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Three Sweet Potato and Black Bean Tacos filled with grilled vegetables, guacamole, cheese, and cilantro are served on a white plate with lime wedges.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are an easy go-to when you want something filling without the meat. Roasting the sweet potatoes brings out their flavor and adds a crispy bite, while the black beans round things out with some protein and creaminess. The filling can be made ahead, stored in the fridge or freezer, and quickly reheated when you're ready to eat. Whether it’s a weeknight dinner, game day, or a casual hangout, these tacos are always a hit, and everyone can top them just the way they like.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 12
Calories 163 kcal

Equipment

Ingredients
  

  • 2 yellow onions finely chopped
  • 4 cloves garlic finely chopped
  • ¼ cup fresh parsley leaves only
  • 3 tablespoons olive oil divided (2 tablespoons + 1 tablespoon)
  • 1 teaspoon sea salt divided
  • ¼ teaspoon freshly ground black pepper divided
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • 15 ounces can black beans drained
  • ¼ cup vegetable stock
  • 1 pound sweet potatoes peeled and cubed into ½-inch pieces
  • 12 corn tortillas

Instructions
 

  • Set your oven to 425°F (218°C).
  • Stack the 12 corn tortillas and wrap them tightly in foil. Set aside.
    12 corn tortillas
  • Spread the diced sweet potatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, and sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper. Toss to coat and roast for 20 minutes, or until tender and golden.
    3 tablespoons olive oil, 1 teaspoon sea salt, 1 pound sweet potatoes, ¼ teaspoon freshly ground black pepper
  • While the sweet potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Sauté the onions and garlic for about 3 minutes, until soft and golden. Stir in the remaining ½ teaspoon salt, ⅛ teaspoon pepper, chili powder, and cumin. Cook for 30 seconds.
    2 yellow onions, 4 cloves garlic, ½ teaspoon chili powder, ½ teaspoon ground cumin
  • Add the black beans and vegetable stock, and stir gently. Simmer for 1 more minute, then remove from the heat.
    15 ounces can black beans, ¼ cup vegetable stock
  • Once the sweet potatoes are done, place the wrapped tortillas in the oven and warm for 5 minutes. Tip: To avoid overcooking the sweet potatoes, you can turn the oven off and let the tortillas warm for 10 minutes instead.
  • Add the roasted sweet potatoes and fresh parsley to the black bean mixture. Fold gently to combine.
    ¼ cup fresh parsley
  • Fill each warm tortilla with a generous spoonful of the sweet potato and black bean filling.
  • Top with guacamole, lime wedges, vegan or regular cheese, sour cream, or garlic sauce (optional).

Notes

  • Use Parchment Paper: If you're not using a nonstick baking sheet, lining it with parchment keeps the sweet potatoes from sticking and makes cleanup quicker. I love using these pre-cut nonstick parchment paper sheets as they don’t curl or tear easily.
  • Cube the Sweet Potatoes Evenly: Cut the sweet potatoes into similar sizes, about ½-inch cubes, so they cook at the same rate and get golden, crispy edges.
  • Toss Before Roasting: Make sure the sweet potatoes are well-coated in oil and seasoning to help them roast evenly and absorb the flavor better.
  • Let the Onions Soften: Cook the onions and garlic until golden to bring out their sweetness and get rid of any raw bite.
  • Toast the Spices: Cooking the spices for just a few seconds helps release their full flavor before adding in any liquid.
  • Don’t Overcook the Beans: A quick simmer with the stock is all it takes—too long and the beans will start to fall apart.
  • Mix Gently: When combining the sweet potatoes and beans, go slow so the potatoes keep their shape and the filling doesn’t turn to mush.
  • Warm Tortillas Right: Foil-wrapping the tortillas before warming helps keep them soft and prevents drying or cracking. I use a heavy-duty aluminum foil for this because it doesn’t rip and holds in the heat really well.

Nutrition

Calories: 163kcalCarbohydrates: 27gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 385mgPotassium: 326mgFiber: 6gSugar: 3gVitamin A: 5507IUVitamin C: 5mgCalcium: 54mgIron: 1mg
Keyword Sweet Potato and Black Bean Tacos
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