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Sweet Potato & Black Bean Tacos

Maria G. Brooks
Sweet Potato Black Bean Tacos are a vibrant and flavorful plant-based meal featuring roasted sweet potatoes, seasoned black beans, and fresh toppings, all wrapped in a soft tortilla.
This taco recipe is quick to make, highly nutritious, and customizable to suit your tastes.
With the perfect combination of sweet, savory, and spicy flavors, these tacos are ideal for busy weeknights, meal prep, or a delicious plant-based dinner.
Nutrition Facts (Per Serving)
Calories: 350 kcal; Protein: 8g; Carbohydrates: 50g; Dietary Fiber: 10g; Sugars: 8g;; Fat: 14g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 600mg; Potassium: 900mg; Vitamin A: 120% of Daily Value; Vitamin C: 20% of Daily Value; Calcium: 6% of Daily Value; Iron: 15% of Daily Value.
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Mexican, Plant-based
Servings 4 servings
Calories 350 kcal

Equipment

  • 1 Baking Sheet
  • 1 Skillet or Pan
  • 1 Mixing Bowl
  • 1 Tongs (for flipping sweet potatoes)
  • 1 Small Bowl (for mixing black beans)
  • 1 Knife & Cutting Board

Ingredients
  

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

Instructions
 

Step 1: Roast the Sweet Potatoes

  • Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
    Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway through, until tender and golden.

Step 2: Prepare the Black Beans

  • In a skillet, heat olive oil over medium heat.
    Add the diced onion and minced garlic, sautéing for about 3-4 minutes.
    Add the black beans, cumin, salt, and lime juice. Stir, and cook for 5 minutes to warm the beans through.

Step 3: Warm the Tortillas

  • Warm the tortillas in a skillet or over an open flame for about 30 seconds per side, until soft and slightly charred.

Step 4: Assemble the Tacos

  • Fill each tortilla with a spoonful of roasted sweet potatoes and seasoned black beans.
    Top with red cabbage, avocado, cilantro, and salsa.
    Garnish with cotija cheese, if desired, and squeeze lime wedges over the top.

Notes

  • Tortillas: For a gluten-free version, use corn tortillas instead of flour tortillas.
  • Toppings: Customize the toppings to your taste—add hot sauce for extra spice or vegan sour cream for creaminess.
  • Sweet Potatoes: You can mash the sweet potatoes instead of cubing them for a different texture.
  • Storage: The filling (sweet potatoes and beans) can be stored in an airtight container for up to 4 days in the fridge.
  • Meal Prep: This recipe is great for meal prep. Make the filling in advance and assemble the tacos fresh when you're ready to eat.
Keyword Sweet Potato & Black Bean Tacos