Spicy Sweet Potato and Black Bean Tacos
These spicy sweet potato and black bean tacos deliver a quick, flavorful dinner with a perfect balance of sweetness and heat. Roasted sweet potatoes paired with smoky black beans and fresh toppings make for an easy, satisfying meal cooked all on the stovetop.
Ingredients
Check ingredients as you go.
- Main
- Spices
- Assembly
Let’s make it
Main
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Main
Add the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well and cook for 1 minute until fragrant.
Main
Add the cubed sweet potatoes to the skillet. Stir to coat with the spice mixture and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
Main
In a separate small pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the drained and rinsed black beans and cook for 3-4 minutes until heated through, stirring occasionally.
Assembly
Warm the corn tortillas in a dry skillet or microwave until pliable, about 30 seconds per side in a skillet or wrapped in a damp paper towel in the microwave.
Assembly
To assemble the tacos, divide the roasted sweet potatoes and black beans evenly among the warm tortillas.
Assembly
Garnish the tacos with chopped fresh cilantro and a squeeze of lime juice. Serve with sour cream on the side, if desired.
Tips & notes
To save time, use pre-diced sweet potatoes or prepare them the night before. For extra heat, add a dash of cayenne pepper or serve with hot sauce. To make it vegan, substitute sour cream with a plant-based alternative or skip it.
Saving it for later
Store leftover cooked sweet potatoes and black beans separately in airtight containers in the refrigerator for up to 3 days. Keep the tortillas wrapped in a sealed bag at room temperature or chilled for up to 2 days.
Reheating
Reheat sweet potatoes and black beans in a skillet over medium heat until warmed through, about 3-4 minutes. Warm tortillas separately wrapped in a damp paper towel in the microwave for 20-30 seconds or in a hot skillet for 15-20 seconds per side.
