020.9 mg, Sugar 2.8 g

VEGETARIAN BLACK BEAN AND SWEET POTATO TACOS RECIPE BY TASTY

Vegetarian Black Bean And Sweet Potato Tacos Recipe by Tasty image

Here's what you need: sweet potato, olive oil, kosher salt, ground black pepper, corn tortillas, black beans, pico de gallo, avocado, fresh cilantro

Provided by Pierce Abernathy

Categories Lunch

Time 30m

Yield 2 tacos

Number Of Ingredients 9

Ingredients

¼ cup sweet potato, diced
1 teaspoon olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
2 corn tortillas
¼ cup black beans, 1 can, drained and rinsed
¼ cup pico de gallo, see recipe
¼ avocado, diced
2 tablespoons fresh cilantro, chopped

Steps:

Toss the sweet potatoes with the olive oil, salt, and pepper in a medium microwave-safe bowl, and microwave until tender, about 2 minutes.
Heat the tortillas in a dry skillet over low heat and fill with cooked sweet potatoes, black the beans, pico de gallo, and avocado. Garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 145 calories, Carbohydrate 22 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, Sugar 2 grams

Tips:

Choose the right sweet potatoes: Look for firm, brightly colored sweet potatoes without blemishes or soft spots.
Roast the sweet potatoes until tender: Roasting brings out the natural sweetness of the potatoes and makes them easy to mash.
Use a variety of beans: Black beans are a classic choice, but you can also use pinto beans, kidney beans, or chickpeas.
Add plenty of spices: Cumin, chili powder, and paprika are all great choices for adding flavor to the tacos.
Use fresh toppings: Cilantro, avocado, and salsa are all great ways to add freshness and flavor to the tacos.

Conclusion:

Sweet potato and black bean tacos are a delicious and healthy meal that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you are looking for a quick weeknight meal or a fun party appetizer, sweet potato and black bean tacos are a great choice.