Keep It Simple: Sweet Potato and Black Bean Tacos

Sweet potato and black beans are a classic combination and I wanted to see if I could use that combo in a favorite dish of ours, tacos!

What I like most about tacos (aside from flavor) is that everyone can make their own version with toppings.  It’s a perfect item for dinner parties as well because the fillings and topping combos are virtually endless.

Feeling like loading up on veggies one night, I threw this together in about 20 minutes.

Andrea’s Sweet Potato and Black Bean Tacos

  • 2 Medium Sized Sweet potatoes
  • 1 15oz Can of Black Beans, rinsed and drained
  • 1/4 of a Red Onion, Chopped
  • 1/2 A Green Pepper, chopped
  • 1 Fresno or Jalapeno Pepper, chopped
  • 1/4C Your Favorite Salsa
  • 2TBSP Olive Oil
  • 1/2tsp of Salt (guesstimate)
  • 1/2tsp Black Pepper
  • 1tsp Garlic Powder
  • 1tsp Chili Powder
  • Water or Veggie Stock if needed

Preheat oven to 425 degrees and line a cookie sheet with foil.  Spray with nonstick spray or olive oil.  Peel and chop sweet potatoes into bite size pieces.  Toss with 1TBSP olive oil, a little salt, and a little pepper.  Place on cookie sheet and roast in oven for about 15 minutes or until the sweet potatoes are cooked through.

Meanwhile, in a sautee pan, heat 1TBSP olive oil over medium heat.  Add in the peppers and onions, sprinkle with a little salt and a little black pepper. Sautee until the onions and peppers start to get soft.  Add in the black beans and reduce heat to medium-low.

Add in a TBSP or so of stock if the veggies start to stick to the pan a bit or the pan seems dry.

When potatoes are done, remove from oven and add to the skillet.  Sprinkle with garlic powder and chili powder, also add in the salsa.  Combine and cook for about 2 minutes.

Remove from heat and serve with your favorite taco toppings!

This made enough that we were able to have leftovers the following day.

I roasted the potatoes because it helped get this on the table quicker, plus I like the way roasted potatoes taste.  You can use whatever method you like.

The sweetness in the sweet potatoes are toned down a bit with the chili powder and the salsa.  I love savory sweet potatoes and this satisfied that craving.  I loaded mine up with cheese, salsa, and guacamole!

Have fun guys, and remember, always play with your food! Enjoy!

6 thoughts on “Keep It Simple: Sweet Potato and Black Bean Tacos

  1. What a great weeknight dinner! Thanks for this recipe – I love tacos, too, but often feel daunted by just how many different ingredients need prepped. :)

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.