Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can black beans, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 8 small corn tortillas; 1 avocado, sliced; Fresh cilantro, for garnish; Lime wedges, for serving

Highlighted under: Creative Sweet Recipe Ideas

I absolutely love making Sweet Potato and Black Bean Tacos for a quick, nutritious meal that's bursting with flavor. These tacos are not only simple to prepare but also incredibly satisfying. The combination of creamy sweet potatoes and hearty black beans creates a fulfilling dish that’s perfect for any time of the week. Whether for lunch or dinner, I find that these tacos are a delightful way to incorporate more plant-based ingredients into my diet while still enjoying great taste.

Created by

Sandra

Last updated on 2026-02-01T22:18:29.945Z

Sweet Potato and Black Bean Tacos have become one of my go-to recipes, especially when I want something healthy without compromising on flavor. During my culinary adventures, I experimented with adding spices that complement the sweetness of the potatoes, like cumin and smoked paprika, which really elevate the dish.

What I love about these tacos is the vibrant colors and textures they bring to the table. The creamy avocado and fresh cilantro add a burst of freshness that makes every bite a delight. Plus, it’s an excellent way to sneak in some veggies if you’re feeding picky eaters!

Why You'll Love This Recipe
Rich, natural sweetness from roasted sweet potatoes and the earthiness of black beans.
Quick to prepare, making it ideal for weeknight dinners.
Customizable with toppings like avocado, salsa, or fresh lime for added zest.

Understanding the Ingredients

The sweet potatoes play a crucial role in this recipe, providing a natural sweetness that pairs beautifully with the earthiness of black beans. Choose firm, fresh sweet potatoes with smooth skin and avoid any with soft spots or blemishes. The roasting process enhances their sweetness, giving them a tender texture and caramelized edges that elevate the overall flavor of the tacos.

Black beans are another essential ingredient, packed with protein and fiber, making these tacos exceptionally filling. When using canned beans, ensure they are well-drained and rinsed to remove excess sodium and starch. For those who prefer a deeper flavor, consider using dried black beans that have been soaked and cooked until tender, allowing for a more robust taste and texture.

Technique Tips for Roasting

When roasting the sweet potatoes, ensure they are cut into uniform cubes, ideally 1-inch in size. This promotes even cooking and caramelization. Spread them out on the baking sheet without overcrowding to allow for proper airflow, which helps achieve that sought-after golden, crispy texture. If you notice any sticking, use parchment paper for easy cleanup and perfect roasting.

To maximize flavor, consider marinating the cubed sweet potatoes with the olive oil and spices for about 15-20 minutes prior to roasting. This step allows the spices to penetrate the sweet potato cubes better, enhancing their flavor profile and yielding a richer taste in your final dish.

Serving Suggestions and Variations

While these tacos are delicious as is, feel free to experiment with toppings. Spicy salsa, diced red onions, or pickled jalapeños can add a kick, while a dollop of sour cream or Greek yogurt can introduce creaminess. For added nutrition, consider a sprinkle of feta cheese or nutritional yeast for a cheesy flavor without dairy.

If you like a bit of crunch, try adding shredded cabbage or radishes as a topping, which not only provides texture but also a fresh contrast to the creamy sweet potatoes. For a complete meal, serve the tacos with a side of quinoa or a mixed green salad dressed with a light vinaigrette for a well-rounded dining experience.

Ingredients

Gather these ingredients to create a flavorful and healthy taco filling!

For the Tacos

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

Feel free to add your favorite toppings!

Instructions

Follow these simple steps for a delicious taco experience!

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet. Spread them out evenly and roast for 25-30 minutes or until tender and caramelized.

Prepare the Black Beans

In a small saucepan, warm the black beans over medium heat. You can add a pinch of cumin or a splash of lime juice for extra flavor if desired.

Assemble the Tacos

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Layer some roasted sweet potatoes and black beans on each tortilla, then top with avocado slices and fresh cilantro.

Serve and Enjoy

Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your delicious Sweet Potato and Black Bean Tacos!

These tacos are best enjoyed fresh, but leftovers can be stored in the refrigerator.

Pro Tips

For an extra kick, consider adding some sliced jalapeños or a drizzle of your favorite hot sauce.

Storage and Make-Ahead Tips

The sweet potato and black bean filling can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. This allows you to prepare a quick meal at a moment's notice. When ready to serve, simply reheat the mixture in a skillet over medium heat until warmed through, about 5-7 minutes.

The assembled tacos, however, are best eaten fresh. If you plan to make a larger batch, consider keeping the filling and tortillas separate until you’re ready to serve. Warm the tortillas and fill them just before enjoying to maintain their freshness and avoid sogginess.

Troubleshooting Common Issues

If your sweet potatoes aren't roasting evenly, ensure that your oven is properly preheated and that they're spread out on the baking sheet without overlapping. If they seem undercooked after the suggested roasting time, you may need to extend it by a few minutes, checking for tenderness with a fork as a guide.

Should you find that the tortillas are tearing or breaking when warmed, try warming them on a covered skillet on low heat for a minute or so to steam them slightly, making them pliable. Alternatively, wrap them in a damp paper towel and microwave for about 20 seconds for a quick fix.

Scaling the Recipe

This recipe is easily scalable, making it great for small gatherings or meal prep. To double the recipe, simply increase the amounts for the sweet potatoes and black beans while keeping the spices consistent to maintain the flavor profile. A larger sheet pan can accommodate the increased quantity without overcrowding.

Keep in mind that cooking times might vary slightly based on the amount of filling you have. Always check for doneness of your sweet potatoes as individual ovens may have different hot spots. Adjusting your oven rack to the middle position helps achieve even roasting in larger batches.

Questions About Recipes

→ Can I make these tacos vegan?

Yes, this recipe is already vegan as it primarily uses plant-based ingredients!

→ What can I substitute for corn tortillas?

You can substitute with whole wheat tortillas or lettuce wraps for a low-carb option.

→ How can I store leftovers?

Store any leftover roasted sweet potatoes and black beans in an airtight container in the refrigerator for up to 3 days.

→ Can I add cheese to these tacos?

Absolutely! Adding crumbled feta or shredded cheese can enhance the flavors even further if desired.