Sweet Potato and Black Bean Tacos are the best vegetarian tacos (vegan too!) you will make. Filled with tender roasted sweet potato bites and taco-seasoned black beans, you will love this rich and tasty plant-based dinner for any day of the week.
If you love vegetarian tacos, also try my Crock Pot Lentil Tacos, Vegetarian Taco Salad, and Taco Stuffed Mushrooms.
Sweet Potato and Black Bean Tacos
These Sweet Potato and Black Bean Tacos are downright irresistible. They feature easy-to-find sweet potatoes, black beans, and onions, all roasted and seasoned to perfection. They are simple, inexpensive, and so easy to make. Yet somehow they feel special. The filling for these tacos is rich, flavorful, and so tasty.
This recipe was born back in 2015, before the twins, when I was just cooking for the two of us. He loved them then, and now I make them for the twins too, and we all love them again. We all agree that the combination of sweet potatoes and black beans is a match made in taco heaven.
Sweet Potato and Black Bean Tacos are a full, flavorful bomb of deliciousness that has to be part of your life! Serve the filling in your favorite taco shell, and with your favorite taco toppings, and you are sure to have a quick weeknight dinner everyone will love. Serve it with Cilantro Lime Brown Rice and Homemade Salsa for a delicious dinner.
Sweet Potato and Black Bean Tacos Share on X
Why You'll Love this Sweet Potato and Black Bean Tacos recipe...
- Sweet Potato and Black Bean Tacos are budget-friendly, yet really delicious.
- They are healthy and filled with plant-based protein.
- They are easy to make for a weeknight dinner.
- They feel creative, tasty, and taco-shop-worthy.
- Who doesn't love tacos? Your family is going to love these!
Ingredients:
Here's an overview of what you'll need to make these Sweet Potato and Black Bean Tacos, but keep scrolling for the full recipe amounts.
- Sweet Potato: Use two medium sweet potatoes. You will want to peel and dice them. You should have about 4 cups of diced potatoes.
- Black Beans: Canned black beans work great for this! Use one can of black beans. You will want to rinse and drain them.
- Onion: Onion adds some flavor and texture to this. Use ½ of one small onion and dice it.
- Garlic: I like to use garlic powder in this.
- Lime: Lime brings out the flavors and adds a pop!
- Taco Spice Mix: I like to use my own Taco Spice Mix, which includes spices like chili powder, cumin, garlic powder, onion powder, smoked paprika, and cayenne or chipotle. You can also use any purchased packet of taco seasoning, taco seasoning or Mexican seasoning.
- Olive Oil: Any neutral oil that you use in cooking will work here.
- Hot Sauce: If you like this spicy, add a dash of your favorite hot sauce.
Other Topping Options:
- Greek Yogurt Cilantro Lime Coleslaw
- Homemade Guacamole
- Homemade Salsa
- Mango Salsa
- Peach Salsa
- Strawberry Salsa
- Pineapple Salsa
- Mango Avocado Salsa
- Creamy Avocado Lime Dressing
- Greek Yogurt Chipotle Lime Ranch Dressing
- Shredded Mexican Cheese or Cotija Cheese
- Shredded Red Cabbage or Purple Cabbage
- Cabbage Slaw
- Hot Sauce
- Avocado Slices
- Diced Tomatoes
- Tajin
- Corn
- Fresh Cilantro
- Sliced jalapeños
Instructions:
This is an overview of the instructions to make these Black Bean Sweet Potato Tacos, but the full, detailed, printable recipe is below in the recipe card.
Step One: Roast the Sweet Potatoes
- First, you will need to prepare the cubes of sweet potato in the oven.
- Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
- Toss sweet potatoes in half the olive oil and half the seasonings. Pour onto the baking sheet and bake. Roast in the oven for 30-40 minutes until fork-tender.
Step Two: Prepare the Filling
- With 10 minutes left in the potato cooking time, start the next steps.
- Over medium heat in a non-stick pan, saute the onions in the remaining olive oil until soft. Cook them until they are translucent for about 5 minutes.
- Add the black beans and the rest of the spices to the pan. Reduce the heat to a simmer.
- Transfer the black bean mixture to a bowl. When potatoes are done, add them to the bowl. Add the hot sauce and squeeze the lime juice on top.
- Warm tortillas according to the package instructions and serve immediately with the toppings!
Sweet Potato and Black Bean Tacos Variations
I love these as written, but here are some fun variations.
- Make them Vegan or Dairy-Free: Leave off the cheese or sour cream. Use vegan sour cream.
- Make it Spicy: Add cayenne or hot sauce.
- Make it Taco Salad: Serve this topped for a vegetarian taco salad.
FAQ
Storage & Leftovers
These are great for make-ahead and meal prep. The taco meat reheats well. Store it in an airtight container in the refrigerator for up to five days. Reheat it in the microwave.
Freezing
You can freeze the taco meat in a freezer-safe container for up to three months. Thaw out the lentil filling in the fridge.
