Our family loves Mexican-type foods — and I say “Mexican-type” because we definitely Americanize our Mexican meals.
We don’t do tons of super hot spices, we like flour tortillas instead of corn, and we add lots of extra cheese! 🙂
That said, we enjoy Mexican food at least once a week, and Dave and I always look forward to having leftovers in our lunches throughout the week (Mexican foods seem to reheat SO well!)
Today’s recipe for Sweet Potato Black Bean Tacos is one of those yummy meals that tastes just as good for leftovers as it does fresh-from-the-oven, which is probably why I make it at least once or twice a month!
It is a vegetarian dish — but you could easily add cooked ground beef or cooked shredded chicken if you felt like you needed meat. However, with the black beans and mushrooms (and cheese), our family doesn’t even miss the meat.
Oh, and it can easily be gluten-free and dairy-free if you use corn tortilla and omit the cheese.
Either way, this meal is a great make-ahead weeknight meal that you can enjoy again for leftovers the next day!
Recipe for Sweet Potato Tacos
serves 4-6
INGREDIENTS:
- 1 lb. sweet potatoes; cubed
- 8 oz. mushrooms; sliced
- 1 green pepper; diced
- 1 red onion; diced
- 2 T. olive oil
- 1 tsp. paprika*
- 1 tsp. cumin*
- 1 tsp. chili powder*
- 1 tsp. onion powder*
- 1 tsp. garlic powder*
- 1/2 tsp. salt*
- 1/2 tsp. pepper*
- 1 16 oz. can black beans; drained and rinsed
- tortillas and any of the optional toppings listed below
* Feel free to substitute 2 Tbsp. of your favorite Mexican seasoning for the spices in this recipe.
OPTIONAL TOPPINGS:
- cheese
- green onion
- cilantro (a “must” in my opinion)
- lettuce
- tomatoes
- salsa
- hot sauce
- sour cream/Greek yogurt
- guacamole
- tomato, corn, and avocado salad (this is amazing with the sweet potatoes!)
DIRECTIONS:
Preheat oven to 400º F.
In a large bowl, combine sweet potato, mushrooms, pepper, and onion. Drizzle with oil and toss to coat all veggies.
In a small bowl, combine all spices and seasonings. Sprinkle over veggie mixture and mix well (it will seem like A LOT of seasoning, but the finished taste shouldn’t be too strong).
Spread mixture onto a large baking sheet (I use, and highly recommend, the USA brand XL Sheet Pans) and roast for 20 -25 minutes, or until potatoes are tender.
Remove pan from oven and stir in black beans.
Taste and add additional salt or pepper as necessary.
Serve with tortillas, on a bed of lettuce, and/or with almost any type of topping you like!
I can’t even begin to count how many times I’ve made this recipe over the past year — it’s just SO tasty!
I often make the mixture in the morning and then simply reheat it at dinner time (or eat it cold on a salad). I serve it “buffet-style” with a large assortment of toppings chopped up and ready to go.
YUM!
A Few More Mexican-type Recipes:
- Breakfast Burritos
- Burritos from the freezer
- Chicken Enchiladas
- Chicken Fajitas
- Corn, Tomato, Avocado Salad
- Cowboy Caviar
- Guacamole
- Fiesta Chicken Salad
- Mango Salsa Chicken (slow cooker recipe)
- Mexican Base Mixture (good for tacos, quesadillas, enchiladas, etc.)
- Mexican Chicken (slow cooker recipe)
- Mexican Rice Casserole
- Quesadillas
- Taco Casserole
- Taco Pie
- Wet Burritos
What are your favorite Mexican-type meals?
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Cheryl says
I didn’t make this recipe exactly as written. Left out the mushrooms & peppers because I didn’t have any. We actually just added this to regular chicken tacos as an additional topping. The leftovers were great just in a bowl the next day. Super yummy!
Andrea says
I LOVE it when people just take my recipe as a guide and make it work for their family and what they have in the pantry — so way to go! I’m thrilled you enjoyed it!
Jennifer says
I have made these 4 times since I saw this recipe here a few weeks ago!!! They are so freaking good. Last night we added little chopped up broccoli pieces and it was very good. The seasonings, the size of the veggies are perfect. I make them for dinner and then take it for work the next day and it is even more tasty the next day. Thank you for posting this. I also make your Super Chocolatey Chocolate Chip Cookies for my friends and family and they are a HUGE hit.
Andrea says
oh yay — thanks so much for letting me know! I’m thrilled you like this recipe!
Lauren says
Hi Andrea,
I made these last night, and they were excellent. Your recipes are always reliable … straightforward to make and delicious to eat. Thanks for sharing!
Lauren
Andrea says
yay — thanks for letting me know! you are so sweet 🙂
Melissa says
Andrea,
I am so excited to make this meal! Thank you for sharing such yummy recipes. I made your sweet potato chili last night. It was so easy, tasty, and a hit with my crowd. Thank you for positively contributing to my recipe collection. 🙂
Melissa
Andrea says
oh we love that sweet potato chili recipe — that was actually one of the first “different” recipes I tried after we were married in 2006. We loved it… and I’ve been making it ever since!
Jen says
Your family looks so healthy, so if this is what you eat, I might try it! I assume your kids like it?
Andrea says
haha — this is what we eat roughly once or twice a month 🙂
For the kids, I usually chop it up a bit smaller (after it comes out of the oven) and put it in a quesadilla for them (with lots of cheese and sour cream).
Debbie says
It looks pretty tasty! I’ll need to try this.
Laura says
Did you use cotija cheese? Making this for dinner tonight!
Andrea says
the pictures are actually just Feta cheese — but we often use a Mexican blend or pepper jack on these tacos!
Chris says
MMMMMMmmm, sounds yummy!