Description
These Black Bean Sweet Potato Tacos are a flavorful and wholesome vegetarian option perfect for a quick weeknight dinner. Featuring tender sweet potatoes sautéed with onions and garlic, combined with creamy refried black beans and topped with Monterey Jack cheese and fresh cilantro, these tacos deliver a satisfying blend of sweet and savory flavors wrapped in warm corn tortillas.
Ingredients
Scale
Main Ingredients
- 4 cups sweet potatoes (peeled, cut into 1/2-inch cubes)
- 2-3 Tbsp. olive oil
- 1 small sweet onion (finely diced)
- 2 cloves garlic (crushed)
- ½ tsp. salt (to taste)
- ¼ tsp. pepper (to taste)
- 1 cup refried black beans
- 1-2 Tbsp. coconut oil (optional)
- 8 corn tortillas
- ½ cup Monterey Jack cheese
- Cilantro (finely chopped, for garnish)
Instructions
- Sauté Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Add the sweet potatoes, cover the skillet, and cook for 5-7 minutes, stirring occasionally to ensure even cooking.
- Add Aromatics and Seasoning: Add the diced sweet onion, crushed garlic, salt, and pepper to the skillet. Continue cooking uncovered over medium heat for 12-15 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
- Warm Tortillas (Optional): In a separate skillet, heat 1 tablespoon of coconut oil over medium heat. Warm 2-3 tortillas at a time for 1-2 minutes on each side until pliable and slightly crispy. Remove tortillas and place on a paper towel to absorb any excess oil. Repeat with remaining tortillas.
- Assemble Tacos: Fill each warmed tortilla with approximately 2 tablespoons of refried black beans and an equal portion of the sweet potato and onion mixture. Sprinkle with Monterey Jack cheese and garnish with freshly chopped cilantro.
- Serve and Enjoy: Serve the tacos immediately while warm, enjoying the blend of sweet, savory, and fresh flavors.
Notes
- You can skip the coconut oil step and simply warm tortillas in a dry skillet for a lighter option.
- Adjust salt and pepper to your taste preference.
- For a vegan version, omit the Monterey Jack cheese or substitute with a plant-based cheese alternative.
- Leftover sweet potato mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of lime juice or your favorite hot sauce for an extra flavor kick.
