Sweet Potato Black Bean Tacos

Name: Sweet Potato Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, peeled and diced; 1 can (15 oz) black beans, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 8 small corn tortillas; Avocado, diced (for topping); Fresh cilantro, chopped (for topping); Lime wedges (for serving)

Highlighted under: Simple Speedy Plates

I absolutely love making Sweet Potato Black Bean Tacos because they perfectly blend flavors and textures. The sweetness of the roasted sweet potatoes pairs beautifully with the hearty black beans, creating a satisfying and nutritious meal. Each time I prepare these tacos, I experiment with different toppings, from avocado to fresh cilantro, and they never disappoint. These tacos are not only delicious but also quick and easy to whip up, making them a fantastic weeknight dinner option that the whole family will enjoy.

Created by

Ella

Last updated on 2026-02-13T16:22:19.568Z

When I first tried Sweet Potato Black Bean Tacos, I was amazed at how simple ingredients could create such a delightful meal. Roasting the sweet potatoes enhances their natural sweetness and brings an amazing caramelized flavor that I just can’t get enough of. I usually pair these tacos with a tangy lime crema for that extra zing which really elevates the dish.

Another great aspect of this recipe is its versatility. Sometimes, I toss in corn or bell peppers for added crunch and color. These tacos are perfect for meal prepping too! I often make a big batch to enjoy throughout the week, and they hold up beautifully in the fridge.

Why You'll Love These Tacos
Nutritious and filling with a perfect balance of flavors
Great source of plant-based protein and fiber
Quick to prepare, making weeknight dinners a breeze
Versatile, allowing for endless topping combinations

Choosing Your Ingredients

The key to perfect Sweet Potato Black Bean Tacos lies in selecting the right sweet potatoes. Opt for firm, vibrant-colored sweet potatoes; this ensures maximum sweetness and texture. Additionally, feel free to experiment with different bean varieties. While black beans work beautifully, pinto beans can add a different flavor and creaminess, making them a great substitute.

When it comes to toppings, the possibilities are endless! Beyond avocado and cilantro, consider adding crumbled feta for a tangy twist or pickled red onions for a burst of acidity. These ingredients not only enhance the flavor but also add different textures, making each bite more enjoyable.

Make-Ahead Tips

To save time during busy weeknights, you can prepare the sweet potatoes in advance. Simply roast them and store them in an airtight container in the fridge for up to four days. Reheat them in a skillet for a few minutes before assembling your tacos, ensuring they regain their warm, cozy texture.

Likewise, black beans can be cooked and seasoned ahead of time. After heating, they will remain delicious and retain their flavor. This make-ahead strategy ensures you can whip up these tasty tacos in under 15 minutes, turning a potentially longer cooking session into a quick and satisfying meal.

Ingredients

For the Tacos

2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
8 small corn tortillas
Avocado, diced (for topping)
Fresh cilantro, chopped (for topping)
Lime wedges (for serving)

Instructions

Roast the Sweet Potatoes

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

Prepare the Beans

While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with salt and a sprinkle of cumin if desired.

Warm the Tortillas

In a dry skillet, heat the corn tortillas for about 30 seconds on each side until warm and pliable.

Assemble the Tacos

To assemble, place a scoop of roasted sweet potatoes and black beans on each tortilla. Top with diced avocado and fresh cilantro.

Serve

Serve the tacos with lime wedges on the side for squeezing over the top just before eating.

Pro Tips

Consider adding a dollop of Greek yogurt or sour cream for creaminess. For a spicy kick, add jalapeños or a drizzle of hot sauce!

Troubleshooting Common Issues

If your sweet potatoes aren't roasting evenly, try cutting them into uniform pieces. This ensures they cook at the same rate, preventing some from being perfectly tender while others are undercooked. A good rule of thumb is to aim for ½-inch cubes for even roasting.

Should you encounter dry black beans, they can easily be revitalized. Adding a splash of vegetable broth or even water while heating can restore moisture and flavor, keeping them creamy and pleasant. Avoid cooking them too long to prevent them from becoming mushy.

Storage and Reheating

If you have leftovers, store the components separately. The roasted sweet potatoes can last in the refrigerator for about four days, while the black beans can also be refrigerated for up to five days. This separation helps maintain the texture of each ingredient and avoids soggy tacos.

To reheat, I recommend using a skillet over medium heat for both the sweet potatoes and the beans. This method keeps them from drying out and allows you to achieve that delicious, comforting warmth. Avoid microwave reheating if you can; it can leave the tortillas a bit rubbery.

Questions About Recipes

→ Can I make these tacos ahead of time?

Yes, you can prepare the sweet potatoes and beans in advance and store them in the refrigerator. Assemble the tacos just before serving for the best taste.

→ What can I substitute for black beans?

You can use pinto beans or even chickpeas if you prefer.

→ Are these tacos gluten-free?

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

→ Can I add other vegetables to the tacos?

Absolutely! Bell peppers, corn, or even sautéed onions can add great flavor and texture.