These Sweet Potato and Black Bean Tacos are proof that vegetarian tacos can be just as hearty, flavorful, and satisfying as their meaty counterparts. Roasted sweet potatoes bring natural sweetness, while black beans add protein and creaminess. Wrapped in soft tortillas and piled high with toppings like avocado, lime crema, and fresh cilantro, these tacos are the ultimate weeknight dinner.
The best part? They're healthy, budget-friendly, and come together in under 30 minutes with just a handful of pantry staples. Whether you're vegetarian, trying to eat more plant-based meals, or just looking to switch up taco night, this recipe has you covered.
If you liked this recipe, you should try our Cauliflower Tacos or Black Bean Nachos next. It pairs perfectly with Cilantro Lime Rice and Guacamole for a full feast.
Why You'll Love This Recipe
- Vegetarian and protein-packed. Sweet potatoes bring vitamins and fiber, while black beans add plant-based protein to keep these tacos hearty and filling.
- Flavor that's flexible. With taco seasoning, avocado, and lime, these tacos are bursting with flavor. And, the toppings are easy to mix and match with what you have in the fridge.
- Weeknight-friendly dinner. Ready in under 30 minutes with simple prep, this recipe is perfect for busy weeknights or last-minute entertaining when you still want something wholesome and delicious.
- Family-approved. These tacos are kid-friendly, fun to assemble, and versatile enough for picky eaters to add their own toppings.
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Ingredients and Substitutions
To make these flavorful Sweet Potatoes and Black Bean Tacos, you will need the following ingredients (see recipe card below for quantities):
- sweet potatoes - Diced into small cubes for roasting. You can leave the skins on for extra fiber if you prefer.
- black beans - Provide plant-based protein and creaminess. Use canned (rinsed and drained) or cook your own from dry beans. If cooking your own, you will need to use 1 cup of dried beans and soak them overnight. See How to Cook Dried Beans for instructions.
- avocado oil - For roasting the sweet potatoes. Olive oil works too.
- taco seasoning - Use store-bought or homemade. To make homemade taco seasoning, simply combine ½ teaspoon each of paprika, cumin, chili powder, garlic powder, and oregano. Adjust the spice level to taste.
- salt and black pepper - Essential for seasoning.
- tortillas - Soft flour or corn tortillas both work well. For a gluten-free option, grab corn tortillas or even a crunchy taco shell if you prefer. If you want to make tortillas from scratch, try our Homemade Flour Tortillas. They are easier than you think!
- avocado - Guacamole is another great option.
- sour cream or lime crema - Use Greek yogurt for a lighter option.
- cilantro - Parsley works if you're not a cilantro fan.
- lime - For squeezing on top right before serving.
Equipment
You'll also need measuring cups and spoons, a baking sheet, a sharp knife, a cutting board, and mixing bowls.
Instructions
- Make the filling.
- Option 1: Oven-Roasted. In a large mixing bowl, toss the cubed sweet potatoes, black beans, oil, taco seasoning, salt, and pepper until evenly coated.
- Spread mixture in a single layer on a large baking sheet and bake in a 375°F preheated oven until the sweet potatoes are tender, about 15 minutes. Optionally, for extra color, broil on High for 3-5 minutes until lightly browned.
- Option 2 : Skillet Method. Heat oil in a large skillet over medium-high heat until it sizzles, about 2 minutes. Add sweet potatoes, black beans, and all seasonings. Sauté until the sweet potatoes are tender, about 8-10 minutes, adding a little more oil if needed.
- Warm the tortillas. Heat tortillas directly over a gas burner for a few seconds to char the edges, or cook in a dry skillet for 30 seconds per side.
- Assemble. Add 2-3 tablespoons of the taco filling to each tortilla.
- Add toppings. Top with avocado, a drizzle of sour cream or lime crema, and a sprinkle of cilantro. Serve with lime wedges on the side.
Expert Tip: Make Ahead for Easy Taco Night
You can roast the sweet potatoes and black beans mixture up to 2 days ahead of time and store it in the fridge. When you're ready to serve, simply reheat in a skillet until warmed through and assemble the tacos with fresh toppings. This is a lifesaver for weeknights or meal prep!
More Tips and Tricks
- Cut evenly. Dice the sweet potatoes into uniform cubes so they cook at the same rate.
- Warm the tortillas. Heat them on a dry skillet, in the oven, or wrapped in foil for soft, pliable tortillas.
- Mash some beans. Lightly mash half the black beans before adding them to the tacos for a creamier texture.
- Add crunch. Top with shredded lettuce, cabbage, spinach, or pickled onions for extra texture.
Recipe Variations
- Add cheese. Crumbled cotija, queso fresco, or shredded cheddar make the tacos even more indulgent.
- Make it spicy. Toss the sweet potatoes with cayenne or chili flakes for heat.
- Go vegan. Swap the sour cream for vegan crema or leave it out entirely.
- Add corn. Mix roasted or sautéed corn kernels with the beans for sweetness and color.
