Sweet Potato and Black Bean Tacos (Low-Glycemic) Recipe

Introduction

These Sweet Potato and Black Bean Tacos are a vibrant, low-glycemic meal perfect for a healthy and satisfying dinner. Loaded with warm, spiced sweet potatoes and protein-rich black beans, they offer bold flavors wrapped in soft tortillas. Easy to prepare and full of nutritious ingredients, they’re sure to become a favorite.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, rinsed and drained
• 8 small corn or whole wheat tortillas
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• Optional: salsa or hot sauce for serving

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer.
3. Step 3: Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and slightly caramelized.
4. Step 4: While the sweet potatoes roast, warm the tortillas in a dry skillet or in the oven until soft and pliable.
5. Step 5: Heat the drained black beans in a small pot over medium heat until warmed through.
6. Step 6: Assemble each taco by layering roasted sweet potatoes, warmed black beans, red onion, cilantro, and avocado slices on a tortilla.
7. Step 7: Squeeze fresh lime juice over the assembled tacos and add salsa or hot sauce if desired. Serve immediately.

Tips & Variations

• For extra flavor, sprinkle crumbled queso fresco or shredded cheese on top.
• Use whole wheat tortillas for added fiber and a heartier texture.
• Swap black beans for pinto or kidney beans if preferred.
• Add a spoonful of Greek yogurt or sour cream for creaminess.
• If you like it spicy, include sliced jalapeños or a dash of cayenne pepper in the sweet potato seasoning.

Storage

Store any leftover roasted sweet potatoes and black beans separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or plastic wrap at room temperature for 1-2 days. Reheat the sweet potatoes and beans gently on the stove or in the microwave before assembling fresh tacos. Avoid storing assembled tacos to maintain optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes in advance?

Yes, you can roast the sweet potatoes ahead of time and store them in the refrigerator. Reheat before serving to retain their flavor and texture.

Are these tacos suitable for a gluten-free diet?

Yes, by choosing corn tortillas, these tacos are naturally gluten-free. Just verify that any additional toppings or sauces you use are gluten-free as well.

Sweet Potato and Black Bean Tacos (Low-Glycemic) Recipe

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★★★★★

4.5 from 71 reviews

These Sweet Potato and Black Bean Tacos are a delicious, low-glycemic meal perfect for a healthy and flavorful lunch or dinner. Roasted sweet potatoes combined with seasoned black beans, fresh toppings, and warm tortillas create a satisfying vegetarian dish packed with nutrients and vibrant flavors.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 small tacos 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Roasted Sweet Potatoes

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Beans and Toppings

• 1 can (15 oz) black beans, rinsed and drained
• 8 small corn or whole wheat tortillas
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• Optional: salsa or hot sauce for serving

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to get ready for roasting the sweet potatoes.
2. Prepare and season the sweet potatoes: In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and pepper until they are evenly coated.
3. Roast the sweet potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Place them in the preheated oven and roast for 25-30 minutes, making sure to turn them halfway through cooking so they caramelize and become tender on all sides.
4. Warm the tortillas: While the sweet potatoes roast, warm your tortillas either in a dry skillet over medium heat or in the oven until they are soft and pliable.
5. Heat the black beans: Place the rinsed and drained black beans in a small pot and heat over medium heat until warmed through, stirring occasionally.
6. Assemble the tacos: Start by layering roasted sweet potatoes and warmed black beans on each tortilla. Top with finely chopped red onion, fresh cilantro, and sliced avocado for added freshness and texture.
7. Add finishing touches: Squeeze fresh lime juice over each assembled taco to brighten the flavors. If desired, add salsa or hot sauce for extra spice and flavor.
8. Serve immediately: Enjoy your healthy and tasty Sweet Potato and Black Bean Tacos while warm for the best experience.

Notes

• Swap corn tortillas for whole wheat tortillas for a different texture and added fiber.
• For extra protein, add a sprinkle of shredded cheese or a dollop of Greek yogurt if not strictly vegan.
• Adjust spices to taste for more heat or smokiness.
• Use fresh salsa or pico de gallo for vibrant topping options.
• These tacos can be made gluten free by choosing certified gluten-free corn tortillas.

Keywords: Sweet Potato Tacos, Black Bean Tacos, Vegetarian Tacos, Healthy Tacos, Low Glycemic Recipe, Roasted Sweet Potatoes, Mexican Inspired