Sweet Potato & Black Bean Tacos Recipe

Name: Sweet Potato & Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 3 Small Sweet Potatoes; 1 Red Bell Pepper, Diced; 1/2 teaspoons Cumin; 1/4 teaspoons Ancho Chili Powder; 1/4 teaspoons Coriander; 1/4 teaspoons Dried Oregano; Salt And Pepper, to taste; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; ⅓ cups Sour Cream; 1 Tablespoon Chipotle In Adobo; 1/2 teaspoons Lime Juice; 12 Flour Tortillas; 1/2 Red Onion, Minced; 1/2 cups Chopped Cilantro; Hot Sauce (for Serving)

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
3 Small Sweet Potatoes
1 Red Bell Pepper, Diced
1/2 teaspoons Cumin
1/4 teaspoons Ancho Chili Powder
1/4 teaspoons Coriander
1/4 teaspoons Dried Oregano
Salt And Pepper, to taste
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
⅓ cups Sour Cream
1 Tablespoon Chipotle In Adobo
1/2 teaspoons Lime Juice
12 Flour Tortillas
1/2 Red Onion, Minced
1/2 cups Chopped Cilantro
Hot Sauce (for Serving)

1
For the taco Filling:
2
Heat olive oil in a large saute pan over medium heat.
3
Add diced sweet potatoes and a generous pinch of salt and pepper.
4
Cook, stirring occasionally, for 10 minutes.
5
Add diced red pepper and spices to the pan with the sweet potatoes.
6
Cook, stirring occasionally, for 1012 minutes, or until the potatoes are fork-tender.
7
If the pan gets dry and you notice your potatoes starting to stick, add an extra drizzle of olive oil.
8
Season with salt and pepper to taste.
9
Stir in black beans.
10
Cook for 1 minute to warm them through.
11
For the chipotle crema: Add all of the ingredients to a small bowl.
12
Whisk to combine.
13
Refrigerate until ready to serve.
14
To assemble the tacos: Add a generous amount of the sweet potato and black bean filling to soft tortilla shells.
15
Top with diced red onion, a pinch of chopped cilantro, and chipotle crema.
16
Serve with hot sauce.

1391

kcal

Calories

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 3 Small Sweet Potatoes, 1 Red Bell Pepper, Diced, 1/2 teaspoons Cumin, and more.

Yes, Sweet Potato & Black Bean Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato & Black Bean Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions