Crispy Sweet Potato Bean Tacos (Printable Version)
Crispy roasted sweet potatoes, hearty beans, and caramelized onions in warm tortillas for a satisfying vegetarian meal.
# Ingredient List:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes
02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, diced (optional)
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cumin
07 - ½ teaspoon chili powder
08 - ½ teaspoon kosher salt
09 - Freshly ground black pepper, to taste
→ Beans
10 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - Pinch of kosher salt
→ Tacos
14 - 8 small corn or flour tortillas
15 - ½ cup crumbled feta cheese or queso fresco (optional)
16 - ¼ cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Salsa or hot sauce, to taste
# How to Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large bowl, toss the diced sweet potatoes and bell pepper (if using) with half the olive oil, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the edges are crispy and golden brown.
03 - While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring frequently, until softened and deeply caramelized, about 10 to 12 minutes. Remove from heat and set aside.
04 - In a small saucepan, combine the drained beans with ground cumin, garlic powder, and a pinch of salt. Stir gently and heat over low until warmed through, about 5 minutes.
05 - Warm the tortillas in a dry skillet over medium heat or directly over a gas flame until pliable and lightly charred, about 30 seconds per side.
06 - Spread a generous spoonful of seasoned beans onto each warmed tortilla. Top with roasted sweet potatoes, caramelized onions, crumbled cheese if using, and fresh cilantro. Serve immediately with lime wedges and salsa or hot sauce on the side.
# Expert Tips:
01 -
- The sweet potatoes get these incredible crispy edges that contrast perfectly with the creamy beans inside each taco.
- Everything cooks on autopilot in the oven and on the stove, leaving you free to set the table and pour a drink.
02 -
- Cut the sweet potatoes into uniformly small cubes or some pieces will burn while others stay soft and sad inside.
- Do not rush the onions, because low and steady heat is what transforms them from raw and sharp to sweet and jammy.
03 -
- A squeeze of lime juice over the sweet potatoes right as they come out of the oven brightens the entire dish before it even hits the tortilla.
- Doubling the roasted sweet potatoes is never a mistake, because you will snack on the extras before they ever make it into a taco.