Black Bean Sweet Potato Tacos

These black bean sweet potato tacos are a delicious, hearty, and wholesome twist on traditional tacos. Packed with roasted sweet potatoes, seasoned black beans, and fresh toppings, they’re the perfect meatless meal for taco night.

Why You’ll Love This Recipe

These tacos are loaded with flavor, texture, and nutrition. Sweet potatoes add a natural sweetness that pairs beautifully with savory black beans and your favorite toppings. They’re easy to make, budget-friendly, and satisfying enough to please vegetarians and meat-lovers alike. Plus, they’re completely customizable!

Ingredients

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

• Sweet potatoes
• Olive oil
• Salt and black pepper
• Smoked paprika or chili powder
• Canned black beans (drained and rinsed)
• Ground cumin
• Corn or flour tortillas
• Toppings: diced avocado, chopped cilantro, crumbled feta or cotija cheese, lime wedges, salsa, or pickled onions

Directions

1. Preheat your oven to 425°F (220°C).
2. Peel and dice the sweet potatoes into small cubes.
3. Toss the sweet potatoes with olive oil, salt, pepper, and smoked paprika or chili powder. Spread on a baking sheet in a single layer.
4. Roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
5. While the sweet potatoes roast, heat the black beans in a skillet over medium heat with a drizzle of oil. Season with cumin, salt, and pepper. Warm through, stirring occasionally.
6. Warm the tortillas in a dry skillet or microwave until pliable.
7. Assemble the tacos by filling each tortilla with roasted sweet potatoes and black beans. Add desired toppings and a squeeze of fresh lime juice.
8. Serve immediately and enjoy!

Servings and timing

This recipe makes about 8 tacos, serving approximately 4 people. Prep time is around 10 minutes, with a cook time of 20–25 minutes.

Variations

• Add sautéed onions or bell peppers for extra flavor.
• Swap black beans for pinto or refried beans.
• Top with a drizzle of chipotle mayo or avocado crema.
• Use crunchy taco shells instead of soft tortillas for a different texture.
• Make it vegan by skipping the cheese or using a plant-based alternative.

Storage/Reheating

Store the roasted sweet potatoes and black beans separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the microwave. Assemble tacos fresh to avoid soggy tortillas.

FAQs

Can I make these tacos vegan?

Yes, simply skip the cheese or use a vegan cheese alternative.

Can I roast the sweet potatoes ahead of time?

Absolutely. Roast them up to 3 days in advance and reheat when ready to serve.

What tortillas work best for this recipe?

Corn tortillas add a nice flavor, but flour tortillas work well too. Use what you prefer!

Are canned black beans okay?

Yes, canned black beans are convenient and work perfectly. Just rinse and drain them first.

How do I make the tacos spicier?

Add a pinch of cayenne to the sweet potatoes or top with sliced jalapeños or a spicy salsa.

Can I freeze the filling?

You can freeze the roasted sweet potatoes and black beans separately for up to 2 months. Thaw and reheat before assembling tacos.

What toppings go well with these tacos?

Try avocado, fresh cilantro, pickled onions, crumbled cheese, or a drizzle of lime crema.

How do I keep tortillas from breaking?

Warm them up before filling so they’re soft and pliable.

Can I use other vegetables?

Yes, roasted cauliflower, zucchini, or mushrooms make great additions.

What sides go with these tacos?

Serve with Mexican rice, corn salad, or chips and guacamole for a complete meal.

Conclusion

Black bean sweet potato tacos are a flavorful, filling, and easy option for meatless taco nights. With simple ingredients and endless topping possibilities, they’re sure to become a favorite for your family and friends. Enjoy every bite!

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