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Sweet potato black bean tacos with avocado and cilantro on a plate.

Sweet Potato and Black Bean Tacos

These vegetarian tacos feature a hearty filling of roasted sweet potatoes and spiced black beans, offering a perfect balance of sweet, savory, and smoky flavors. They are quick to prepare, nourishing, and endlessly customizable with your favorite toppings. A vibrant and satisfying weeknight dinner that everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided, plus more to taste
  • 1 teaspoon chili powder, divided
  • 1 yellow onion, diced
  • 1 bell pepper any color
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 cup water or vegetable broth
  • 1 lime, for zest and juice
  • 8 corn or flour tortillas
  • Optional toppings: avocado slices, crumbled cotija or feta cheese, fresh cilantro, crema, salsa, pickled red onions

Equipment

  • Baking sheet
  • Large skillet or frying pan
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Mixing bowl
  • Citrus juicer or reamer (optional)
  • Garlic press (optional)
  • Kitchen tongs

Method
 

  1. Preheat oven to 425°F (220°C). On a baking sheet, toss diced sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of the chili powder. Spread in a single layer and roast for 20-25 minutes, tossing halfway, until tender and caramelized.
  2. While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Cook for 5-7 minutes until softened.
  3. Add minced garlic to the skillet and cook for 1 more minute until fragrant.
  4. Push vegetables to the side of the pan. Add cumin, remaining chili powder, and smoked paprika to the empty space. Toast the spices for 30 seconds until fragrant.
  5. Stir the toasted spices into the vegetables. Add the drained black beans and water (or broth). Reduce heat to low and simmer for 5-10 minutes, allowing flavors to meld.
  6. Once sweet potatoes are done, gently fold them into the skillet with the bean mixture.
  7. Zest the lime over the filling, then cut it in half and squeeze in the juice. Stir everything together and season with additional salt to taste.
  8. Warm tortillas in a dry skillet over medium-high heat for about 30 seconds per side until soft and slightly charred. Keep warm wrapped in a towel.
  9. Serve the sweet potato and black bean filling in the warm tortillas with desired toppings.

Notes

For crispier sweet potatoes, ensure they are in a single layer on the baking sheet without crowding. Blooming the spices in oil is essential for maximum flavor. The lime juice at the end is crucial for brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days. The filling can also be served in bowls over rice or on salads. For a creamier filling, stir in 2 tablespoons of cream cheese or coconut milk at the end.