Sweet Potato + Black Bean Tacos

Two soft tacos with black beans, sweet potatoes, red onion, and avocado, topped with cilantro and lime on a white plate.

Sweet Potato + Black Bean Tacos

These sweet potato and black bean tacos are hearty, flavorful, and perfect for taco night. Roasted sweet potatoes, creamy seasoned beans, and fresh toppings make this an easy vegetarian dinner everyone loves.

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Main Course

Latin American, Mexican, Southwestern

3 tacos per serving

892 kcal

Equipment

Ingredients

For the Sweet Potato:

1 large sweet potato, peeled and diced into ½-inch cubes
2 tablespoons extra virgin olive oil
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon black pepper
Pinch kosher salt

For the Black Beans:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon cumin
¼ teaspoon oregano
1 can black beans, (15-ounce can) drained and rinsed
2 tablespoons lime juice
2 tablespoons water

For Assembly:

12 small corn tortillas, (6-inch; see notes below)
2 avocados, (ripe) sliced
½ cup fresh cilantro, chopped
2-3 limes, cut into wedges
½ red onion, thinly sliced (or pickled red onion)
hot sauce of choice

Optional Toppings:

cheese, shredded varieties, crumbled feta or cotija, etc.
diced tomatoes
shredded lettuce or cabbage
plain Greek yogurt or sour cream
pickled or fresh jalapeños

Instructions

Preheat oven to 425°F. Spritz a non-stick baking sheet with cooking spray or line a baking sheet with parchment paper.
Toss diced sweet potatoes with olive oil, chili powder, cumin, paprika, garlic powder, black pepper, and salt. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add garlic and cook for another minute. Stir in cumin and oregano; cook for 30 seconds until fragrant. Add black beans, lime juice, and water. Simmer for 8-10 minutes, mashing about half the beans with a wooden spoon to create a chunky texture. Season with black pepper and a pinch of salt. Keep warm until ready to serve
Heat tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds. Keep warm, wrapped in a kitchen towel.
Place about 2-3 tablespoons of black bean mixture in each tortilla. Top with roasted sweet potatoes. Add sliced avocado, fresh cilantro, and red onion. Squeeze lime juice over everything. Add cheese and any other toppings as desired. Serve immediately with extra lime wedges.

Notes

Tortillas:
- Brush corn tortillas with a little olive oil before you warm them in the skillet for a glow-up.
- Swap for flour tortillas, if you prefer.
Vegan – Skip any dairy toppings, or replace with plant-based alternatives, to keep them vegan.
Heat level – Add jalapeños, chipotle powder, or your favorite hot sauce to make these spicier.

Nutrition

oven, stove top, vegetarian

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