Smashed Black Bean & Sweet Potato Tacos
Smashed Black Bean & Sweet Potato Tacos
Ingredients
For the Smashed Black Bean & Sweet Potato Tacos
- 1 sweet potato, medium
- 1 can black beans, drained and rinsed
- 1/4 red bell pepper, diced
- 1/2 red onion, diced
- salt, to taste
- black pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 flour tortillas
- 2 tablespoons oil, for sweet potatoes, plus more for frying tortillas
For the Homemade Salsa
- 2 roma tomatoes, diced
- 1/4 red onion, diced
- 1 jalapeño, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 lime juice
- 1/2 teaspoon salt
For the Vegan Avocado Ranch
- 1 avocado
- 1/2 jalapeño, seeded and roughly chopped
- 1/2 cup unsweetened plant milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dill
- 1/4 teaspoon mustard powder
- 1 teaspoon maple syrup, or 2 teaspoons, to taste
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Peel the sweet potato and cut it into 1/2-inch cubes. In a medium bowl, toss the sweet potato cubes with 2 tablespoons of oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika until evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Spread the seasoned sweet potatoes in a single layer on a baking sheet. Bake for 40 minutes, flipping halfway through, until tender and slightly charred.
⏱️ 40 min•🌡️ 400
- 3
While the sweet potatoes are baking, prepare the smashed black bean mixture. In a separate bowl, add the drained and rinsed black beans. Mash them with a potato masher or fork until mostly broken down but still retaining some texture.
⏱️ 5 min
- 4
Add the diced red onion and diced red bell pepper to the mashed black beans. Season with salt and black pepper to taste, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 5
Prepare the homemade salsa: In a small bowl, combine the diced roma tomatoes, diced red onion, minced jalapeño, chopped fresh parsley, lime juice, and salt. Stir well and set aside.
⏱️ 5 min
- 6
Prepare the vegan avocado ranch: In a blender or food processor, combine the avocado, seeded and roughly chopped jalapeño, unsweetened plant milk, garlic powder, onion powder, dill, mustard powder, maple syrup, chopped fresh parsley, salt, and black pepper. Blend until smooth and creamy.
⏱️ 5 min
- 7
Assemble the tacos: Take a flour tortilla and spread an even layer of the smashed black bean mixture onto one side, covering most of the surface. Repeat for all tortillas.
⏱️ 5 min
- 8
Heat a large skillet (preferably cast iron) over medium heat with a tablespoon of oil. Once hot, place a tortilla, black bean side down, into the pan. Press down gently with a spatula to ensure good contact with the pan.
⏱️ 1 min
- 9
Fry for 3-5 minutes, or until the black bean mixture is golden brown and crispy. Flip the tortilla and cook the other side for another 2-3 minutes, until golden brown and slightly crispy. Repeat with the remaining tortillas, adding more oil to the pan as needed.
⏱️ 15 min
- 10
Once cooked, transfer the tacos to a plate. Top each taco with a generous amount of the roasted sweet potatoes and a spoonful of the homemade salsa. Serve immediately with the vegan avocado ranch on the side for dipping.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Smashed Black Bean & Sweet Potato Tacos
For the Smashed Black Bean & Sweet Potato Tacos
- 1 sweet potato, medium
- 1 can black beans, drained and rinsed
- 1/4 red bell pepper, diced
- 1/2 red onion, diced
- salt, to taste
- black pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 flour tortillas
- 2 tablespoons oil, for sweet potatoes, plus more for frying tortillas
For the Homemade Salsa
- 2 roma tomatoes, diced
- 1/4 red onion, diced
- 1 jalapeño, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 lime juice
- 1/2 teaspoon salt
For the Vegan Avocado Ranch
- 1 avocado
- 1/2 jalapeño, seeded and roughly chopped
- 1/2 cup unsweetened plant milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dill
- 1/4 teaspoon mustard powder
- 1 teaspoon maple syrup, or 2 teaspoons, to taste
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Peel the sweet potato and cut it into 1/2-inch cubes. In a medium bowl, toss the sweet potato cubes with 2 tablespoons of oil, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika until evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Spread the seasoned sweet potatoes in a single layer on a baking sheet. Bake for 40 minutes, flipping halfway through, until tender and slightly charred.
⏱️ 40 min•🌡️ 400 - 3
While the sweet potatoes are baking, prepare the smashed black bean mixture. In a separate bowl, add the drained and rinsed black beans. Mash them with a potato masher or fork until mostly broken down but still retaining some texture.
⏱️ 5 min - 4
Add the diced red onion and diced red bell pepper to the mashed black beans. Season with salt and black pepper to taste, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 5
Prepare the homemade salsa: In a small bowl, combine the diced roma tomatoes, diced red onion, minced jalapeño, chopped fresh parsley, lime juice, and salt. Stir well and set aside.
⏱️ 5 min - 6
Prepare the vegan avocado ranch: In a blender or food processor, combine the avocado, seeded and roughly chopped jalapeño, unsweetened plant milk, garlic powder, onion powder, dill, mustard powder, maple syrup, chopped fresh parsley, salt, and black pepper. Blend until smooth and creamy.
⏱️ 5 min - 7
Assemble the tacos: Take a flour tortilla and spread an even layer of the smashed black bean mixture onto one side, covering most of the surface. Repeat for all tortillas.
⏱️ 5 min - 8
Heat a large skillet (preferably cast iron) over medium heat with a tablespoon of oil. Once hot, place a tortilla, black bean side down, into the pan. Press down gently with a spatula to ensure good contact with the pan.
⏱️ 1 min - 9
Fry for 3-5 minutes, or until the black bean mixture is golden brown and crispy. Flip the tortilla and cook the other side for another 2-3 minutes, until golden brown and slightly crispy. Repeat with the remaining tortillas, adding more oil to the pan as needed.
⏱️ 15 min - 10
Once cooked, transfer the tacos to a plate. Top each taco with a generous amount of the roasted sweet potatoes and a spoonful of the homemade salsa. Serve immediately with the vegan avocado ranch on the side for dipping.
⏱️ 4 min