Sweet Potato Black Bean Tacos
After years of perfecting meatless meals in my kitchen, these sweet potato black bean tacos have become my favorite plant-based…
After years of perfecting meatless meals in my kitchen, these sweet potato black bean tacos have become my favorite plant-based dinner that even wins over my meat-loving friends! I make them at least twice a month because they’re ready in just over 30 minutes.
Looking for a great meatless meal idea? Alex and I have been making this recipe for years now, and it’s become a go-to for busy weeknights. We try to eat several vegetarian dinners per week, and this one is solidly in the rotation (while we used to eat fully vegetarian, now we eat the Mediterranean diet!),
What I love most is how something so simple—roasted sweet potatoes, seasoned black beans, and fresh toppings—can create such a perfect balance of flavors and textures that keeps everyone coming back for seconds.
5 star review
“This is a very simple and quick recipe! The potatoes were ready to go by the time the oven was ready, and the beans were done while the potatoes were cooking. It was a hit with my kids as well! This is a wonderful and filling meal without leaving you feeling too greasy or overstuffed.” -Tanvee
Tips for these sweet potato black bean tacos
After making these tacos countless times, I’ve discovered a few key elements that elevate them from good to absolutely crave-worthy:
- Make my perfect roasted sweet potatoes. The sweet potatoes are truly the star of this dish. I always keep the skin on when roasting the sweet potato. I’ve also found that 3/4-inch cubes are the ideal size, and all you need for seasoning is garlic powder. It sounds deceptively simple, but it works!
- Add these easy black beans. Here’s a method I discovered to make beans taste amazing: I sauté garlic briefly before adding drained (but not rinsed) black beans with just cumin, salt, and pepper. Not rinsing the beans preserves starches that create a slightly thicker sauce.
- Top with guacamole or avocado sauce. These ingredients need a creamy sauce, so guacamole is best for vegan. I also love serving with this avocado sauce, which stays green in the fridge for days.
Topping ideas to customize
One of the reasons I return to this recipe again and again is its versatility! Here are some of my favorite ways to customize these tacos:
- Crumbled cotija or feta cheese: For a non-vegan option that adds a salty punch
- Creamy sauces: Try chipotle sauce (vegan), chipotle crema, cilantro lime sauce, or salsa ranch
- Shredded cabbage, lettuce, or slaw: For added crunch! Try our cilantro lime slaw
- Pico de gallo: For fresh tomato flavor
- Hot sauce: Everything is better with a little spice
- Toasted pepitas (pumpkin seeds): For extra crunch and nutrition
- Brighten the beans: Stir in 1-2 teaspoons of lime juice after cooking the beans
- Go tropical: Add fresh pineapple salsa as a topping for a sweet-savory contrast
Make it a meal—a few sides to serve
On weeknights we typically just eat these tacos on their own, but it’s even better to add a filling side dish. Here’s how I like to serve them depending on the occasion:
- For everyday dinners: Simply pair with sliced avocado or quick guacamole and a handful of pickled red onions. If I have a few extra minutes, I’ll whip up a side of cilantro lime rice or a Mexican salad.
- For hungry eaters: I bulk up the meal with a side of Mexican street corn, elote salad, or my favorite black bean and corn salad.
Storing leftovers
Storage basics: Store each component separately in airtight containers in the refrigerator. The roasted sweet potatoes will keep for 3-4 days, and the black beans for up to 5 days.
Reheating for best results: For sweet potatoes, I reheat them in a skillet over medium heat for 3-4 minutes to restore some of their crispy exterior. For the beans, a quick zap in the microwave with a splash of water works perfectly—about 45 seconds, stirring halfway through.
Freezing option: The black beans freeze in freezer-safe containers for up to 3 months. The sweet potatoes can be frozen too, though they’ll soften a bit upon thawing. I portion them in individual containers for easy single-serving meals later.
Dietary notes
These sweet potato black bean tacos are vegan, plant-based, dairy-free and gluten-free (with corn tortillas).
Sweet Potato Black Bean Tacos
Pin Recipe
Print RecipeAfter years of perfecting meatless meals in my kitchen, these sweet potato black bean tacos have become my favorite plant-based dinner that even won over my meat-loving friends! I make them at least twice a month because they’re ready in just over 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican Inspired
- Diet: Vegan
Ingredients
For the sweet potatoes
- 2 pounds sweet potatoes (about 4 medium)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Fresh ground black pepper
For the black beans
- 15-ounce can black beans. drained but not rinsed
- 1 garlic clove, minced or grated
- 1 tablespoon olive oil
- ½ teaspoon cumin
- Heaping ¼ teaspoon kosher salt
- Guacamole or Avocado Sauce
- Pickled red onions or sliced red onions
- Small corn or flour tortillas
Instructions
- Preheat the oven to 450°F.
- Dice the sweet potatoes into 3/4” cubes, leaving the skin on. In a large bowl, mix together the sweet potatoes with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and place the sweet potatoes on top in an even layer. Bake for about 25 minutes, until the cubes are tender and browned on the bottom (no need to stir!).
- Meanwhile, in a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook about 5 minutes until warmed through and the sauce thickens; serve with a slotted spoon.
- Make the avocado sauce.
- Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Place the black beans and sweet potatoes in the tortillas, then top with toppings and enjoy.
