Crispy Sweet Potato Bean Tacos (Print version)
Crispy sweet potatoes, savory beans, and caramelized onions in warm tortillas for a hearty vegetarian meal.
# What goes in:
→ Roasted Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 red bell pepper, diced (optional)
03 - 1 1/2 tablespoons olive oil, divided
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon kosher salt
08 - Freshly ground black pepper, to taste
→ Sautéed Onions
09 - 1 large yellow onion, thinly sliced
→ Seasoned Beans
10 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - Pinch of kosher salt
→ Assembly & Serving
14 - 8 small corn or flour tortillas
15 - 1/2 cup crumbled feta cheese or queso fresco (optional)
16 - 1/4 cup fresh cilantro, roughly chopped
17 - 1 lime, cut into wedges
18 - Salsa or hot sauce, to taste
# Cooking steps:
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 with 3/4 tablespoon of olive oil, smoked paprika, cumin, chili powder, salt, and 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 edges are crispy and golden brown.
03 - While the sweet potatoes roast, heat the remaining 3/4 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced onions and sauté, stirring frequently, for 10 to 12 minutes until softened and deeply caramelized. Remove from heat and set aside.
04 - Combine the drained beans, ground cumin, garlic powder, and a pinch of salt in a small saucepan. Stir gently over low heat for about 5 minutes until warmed through.
05 - Warm the tortillas in a dry skillet over medium-high heat or directly over a gas flame for 15 to 20 seconds per side until pliable and lightly charred.
06 - Spread a generous spoonful of seasoned beans down the center of each warmed tortilla. Layer with roasted sweet potatoes and caramelized onions. Top with crumbled cheese and fresh cilantro if desired. Serve immediately with lime wedges and salsa or hot sauce on the side.
# Tips from flavorandfeast:
01 -
- The sweet potatoes get genuinely crispy in the oven, no frying required, and the texture contrast with the creamy beans is something you will crave.
- Everything cooks on a single sheet pan and one skillet, so cleanup is almost nonexistent.
- It is the kind of vegetarian meal that even devoted meat eaters ask for again.
02 -
- Crowding the baking sheet is the fastest way to end up with steamed potatoes instead of crispy ones, so use two sheets if necessary.
- The onions need patience and low to medium heat to truly caramelize, so resist the urge to crank up the burner.
03 -
- Let the sweet potatoes sit undisturbed on the baking sheet for the first 15 minutes before flipping so a real crust can form on the bottom.
- A squeeze of lime juice over the finished tacos does more than you think, so do not skip it.