Crispy Sweet Potato Bean Tacos (Printable Version)

Crispy roasted sweet potatoes with seasoned beans and caramelized onions in warm tortillas.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes
02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, diced (optional)
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cumin
07 - ½ teaspoon chili powder
08 - ½ teaspoon kosher salt
09 - Freshly ground black pepper, to taste

→ Beans

10 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - Pinch of kosher salt

→ Taco Assembly

14 - 8 small corn or flour tortillas
15 - ½ cup crumbled feta cheese or queso fresco (optional)
16 - ¼ cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Salsa or hot sauce, to taste

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large bowl, toss the diced sweet potatoes and bell pepper (if using) with half the olive oil, smoked paprika, cumin, chili powder, salt, and a few grinds of black pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are crispy on the edges and golden brown.
03 - While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring frequently, until softened and deeply caramelized, about 10 to 12 minutes. Remove from heat and set aside.
04 - In a small saucepan, combine the drained beans with ground cumin, garlic powder, and a pinch of salt. Stir gently and warm over low heat for about 5 minutes until heated through.
05 - Warm the tortillas one at a time in a dry skillet over medium-high heat or directly over a gas flame for about 15 seconds per side until pliable and lightly charred.
06 - Spread a generous spoonful of seasoned beans onto each warm tortilla. Top with roasted sweet potatoes, caramelized onions, crumbled cheese if desired, and a sprinkle of fresh cilantro. Serve immediately with lime wedges and salsa or hot sauce on the side.

# Expert Tips:

01 -
  • The contrast between crispy sweet potato edges and silky caramelized onions will make you forget you are eating something healthy.
  • Everything cooks on autopilot once you get it in the oven, so you can clean up while dinner makes itself.
  • These tacos are endlessly adaptable and taste even better the next day straight from the fridge.
02 -
  • Do not crowd the sweet potatoes on the baking sheet or they will steam instead of roast and you will lose that crucial crispy texture.
  • Flipping the sweet potatoes halfway through roasting is the difference between one good side and perfection on all edges.
03 -
  • Let the sweet potatoes sit untouched on the baking sheet for the first 15 minutes of roasting so a proper crust can form before you flip them.
  • Squeeze your lime juice directly over the assembled tacos right before eating because the acid is what makes all the flavors pop together.

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