Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout
Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout. After making this recipe dozens of times, I’ve discovered the trick to perfectly crispy sweet potatoes every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Air Fryer Crispy Parmesan Chicken Cutlets and Peach Crumb Bars.
Why This Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout Is Pure Comfort
- Crispy sweet potatoes with a tender inside
- Creamy black beans seasoned with spices
- Fresh toppings for a burst of flavor
- Easy to make and better than takeout
What You'll Need for Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- sweet potatoes
- black beans
- avocado
- lime
- cumin
- chili powder
- garlic powder
- onion powder
- salt
- pepper
- Optional: sour cream
- Optional: salsa
- Optional: shredded cheese
- Optional: cilantro
📝 Ingredient Notes
- sweet potatoes: Peel and cut into 1/4-inch rounds for even cooking.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfectly crispy sweet potatoes. → See on Amazon
- Immersion Blender — Smooth black beans in minutes. → See on Amazon
How to Make Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout
- Prepare sweet potatoes: Peel and cut sweet potatoes into 1/4-inch rounds.
- Cook sweet potatoes: Heat oil in a large skillet over medium heat. Add sweet potatoes, cook until crispy and tender, about 10 minutes on each side.
- Prepare black beans: Rinse and drain black beans. Blend with seasonings until smooth.
- Assemble tacos: Warm tortillas, fill with sweet potatoes, black beans, and your choice of toppings.
Cook's Tips for Perfect Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout
- Common mistake and fix: Avoid overcrowding the pan to ensure crispy sweet potatoes. Cook in batches if necessary.
- Tip: For a smoky flavor, add a pinch of smoked paprika to the black beans.
- Tip: Use a fork to mash the black beans slightly for a creamier texture.
Storing & Reheating Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare sweet potatoes and black beans up to 2 days ahead.
Freezing Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout
Freeze cooked sweet potatoes and black beans separately for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicier version, add diced jalapeños to the black beans.
- Best substitution: Substitute canned black beans for dried, if desired.
- Make-ahead: Prepare sweet potatoes and black beans up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If sweet potatoes are not crisping, increase heat to medium-high and cook for a few more minutes on each side.
Want to level up this recipe?
Tortilla Warmer — Keep tortillas warm and pliable while assembling tacos. → Check price on Amazon
Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout
Ingredients
Main Ingredients
- sweet potatoes
- black beans
- avocado
- lime
Seasonings
- cumin
- chili powder
- garlic powder
- onion powder
- salt
- pepper
Optional Toppings
- sour cream
- salsa
- shredded cheese
- cilantro
Instructions
- Prepare sweet potatoes: Peel and cut sweet potatoes into 1/4-inch rounds.
- Cook sweet potatoes: Heat oil in a large skillet over medium heat. Add sweet potatoes, cook until crispy and tender, about 10 minutes on each side.
- Prepare black beans: Rinse and drain black beans. Blend with seasonings until smooth.
- Assemble tacos: Warm tortillas, fill with sweet potatoes, black beans, and your choice of toppings.
Notes
- Chef tip: For a spicier version, add diced jalapeños to the black beans.
- Best substitution: Substitute canned black beans for dried, if desired.
- Make-ahead: Prepare sweet potatoes and black beans up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If sweet potatoes are not crisping, increase heat to medium-high and cook for a few more minutes on each side.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked sweet potatoes and black beans separately for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare sweet potatoes and black beans up to 2 days ahead.
Nutrition Per Serving
- Calories: 420
- Protein: 15g
- Fat: 12g
- Carbs: 65g
- Fiber: 15g
- Sugar: 8g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout FAQs
Yes, prepare sweet potatoes and black beans up to 2 days ahead. Assemble tacos just before serving.
Ensure sweet potatoes are not overcrowding the pan. Cook in batches if necessary. Increase heat to medium-high if needed.
Yes, freeze cooked sweet potatoes and black beans separately for up to 3 months. Thaw and reheat before serving.
Cut sweet potatoes into 1/4-inch rounds. Cook at 375°F (190°C) for 15-20 minutes, flipping halfway, until crispy and tender.
Pinto beans or refried beans can be used as a substitute for black beans in tacos.
A Warm Final Note
I can’t wait for you to try Crispy Sweet Potato and Black Bean Tacos – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
