Healthy & Flavorful Sweet Potato Black Bean Tacos You’ll Love!

Sweet Potato Black Bean Tacos are the perfect blend of hearty, nutritious, and flavor-packed ingredients wrapped in a warm tortilla.

Roasted sweet potatoes bring a natural sweetness, while black beans add a creamy and protein-rich texture.

The combination of smoky spices, zesty lime juice, and fresh toppings like avocado and cilantro creates a satisfying taco that’s both wholesome and delicious.

Whether you’re looking for an easy weeknight dinner, a meal prep-friendly recipe, or a plant-based dish that everyone will love, these tacos check all the boxes.

They’re quick to make, highly customizable, and packed with vibrant flavors that make every bite irresistible.

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Health Benefits

Rich in Fiber: This recipe is packed with fiber from both sweet potatoes and black beans, which supports digestion, helps maintain blood sugar levels, and promotes a feeling of fullness.

High in Vitamins and Minerals: Sweet potatoes are a great source of vitamin A, essential for eye health and immune function. The dish also provides a healthy amount of vitamin C, potassium, and iron, supporting overall health and energy.

Plant-Based Protein: The black beans in this recipe are an excellent plant-based protein source, helping build and repair tissues and promoting muscle health. They also contain folate, which is important for cell growth and function.

Antioxidant Properties: The combination of cumin, smoked paprika, and chili powder offers antioxidant benefits, which help reduce inflammation and protect cells from damage caused by free radicals.

Heart-Healthy Fats: The addition of olive oil and avocado provides heart-healthy monounsaturated fats, which are known to reduce bad cholesterol and support cardiovascular health

Why You’ll Love This Recipe

A Perfect Balance of Sweet & Savory

The caramelized sweetness of roasted sweet potatoes pairs beautifully with the earthy richness of black beans, creating a well-balanced and satisfying meal.

Nutritious & Filling

Loaded with fiber, plant-based protein, and essential vitamins, this recipe is a healthy choice that keeps you full and energized.

Quick & Easy to Make

With just a few simple steps—roasting, sautéing, and assembling—you’ll have a delicious meal on the table in under 30 minutes.

Great for Meal Prep

Prepare the filling ahead of time and store it in the fridge for easy, grab-and-go lunches or quick weeknight dinners.

Customizable for Any Diet

Whether you’re vegan, vegetarian, gluten-free, or just looking for a flavorful taco option, this recipe is highly adaptable with plenty of topping choices.

Ingredients You’ll Need

For the Sweet Potato Filling:

• 2 medium sweet potatoes, peeled and diced
• 1 ½ tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• ½ small onion, finely diced
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• Juice of ½ lime

For the Toppings:

• 1 avocado, sliced or mashed
• ½ cup shredded red cabbage
• ¼ cup chopped fresh cilantro
• ½ cup salsa or pico de gallo
• ¼ cup crumbled cotija cheese (optional)
• Lime wedges for serving

For the Tortillas:

• 6 small corn or flour tortillas

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes.

In a bowl, toss the sweet potato cubes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper until evenly coated.

Spread them out on a baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until tender and slightly crispy on the edges.

Step 2: Prepare the Black Beans

While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the diced onion and garlic, cooking until fragrant and softened, about 3-4 minutes.

Add the drained and rinsed black beans to the pan, along with ground cumin, salt, and lime juice.

Stir to combine and cook for 5 minutes, allowing the beans to heat through and absorb the flavors.

Step 3: Warm the Tortillas

In a dry skillet or on an open flame, warm the tortillas until they’re soft and slightly charred, about 20-30 seconds per side.

Keep them wrapped in a clean kitchen towel to retain heat.

Step 4: Assemble the Tacos

To assemble, layer each tortilla with a spoonful of roasted sweet potatoes and black beans.

Top with shredded red cabbage, avocado, fresh cilantro, and a drizzle of salsa.

Optionally, sprinkle with crumbled cotija cheese and squeeze a fresh lime wedge over the top.

