Nothing brings families together quite like the comfort of a warm, home-cooked meal. At Zynahz, we believe in creating recipes that not only excite your taste buds but also foster those special moments around the dinner table. Today, we’re diving into the flavors of our Sweet Potato Black Bean Tacos Recipe – a vibrant, delicious dish that’s perfect for any occasion. The combination of roasted sweet potatoes and black beans offers a hearty filling, while the colorful slaw and avocado crema add a burst of freshness. This recipe is a celebration of creativity and health, making it a must-try for anyone looking to add a touch of magic to their meal times.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time:
- Total Time: 50 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 2 medium-sized sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While the sweet potatoes are roasting, prepare the black beans. In a medium skillet over medium heat, add the black beans and cook until heated through, about 5 minutes. Season with a pinch of salt and pepper.
- In a small bowl, combine the shredded red cabbage, chopped cilantro, and lime juice. Toss to mix well and set aside.
- To make the avocado crema, blend the avocado, Greek yogurt, minced garlic, and a pinch of salt until smooth. Add a splash of water if needed to reach a creamy consistency.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
- Assemble the tacos by filling each tortilla with a spoonful of roasted sweet potatoes, black beans, the red cabbage slaw, and a generous drizzle of avocado crema.
- Serve immediately and enjoy!
Helpful Tips
To save time, you can use pre-cut sweet potato cubes from the store. For a spicier kick, add a pinch of cayenne pepper to the roasted sweet potatoes. For a gluten-free version, ensure that the tortillas are certified gluten-free.
Storage Instructions
Store leftover sweet potatoes, black beans, and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes and black beans before assembling the tacos.
Pairings
These Sweet Potato Black Bean Tacos pair wonderfully with a side of Mexican street corn salad and a refreshing glass of iced hibiscus tea.
At Zynahz, we’re passionate about bringing joy and creativity into your kitchen. We hope these Sweet Potato Black Bean Tacos inspire you to gather your loved ones and savor each bite together. Share your results with us, and don’t forget to introduce this recipe to your friends and family. We invite you to explore more delicious recipes on Zynahz, follow us on social media, and sign up for our newsletter for the latest updates and culinary inspiration.
