Spelt Tortilla Tacos with Sweet Potato and Black Beans

Spelt sweet potato and black bean tacos bring together soft, hand-rolled spelt tortillas, roasted sweet potato, and lime-seasoned black beans. The sweet potato caramelizes at the edges while it roasts, and the beans stay soft and slightly mashed so they hold together inside the tortilla.

Spelt flour gives the tortillas a light nutty flavor and a chewy bite that's a bit sturdier than plain wheat. The dough is simple to work with, though it needs a short rest so it rolls out without tearing.

This recipe works well for a weeknight dinner because the filling can be made ahead and reheated. The tortillas are best cooked fresh, but they only take a few minutes each in a dry skillet.

It's a budget-friendly dinner built from pantry staples. Add whatever toppings you have on hand, and the tacos still come out balanced.

Why You'll Love This Recipe

Homemade spelt tortillas add a nutty, chewy bite
Filling can be made ahead and reheated in minutes
Built from budget-friendly pantry staples
Naturally vegetarian with an easy vegan swap

Diced sweet potato roasting on a sheet pan with caramelized edges, spatula turning pieces mid-cook

Ingredient Notes

Spelt flour: Gives the tortillas a nutty flavor and slightly denser chew than all-purpose flour. Whole spelt works too, but the dough will need a bit more water.
Sweet potato: Cut into 2 cm cubes so it roasts evenly and caramelizes at the edges. Butternut squash works as a swap with a similar roast time.
Black beans: Canned beans keep this quick. Drain and rinse them first so the filling doesn't turn watery.
Smoked paprika: Adds a deeper, slightly smoky note to the sweet potato. Regular paprika works but the flavor stays flatter.
Lime juice: Stirred into the beans at the end so the acidity stays bright instead of cooking off.
Avocado: Sliced or mashed on top adds creaminess. Leave it out if avocados aren't ripe, since underripe fruit turns waxy instead of soft.
Crumbled feta or cotija: Optional, but it adds a salty contrast to the sweet potato. Skip it or use a dairy-free cheese for a vegan version.

Two spelt sweet potato and black bean tacos plated with lime wedges and hot sauce on a linen-covered table

Prep Time 20 mins

Cook Time 30 mins

Rest Time 10 mins

Total Time 1 hr

Cooking Method: Mixed

Cuisine: Mexican

Courses: Dinner

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.10

Calories: 420

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, Vegetarian

Description

These tacos pair chewy spelt tortillas with caramelized sweet potato and cumin-lime black beans for a filling vegetarian dinner that comes together in about an hour.

Ingredients

Spelt Tortillas

240 g spelt flour (white or whole spelt)
1 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
150 ml warm water (plus more as needed)

Sweet Potato Filling

600 g sweet potato (peeled, cut into 2 cm cubes)
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

Black Beans

1 can black beans (400 g; drained and rinsed)
1 clove garlic (minced)
1 tbsp olive oil
1/2 tsp ground cumin
2 tbsp water
1 tbsp lime juice (about half a lime)
1/4 tsp salt

Toppings

1 avocado (sliced)
1 cup red cabbage (shredded)
1/4 cup fresh cilantro (chopped)
60 g crumbled feta or cotija (optional)
1 lime wedges (for serving)
hot sauce (to taste; optional)

Instructions

Make the Spelt Tortillas

1
Whisk spelt flour, baking powder, and salt in a large bowl.
2
Add olive oil and warm water. Mix to a shaggy dough, then knead 3 to 4 minutes until smooth.
3
Cover the dough and rest 10 minutes at room temperature.
4
Divide into 8 balls. Roll each on a floured surface to an 18 cm round.
5
Cook each tortilla in a dry skillet over medium heat, 45 to 60 seconds per side, until puffed and lightly charred in spots.

Roast the Sweet Potato

6
Heat the oven to 200 C / 400 F.
7
Toss sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
8
Spread in a single layer on a sheet pan and roast 25 minutes, flipping halfway, until fork-tender and caramelized at the edges.

Season the Black Beans

9
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
10
Add black beans, cumin, salt, and water. Simmer 5 minutes, mashing about half the beans with a fork.
11
Stir in lime juice and remove from heat.

Assemble the Tacos

12
Warm the tortillas if needed.
13
Fill each tortilla with roasted sweet potato, black beans, and shredded cabbage.
14
Top with avocado, cilantro, crumbled cheese, and hot sauce. Serve with lime wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 420kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 480mg20%
Potassium 650mg19%
Total Carbohydrate 65g22%
Dietary Fiber 10g40%
Sugars 6g
Protein 12g24%

Vitamin A 12000 IU
Vitamin C 15 mg
Calcium 90 mg
Iron 3 mg
Vitamin E 2 mg
Vitamin K 8 mcg
Thiamin 0.2 mg
Riboflavin 0.15 mg
Niacin 3 mg
Vitamin B6 0.4 mg
Folate 60 mcg
Vitamin B12 0.1 mcg
Phosphorus 200 mg
Magnesium 60 mg
Zinc 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest the tortilla dough a full 10 minutes, not less, or it will spring back while rolling.
Roast sweet potato on a single layer to get caramelized edges instead of steamed cubes.
Mash roughly half the black beans so the filling doesn't spill out of the tortilla.
Warm tortillas just before serving since they firm up quickly once cooled.

Keywords: spelt tacos, sweet potato black bean tacos, spelt tortillas, vegetarian tacos, spelt recipe

Equipment

rolling pin
cast-iron or nonstick skillet
sheet pan
mixing bowls
fork or potato masher

Tips

Rest the spelt dough for a full 10 minutes so it rolls out without springing back or tearing.
Cut the sweet potato into even 2 cm cubes so every piece roasts and caramelizes at the same rate.
Roast on a single layer with space between pieces, since crowding the pan steams the sweet potato instead of browning it.
Mash about half the black beans with a fork so the filling holds together inside the tortilla.
Warm cooked tortillas wrapped in a clean towel to keep them soft while you finish assembling the tacos.

Variations

Swap black beans for pinto beans and add a pinch of cinnamon to the sweet potato for a warmer, earthier filling.
Use whole spelt flour instead of white spelt for a nuttier, denser tortilla with a slightly darker color.
Add a spoonful of chipotle in adobo to the beans for a smokier, spicier version of this taco.

Storage and Reheating

Store the roasted sweet potato and black beans in separate airtight containers in the fridge for up to 4 days. Keep cooked tortillas wrapped in foil or a resealable bag at room temperature for a day, or refrigerate for up to 3 days.

Reheat the sweet potato and beans together in a skillet over medium heat for 4 to 5 minutes, stirring once, until warmed through. A microwave works too, in 60-second bursts.

Warm tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side. Avoid microwaving them straight from the fridge, since they turn rubbery instead of soft.

Serving Suggestions

Set the sweet potato, black beans, and toppings out separately so everyone builds their own taco. This works well for a casual family dinner or a taco night with guests.

Serve with a simple side of lime rice or a chopped cabbage slaw with a splash of vinegar. A cold glass of horchata or sparkling water with lime rounds out the meal.

For extra heat, put a bottle of hot sauce or a small bowl of pickled jalapenos on the table alongside the lime wedges.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-sweet-potato-black-bean-tacos/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!