Description
These crispy black bean sweet potato tacos are an easy and flavorful twist on a classic and ready in just under 40 minutes. Flour tortillas are filled with a mixture of canned refried black beans, cooked shredded sweet potato, and Monterey jack cheese. Once baked, the tortillas puff up and turn golden and crispy.
Ingredients
- 3 tablespoons olive oil, divided
- 2 small sweet potatoes (about 12 ounces), shredded
- Sea salt, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried coriander
- 12 small flour tortillas
- 1 can refried black beans, or refried pinto beans
- 6 ounces Monterey jack cheese, shredded
- Creamy poblano sauce, optional for serving
- 1–2 limes, cut into wedges (optional for serving)
- 1 handful cilantro, chopped (optional for serving)
Instructions
Heat a large skillet over medium heat and preheat the oven to 450 degrees. Place the shredded sweet potatoes in a clean kitchen towel or a couple of paper towels and squeeze out some of the moisture. Add a tablespoon of the olive oil to the skillet. When the oil shimmers, add the shredded sweet potatoes along with a pinch of salt and the smoked paprika, chili powder, and coriander to the skillet. Cook, stirring every 1-2 minutes, until the sweet potatoes are tender and have darkened in color, about 10 minutes. If they start to stick, add a splash or two of water. Remove from the heat and let cool a few minutes.
Brush the remaining 2 tablespoons of olive oil over the surface of a large rimmed baking sheet. Spread about 2 tablespoons of the refried beans on one half of a tortilla, followed by a spoonful of the sweet potatoes and some of the cheese. Fold the opposite side over to form a taco, then press gently to adhere. Flip over the taco so that the cheese is on the bottom then place on the greased baking sheet. Brush oil on the tops of the assembled tacos.
Bake the tacos in the preheated oven for 8-10 minutes. Remove the baking sheet then carefully flip over every taco. Bake tacos for an additional 6-8 minutes until the tacos are golden, crisp, and the cheese is melty.
Serve the tacos with lime wedges, a sprinkle of chopped cilantro, and the creamy poblano sauce.
Notes
- Most canned refried beans are vegetarian but make sure to check the label!
- An equal amount of pliable corn tortillas can be used in place of the flour tortillas.
- An equal amount of a pre-shredded Mexican cheese blend can be used in place of the Monterey jack cheese. Or, you can make it vegan by using vegan cheddar style shreds.
- Leftovers can be kept in an airtight container and enjoyed within 5 days. Reheat cold tacos in the oven, microwave, or air fryer.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: main