Packed with tender purple sweet potatoes, cozy cinnamon, smoky harissa, and hearty black beans, these Purple Sweet Potato Black Bean Tacos are colorful and comforting. They are so easy and quick to make on a busy weeknight.
Ingredients
- 1 Onion (medium sized yellow onion or red onion)
- 2 Purple sweet potatoes (these weren’t too large, about medium sized. BTW, I got these from Whole Foods)
- 3 tbsp. water
- 2 tsp harissa
- 1 tsp Ceylon cinnamon
- 1 tsp garam masala
- 2 tbsp. cilantro fresh cilantro chopped up)
Instructions
- Peel and chop the onion. Peel and chop the purple sweet potatoes into approximately 1/2 inch squares. The smaller the pieces, the quicker they cook. And, drain and rinse the canned black beans.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for about 7 minutes until soft and slightly golden brown.
- Add the peeled and chopped purple sweet potatoes to the skillet.
- Pour in 2 tablespoons of water, cover the pan, and pan fry these potatoes for 4 minutes over medium heat.
- Uncover, stir well, add another tablespoon of water, then cover again and roast for about 2 minutes, or until the sweet potatoes are fork-tender. If they are cut small enough, the purple sweet potatoes will cook in about 6-7 minutes.
- Stir in the harissa, cinnamon, and drained black beans to the roasted sweet potatoes and black bean mixture. Cook for about 1 minute until fragrant.
- Then fold in the garam masala, stirring well to coat the ingredients evenly. Season generously with salt and pepper to taste. Toss on some chopped cilantro.
- Pile the sweet potato black bean filling into warm tortillas and top with your favorite toppings. Or, enjoy these in bowls with chopped celery, avocado, tomatoes, and tofu or chicken.
Notes
*The nutritional information below pertains to the Purple Sweet Potato Black Bean filling only and does not include the tacos or any toppings.
Tips for the Best Sweet Potato Black Bean Tacos
Use Purple Sweet Potatoes if You Can
Purple sweet potatoes add stunning color and a slightly denser texture that holds up wonderfully in tacos. Orange sweet potatoes work too if that’s what you have on hand. Don’t Skip the Harissa
Harissa adds smoky heat and depth that balances the sweetness of the potatoes perfectly. This is the brand I use often. Do keep in mind that the harissa and garam masala do make the purple sweet potatoes a tad less purple. Warm Your Tortillas
Warm tortillas make a huge difference. A quick char over a gas flame, a few seconds in a hot skillet over medium high heat, or baking them for a short time on a parchment paper-lined baking sheet adds amazing flavor.
Purple sweet potatoes add stunning color and a slightly denser texture that holds up wonderfully in tacos. Orange sweet potatoes work too if that’s what you have on hand. Don’t Skip the Harissa
Harissa adds smoky heat and depth that balances the sweetness of the potatoes perfectly. This is the brand I use often. Do keep in mind that the harissa and garam masala do make the purple sweet potatoes a tad less purple. Warm Your Tortillas
Warm tortillas make a huge difference. A quick char over a gas flame, a few seconds in a hot skillet over medium high heat, or baking them for a short time on a parchment paper-lined baking sheet adds amazing flavor.
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Nutrition
Calories: 115kcal | Carbohydrates: 27g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 101mg | Potassium: 471mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16549IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg
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