Sweet Potato and Black Bean Tacos with Chili Lime Almonds

This recipe is inspired by the sweet potato tacos at one of my favorite LA based food trucks, the Guerrilla taco truck. Wes Avila’s taco truck (also a favorite of food critic Jonathan Gold) is not your average taco truck – would a normal taco truck serve foie gras and bacon tacos or uni tostadas? The menu changes weekly and it’s always delicious enough to entice one to drive across the city to track down the Guerrilla truck.

In this recipe roasted sweet potatoes are served on flour tortillas with black beans, crumbled cotija cheese, spiced chili lime almonds and a bit of smoky chipotle salsa. These vegetarian tacos definitely don’t skimp on the flavor.

Sweet Potato and Black Bean Tacos with Chili Lime Almonds

Key Ingredients in This Recipe

• Black beans – Using dried beans takes some extra work since they need to be soaked prior to cooking but they are delicious. I typically use canned black beans in my recipes for a shortcut. Drain the beans of the liquid from the can and rinse in water prior to using.
• Sweet potatoes – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. As they are roast the natural sugars slightly caramelize. Over half the US sweet potato crops are grown in North Carolina. I cut the sweet potatoes into larger spears in this recipe though they can also be cut into sticks for smaller fries.
• Cotija – Cotija cheese is a type of hard, crumbly and salty Mexican cheese made from cows milk that has a consistency between feta and Parmesan. Locate it in the cheese sections at large markets such as Whole Foods or Hispanic markets.

How to Make Sweet Potato and Black Bean Tacos

Step 1: Season the almonds.

In a medium mixing bowl toss the almonds in the olive oil, chili powder, lime zest, lime juice and salt.

Step 2: Toast the almonds.

Heat a medium non-stick sauté pan over medium-low heat and add the spice-coated almonds. Then, stir occasionally until the almonds are toasted and dried, about 10 minutes. Remove to a bowl and set aside.

Step 3: Toss the sweet potatoes in oil.

Preheat the oven to 400ºF (200ºC). Toss the sweet potatoes in 3 tablespoons of the olive oil and arrange in a single layer on an aluminum foil-lined baking sheet.

Step 4: Roast the sweet potatoes.

Season with salt and pepper. Roast until tender and golden brown, about 20 minutes.

Step 5: Heat the beans and season.

Heat a medium saucepan over medium heat, add the beans, remaining olive oil, cayenne, coriander and cumin. Next, stir until the ingredients are combined and the beans are heated through and slightly mashed, about 5 minutes. Remove from heat and set aside.

Step 6: Assemble and serve.

Spread a spoonful of the black beans on a tortilla and fill with a scoop of sweet potatoes then top with green onions, cotija cheese, almonds and about 2 teaspoons of salsa. Serve immediately.

Tips and Tricks for This Recipe

Substitutions and Swaps

• The spiced chili lime almonds are so good I make a double batch just to snack on while the sweet potatoes are roasting.
• Omit the cotija cheese to make these tacos vegan.

How to Meal Prep These Tacos

• Make the beans, sweet potatoes, salsa and almonds ahead of time and store in airtight containers until ready to use.
• Once ready to serve, warm the tortillas then heat the ingredients and assemble the tacos.

Other Recipes to Try

If you enjoy this sweet potato and black bean taco recipe, I recommend checking out some of these:

• Fried Cauliflower and Avocado Tacos
• Pesto Potato Tacos with Goat Cheese
• Baked Crispy Chicken Tinga Tacos
• Creamy Poblano Tacos

Sweet Potato and Black Bean Tacos with Chili Lime Almonds

Print Pin

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Serves 6 tacos.

US Customary – Metric

Ingredients:

For the chili lime almonds:

• 1 cup slivered almonds
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chili powder
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• ½ teaspoon kosher salt

For the filling:

• 2 medium sweet potatoes, peeled and diced
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt. as needed
• ¼ teaspoon freshly ground black pepper
• 1 (15½-ounce) can black beans, rinsed and drained
• ¼ teaspoon cayenne
• ½ teaspoon coriander
• ½ teaspoon cumin

For serving:

• 6 small flour tortillas, warmed
• 2 green onions, thinly sliced
• ½ cup crumbled Cotija cheese
• ¼ cup chopped cilantro
• 1/3 cup smoky chipotle salsa

Instructions:

For the chili lime almonds:

• In a medium mixing bowl toss the almonds in the olive oil, chili powder, lime zest, lime juice and salt.
• Heat a medium non-stick sauté pan over medium-low heat and add the spice-coated almonds. Stir occasionally until the almonds are toasted and dried, about 10 minutes. Remove to a bowl and set aside.

For the filling:

• Preheat the oven to 400ºF (200ºC). Toss the sweet potatoes in 3 tablespoons of the olive oil and arrange in a single layer on an aluminum foil-lined baking sheet.
• Season with salt and pepper and roast until tender and golden brown, about 20 minutes.
• Heat a medium saucepan over medium heat, add the beans, remaining olive oil, cayenne, coriander and cumin. Stir until the ingredients are combined and the beans are heated through and slightly mashed, about 5 minutes. Remove from heat and set aside.

For serving:

• Spread a spoonful of the black beans on a tortilla and fill with a scoop of sweet potatoes then top with green onions, cotija cheese, almonds and about 2 teaspoons of salsa. Serve immediately.

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