20-Minute Roasted Sweet Potato Tacos with Black Beans
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These tasty sweet potato tacos are quick and easy to make. Fill tortillas with cooked whole grains, black beans, and spiced-up roasted sweet potatoes to make a quick, nourishing meal.
For your next meatless Monday or taco night, try these vegetarian sweet potato tacos stuffed with all the good stuff! They’re loaded with a whole-grain blend of brown rice and quinoa, roasted chipotle-spiced sweet potatoes and black beans.
When you think about the infinite possibilities involved in building a taco, it’s no wonder that they’re at they’re often at the top of the list when it comes to eating fresh veggies.
The best thing about tacos is that wrapping food in a totally edible container (that would be the tortilla) and eating it with your hands is fun and nourishing at the same time. Who doesn’t love that?!
Let’s be real: There are days when there’s simply no time to spend 20 minutes making a batch of rice just to make tacos. For the filling, you can use any pre-cooked whole grain you like, such as brown rice or quinoa.
All you have to do is heat leftover grains the microwave for about a minute before assembling the tacos.
Building a better taco:
My favorite tacos have a magic ratio of components going on:
- Different textures (crunchy, creamy, chewy).
- Fresh ingredients like leafy herbs and greens
- One or two hearty proteins, either meat or plant-based
To add a sweet and delicious texture to these tacos, I included roasted, diced sweet potatoes seasoned with smoky chipotle pepper in adobo sauce (available in cans in the Mexican foods or condiment section of your store).
- Corn tortillas are a perfect option for on-the-go meals or snacks. Keep them in the fridge or in the freezer for when the mood strikes.
- Bonus if you can find corn tortillas made from 100 percent masa, this recipe will be completely gluten-free.
For the ultimate garnish for your tacos, make a batch of the best easy guacamole to go with them!
20-Minute Roasted Sweet Potato Tacos with Black Beans
Ingredients
- 1 sweet potato, peeled and diced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon chili powder
- 1 canned chipotle chili with adobo sauce, chopped
- ½ teaspoon kosher salt
- 1 ½ cups cooked brown rice or quinoa, warmed for 1 minute in a microwave
- ½ cup canned organic black beans, drained
- 6-8 taco-size corn or flour tortillas, warmed
- ½ cup crumbled goat cheese
Suggested Garnishes
- Easy Guacamole or your favorite guac
- Lettuce
- Hot sauce
- Sliced avocado
Instructions
- Heat oven to 425 degrees. Toss the sweet potato on a rimmed sheet pan with the olive oil, chili powder, chipotle and salt. Roast 20-25 minutes, until tender and golden.
- Combine the quinoa or rice with the black beans.
- To serve, spoon about ¼ cup of the brown rice and black bean mixture over each warm tortilla. Top with some sweet potato, black beans and goat cheese.
- Add your desired garnishes and enjoy!
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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thanks for sharing this great recipe. my husband and i both loved it. easy to get ingredients. in fact we had all the ingredients in house already
super easy to make. delicious!!! it will definitely be added to our monthly meal plan.