Description
Healthy baked sweet potato black bean tacos that you must try! Flavor packed black beans mixed with crispy roasted sweet potato piled into corn tortillas and topped with a creamy avocado lime sauce and pickled red onion. Gluten-free with a vegan option. A great healthy main dish everyone will love!
Ingredients
Scale
For the sweet potatoes
- 2 medium sweet potatoes – diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- pinch of kosher salt to taste
- pinch of black pepper to taste
For the Black Beans
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 2 cloves of garlic – minced
- 1 tablespoon taco seasoning
- 1 (15 0unce) can black beans – drained and rinsed
- 1/3 cup vegetable stock
- Salt – to taste
- pepper – to taste
For the Avocado Cream Sauce
- 1/2 ripe avocado
- 1/4 cup nonfat Greek yogurt
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh lime juice
- 1 packed cup fresh parsley
- 1 packed cup fresh cilantro
- 1 clove of garlic
- Kosher salt and black pepper
- water to thin out if needed
Extras
- Corn tortillas
- Pickled red onions or just sliced red onion
- limes
- Cojita cheese
Instructions
- Cook the sweet potatoes: Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Place the diced sweet potatoes onto the baking sheet, drizzle with some olive oil, spices, salt, and pepper and toss to coat.
- Bake for 20-25 minutes until the edges are crispy and the sweet potatoes are nice and tender.
- Cook the onions and black beans: Sauté the onion in some olive oil, then add in the garlic. Cook for one minute then add in the black beans, taco seasoning, and veggie stock.
- Bring all of that to a boil, then cover and simmer on low for a few minutes.
- Make the avocado lime sauce: place all ingredients into a blender and blend on high for 30-60 seconds.
- Char the corn tortillas over a flame on the stovetop or in a pan heated to medium heat.
- Build the tacos: Place some of the black beans and sweet potato into the corn tortillas, top with the avocado lime sauce and some pickled red onions, or just sliced red onion.
Notes
- You can use sweet potato or butternut squash or even acorn squash in this recipe.
- To keep this recipe super simple I used canned black beans but you could use your own cooked black beans if you have them on hand.
- To make this vegan: Swap the honey with maple syrup or agave. Swap the greek yogurt in the sauce with vegan greek yogurt.
- You can also cook the sweet potatoes in the air-fryer: Preheat the air fryer to 390 degrees, season the diced sweet potatoes as noted in the recipe. Spray the air-fryer basket with cooking spray, add the seasoned sweet potatoes to the air-fryer basket, close, and cook for 15-20 minutes shaking them halfway through the cooking time.
- To make ahead: Cook the sweet potatoes and black beans, store them in airtight containers in the fridge for up to 4 days. You can also make the sauce ahead and store it in an airtight container in the fridge for 1-3 days. When ready to eat, just heat everything up, char the tortillas and enjoy!
- Prep Time: 5
- Cook Time: 25
- Category: Main Dishes
- Method: Roasted
- Cuisine: Mexican