Sweet Potato and Black Bean Tacos
These Sweet Potato and Black Bean Tacos are so filling and delicious! I love how the flavors pair well together. This is a tried-and-true recipe that's been on the site for over a decade, and I'm so happy to give it an update! They are vegetarian, vegan, and gluten-free.
This is great on its own, or you can round out your meal with some of these ideas.
Serve it with:
- Cilantro Lime Brown Rice
- Chips and Homemade Guacamole or Black Bean Dip
- Black Bean Salad
- Pineapple Avocado Salad
- Grilled Sweet Potato Wedges
- Easy Black Beans and Rice
- Vegetarian Taco Salad
If you make these Sweet Potato and Black Bean Tacos, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Sweet Potato and Black Bean Tacos
Ingredients
- 2 medium sweet potatoes (about 4 cups), peeled and cut in ½ inch cubes
- 1 tablespoon olive oil, divided
- 1 tablespoon taco seasoning, divided
- ½ small sweet onion, diced
- 1 teaspoon garlic powder
- 1 can black beans, rinsed and drained
- 1 lime
- dash of hot sauce, optional
- salt and pepper, to taste
- 8 taco shells
- toppings: avocado, cilantro, sour cream (or plain greek yogurt), lime, queso freso, pico de gallo
Instructions
- Preheat oven to 425 degrees and spray a baking sheet with cooking spray.
- Toss sweet potatoes in half the olive oil half the seasonings. Roast in oven for 30-40 minutes until fork tender.
- With 10 minutes left in the potato cooking time start the next steps.
- Over medium heat in a non-stick pan, saute the onions in the remaining olive oil until soft. Cook them until they are translucent for about 5 minutes.
- Add the black beans and the rest of the spices to the pan. Reduce the heat to a simmer.
- When potatoes are done add them to the pan. Add the hot sauce and squeeze the lime on top.
- Warm tortillas according to the package instructions and serve immediately with the toppings!
Notes
Nutrition
Pin for Later:
Farrah says
These look glorious! I hope I get to try making them soon! *-*
JulieWunder says
Thanks Farrah! Very budget friendly too 🙂
Rachel says
I love black beans and sweet potatoes. It's the perfect combination of flavors. Thanks for linking up for Meatless Monday!
Tina muir says
Looks like we were thinking the same thing this week 🙂 hehe thanks for joining us today pretty lady!
JulieWunder says
Totally on the same wave length!
Janelle @ Run With No Regrets says
I never thought to put sweet potato in a taco...looks so delicious! I might need to make this this week!
JulieWunder says
Thanks Janelle! Let me know if you try it!
Jessie says
Just so happens I have all the ingredients on hand! 🙂
JulieWunder says
Holla! Sounds like an addition to the weekday dinner plan!
Jess @hellotofit says
I had sweet potato tacos for the first time a month ago, at a local taco place. They were DELISH! These look awesome, too - especially with the black beans.
JulieWunder says
Very healthy too!
Mandi Korn says
Those look yummy and easy to make, thanks for sharing
JulieWunder says
Thanks Mandi! I hope you enjoy them!
Jessica @ A Kitchen Addiction says
What a great way to switch up taco night! Love the sweet potatoes in these!
JulieWunder says
Thanks Jessica! They are really tasty!
Andrea says
Yes to tacos and yes to tofu! Both so versitile. Sweet potato in anything is good!
JulieWunder says
I agree! You could even add some pressed tofu to this!
heather says
These look delicious. I actually have all those ingredients too. Thanks for sharing
bakingrunner.blogspot.com
JulieWunder says
Yay! Love recipes like that! I hope you have a chance to make it!
Heather@hungryforbalance says
The sweet potato/black bean combo is magical. I have actually never put them in tacos before. Yum! Your pictures are beautiful!!
JulieWunder says
Thank you Heather! I try really hard at them, so that means a lot to me!
Sam @ PancakeWarriors says
Oh I love tacos and these are simply gorgeous. Can I come over for lunch, this would be perfect for lunch today! I'm all about the tacos, we have tacos or quesadillas at least once a week!
JulieWunder says
Yes! Please do! We can eat all the tacos 🙂
Jamie says
I live for tacos and all Mexican food. Great recipe - something I will have to make this fall! I love the vegetarian style but still complete with all the right flavors and spices! 🙂 Thanks for sharing!
JulieWunder says
Me to! We should probably go to lunch 🙂 I hope you enjoy it!
Stacie @ SimplySouthernStacie says
I've been making sweet potato and black bean tacos for years! there is just something about the combo of the two that is pure perfection especially when you add in some cheese : )
JulieWunder says
It's always better with the cheese 🙂
Deborah @ Confessions of a Mother Runner says
yum I make almost the same exact tacos I love them. The sweet potatoes are perfect with the mexican spices. Thanks for linking up!
JulieWunder says
Thanks Deborah! It's yummy!
Susie @ SuzLyfe says
Sweet potatoes are always a good idea. I've done something similar to this for Alex but in dilla form!
JulieWunder says
Yum! Yum! Yum! Love all the Mexican food 🙂
Blane Sherer says
Nice recipe Julie. I bet a lot of your blog followers will try this.
JulieWunder says
I hope so!