Crispy Sweet Potato Bean Tacos (Printable Version)
Roasted sweet potatoes, seasoned beans, and caramelized onions layered in warm tortillas for a hearty vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced into 1/2-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 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 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 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - Pinch of kosher salt
→ Taco Assembly
14 - 8 small corn or flour tortillas
15 - 1/2 cup crumbled feta cheese or queso fresco (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Salsa or hot sauce, to taste
# Directions:
01 - Preheat oven to 425°F. Line a 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 down the center of each warmed tortilla. Top with roasted sweet potatoes, caramelized onions, crumbled cheese if desired, and fresh cilantro. Serve immediately with lime wedges and salsa or hot sauce on the side.
# Expert Hints:
01 -
- The smoked paprika does most of the heavy lifting, so you get bold flavor without a long ingredient list or fancy techniques.
- Everything cooks while you handle other things, which means very little active hovering over the stove.
- Leftovers reheat beautifully the next day, if you even have any left.
02 -
- Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast, leaving you with soggy cubes that fall apart in the tortilla.
- Flip the sweet potatoes at the 15 minute mark to get caramelization on multiple sides, not just the bottom.
- Warm your tortillas right before assembling because cold tortillas crack and cold tacos taste flat.
03 -
- Let the sweet potatoes sit untouched on the baking sheet for the first 15 minutes so a proper crust forms before you flip them.
- A splash of water added to the onions halfway through sautéing helps them soften faster and brown more evenly without burning.