A recipe for Smoky Sweet Potato Black Bean Tacos that is healthy and satisfying. A great twist on the old Mexican favorite. Great for vegetarians.
I can go weeks at a time without thinking about tacos, however it seems like every so often a switch flips and they are all I can think about. This recipe for smoky sweet potato and black bean tacos was the product of one of those cravings. I have to say, they hit the spot.
This recipe is healthy, vegetarian and easy. I also made it with things I had on hand, except for the microgreens! We always seem to have a stash of sweet potatoes living on our counter since they last forever. I spiced mine up with some infused chili pepper olive oil, but you could use your favorite hot sauce or some diced hot peppers if you so choose.
Click through after the jump for the recipe and to see how I set up this shoot!
Smoky Sweet Potato & Black Bean Tacos
A recipe for Smoky Sweet Potato Black Bean Tacos that is healthy and satisfying. A great twist on the old Mexican favorite. Great for vegetarians.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 1 tablespoons olive oil (I added a kick with chili pepper infused olive oil)
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- 1 medium red onion, diced
- 2 medium sweet potatoes, peeled and cut into 1/2” cubes
- 15 ounces (1 can) black beans, drained and rinsed if using canned
- 1 tablespoon lime juice, plus wedges for serving
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 tortillas, flour or corn
- 4–6 ounces feta cheese
- Handful of greens
- Cilantro, optional
Instructions
- Heat the oil in a skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cumin and stir a few times. Add the onion and cook for 2-3 minutes, until the onion starts to soften.
- Add the sweet potato, cover and cook for about 15 minutes, or until tender, stirring once or twice.
- Add the black beans and lime juice and cook until heated. Season with salt and pepper to taste.
- Assemble the tacos: spoon the cooked sweet potato mixture into the taco shells and top with feta, greens, and cilantro. Sprinkle with fresh lime.
I got a great response from my last “behind the scenes” picture, so I thought you’d enjoy seeing my setup for this recipe as well! Hopefully it doesn’t ruin the magic for you. The biggest trick here was using some hairpins to keep the taco shells together. I used the magic eraser function of photoshop to edit them out later!
I love the behind the scene photo! That is soo cool! I need to get my hands on photoshop, stat! And those tacos look AMAZING!
I love photoshop! The magic eraser tool is my best friend!
Soooooooooo, I get most of my recipes from Oh My Veggies (the hubby and I eat, mainly, a veggie diet) and THIS was on there!! I thought to myself: “hey, I’ve seen those tacos before!” and then I was redirected to your blog!! Awesome, congrats!
Yay! That makes me feel all warm and fuzzy! Thanks for letting me know!
Ok, these look fabulous! And the hairpin idea is genius — I’d seriously wondered how people make tacos look so cute, since mine are usually just flopped my my plate. 🙂 Loving this series of behind-the-camera tips!
Haha, it’s definitely cheating, but I’m just like you. Floppy tacos all over the place.
These tacos look incredible — I love the sweet-spicy flavor combo using sweet potatoes & chili oil! And the behind the scene pic is wonderful!
Thanks so much! 🙂
Looks fab… love your behind the scenes!
Thanks Emma!
Looks fab… love your behind the scenes!
These tacos were amazing. I changed mine a little. I omitted the feta cheese and used lite sour cream. I mashed a avocado with lime juice and placed it under the bean mixture, then used chopped romaine lettuce with cilantro and green onions on top WOW! Was this amazing
Avocado! Obviously this makes everything better. Love that idea!