Sweet Potato and Black Bean Tacos
Roasted sweet potatoes and seasoned black beans fill warm corn tortillas with avocado, onion, cilantro, and lime for a fast meatless dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeSweet potato and black bean tacos are a popular vegetarian taco filling in Mexican-American home cooking, built on the familiar mix of corn tortillas, beans, chile, cumin, lime, and fresh toppings.
This version keeps the flavors straightforward and balanced: the sweet potatoes roast until browned at the edges, the beans are gently seasoned so they do not taste flat, and the tortillas are warmed properly so they stay pliable. Cut the sweet potatoes into even 1/2-inch pieces so they finish roasting in the same time.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 lb/680 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp kosher salt, plus more to taste
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 2 tbsp (30 ml) water
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 avocado, thinly sliced
- 1/2 cup (80 g) diced red onion
- 1/4 cup (10 g) chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- 1
Heat the oven to 400°F (200°C). Line a large baking sheet or lightly oil it so the sweet potatoes do not stick.
- 2
Toss the sweet potatoes with the olive oil, cumin, smoked paprika, chili powder, and 1/2 teaspoon salt until evenly coated. Spread them in a single layer on the baking sheet so they roast rather than steam.
- 3
Roast the sweet potatoes for 20 to 25 minutes, stirring once halfway through, until tender in the center and browned at the edges.
- 4
While the sweet potatoes roast, combine the black beans, water, and black pepper in a small saucepan over medium-low heat. Cook for 4 to 5 minutes, stirring occasionally, until the beans are hot and lightly saucy; season with a pinch more salt if needed.
- 5
Warm the tortillas in a dry skillet over medium heat for about 20 to 30 seconds per side, or directly over a low gas flame for a few seconds per side, until soft and flexible with a few charred spots. Keep them wrapped in a clean towel as you go.
- 6
Fill each tortilla with the roasted sweet potatoes and black beans, then top with avocado, red onion, and cilantro. Serve right away with lime wedges for squeezing over the tacos.
Tips for the Best Sweet Potato and Black Bean Tacos
- Do not crowd the baking sheet; if the sweet potatoes are packed too tightly, they will steam and stay soft instead of browning.
- Cut the sweet potatoes into even pieces so they roast at the same rate. Very large chunks may still be firm when the smaller ones are done.
- Warm corn tortillas just before serving. Cold or unwarmed tortillas are more likely to crack when folded.
- For more heat, add 1 finely chopped jalapeño to the toppings or a pinch of cayenne to the sweet potatoes.
- You can roast the sweet potatoes and warm the beans up to 2 days ahead, then reheat and assemble the tacos just before serving.
Storage and Reheating
Store the roasted sweet potatoes and black beans in separate airtight containers in the refrigerator for up to 4 days. Reheat the sweet potatoes in a 375°F (190°C) oven or a skillet until hot, and reheat the beans on the stove or in the microwave with a splash of water. Tortillas and fresh toppings are best prepared just before serving. The filling can be frozen for up to 2 months, though the sweet potatoes will be a little softer after thawing.
Frequently Asked Questions
Can I make these tacos vegan?
Yes. This recipe is already vegan as written, as long as the tortillas you use are made without dairy or lard.
Can I use flour tortillas instead of corn tortillas?
Yes. Corn tortillas are more traditional for this style of taco, but small flour tortillas work well if you prefer a softer wrap.
How do I keep corn tortillas from breaking?
Warm them before filling and keep them covered in a towel so they stay soft. If they still seem dry, heat them a little longer until fully pliable.
What other toppings go well with sweet potato black bean tacos?
Crumbled queso fresco, sliced radishes, shredded cabbage, salsa verde, or pickled onions all work well. Add them in small amounts so the tacos stay easy to fold and eat.
Quick Info
Prep Time
15 min
Cook Time
25 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
