Sweet Potato Black Bean Tacos

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These incredibly delicious Sweet Potato Black Bean Tacos, made by roasting sweet potatoes with warm spices and blending with black beans are bursting with savory and smoky flavors. With easily available ingredients and minimum prep time, this recipe of roasted sweet potato tacos gathers in no time!

Top them with Avocado Crema for hearty and healthy meatless meals on Taco Tuesday night! It’s unbelievable that these vegan tacos taste so amazing without meat!

The Best Sweet Potato and Black Bean Tacos

If you’re looking for more plant based recipes, check out Spanish cauliflower rice, tofu sofritas and watermelon salsa.

Why You’ll Love This

Vegan and gluten-free tacos.
Kids friendly.
The filling and crema can be made ahead of time.
Customizable and scalable recipe.
A tasty, healthy, and wholesome meal that gathers in just 30 minutes!!
Total comfort meal for a busy weekday night!

Ingredients

The full recipe and ingredients are in the recipe card below this post.

Taco tortillas. I have used “Corn tortillas”, which are gluten-free and vegan too. You may use a good brand of taco or wheat flour tortillas of your choice.
Sweet potato. Is the star ingredient of this recipe. They add natural sweetness. While I have used Beauregard sweet potato variety, you may use white potato or yam as well. You may swap it with pumpkin, butternut squash, or zucchini.
Black beans. The canned hearty black beans work easily. Make sure to drain and rinse the beans before using for filling. The same recipe can work with Chickpeas, Red Beans, or Black Eyed beans.
Olive oil. I love the flavor of olive oil. Feel free to use any other vegetable oil of your preference.
Cumin. The ground cumin adds an earthy flavor to the sweet potatoes. You may also use coriander powder.
Chili powder. Chili powder adds a spicy kick. You may adjust the heat.
Fresh garlic. Freshly mined garlic adds a strong flavor to these sweet potato tacos. You may use garlic powder, but the flavor won’t be the same.
Smoked paprika. It adds vibrant color and heat to the filling of tacos. You may use cayenne pepper too.
Salt and black pepper to taste. Normal table salt or kosher salt works well.
Toppings. Top with onion slices and Vegan cheese sauce, tahini sauce, or avocado crema.

How To Make Sweet Potato Black Bean Tacos

Prep. Wash, dry, and chop the sweet potatoes into cubes. In a medium bowl, toss the sweet potatoes with olive oil and spices, minced garlic, and season with salt and black pepper to taste.
Roast the Sweet Potatoes. While you prep, preheat the oven to 400°F. Spread the chopped sweet potatoes evenly on a parchment-lined baking sheet and roast them in the oven for about 20 minutes.
Prep The Taco Filling. In a large bowl, add the roasted sweet potatoes and stir in black beans (drained + rinsed). Toss them and bake again for another 10 minutes until the potatoes are fork-tender.
Assemble The Tacos. Add the hot filling to the warm tortillas and top it with a splash of hot sauce (Sriracha or Tabasco), avocado lime crema or vegan cheese sauce.

The Best Way To Warm Tortillas

Heat tortillas one or two at a time in a dry skillet until they’re warm. Place them on a plate and cover with a towel to keep them warm.

Or, you can warm a stack of up to 5 tortillas in the microwave. Cover them with a damp paper towel and heat in 30-second bursts until they’re warmed through.

Recommended Equipment

Tips

Make sure to warm the tortillas before stuffing them with the filling. You may warm them in a skillet by applying oil on both sides or bake them in an oven.
The leftover sweet potato or the fillings can be used to make a Buddha bowl or a quick taco salad bowl.
If you are making it ahead of time, make sure to store the filling in a separate airtight container and store it in the refrigerator. It would be food for about 2 days. Heat the tacos and assemble with filling just before serving.
While I have used the canned black beans, if you have time you may soak and boil the beans a day in advance.
Dicing raw sweet potatoes can be trickier than russet potatoes because they’re denser and tougher to cut. Use a sharp knife and go slow. For even cooking, aim to dice the sweet potatoes into similar-sized pieces.

Variations and Substitutions

Skillet sweet potato tacos. While I had roasted sweet potatoes in the oven, you may slowly roast them in a large skillet on the stove-top.
Add more protein. Add roasted chickpeas or Tofu cubes.
Add extra toppings. Add bell peppers, cucumber, Brussels sprout tacos or any of your favorite toppings.
Add leafy greens. Top with chopped green cabbage, arugula, spinach, fresh cilantro, or parsley.
Add cheese. Use may top these tacos with grated vegan cheese.
Crema. I think the crema adds great flavor, but you can skip it if you want. If you have leftover guac, this is perfect too.
Potato substitutes. Butternut squash could be a good swap for potatoes.
Corn. Will go great with black beans, use roasted or canned sweet corn.
Taco shells. If you like crunchy tacos more than soft ones, they would taste awesome, too!
Seasoning. Feel free to use your favorite taco seasoning, either homemade or store-bought.

Can These Tacos Be Made With Frozen Diced Sweet Potatoes?

I haven’t tried using frozen diced sweet potatoes for this recipe, but I think it should work fine. Just be sure to thaw them and pat them dry with paper towels before cooking.

What To Serve With These Sweet Potato Bean Tacos?

Serve sweet potato tacos with cilantro-lime rice or a fresh corn salad for extra flavor. You can also have chips with salsa or guacamole for a crunchy side!

Tacos Tips: Tacos are perfect for quick lunches or weeknight dinners, the leftover taco filling is easy to reheat and serve in breakfast hash or as a burrito filling.

Freezing And Storing Instructions

To Store. Place any leftover black bean sweet potato tacos in an airtight container and refrigerate for up to 1 week. The recipe makes a generous amount of filling, which is perfect for quick lunches throughout the week.
To Reheat. Reheat the filling in the oven at 350°F for about 10-15 minutes, checking it frequently. You can also warm it in the microwave, but potatoes won’t be as firm – though still delicious!
To Make Ahead. I don’t recommend making and assembling the tacos in advance, but you can prepare the filling and store it in the fridge. When you’re ready, just reheat the filling on the stovetop or in the microwave. You can also make the crema ahead of time and keep it in the refrigerator.

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