Sweet Potato Black Bean Tacos (Print)

Tasty tacos featuring roasted sweet potatoes, black beans, and fresh toppings for a quick vegetarian meal.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 ripe avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1 lime, cut into wedges
06 - 1/4 cup fresh cilantro leaves

→ Beans

07 - 1 (15 oz) can black beans, drained and rinsed

→ Tortillas

08 - 8 small corn tortillas

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Optional Toppings

16 - 1/2 cup crumbled feta or cotija cheese (omit for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - Salsa or hot sauce, as preferred

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss sweet potato cubes and sliced red onion with 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned mixture on the baking sheet and roast for 18 to 20 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized.
04 - While vegetables roast, warm the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add drained black beans and sauté for 2 to 3 minutes until heated through, seasoning with a pinch of salt.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Layer roasted sweet potatoes and onions, black beans, shredded cabbage, avocado slices, and cilantro leaves in each tortilla. Add cheese, sour cream, salsa, and a squeeze of lime as desired.
07 - Serve tacos immediately with extra lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in under half an hour, so dinnertime doesnt feel like a project.
  • The sweet potatoes get crispy edges in the oven without any fuss or flipping.
  • You can pile on whatever toppings you have and it still tastes like you planned it.
02 -
  • Cut the sweet potatoes into even pieces or they wont roast at the same speed, I learned this after serving half-raw cubes to my family.
  • Toss the vegetables halfway through roasting so the bottoms dont burn while the tops stay pale.
  • Warm your tortillas or theyll tear when you fold them, trust me on this one.
03 -
  • Use parchment paper on your baking sheet so cleanup takes ten seconds instead of ten minutes.
  • Add a pinch of chipotle powder to the sweet potatoes if you want smokiness with a little kick.
  • Squeeze lime over everything at the end, it brightens the whole dish and makes it taste intentional.
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