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To make smoky sweet potato tacos, you need simple and fresh ingredients. Each ingredient adds a unique taste and texture. Here’s what you will need: - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - ½ teaspoon garlic powder - Salt and freshly ground black pepper to taste - 8 small corn tortillas - 1 cup canned black beans, rinsed and drained - 1 ripe avocado, pitted and sliced - ¼ cup fresh cilantro, finely chopped - 1 lime, cut into wedges - Optional: ½ cup crumbled feta cheese or queso fresco These ingredients blend together to create a great flavor. Sweet potatoes bring sweetness and creaminess. Olive oil helps with roasting. Smoked paprika and cumin give the dish its smoky depth. Black beans add protein and texture. Avocado adds creaminess, while lime and cilantro bring freshness. You can even top with feta cheese for an added zing. Make sure to use fresh ingredients for the best taste. Each component works in harmony to create a delicious taco experience. Enjoy preparing this dish! {{ingredient_image_2}} 1. Preheating the oven First, I set my oven to 400°F (200°C). This temperature helps the sweet potatoes roast perfectly. 2. Preparing sweet potatoes I peel and cut two medium sweet potatoes into 1/2-inch cubes. This size helps them cook evenly. 3. Seasoning the sweet potatoes In a large bowl, I mix the sweet potato cubes with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, ½ teaspoon of garlic powder, and salt and pepper. I make sure every piece gets a nice coating. 1. Roasting sweet potatoes I spread the seasoned sweet potatoes on a baking sheet in a single layer. I roast them for 25-30 minutes. Halfway through, I turn them for even cooking. They should be tender and caramelized. 2. Warming tortillas While the sweet potatoes roast, I heat a dry skillet over medium heat. I warm 8 small corn tortillas for about 30 seconds on each side. This makes them soft and easy to fold. 1. Layering ingredients Once the sweet potatoes finish roasting, I take them out and get ready to assemble. I place a generous spoonful of sweet potatoes on each tortilla. Then, I add a layer of black beans, which I rinse and drain first. 2. Adding toppings I slice a ripe avocado and add it on top of the beans. I sprinkle fresh cilantro over everything for a burst of flavor. If I want extra richness, I crumble feta or queso fresco on top. Finally, I serve lime wedges on the side, so everyone can add fresh lime juice. To get the best texture and flavor from sweet potatoes, start by cutting them into 1/2-inch cubes. This size cooks evenly. Toss them with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Mix well to coat all pieces. Roast them at 400°F for 25-30 minutes. Turn them halfway through for even cooking. Look for a tender inside and caramelized edges. This brings out their natural sweetness and adds depth. Warm your corn tortillas for the best taste. Heat a dry skillet over medium heat. Place a tortilla on the skillet for about 30 seconds. Flip it over and warm for another 30 seconds. This makes them soft and pliable. Keep them warm by wrapping them in a clean kitchen towel. This way, they stay fresh while you prepare the rest. When serving your tacos, presentation matters. Arrange them on a bright platter. Garnish with lime wedges and extra cilantro for color. This makes the dish look appealing and fresh. Consider pairing the tacos with a colorful salad or some rice and beans for a complete meal. This way, you create a delicious and filling dining experience. Pro Tips Choose the Right Sweet Potatoes: Opt for firm, smooth-skinned sweet potatoes for the best texture and flavor in your tacos. Customize Your Spice Level: Adjust the amount of smoked paprika and cumin based on your personal preference for heat and smokiness. Warm Tortillas Effectively: Consider wrapping your tortillas in foil and placing them in the oven for a few minutes to warm them evenly. Fresh Ingredients Matter: Using fresh lime and cilantro will enhance the overall flavor of your tacos, making them more vibrant and delicious. {{image_4}} You can easily switch up ingredients in these tacos. Try using butternut squash or zucchini instead of sweet potatoes. Both add great flavor and texture. You can also use chickpeas or tofu for a different protein. This keeps your meal fresh and exciting. If you want to make these tacos vegan, simply skip the cheese or use a vegan cheese option. For gluten-free tacos, swap corn tortillas for gluten-free ones. Many brands offer good choices that taste great. These small changes help everyone enjoy the meal. Want to add a kick? A splash of your favorite hot sauce works wonders. You can also mix in spicy peppers with the roasted sweet potatoes for more heat. If you love cheese, crumbled feta or queso fresco adds a creamy touch. You can even try pepper jack cheese for a spicy twist. These enhancements make each bite more delicious! To store your smoky sweet potato tacos, start by letting them cool down. Place leftover tacos in an airtight container. If you can, separate the ingredients. This keeps them fresh longer. You can refrigerate the tacos for up to three days. To reheat, use a skillet over medium heat. Warm each taco for about two to three minutes on each side. This keeps the tortillas soft and the filling warm. If you want to freeze the components, do it separately. First, cool the roasted sweet potatoes and black beans. Place them in freezer bags or containers. Squeeze out the air before sealing. You can freeze them for up to three months. When ready to eat, let them thaw in the fridge overnight. Reheat in a skillet or microwave. Warm the tortillas just before serving. This way, you enjoy fresh-tasting tacos anytime! To make smoky sweet potato tacos vegan, simply skip the optional cheese. The rest of the recipe is already plant-based. Use corn tortillas, which are usually vegan. You can also add more veggies for extra taste. Try using a vegan sour cream or a cashew cream as a topping for creaminess. Yes, you can prepare the sweet potatoes in advance. You can cube and season them a day before. Store them in an airtight container in the fridge. When you are ready to cook, just roast them. This saves time and makes dinner easy. Serve smoky sweet potato tacos with a fresh salad or a side of rice. A zesty slaw adds crunch. You can also add chips and salsa for a fun snack. Fresh lime wedges give a nice kick to your meal. Yes, there are gluten-free tortilla options. Look for corn tortillas, as they are usually gluten-free. Many brands offer gluten-free flour tortillas too. Always check the label to be sure they meet your needs. This blog post covered how to make delicious smoky sweet potato tacos. You learned about key ingredients and how to prepare them step by step. I shared tips for perfecting the dish and offered variations to suit different tastes and diets. These tacos are easy to make and always a hit at meals. Experiment with flavors and toppings. Enjoy crafting this tasty dish that everyone will love!

