This dish is a tasty mix of roasted sweet potatoes and black beans tucked into warm tortillas. It’s filling, healthy, and perfect for a quick vegetarian meal. The combo offers a nice balance of sweetness and crunch.
I find it fun to sprinkle a little cheese or fresh cilantro on top—I can’t resist adding my favorite toppings! It’s a simple way to customize each taco exactly how I like them.
For an extra boost, I like to serve these with a squeeze of lime. Keeps everything fresh and bright—plus, it’s a nice little hug of flavor with every bite!
Ingredients & Substitutions
Sweet potatoes: Roasted sweet potatoes give the tacos their natural sweetness and creamy texture. I suggest tossing peeled cubed sweet potatoes with oil and spices before roasting. If you want a quicker option, use frozen cubed sweet potatoes, just adjust the cooking time.
Black beans: Canned black beans add protein and heartiness. Rinse and drain them well to remove excess salt. You can substitute with pinto beans or chickpeas if you prefer a different flavor or want to switch things up.
Spices: Cumin, chili powder, and paprika give depth and a hint of smokiness. I recommend toasting spices briefly in a pan before adding, for extra flavor. You can substitute with taco seasoning or a pinch of cayenne for more heat.
Tortillas: Corn tortillas provide an authentic taste, but flour tortillas work as a softer alternative. Warm them before filling to prevent cracking. For a gluten-free option, use corn or gluten-free wraps.
Additional toppings: Fresh cilantro, lime juice, and crumbled queso fresco brighten and personalize the tacos. If you’re not a cilantro fan, parsley or chopped green onions are nice swaps. Lime juice can be replaced with a splash of vinegar for acidity.
How do I roast sweet potatoes evenly and avoid burning?
Preheat your oven to 400°F. Toss sweet potato cubes with oil and spices evenly. Spread them in a single layer on a baking sheet, not crowded. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized. Keep an eye to prevent burning.
How to Make Sweet Potato and Black Bean Tacos?
Ingredients You’ll Need:
For the Filling
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For Serving
- Taco shells or tortillas
- Shredded cheese, sour cream, or other toppings (optional)
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 25 minutes. Ready in about 35 minutes.
Step-by-Step Instructions:
1. Prepare the sweet potatoes
Heat the oven to 400°F. Toss diced sweet potatoes with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Spread on a baking sheet.
2. Roast the sweet potatoes
Roast for 20-25 minutes, flipping halfway until tender and slightly browned.
3. Warm the beans
While potatoes roast, heat the remaining olive oil in a pan over medium heat. Add black beans and cook for 3-5 minutes until heated through.
4. Assemble the tacos
Warm the tortillas. Fill each with roasted sweet potatoes and black beans. Add cheese, sour cream, or toppings if desired.
5. Serve and enjoy
Finish up by adding toppings of your choice. Serve immediately and enjoy your tasty tacos!
