Crispy sweet potato black bean tacos are stuffed with a flavorful black bean filling, seasoned sweet potatoes, and cheese, and topped with an avocado cilantro sauce for an easy and satisfying dinner! Can be pan-fried, air fried, or baked!
Prep Time: 15 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr15 minutesmins
Servings: 10tacos
Author: Shweta
Ingredients
10corn or flour tortillas,, small, 6 inch
1cupshredded Mexican blend cheese
For the Sweet Potato
1large sweet potato,, cubed
1tablespoonolive oil
1teaspoonchili powder
1teaspoonground cumin
½teaspoonsea salt
For the beans:
1medium red onion,, diced
1 tablespoonolive oil
3clovesgarlic,, minced
1jalapeno*,, diced
½cupcorn,, frozen, thawed
1bell pepper,, diced
1tablespoontomato paste
115 oz.can black beans,, no salt added
½-1teaspoonsea salt
Avocado Sauce
1medium avocado
1cupcilantro
1clovegarlic
⅓cupnon-fat greek yogurt
½teaspoonsalt; adjust to your taste
¼teaspoonblack pepper
⅓cupwater; add more to adjust to your preferred consistency*
squeeze of lime
Instructions
Prepare the Sweet Potatoes:
Preheat oven to 425°F.
In a medium bowl, add sweet potatoes, olive oil, chili powder, ground cumin, and sea salt.
On a lined baking sheet, spread the sweet potatoes into a single layer on the sheet. Bake for 35-40 mins until tender and slightly starts to brown. Prepare your black bean filling and avocado sauce at this time.
Remove from oven and set aside. *If baking your tacos, keep oven on for later use.*
Prepare the Black Bean Filling
In a medium skillet, heat oil. Add onions, garlic, and jalapenos and saute for about 3-5 minutes on medium-high heat.
Add the corn and bell peppers. Cook for about 5 minutes until begins to soften.
Add the tomato paste and cook for about 3-4 minutes until slightly browns. Combine well.
Add the black beans and salt until well incorporated. Using the back of your spatula, slightly smash the mixture so it can easily scoop into your tortillas.
Prepare the Avocado Cilantro Sauce
In a food processor or blender, combine avocado, cilantro, garlic, salt, black pepper, greek yogurt, lime, and water. Blend well until creamy.
Add more water and adjust it to your preferred consistency.
Assemble and Cook the Tacos
If using corn tortillas, heat these for about 10-15 seconds in the microwave or on the skillet until warm and pliable. This is to prevent them from crumbling or tearing.
Fill ½ of the tortilla with cheese. Add a layer of the bean mixture (I use about 1-2 tablespoons depending on the side of my tortillas) and sweet potatoes. Top with a layer of cheese and fold the taco. To cook the tacos, pick your preferred method below (air fry, pan fry, or bake).
To Air Fry:Spray both sides of the tortillas with cooking spray. Place a single layer flatly into your air fryer basket. Cook at 400°F for about 5-7 minutes, then flip taco and cook for an additional 5-7 minutes or until golden brown. If your taco opens up in the air fryer process, simply flip the taco. or place an oven-safe bowl on the taco for about 2-3 minutes then carefully remove it with tongs and resume air-fry.
To Bake: Transfer the assembled tacos to a lined baking sheet & bake the tacos at 425°F for about 10-12 minutes. Remove from the oven and use a spatula to flip the tacos. Return to the oven & bake an additional 10-12 minutes, until crispy and a golden brown color. Remove from the oven & allow to cool 2-3 minutes (tacos will crisp as they cool).
To Pan Fry: Heat a layer of oil in a skillet over medium heat. Pan fry both sides in a skillet over medium heat, until crispy and a golden brown color.
Serve:
Serve the crispy tacos warm, finishing with your avocado cilantro sauce, lime juice, salsa, or any of your taco favorite toppings. Enjoy!
Notes
For the spice level: omit the jalapeno if you prefer not spicy. For the sweet potatoes, you may also cut back on the chili powder to only ½ teaspoon.Storage & reheating: These crispy tacos are best served fresh. However, store any leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat for 5-10 minutes in an oven or air fryer at 300°F, or reheat on the stovetop until thoroughly warmed.