Sweet Potato and Black Bean Tacos

5 from 1 vote

Sweet Potato and Black Bean Tacos

These sweet potato and black bean tacos are the hearty, satisfying taco fix you need when the weather turns colder! A fresh, flavorful, and nutritious vegetarian taco option everyone will adore.

Servings tacos

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

1 tablespoon olive oil
2 small sweet potatoes peeled and diced
3 pinches salt
1 medium poblano diced
½ small red onion diced
15 ounces canned whole kernel corn drained and rinsed
¼ cup chipotle puree see notes
1 medium lime juiced
20 4-inch yellow corn tortillas warmed
15 ounces refried black beans warmed
2 medium avocados diced
¼ bunch fresh cilantro chopped

US Customary - Metric

Instructions

Heat olive oil in a large frying pan over medium heat. Add sweet potatoes and toss to coat in oil, then season with a few pinches of salt. Cook until the sweet potatoes are lightly caramelized and slightly tender, about 15 to 20 minutes, stirring occasionally.
Add the poblano, red onion, and corn to the frying pan. Cook until the vegetables are softened and the potatoes are tender, about 5 to 7 minutes, stirring frequently.
Once the vegetables are cooked, add the chipotle puree and lime juice and stir to combine. Lower the heat, and adjust salt to taste. Cook for just 2 to 3 more minutes until the sauce is warmed through.
Finally, assemble and serve the tacos. Add about 1 to 2 spoonfuls of refried black beans to the tortilla, fill with sweet potato vegetable mix, and top with avocado and cilantro.

Notes

Vegan & vegetarian note: To make this recipe vegan and vegetarian friendly, make sure to use vegan refried black beans.

Chipotle puree: Simply puree a can of chipotles in adobo in a food processor to get chipotle puree! You won't use the whole can for this recipe - store the rest in an airtight container in the fridge for up to 3 weeks. (Tip: mix some with mayo and lime juice for a delicious and easy chipotle aioli!)

Cooking the potatoes: Have some patience while frying the potatoes. You want to cook them at a high enough heat that the outsides caramelize, but a low enough heat that the insides can soften without the outsides getting too crispy. Different stove types run at different temperatures, so use whatever is a “medium” temperature on your stove and keep an eye on the potatoes as they cook. Don’t be afraid to adjust the heat if you think they’re cooking too quickly (or too slowly).

Storing & reheating leftovers: Store leftover ingredients in separate containers - sweet potato filling, black beans, avocado, and cilantro can all be kept in the fridge, whereas you should store leftover corn tortillas at room temperature. Check out our blog post above for full details.

Reheat leftover sweet potato filling in the microwave for about 1 to 2 minutes per serving, or in a frying pan over medium-low heat for 5 to 10 minutes, stirring occasionally. Serve as tacos again, or turn it into a burrito bowl with some rice and crema!

Serving suggestions: Chips and salsa, guac, and even chicken tortilla soup (for non-vegetarians!) make great sides with these flavorful tacos. Serve sweet potato tacos for a unique Taco Tuesday, a dinner party with friends, or a special treat in the fall and winter when you're craving cozy, hearty flavors.

Author: Nicole Langdon

Calories: 148kcal

Course: Dinner, Lunch, Main Course

Cuisine: Mexican

Keyword: adobo sauce, Avocado, cilantro, corn, corn tortillas, lime juice, olive oil, poblano pepper, red onion, refried black beans, salt, sweet potato, tacos, vegetarian

Nutrition