Gluten-Free Sweet Potato Black Bean Tacos

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Looking for a delicious, plant-based dinner that’s also gluten-free? These Sweet Potato Black Bean Tacos are flavorful, filling, and ready in under 30 minutes! With tender roasted sweet potatoes, hearty black beans, and all your favorite toppings wrapped in a gluten-free tortilla, this recipe is a weeknight winner.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 can black beans, rinsed and drained
• 6 gluten-free tortillas
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Optional: dairy-free sour cream, lime wedges

Instructions

1. Preheat oven to 400°F. Toss sweet potato cubes with olive oil, paprika, and cumin. Spread on a baking sheet and roast for 20–25 minutes or until tender and golden.
2. Warm black beans in a saucepan over medium heat with a pinch of salt and pepper.
3. Heat tortillas in a skillet or microwave.
4. Assemble tacos: layer sweet potatoes, black beans, onion, avocado, and cilantro in each tortilla. Add any desired toppings.
5. Serve with lime wedges and enjoy immediately!

Tips

• Make the sweet potatoes in advance for a quick meal prep option.
• Swap in roasted cauliflower or chickpeas for variety.
• Double the batch and store fillings in the fridge for up to 4 days.

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When it comes to weeknight dinners, few dishes are as crowd-pleasing and versatile as tacos. And for those avoiding gluten, these Sweet Potato Black Bean Tacos are a game changer. They’re colorful, nutritious, naturally gluten-free, and bursting with flavor in every bite. The combination of roasted sweet potatoes and black beans makes for a filling plant-based option that even meat lovers will appreciate.

Why sweet potatoes? They’re packed with beta-carotene, fiber, and complex carbs—keeping you full while supporting immune health. Roasting them brings out their natural sweetness and adds a crispy edge. The black beans bring protein, fiber, and iron to the plate, rounding out a balanced vegetarian taco without the need for meat or dairy.

Most traditional tortillas contain wheat flour, but gluten-free options are now widely available. Corn tortillas are naturally gluten-free, but you can also find blends made from cassava, chickpea, almond flour, or other gluten-free flours. Make sure to check labels for certified gluten-free status, especially if cooking for someone with celiac disease.

The toppings you choose can take these tacos in any direction. Fresh red onions add zing, avocado lends creaminess and healthy fats, and a splash of lime juice brightens up the dish. Add chopped cilantro for freshness or drizzle with your favorite hot sauce for a little kick. For those avoiding dairy, top with coconut-based sour cream or a sprinkle of nutritional yeast for that cheesy flavor without the allergens.

These tacos are also perfect for meal prep. Roast the sweet potatoes ahead of time and store them with the beans in an airtight container. Reheat and assemble fresh tortillas when you’re ready to eat. You can also make a taco bowl version by serving the ingredients over rice, quinoa, or salad greens for a grain-free or paleo option.

If you’re feeding a crowd, this recipe easily scales up. Lay out a taco bar with all the fillings and toppings so everyone can build their own. It’s a great way to please various dietary needs without cooking separate meals.

Whether you’re planning your next Taco Tuesday, a healthy plant-based meal, or simply want to mix up your dinner routine, this Gluten-Free Sweet Potato Black Bean Taco recipe delivers flavor, nourishment, and simplicity. Don’t forget to follow @SinfulRecipes for even more delicious gluten-free ideas!