Tacos are a weeknight staple around here, especially when they’re packed with simple, hearty stuffings. These smoky chipotle black bean and sweet potato tacos fit the bill — quick to make, filling, and easy to customize. Plus, they bring a nice balance of warmth from the chipotle and natural sweetness from roasted sweet potatoes.
The Story Behind This Recipe
I first got hooked on the combo of sweet potatoes and black beans when I was looking for something a little out of the ordinary but still easy enough for a weeknight. The chipotle adds just the right amount of smoky heat without overpowering the dish. I usually toss the sweet potatoes in olive oil, chili powder, and a pinch of salt, roast them while I open a can of black beans and warm them up with some garlic and cumin. The process feels quick but like I’m actually cooking something with a little depth.
Tacos are great for when you want to eat well but don’t want to fuss with lots of pots and pans. I rarely serve anything fancy on the side since the toppings like fresh lime, avocado, and a sprinkle of queso fresco or shredded cheddar make it feel complete. It’s a small ritual every time I prepare these to toast the tortillas—corn or flour—right on the skillet until they’re pliable but still have a little char.
My family responds well to this one. The kids especially love the sweet potatoes, and it’s a nice way to sneak in some extra veggies without making a fuss about it. I’ve also found it’s a solid meal for sharing with friends, a casual dinner where people build their own tacos and everybody goes at their own pace. It’s simple but shows a bit of effort, which feels good when you’re juggling busy days.
I like how versatile this recipe is. It’s easy to double or halve, swap out ingredients based on what’s around, or add a quick side salad if I want to stretch it into lunch the next day. It’s the kind of meal that’s flexible but always satisfying, warm and filling without being overly complicated.
Cuisine: Mexican
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1/2 teaspoon chipotle chili powder or 1 chipotle pepper in adobo, minced
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Fresh lime wedges
- Fresh cilantro leaves (optional)
- Queso fresco or shredded cheddar cheese (optional)
Instructions
- Step 1. Preheat your oven to 425°F (220°C). Toss diced sweet potatoes in olive oil, chili powder, smoked paprika, salt, and pepper on a baking sheet.
- Step 2. Roast sweet potatoes for about 20-25 minutes, turning halfway through, until tender and slightly caramelized.
- Step 3. While the sweet potatoes roast, heat a small skillet over medium heat and add a teaspoon of olive oil.
- Step 4. Sauté minced garlic for about 30 seconds until fragrant. Add black beans, ground cumin, and chipotle chili powder or the minced chipotle pepper.
- Step 5. Cook the beans just long enough to warm through, about 5 minutes. Season with salt and pepper to taste and set aside.
- Step 6. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and lightly charred.
- Step 7. Assemble tacos by filling each tortilla with roasted sweet potatoes and seasoned black beans.
- Step 8. Top with sliced avocado, fresh cilantro, a squeeze of lime, and a sprinkle of cheese if using.
- Step 9. Serve immediately while warm.
Tips for Success
- You can use canned sweet potatoes or pre-cooked to speed up the cooking if short on time.
- If you like it spicier, add extra chipotle chili powder or a dash of hot sauce.
- For a bit more texture, consider adding some crunchy slaw or pickled red onions on top.
- Leftover filling works great in a burrito bowl or tossed with greens for a salad the next day.
Variations & Substitutions
- Swap black beans for pinto beans or chickpeas for a different twist.
- Add sautéed mushrooms or bell peppers for extra veggies.
- Try topping with a dollop of sour cream or plain yogurt for creaminess.
- Use spicy chorizo or shredded chicken instead of beans for a non-vegetarian version.
