If you’re on the hunt for a zippy weeknight dinner or a showstopper for your next meatless fiesta, these Black Bean Sweet Potato Tacos are exactly what you need! Sweet roasted potatoes mingling with hearty black beans, zingy toppings, and pillowy tortillas bring together color, flavor, and total satisfaction in every bite. Plus, they’re vegetarian, super customizable, and come together in a snap.
Ingredients You’ll Need
What makes these Black Bean Sweet Potato Tacos shine is a lineup of easy-to-find ingredients that each pull their weight in flavor and texture. Each element brings a unique note, from earthiness to zing to creamy undertones, making the final tacos totally irresistible.
- Sweet potatoes: Their natural sweetness and hearty texture are the perfect base for these tacos.
- Olive oil: Coats the sweet potatoes, helping them roast to golden perfection.
- Ground cumin: Adds a warm, earthy aroma that anchors the taco’s flavor.
- Chili powder: Provides a gentle heat and a rich, smoky background.
- Smoked paprika: Brings a smoldering depth and beautiful color to the roasted veggies.
- Garlic powder: Gives subtle, savory undertones without overpowering the mix.
- Salt: Enhances every other flavor and brings balance to the filling.
- Black beans: Offer protein, fiber, and an earthy heartiness that pairs brilliantly with sweet potatoes.
- Corn or flour tortillas: The perfect edible vessel, adding chewiness or toasty flavor based on your preference.
- Red onion: Brings crunch and a punch of sharpness to every bite.
- Fresh cilantro: Adds a burst of herbal freshness and a touch of green vibrancy.
- Avocado: Offers creamy richness that melds everything together (and looks gorgeous, too!)
- Feta or cotija cheese (optional): For a slightly tangy, salty finish—skip for a vegan version!
- Lime wedges: A good squeeze brings all the flavors into perfect harmony and wakes up the whole dish.
How to Make Black Bean Sweet Potato Tacos
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C). Toss your diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, garlic powder, and salt until everything is evenly coated. Spread the mix on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are crispy on the edges and beautifully caramelized—this is where the magic really happens!
Step 2: Warm the Black Beans
While the sweet potatoes are getting golden, add the black beans to a small saucepan or microwave-safe bowl. Heat them gently until just warmed through. This not only makes them comforting and soft but also ensures your taco filling is perfectly cozy.
Step 3: Prepare the Tortillas
Next, soften the tortillas so they’re flexible and extra delicious. You can warm them in a dry skillet for a little toasty flavor or stack and microwave them for about 30 seconds with a damp paper towel on top. Warm tortillas make the whole Black Bean Sweet Potato Tacos experience so much better!
Step 4: Assemble the Tacos
It’s time for taco artistry! Layer those beautifully roasted sweet potatoes, followed by a scoop of black beans on each tortilla. Sprinkle with chopped red onion and fresh cilantro, then add avocado slices and a crumble of feta or cotija if you like. Finish with a big squeeze of fresh lime over the top—you won’t believe how all the flavors sing together.
Step 5: Serve Right Away
These Black Bean Sweet Potato Tacos are meant to be enjoyed immediately while everything is fresh and warm. Set out all the toppings, let everyone build their own, and savor the colorful, flavorful results!
How to Serve Black Bean Sweet Potato Tacos
Garnishes
Don’t hold back on the fun extras! Top your tacos with extra cilantro, thinly sliced radishes, jalapeño rounds, a drizzle of chipotle mayo, salsa, or a cooling lime crema. These additions add layers of flavor, crunch, and color to every taco.
Side Dishes
Black Bean Sweet Potato Tacos pair beautifully with sides like a light cabbage slaw, classic Mexican rice, or even simple grilled corn on the cob. These options add balance and make it a true taco night feast.
Creative Ways to Present
For a party or potluck, set up a vibrant DIY taco bar with all your favorite toppings and salsas—guests can build their own masterpiece! Or, make mini Black Bean Sweet Potato Tacos for appetizing finger food that will disappear in a flash.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted sweet potatoes and black beans together in an airtight container in the fridge. Keep the toppings (cheese, avocado, onion, cilantro) separate to maintain their freshness and texture.
Freezing
You can freeze the roasted sweet potato and black bean mixture for up to two months. Portion into zip-top freezer bags or containers, and thaw overnight in the fridge before reheating for your next taco craving.
Reheating
Warm the sweet potato and black bean filling in the microwave or a skillet over medium heat until heated through. Heat tortillas separately, and assemble fresh with toppings for the best texture and taste each time.
FAQs
Are Black Bean Sweet Potato Tacos gluten free?
Yes! As long as you use corn tortillas instead of flour, Black Bean Sweet Potato Tacos are naturally gluten free and perfect for anyone avoiding wheat.
Can I make Black Bean Sweet Potato Tacos vegan?
Absolutely—simply skip the cheese or use a plant-based alternative. All of the other ingredients are completely plant-based and delicious.
What other toppings go well with these tacos?
Get creative! Try pickled onions, shredded lettuce, roasted pepitas, hot sauce, or thinly sliced cabbage for extra crunch and freshness on your Black Bean Sweet Potato Tacos.
Do I have to peel the sweet potatoes?
Peeling is recommended for the best texture in these tacos, but you can leave the skin on for added fiber and color—just scrub them well first!
Can I add other vegetables to the filling?
Definitely! Diced bell peppers, zucchini, or even corn can be tossed in with the sweet potatoes for extra color and flavor in your Black Bean Sweet Potato Tacos.
Final Thoughts
Once you try these Black Bean Sweet Potato Tacos, you’ll want them in your regular dinner rotation—they’re healthy, hearty, and absolutely bursting with flavor. Give them a whirl and don’t forget to top them with your favorite garnishes. Happy taco night!
Print
Black Bean Sweet Potato Tacos Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
These Black Bean Sweet Potato Tacos are a delicious and satisfying vegetarian meal that’s packed with flavor and nutrients. Roasted sweet potatoes, seasoned black beans, and fresh toppings make for a hearty and tasty taco experience.
Ingredients
Sweet Potatoes:
2 medium sweet potatoes (peeled and diced)
Seasoning:
1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt
Other:
1 can (15 oz) black beans (drained and rinsed), 8 small corn or flour tortillas, 1/4 cup chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 avocado (sliced), 1/4 cup crumbled feta or cotija cheese (optional), lime wedges for serving
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C).
- Prepare sweet potatoes: Toss diced sweet potatoes with olive oil, cumin, chili powder, smoked paprika, garlic powder, and salt. Roast on a baking sheet for 25–30 minutes, flipping halfway through.
- Warm black beans: Heat black beans until warmed through.
- Warm tortillas: Heat tortillas in a skillet or microwave.
- Assemble tacos: Layer sweet potatoes, black beans, red onion, cilantro, avocado, and cheese on tortillas. Squeeze lime over the top.
- Serve: Serve immediately.
Notes
- Add a drizzle of chipotle mayo, salsa, or lime crema for extra flavor.
- For a vegan version, skip the cheese or use a plant-based alternative.
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