Smoky roasted sweet potatoes, hearty black beans, and a variety of toppings make this a satisfying meat-free dinner. It’s also is ready to go in about 30 minutes.
The Best Roasted Sweet Potatoes
Roasting the sweet potatoes in the oven is hands-free and gives me time to make some seasoned black beans on the stovetop. (Want to make your beans from scratch ahead of time? Here’s how to make them on the stovetop or in a pressure cooker.) Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, and then they will slowly crisp as their sides puff up and the edges brown.
Suggestions & Substitutions
I also toss the sweet potatoes with a little chili powder to contrast their natural sweetness and bring some heat to the tacos. Use your favorite chili spice blend! Feel free to top your tacos anyway you like – I like tomatillo salsa verde, some sliced avocado, and crumbed cotija cheese, but a quick cabbage slaw, another salsa, or sliced jalapeños would all be nice additions.
The Best Way to Warm Tortillas
Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.
Love Veggie Tacos? Try These Recipes!
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1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed) 2 tablespoons neutral cooking oil (such as grapeseed or canola) 1/2 teaspoon kosher salt 1 teaspoon chili powder 1/2 teaspoon ground cumin
For the beans:
2 tablespoons neutral cooking oil (such as grapeseed or canola) 1/2 medium yellow onion, diced (about 1/2 cup diced) 1/2 teaspoon kosher salt, plus more to taste 1 clove garlic, minced 1 jalapeño, stemmed, seeded, and minced 1 (15-ounce) can black beans, drained and rinsed Apple cider vinegar or water, as needed
To serve:
10 to 12 corn tortillas 1/2 cup tomatillo salsa verde, homemade or store-bought 1 ripe avocado, sliced thin Fresh cilantro, roughly chopped Lime wedges 1/4 cup crumbled cotija cheese
Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.