Smoky Sweet Potato Tacos

Delicious tacos filled with roasted sweet potatoes, black beans, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • to taste Salt and freshly ground black pepper
  • 8 small corn tortillas
  • 1 cup canned black beans, rinsed and drained
  • 1 ripe avocado, pitted and sliced
  • 0.25 cup fresh cilantro, finely chopped
  • 1 lime cut into wedges
  • 0.5 cup crumbled feta cheese or queso fresco (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the diced sweet potatoes with the olive oil, smoked paprika, ground cumin, garlic powder, and a generous pinch of salt and pepper. Toss thoroughly until all the sweet potato pieces are evenly coated.
  • Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, turning them halfway through cooking, until they are tender and show a slight caramelization on the edges.
  • While the sweet potatoes are roasting, heat a dry skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side, or until they are soft and pliable. Keep them warm by wrapping them in a clean kitchen towel.
  • Once the sweet potatoes are nicely roasted, take them out of the oven and set aside.
  • To assemble your tacos, place a generous spoonful of roasted sweet potatoes in the center of each tortilla. Add a layer of black beans, followed by slices of avocado and a sprinkle of chopped cilantro.
  • If you’re feeling indulgent, crumble feta or queso fresco on top of each taco for an extra burst of flavor.
  • Serve the tacos with lime wedges on the side, allowing everyone to squeeze fresh lime juice over their tacos for added zing.

Notes

Arrange the tacos on a vibrant platter, garnished with lime wedges and a sprinkle of extra cilantro to elevate the dish’s visual appeal. Serve alongside a colorful salad for a delightful meal experience.
Keyword easy, sweet potatoes, tacos, vegetarian