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Sweet Potato Black Bean Tacos – Gluten Free


  • Author: Amy
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 tacos 1x
  • Diet: Gluten Free

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!


Scale

Ingredients

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

  1. 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.
  2. Bake for 20-25 minutes until the edges are crispy and the sweet potatoes are nice and tender.
  3. 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.
  4. Bring all of that to a boil, then cover and simmer on low for a few minutes.
  5. Make the avocado lime sauce: place all ingredients into a blender and blend on high for 30-60 seconds.
  6. Char the corn tortillas over a flame on the stovetop or in a pan heated to medium heat.
  7. 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!
  • Category: Main Dishes
  • Method: Roasted
  • Cuisine: Mexican

Keywords: Black beans, sweet potatoes, avocado sauce, healthy tacos, vegetarian dinner recipes

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