Can I use canned black beans for sweet potato tacos?

Yes, canned black beans are a convenient option for sweet potato tacos. Just rinse and drain them well to reduce excess sodium and improve texture. Using canned beans saves cooking time while still providing the necessary protein and fiber for the filling.

What spices work best for black bean sweet potato taco filling?

Common spices include cumin, chili powder, smoked paprika, garlic powder, and onion powder. These spices add warmth and depth, complementing the sweetness of the potatoes and earthiness of the beans. Adjust the amounts to taste, keeping it balanced without overpowering the natural flavors.

How do I store leftovers from black bean sweet potato tacos?

Store the cooked filling in an airtight container in the refrigerator for up to 5-7 days. Keep taco shells or tortillas separate to prevent sogginess. When ready to eat, reheat the filling on the stovetop or microwave until warmed through.

Are black bean sweet potato tacos gluten-free?

The filling itself is naturally gluten-free, made from beans, sweet potatoes, and spices. To keep the dish gluten-free, serve with corn tortillas instead of flour tortillas, which often contain gluten.

Can I add protein to make these tacos more filling?

Absolutely! You can add cooked chicken, ground turkey, or tofu for extra protein. These additions work well alongside black beans and sweet potatoes, making the tacos more satisfying and suitable for different dietary preferences.

Black Bean Sweet Potato Tacos Recipe With Bold Spices

Ingredients

– 1 ½ pounds (about 6 cups) sweet potatoes, cut into ½-inch cubes

– 4 tablespoons olive oil, divided

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– 1 teaspoon chili powder

– ½ teaspoon garlic powder

– ¼ teaspoon salt

– 1 teaspoon black pepper

– ¼ teaspoon crushed red pepper flakes

– 1 ½ cups green bell pepper (2 medium peppers), cut into 1-inch pieces

– 1 cup red bell pepper (1 medium pepper), cut into 1-inch pieces

– 14.5 ounces black beans, rinsed and drained

– ½ cup frozen yellow corn, thawed and drained

– 3 tablespoons honey (or maple syrup for a vegan option)

– 3 tablespoons lime juice

– 3 tablespoons chopped fresh cilantro

– corn tortillas

– flour tortillas

– guacamole

– salsa

– sour cream

– cheese

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Instructions

1-Prep the spices and sweet potatoes: Mix cumin, smoked paprika, chili powder, garlic powder, salt, black pepper, and crushed red pepper flakes in a small bowl. Toss the 1 ½ pounds cubed sweet potatoes with 3 tablespoons olive oil and the spice mix. Spread on the baking sheet and bake for 20 minutes, stirring halfway.

2-Add the bell peppers: Toss 1 ½ cups green bell peppers and 1 cup red bell peppers with 1 tablespoon olive oil, a pinch of salt, and black pepper. Add to the baking sheet with sweet potatoes. Bake another 20 minutes, stirring halfway, until veggies are tender.

3-Make the sauce: Whisk 3 tablespoons honey (or maple syrup), 3 tablespoons lime juice, and 3 tablespoons chopped cilantro.

4-Incorporate beans and corn: Remove sheet from oven, add 14.5 ounces black beans and ½ cup corn. Stir, drizzle with sauce, and mix well. Bake 10-15 more minutes, stirring halfway, until corn browns slightly.

5-Serve: Warm tortillas and fill with the mixture. Top as desired. Perfect for potlucks!

Last Step:

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Notes

🌡️ For best results, spread vegetables in a single layer on the baking sheet to ensure even roasting and browning.
🌿 Fresh cilantro can be substituted with parsley if preferred, or add extra lime juice for more brightness.
🥑 Make it a complete meal by serving with guacamole, salsa, and your favorite tortillas for a customizable dinner.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 326
Sugar: 12.4g
Sodium: 57mg
Fat: 11.6g
Saturated Fat: 2.4g
Unsaturated Fat: 9.2g
Trans Fat: 0g
Carbohydrates: 42.2g
Fiber: 6.3g
Protein: 15.8g
Cholesterol: 40mg