Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can black beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon cumin; Salt and pepper to taste; 8 small corn tortillas; Fresh cilantro, chopped; Avocado, sliced; Lime wedges for serving

Highlighted under: Creative Sweet Recipe Ideas

I absolutely love these Sweet Potato and Black Bean Tacos! They are not only delicious but also incredibly satisfying and easy to prepare. The sweet potatoes provide a natural sweetness, while the black beans add protein and a hearty texture. I like to pile them high with fresh toppings like avocado, cilantro, and a squeeze of lime to brighten everything up. This recipe has quickly become a family favorite, perfect for a quick weeknight dinner or a relaxed weekend meal.

Created by

Sandra

Last updated on 2026-02-01T22:09:11.074Z

Creating these tacos was a delightful experience for me. I started by roasting the sweet potatoes, which made them caramelized and truly flavorful. The combination of spices I used complemented the natural sweetness beautifully, providing a warm and hearty filling for the tacos. I realized how essential it is to let the sweet potatoes cook until they are golden brown, as this enhances their flavor and texture.

Adding the black beans was the perfect way to incorporate protein into the dish without complicating the preparation. I mashed some beans slightly, which gave the filling a creamy texture, making each bite feel satisfying. Ever since I made this for the first time, it’s been a go-to recipe, especially when I want something hearty but healthy.

Why You'll Love These Tacos
Nutrient-rich ingredients that keep you full and satisfied
Perfect balance of sweet and savory flavors
Versatile recipe that can be customized with your favorite toppings

The Role of Sweet Potatoes

Sweet potatoes serve as the star ingredient in these tacos, not only providing a natural sweetness but also enhancing the dish’s nutritional profile. Their creaminess, once roasted, contrasts beautifully with the hearty black beans, creating a satisfying mouthfeel. When selecting sweet potatoes, look for medium-sized ones that are firm and free of blemishes to ensure optimal flavor and texture. Properly peeling and dicing them into even pieces also ensures they cook uniformly and caramelize nicely.

Roasting at a high temperature like 425°F (220°C) promotes caramelization, enhancing their innate sugars and giving them a slight golden edge. Be mindful to spread the sweet potatoes out in a single layer on the baking sheet; overcrowding can steam them instead of roasting. If you prefer a little extra flavor, a pinch of cayenne or chili powder can kick up the heat, pairing wonderfully with the sweetness.

Black Beans: A Protein Powerhouse

Black beans not only add a creamy consistency but also contribute a wealth of protein and fiber, making these tacos a well-rounded meal. When heating the beans, consider adding a pinch of garlic powder or onion powder for an extra layer of flavor. Be sure to heat them gently over medium heat, stirring regularly to prevent sticking. You can also add a splash of vegetable broth or a squeeze of lime to brighten their flavor while warming.

If you're looking to customize your recipe further, feel free to swap the black beans with other beans like pinto or kidney beans. Just keep in mind that the texture might vary slightly; a creamier bean, such as pinto, will offer a different mouthfeel compared to black beans. You could also opt for canned beans to save time, but always rinse them thoroughly to reduce sodium content.

Customization and Serving Suggestions

These tacos are incredibly versatile, so feel free to customize them to suit your preferences or whatever you have on hand. Besides avocado and cilantro, toppings like crumbled feta, diced tomatoes, or even pickled red onions can enhance the flavor profile. If you desire a little crunch, adding shredded cabbage or radishes will give texture and freshness. For those who enjoy heat, a drizzle of hot sauce or sliced jalapeños can take things up a notch.

If you’ve made a larger batch, the roasted sweet potatoes and black beans store well in the refrigerator for up to five days. You can easily reheat them in a skillet over medium heat for a quick meal. Alternatively, if you’d like to prepare them in advance, consider freezing the filling in an airtight container. Just be sure to thaw it completely before reheating for best results!

Ingredients

For the Tacos

2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
8 small corn tortillas
Fresh cilantro, chopped
Avocado, sliced
Lime wedges for serving

Instructions

Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper on a baking sheet. Spread them out in a single layer and roast for about 25 minutes, or until they are tender and slightly caramelized.

Prepare Black Beans

In a small saucepan, heat the black beans over medium heat until warmed through. You can mash some of the beans with a fork for a creamier texture if desired.

Assemble Tacos

Warm the corn tortillas in a skillet or microwave. Layer in the roasted sweet potatoes and black beans. Top with fresh cilantro, sliced avocado, and a squeeze of lime juice.

Pro Tips

Feel free to add additional toppings such as diced tomatoes, shredded cheese, or hot sauce for an extra kick. These tacos also make a delicious filling for salads or bowls.

Storage and Reheating Tips

To store leftovers, place the assembled tacos in an airtight container and refrigerate for up to two days. If you prefer to keep the components separate, you can store the sweet potatoes, black beans, and toppings individually; this prevents the tortillas from getting soggy. When reheating, I recommend using a skillet over medium heat to rejuvenate the tortillas and keep them crispy while warming the filling evenly.

For longer storage, you can freeze the unfried corn tortillas and filling. Keep the components in labeled zip-top bags or airtight containers for up to three months. When ready to enjoy your tacos, thaw the filling in the refrigerator overnight, and warm it on the stovetop before assembling your tacos.

Flavor Enhancements

If you wish to enhance the flavor of your filling further, consider marinating the sweet potatoes in the olive oil, smoked paprika, and cumin for about 30 minutes before roasting. This allows the spices to penetrate more deeply and provides even more robust flavors. You can also experiment with adding fresh garlic to the mix for a deeper savory note, roasting it along with the sweet potatoes for maximum impact.

Another way to elevate your tacos is by using homemade or specialty-store salsas. A fresh pico de gallo or a mango salsa can add a refreshing twist that complements the sweetness of the potatoes and the earthiness of the beans. Adjust the acidity of your toppings with a splash of lime juice just before serving to brighten the overall flavor.

Questions About Recipes

→ Can I use other beans instead of black beans?

Yes, you can substitute black beans with kidney beans or pinto beans based on your preference.

→ Are these tacos gluten-free?

Yes, if you use corn tortillas, this dish can be made gluten-free.

→ How can I make these tacos spicier?

Adding sliced jalapeños or a sprinkle of chili powder can give your tacos an extra kick!

→ Can I prepare the sweet potatoes in advance?

Yes, you can roast the sweet potatoes ahead of time and store them in the refrigerator for up to 3 days.