Recipe Variation

Sweet Potato & Black Bean Bowls: Skip the tortillas and serve the roasted sweet potatoes and seasoned black beans in a bowl.

Top with avocado, shredded cabbage, cilantro, and salsa for a hearty, gluten-free, and grain-free meal.

Spicy Sweet Potato Tacos: For a spicier version, add diced jalapeños or a drizzle of your favorite hot sauce into the black beans or on top of the tacos.

You could also toss the sweet potatoes with a pinch of cayenne pepper before roasting.

Grilled Sweet Potato Tacos: Instead of roasting, grill the sweet potato cubes on a grill pan or outdoor grill for a smoky flavor and charred texture.

This works especially well for a summer cookout.

Vegan Option: Skip the cotija cheese and opt for a vegan cheese alternative or simply leave it out.

A dollop of vegan sour cream or cashew cream would make a creamy addition as well.

Add Protein: For more protein, consider adding grilled chicken, ground turkey, or plant-based protein like tofu or tempeh, seasoned similarly to the beans for a boost of flavor

Storage Guide

Fridge: Store the sweet potato and black bean filling in an airtight container in the refrigerator for up to 4 days.

Keep the tortillas and toppings separate to preserve their freshness.

Freezer: For longer storage, the sweet potato and black bean filling can be frozen for up to 1 month.

Let it cool completely before transferring to a freezer-safe container.

When ready to eat, thaw overnight in the fridge and reheat in a skillet or microwave.

Toppings: Fresh toppings such as avocado, cilantro, and salsa are best used immediately.

Shredded cabbage can be stored in the fridge for a day or two, but it may lose its crispness over time.

Serving Suggestions

Side Dish: Serve these tacos with a side of Mexican rice or a quinoa salad for a more filling meal.

Extra Crunch: Add some crispy tortilla strips on top for an extra crunch that complements the creamy avocado and soft sweet potatoes.

Guacamole: Fresh guacamole on the side would pair beautifully with these tacos, especially if you prefer a creamy texture with each bite.

Fresh Greens: A light side salad with mixed greens, tomatoes, and a simple lime vinaigrette would complement the richness of the tacos and add freshness.

Drink Pairing: Pair with a light Mexican beer like Corona or a refreshing agua fresca (fruit-infused water) like watermelon or lime for a delicious combination.

What to Serve with Sweet Potato Black Bean Tacos

• Mexican Rice – A flavorful, slightly tangy side that complements the tacos’ richness.
• Guacamole & Tortilla Chips – Creamy guacamole with crispy chips makes a great pairing.
• Corn Salad – A refreshing, slightly sweet side that adds a crunch and balances the flavors.
• Mango Salsa – A bright, tropical twist with a touch of sweetness and spice.

Final Thoughts

Sweet Potato Black Bean Tacos are a delicious and satisfying plant-based meal that’s full of flavor and nutrition.

With a perfect blend of sweet, savory, and spicy elements, these tacos make an ideal dinner for busy weeknights, Taco Tuesday, or meal prepping for the week ahead.

Plus, they’re easy to customize with your favorite toppings!

Whether you’re a seasoned taco lover or new to plant-based meals, these tacos are sure to become a staple in your kitchen.

Frequently Asked Questions (FAQs)

1. Can I use other types of beans?

Yes, you can substitute black beans with pinto beans, kidney beans, or even lentils for a different texture and flavor.

2. Can I make these tacos gluten-free?

Absolutely! Just use gluten-free corn tortillas, and you’re good to go!

3. Can I prepare the filling in advance?

Yes, both the roasted sweet potatoes and the seasoned black beans can be made ahead and stored in the fridge for up to 4 days.

4. How do I make the tacos spicier?

If you prefer a spicier kick, add some diced jalapeños to the filling, drizzle with hot sauce, or sprinkle chili flakes on top for added heat.

5. Can I use sweet potato mash instead of roasted cubes?

Yes! For a different texture, you can mash the roasted sweet potatoes and use them as a filling for the tacos instead of cubes.