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.

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.

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.

Storage & Meal Prep Tips

• Make-Ahead: The sweet potato and black bean filling can be made ahead and stored in an airtight container in the fridge for up to 4 days. Simply reheat before serving.
• Freezing: The filling can be frozen for up to 3 months. Thaw overnight in the fridge and reheat when ready to eat.
• Toppings: Keep toppings like avocado, cabbage, and cilantro separate until serving for the freshest taste and texture.
• Tortillas: Tortillas are best fresh, but you can wrap them in foil and store in the fridge for up to 3 days. Reheat in a dry pan or microwave before use.

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.