Black Bean Sweet Potato Tacos
A vibrant and hearty taco recipe featuring creamy sweet potatoes and savory black beans, perfect for any gathering.
Ingredients
For the Filling
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained Ensure halal-certified
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt and pepper
For Assembly
- 8 taco shells (soft or hard)
- 1 avocado, sliced
- to taste fresh cilantro, for garnish
- as needed lime wedges, for serving
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until they are evenly coated.
Roasting Sweet Potatoes
- Spread the seasoned sweet potatoes on a baking sheet lined with parchment paper.
- Roast them for about 20-25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
Preparing Black Beans
- In a saucepan over medium heat, combine the black beans and season them with a pinch of salt, pepper, and any remaining cumin or paprika.
- Cook for about 5-7 minutes, stirring occasionally until heated through.
Assembling Tacos
- Once the sweet potatoes are roasted, take your taco shell of choice and start with a base of black beans, followed by a generous portion of roasted sweet potatoes.
- Add slices of avocado and top with fresh cilantro.
Serving
- Serve the tacos with lime wedges on the side for squeezing.
- Enjoy your homemade Black Bean Sweet Potato Tacos hot!
Notes
For ingredient substitutions, consider adding corn or sautéed bell peppers. Quinoa can also be used as a base for a vegan option. Ensure all ingredients are halal-compliant. Storing leftovers in an airtight container in the refrigerator for up to 3-4 days is recommended. When reheating, use the oven for a crunchy texture.