Crispy Sweet Potato Bean Tacos (Printable Version)
Crispy sweet potatoes, hearty beans, and caramelized onions in warm tortillas for a satisfying vegetarian meal.
# What You 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
→ Tacos
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
# How To Make It:
01 - Preheat oven to 425°F. Line a large 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, ground cumin, chili powder, kosher salt, and black 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 sweet potatoes are crispy and golden brown on the edges.
03 - While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the thinly 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 heat until warmed through, about 5 minutes.
05 - Warm the tortillas in a dry skillet over medium heat or directly over a gas flame for about 15 seconds per side until pliable and lightly charred.
06 - Spread a generous spoonful of seasoned beans onto each warmed tortilla. Layer with roasted sweet potatoes and caramelized onions. Top with crumbled feta or queso fresco and fresh cilantro. Serve immediately with lime wedges and salsa or hot sauce on the side.
# Helpful Hints:
01 -
- The contrast between crispy charred sweet potato edges and buttery soft caramelized onions is the kind of texture magic that makes you forget there is no meat.
- Everything cooks on one sheet pan and one skillet, so cleanup is almost embarrassingly easy for a meal this satisfying.
02 -
- If you crowd the sweet potatoes on the baking sheet they will steam instead of roast, so use two sheets if necessary and give them breathing room.
- The onions need patience because turning the heat up to rush them only creates burnt edges with raw centers, so keep it medium and stir often.
03 -
- Squeeze lime juice directly over the sweet potatoes right when they come out of the oven for a bright burst that makes the smoky flavor sing.
- Warm your tortillas right before assembling, not ahead of time, because they stiffen quickly and crack when you fold them cold.