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Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip

Sweet Potato & Black Bean Tacos with Avocado-Pepita Dip

Alicia
Sweet potato and black bean tacos with caramelized sweet potatoes, spiced black beans, and a creamy avocado-pepita dip.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Healthy Dinner
Cuisine Mexican
Servings 8 tacos
Calories 420 kcal

Ingredients
  

  • 2 pounds sweet potatoes (3 to 4 medium), peeled and sliced into 1-inch chunks
  • 2 tablespoons olive oil
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ teaspoon fine salt
  • 1 tablespoon olive oil
  • 1 small yellow or white onion, finely chopped
  • 2 teaspoons ground cumin
  • ¼ teaspoon chili powder
  • 2 cans black beans (or 3 cups cooked), rinsed and drained
  • ⅓ cup water
  • 1 teaspoon lime juice
  • Freshly ground black pepper, to taste
  • 2 ripe avocados, pitted
  • 1 cup lightly packed fresh cilantro leaves
  • ½ cup pepitas
  • 1 small jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes)
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons lime juice (about 1 medium lime)
  • 2 tablespoons water
  • ½ teaspoon fine salt
  • 8 corn or flour tortillas
  • Optional toppings: crumbled cotija cheese, pickled red onions, radishes

Instructions
 

  • Preheat oven to 425°F (220°C)
  • Toss sweet potatoes with 2 tablespoons olive oil, cayenne, and salt on a baking sheet
    Sweet potato cubes seasoned with spices and spread on a parchment-lined baking sheet before roasting.
  • Roast for 30-40 minutes until edges are deeply caramelized, flipping halfway
  • While potatoes roast, heat 1 tablespoon olive oil in a skillet; sauté onion until soft
  • Add cumin, chili powder, and black beans to skillet; mash beans with a potato masher until texture is chunky-creamy
  • Stir in water, lime juice, and black pepper until warmed through
  • In a blender, combine avocados, cilantro, pepitas, jalapeño, garlic, lime juice, water, and salt until blended but still slightly chunky
    Smooth avocado dip blended with pepitas, cilantro, lime, and jalapeño.
  • Toast tortillas directly on oven racks or skillet for 60-90 seconds per side
    Soft corn tortillas lightly charred and stacked, ready for assembling tacos.
  • Assemble tacos with sweet potato, half-mashed beans, and avocado-pepita dip
  • Serve with optional toppings for extra crunch or flair
    Sweet potato and black bean tacos being assembled with avocado dip, cotija, and toasted pepitas.

Notes

Skipping the roasting step removes crucial caramelization, altering flavor balance
Adjust jalapeño heat by removing seeds and membranes
Dip can be stored in an airtight container for up to 2 days
Tacos stay fresh in airtight container for up to 1 day; warm before serving