Sweet Potato & Black Bean Tacos

Why You’ll Love This Recipe

These tacos are a wholesome, vibrant twist on a classic, combining the natural sweetness of roasted sweet potatoes with the rich, earthy flavor of black beans. They’re not only easy to prepare but also incredibly versatile. Whether you’re vegetarian, vegan, or simply looking to reduce meat consumption, this recipe is a winner. Plus, it’s packed with fiber, plant-based protein, and essential nutrients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed
• Black beans, drained and rinsed
• Olive oil
• Chili powder
• Cumin
• Smoked paprika
• Garlic powder
• Salt and pepper
• Corn or flour tortillas
• Toppings such as avocado, red onion, cilantro, salsa, lime wedges, or vegan sour cream

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes in olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
4. While the sweet potatoes are roasting, heat the black beans in a saucepan over medium heat until warm. Optionally season with additional cumin, salt, and a squeeze of lime.
5. Warm the tortillas in a dry skillet or in the oven wrapped in foil.
6. Assemble the tacos by layering roasted sweet potatoes and black beans onto each tortilla.
7. Add your favorite toppings and serve immediately.

Servings and timing

This recipe makes approximately 4 servings and takes about 40 minutes from start to finish (10 minutes prep, 30 minutes cooking).

Variations

• Spicy twist: Add diced jalapeños or a splash of hot sauce to the beans for extra heat.
• Cheesy option: Sprinkle shredded cheese or vegan cheese over the tacos before serving.
• Greens boost: Add fresh spinach or shredded lettuce for a crunchy, fresh element.
• Grain base: Serve the filling over quinoa or rice instead of in tortillas for a taco bowl.
• Different beans: Substitute pinto beans or kidney beans if you don’t have black beans on hand.

Storage/Reheating

Store leftover sweet potato and black bean filling in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the mixture in a skillet over medium heat or microwave for 1–2 minutes until heated through.
Store tortillas separately to avoid sogginess, and assemble tacos just before serving.

FAQs

What kind of tortillas work best for this recipe?

Both corn and flour tortillas work well. Corn tortillas offer a more authentic flavor, while flour tortillas tend to be more pliable.

Can I make this recipe ahead of time?

Yes, you can roast the sweet potatoes and prepare the beans up to 3 days in advance. Store them in the fridge and reheat when ready to serve.

Are these tacos vegan?

Yes, as long as you use plant-based toppings and tortillas, this recipe is completely vegan.

Can I use canned sweet potatoes?

Fresh sweet potatoes are recommended for texture and flavor, but canned sweet potatoes can work in a pinch. Just make sure to drain them well and adjust roasting time.

How can I make this recipe gluten-free?

Use gluten-free corn tortillas and double-check any store-bought toppings or seasonings for hidden gluten ingredients.

What toppings go best with these tacos?

Great topping options include avocado, red onion, salsa, chopped cilantro, lime juice, and vegan sour cream.

How do I make the sweet potatoes extra crispy?

Spread the sweet potatoes out in a single layer with space between pieces and roast at a high temperature (400°F). Avoid overcrowding the pan.

Can I freeze the filling?

Yes, the sweet potato and black bean mixture can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Are black beans healthy?

Yes, black beans are high in fiber, protein, and essential nutrients like iron and magnesium, making them a nutritious choice.

Can I add meat to this recipe?

Absolutely. If you’re not vegetarian, you can add cooked ground beef, chicken, or turkey for a protein boost.

Conclusion

Sweet Potato & Black Bean Tacos are a satisfying, flavorful option for meatless meals that don’t sacrifice taste. They’re easy to prepare, endlessly customizable, and great for meal prep. Whether you’re cooking for a crowd or just yourself, these tacos will quickly become a go-to favorite in your kitchen.

Sweet Potato & Black Bean Tacos

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Flavorful and hearty plant-based tacos featuring roasted sweet potatoes and seasoned black beans, topped with your favorite fixings—perfect for a satisfying vegan meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 corn or flour tortillas
• Toppings: sliced avocado, chopped red onion, fresh cilantro, salsa, lime wedges, vegan sour cream (optional)

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Spread sweet potatoes on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
4. Meanwhile, heat black beans in a saucepan over medium heat until warmed through. Optionally season with extra cumin, salt, and a squeeze of lime juice.
5. Warm tortillas in a dry skillet or wrapped in foil in the oven.
6. Assemble tacos by adding roasted sweet potatoes and black beans to each tortilla.
7. Top with avocado, red onion, cilantro, salsa, lime juice, and vegan sour cream if desired. Serve immediately.

Notes

• Add diced jalapeños or hot sauce for a spicy version.
• Top with shredded cheese or vegan cheese for extra richness.
• Include fresh spinach or lettuce for a crunchy, fresh touch.
• Serve filling over quinoa or rice for a taco bowl alternative.
• Swap black beans with pinto or kidney beans if preferred.

Nutrition

• Serving Size: 2 tacos
• Calories: 340
• Sugar: 5g
• Sodium: 360mg
• Fat: 11g
• Saturated Fat: 1.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 0mg