Why You’ll Love This Recipe

This recipe is packed with flavor and nutrition! The sweetness of the roasted sweet potatoes pairs perfectly with the earthy black beans, creating a satisfying taco filling. The combination of spices adds depth and warmth, making each bite a burst of flavor. Plus, this recipe is completely customizable with your favorite toppings, from avocado to salsa or even a squeeze of lime. It’s an easy-to-make, plant-based meal that’s great for weeknights, meal prep, or feeding a crowd!

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
Salt and pepper to taste
8 small corn tortillas
Fresh cilantro, chopped (optional)
Lime wedges (optional)
Avocado slices (optional)
Salsa or pico de gallo (optional)
Crumbled queso fresco or dairy-free cheese (optional)

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

Directions

Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with olive oil, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper in a large bowl until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
While the sweet potatoes are roasting, heat the black beans in a saucepan over medium heat, stirring occasionally. You can add a pinch of salt and cumin for extra flavor if desired.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or microwave them covered with a damp paper towel for 20-30 seconds.
Assemble the tacos: Place a spoonful of roasted sweet potatoes and black beans onto each tortilla.
Add your favorite toppings, such as fresh cilantro, avocado, salsa, lime wedges, and cheese.
Serve immediately and enjoy!

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Spicy kick: Add some sliced jalapeños or a dash of hot sauce to give the tacos an extra spicy kick.
Taco salad: Skip the tortillas and serve the roasted sweet potatoes and black beans over a bed of greens for a refreshing taco salad.
Swap the beans: If you prefer, swap black beans for pinto beans or chickpeas for a different flavor profile.
Vegan sour cream: For a creamy touch, try adding a dollop of vegan sour cream or Greek yogurt.

Storage/Reheating

Storage: Store any leftover roasted sweet potatoes and black beans separately in airtight containers in the fridge for up to 3-4 days.
Reheating: Reheat the sweet potatoes and black beans in a microwave or on the stovetop until warmed through. Warm the tortillas in a skillet or microwave as needed.

FAQs

Can I make these tacos ahead of time?

Yes! You can prep the sweet potatoes and black beans ahead of time and store them in the fridge. When ready to eat, just warm everything up and assemble the tacos.

Are these tacos gluten-free?

Yes, as long as you use corn tortillas, these tacos are naturally gluten-free.

Can I make these tacos spicy?

Absolutely! You can add sliced jalapeños, hot sauce, or a pinch of cayenne pepper to the roasted sweet potatoes or black beans for some extra heat.

Can I freeze the sweet potatoes and black beans for later?

Yes, you can freeze the cooked sweet potatoes and black beans for up to 3 months. Just store them in an airtight container or freezer bag, and thaw them overnight in the fridge before reheating.

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes if you prefer. Just note that they may have a different texture and flavor compared to sweet potatoes.

Are these tacos vegan?

Yes, these tacos are completely vegan, making them a great plant-based meal option.

Can I add meat to these tacos?

Certainly! If you want to add meat, grilled chicken, ground turkey, or beef would be delicious additions.

What are some good toppings for these tacos?

You can top your tacos with avocado slices, salsa, crumbled queso fresco, lime wedges, cilantro, or a drizzle of vegan sour cream for extra flavor.

How can I make the tacos more filling?

Add a side of rice or beans, or load up the tacos with extra toppings like guacamole or a hearty salsa to make them more filling.

How can I make these tacos lower in calories?

To make them lower in calories, use smaller tortillas, skip the cheese, and load up on fresh veggies like lettuce, tomatoes, and cilantro.

Conclusion

These Black Bean Sweet Potato Tacos are a delicious and nutritious option for any meal. Whether you’re craving a quick weeknight dinner or a healthy meal prep option, this recipe is versatile, flavorful, and easy to customize. With simple ingredients and bold flavors, it’s a taco you’ll want to make again and again!

Black Bean Sweet Potato Tacos

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These Black Bean Sweet Potato Tacos are a delicious, hearty, and healthy plant-based meal. Packed with fiber and protein, the roasted sweet potatoes and seasoned black beans create a flavorful combination that pairs perfectly with your favorite toppings. Ideal for weeknight dinners, these tacos are quick to prepare, full of flavor, and completely customizable.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Taco
Method: Roasting, Sautéing
Cuisine: Mexican, Vegetarian
Diet: Vegan

Instructions

Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly browned.
Prepare the Black Beans: While the sweet potatoes roast, heat a medium pan over medium heat. Add the black beans and cook for 5-7 minutes, stirring occasionally. Season with a pinch of salt and pepper. You can also add a little bit of cumin or chili powder if you like.
Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warmed through.
Assemble the Tacos: Divide the roasted sweet potatoes and seasoned black beans among the tortillas. Top with sliced avocado, red onion, cilantro, and a squeeze of lime juice. Optionally, add salsa or hot sauce for an extra kick.

Notes

Make it Vegan: This recipe is naturally vegan, but be sure to use dairy-free toppings such as plant-based sour cream if preferred.
Add Cheese: For a non-vegan version, sprinkle some crumbled feta or shredded cheese on top.
Spice it Up: If you like it spicy, add some sliced jalapeños or drizzle with a spicy hot sauce.