- Try different beans. Pinto beans, kidney beans, or chickpeas also pair well with sweet potatoes. For a creamier texture, you can also spread refried beans or refried black beans directly onto the tortillas before adding the sweet potato mixture. This makes the tacos extra hearty and helps everything stick together.
- Turn into bowls. Skip the tortillas and serve everything over rice or quinoa with all the toppings. See our Vegetarian Burrito Bowl.
Storage
How to Store
Keep leftovers in airtight containers in the fridge for up to 4 days. Store components (cooked sweet potatoes, beans, toppings) separately for best results.
How to Reheat
Warm sweet potatoes and beans in a skillet over medium heat until heated through. If you're meal-prepping, the roasted sweet potato and black bean mixture reheats really well in the microwave - just give it a stir halfway through to keep it even. Warm tortillas separately before assembling.
How to Freeze
Freeze roasted sweet potatoes and beans in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat and serve in fresh tortillas.
How to Serve
These tacos are delicious on their own, but even better when paired with sides like Mexican rice, tortilla chips and salsa, or a simple green salad. Add a pitcher of margaritas or agua fresca, and you've got a taco night worth celebrating.
These are my favorite dishes to serve with sweet potato and black bean tacos:
Mexican Side Dishes
Explore our vibrant collection of Mexican side dishes, perfect for adding bold flavors to any meal. From zesty salsas and street-style corn to seasoned rice and beans, these recipes bring a taste of Mexico to your table with ease and authenticity.
FAQ
Sweet potatoes pair well with savory and spicy flavors. Think beans, avocado, lime, cumin, chili powder, or smoky paprika. They're also great with fresh toppings like cilantro or pickled onions that balance their natural sweetness.
Yes! Sweet potatoes and beans are a classic plant-based combo. The sweet, soft texture of the potatoes pairs perfectly with the hearty, protein-rich beans, making a balanced and filling meal.
Sweet potatoes love contrast, so try topping them with tangy, creamy, or spicy ingredients. For tacos, think avocado, sour cream or lime crema, salsa, pickled onions, or fresh herbs.
Lime crema, chipotle mayo, salsa verde, or avocado crema all work beautifully. They add creaminess and balance the spices in the filling.
This recipe uses avocado, lime crema, cilantro, and lime juice. But you can also add shredded lettuce, pickled onions, cheese, salsa, or jalapeños for more variety.
Yes, if you're using canned beans, always rinse and drain them. This removes excess sodium and starch, leaving you with a cleaner flavor and texture.
No soaking is needed for sweet potatoes. Just peel, dice, and roast them until tender and caramelized. They naturally cook quickly compared to regular potatoes.
More Taco Recipes
Looking for other recipes like this? Try these:
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Recipe
Sweet Potato and Black Bean Tacos
- Total Time: 25 minutes
- Yield: 8 tacos
- Diet: Vegetarian
Description
Spice up taco night with these delicious Sweet Potato and Black Bean Tacos. A quick and healthy vegetarian dinner ready in under 30 minutes.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 (14 ounce) cans black beans, drained
- ½ tablespoon avocado oil
- 2 teaspoons taco seasoning*
- ½ teaspoon salt
- ½ teaspoon ground black pepper
For serving:
- 8 small soft tortillas
- avocado, chopped
- sour cream or lime crema
- ¼ cup fresh cilantro, finely chopped
- 1 lime, wedged
Instructions
Make the filling:
Option 1: Oven-Roasted
- Preheat oven to 375°F.
- In a large mixing bowl, toss sweet potatoes, black beans, oil, taco seasoning, salt, and pepper until evenly coated.
- Spread mixture in a single layer on a large baking sheet and bake until the sweet potatoes are tender, about 15 minutes. Optionally, for extra color, broil on High for 3-5 minutes until lightly browned.
Option 2: Skillet Method
- Heat oil in a large skillet over medium-high heat until it sizzles, about 2 minutes.
- Add sweet potatoes, black beans, and all seasonings. Sauté until the sweet potatoes are tender, about 8-10 minutes, adding a little more oil if needed.
Assemble the tacos:
- Heat tortillas directly over a gas burner for a few seconds to char the edges, or cook in a dry skillet for 30 seconds per side.
- Add 2-3 tablespoons of the sweet potato and black bean mixture to each tortilla. Top with avocado, a drizzle of sour cream or lime crema, and a sprinkle of cilantro. Serve with lime wedges on the side.
Notes
* taco seasoning: or make your own taco seasoning blend using ½ teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon garlic powder, and ½ teaspoon oregano.
How to store: Keep leftovers in airtight containers in the fridge for up to 4 days. Store components (cooked sweet potatoes, beans, toppings) separately for best results.
How to reheat: Warm sweet potatoes and beans in a skillet over medium heat until heated through. Warm tortillas separately before assembling.
How to freeze: Freeze roasted sweet potatoes and beans in airtight containers for up to 2 months. Thaw overnight in the fridge, then reheat and serve in fresh tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Tacos
- Method: Bake
- Cuisine: Mexican
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