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Black Bean Sweet Potato Tacos are a flavorful plant-based meal the whole family will adore. Made with roasted sweet potatoes and black beans, they’re loaded with flavor and drizzled with a healthy, homemade avocado crema which takes them to the next level.
Taco Tuesdays just got more delicious thanks to these black bean sweet potato tacos!
You should know by now that tacos are my favorite food. Yes, really! I tend to opt for ones with meat, like my crockpot beef tacos or my rotisserie chicken tacos, but these sweet potato tacos are so tasty and won’t even make you miss meat (pinky promise!).
Recipe features
- A vegan-friendly meal that even meat lovers will enjoy.
- Loaded with protein and fiber!
- Once the filling is made, it can be enjoyed on tacos, or on salad or a rice bowl.
Ingredients
Sweet potato – Any variety; there’s no need to peel them, but you can if you prefer.
Spices – A mixture of cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper works well and adds a ton of flavor to the potatoes.
Onion & garlic – These aromatics help make the beans more exciting and yes, flavorful too.
Black beans – Use canned black beans and make sure to drain and rinse them to remove any of the liquid from the can first.
Lime juice – Freshly squeezed lime juice is best. A little bit goes a long way — I recommend using the amount listed in the recipe card and then increasing to taste.
Avocado crema – Optional, but it will absolutely take these tacos to the next level! Plus, it only takes 5 minutes to whip up.
Instructions
Step 1: Roast the sweet potatoes. Start by tossing the sweet potatoes with olive oil and the spices in a large bowl. Then, spread them out onto a baking sheet in a single layer and roast in the oven at 425 F for 25-30 minutes, flipping half way through.
Step 2: Cook the beans. Next, heat the remaining oil in a large skillet. Once hot, add the onion and sauté for 3-4 minutes. Then, add the garlic and beans and stir until the beans have softened and the garlic is fragrant, about 3 more minutes.
Step 3: Assemble the tacos. Heat the tortillas, then add a spoonful of the roasted sweet potatoes and the black bean mixture. Sprinkle with cilantro and cojita cheese, along with the avocado dressing, and enjoy!
Tips & tricks
- Tortillas: These tacos are good whether made with corn tortillas or flour tortillas, so use your personal preference. If you want to keep them gluten free, opt for corn tortillas.
- Add-ins: Other delicious things you could add to these tacos include avocado, grape tomatoes, radishes, crispy tofu, shredded chicken, and/or charred corn.
Tip
Cut the sweet potato into bite-size pieces. Remember, these are going on tacos, so you don’t want the pieces to be too big. Plus, the smaller you cut them, the more quickly they’ll roast.
Serving suggestions
Serve these Black Bean Sweet Potato Tacos on their own or alongside this black bean corn salsa or pineapple salsa. The filling would also be delicious served on my chicken fajita salad and/or this kale taco salad. Whip up a batch of this Instant Pot Spanish rice to serve on the tacos, or even these fried tomatoes.
Storage
Refrigerator: Wait for the potatoes to cool a bit, then transfer them, along with the black bean mixture, to a sealed container in the fridge for up to 4 days. Reheat in the microwave or on a baking sheet in the oven at 350 F until warm.
More taco recipes
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Black Bean Sweet Potato Tacos
Black Bean Sweet Potato Tacos are a flavorful plant-based meal the whole family will adore. Made with roasted sweet potatoes and black beans, they’re loaded with flavor and drizzled with a healthy, homemade avocado crema which takes them to the next level.
Servings: tacos
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Instructions
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Preheat the oven to 425 F.
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Add the cut sweet potatoes, 2 tablespoons of the olive oil, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper to a large bowl and toss together to coat the sweet potatoes in the seasonings.
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Transfer the sweet potatoes to a large baking sheet in a single layer and roast for 30 minutes, flipping halfway through.
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While the sweet potatoes are roasting, grab a large skillet. Over medium heat, add the remaining olive oil, along with the onion. Saute until the onion is translucent, 3-4 minutes and then add the garlic and black beans. Cook the beans until they soften slightly, about 2-5 minutes. Remove from the heat and add in the lime juice and stir. Set aside.
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If you have a gas stove, heat the tortillas directly over the flame until they’re charred slightly. If you have an electric stove, heat the tortillas in a skillet. Spoon some of the roasted sweet potatoes and the black bean mixture into each tortilla.
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Serve tacos with chopped cilantro, cotija cheese, and my avocado dressing Enjoy!
Notes
*Calories are per taco and are an estimation.
Nutrition
Serving: 1g | Calories: 182kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 229mg | Potassium: 322mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5456IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
