What is the best combination with sweet potatoes?

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.

Does sweet potato go with beans?

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.

What kind of toppings can you put on sweet potatoes?

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.

What sauce goes with sweet potato tacos?

Lime crema , chipotle mayo , salsa verde , or avocado crema all work beautifully. They add creaminess and balance the spices in the filling.

What toppings are on sweet potato tacos?

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.

Are you supposed to rinse black beans?

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.

Should you soak sweet potatoes before you cook them?

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.

Sweet Potato and Black Bean Tacos

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

Scale

2 medium sweet potatoes, peeled and diced
2 (14 ounce) cans black beans, drained
1/2 tablespoon avocado oil
2 teaspoons taco seasoning*
1/2 teaspoon salt
1/2 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

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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 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 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