Sweet Potato Black Bean Tacos (Printable)

Fast, colorful tacos filled with roasted sweet potatoes, black beans, cabbage, and creamy avocado toppings.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 ripe avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1 lime, cut into wedges
06 - 1/4 cup fresh cilantro leaves

→ Beans

07 - 1 (15 oz) can black beans, drained and rinsed

→ Tortillas

08 - 8 small corn tortillas (or flour if preferred)

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Optional Toppings

16 - 1/2 cup crumbled feta or cotija cheese (omit for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - Your favorite salsa or hot sauce

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potato cubes and sliced red onion with 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the vegetable mixture on the prepared baking sheet and roast for 18 to 20 minutes, tossing halfway through, until the sweet potatoes are tender and caramelized.
04 - While vegetables roast, heat remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add black beans and sauté for 2 to 3 minutes until warmed through. Season with a pinch of salt.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Layer roasted sweet potatoes and onions, black beans, shredded cabbage, avocado slices, and cilantro onto each tortilla. Top with cheese, sour cream, salsa, and a squeeze of lime as desired.
07 - Serve immediately with extra lime wedges.

# Expert Advice:

01 -
  • Everything comes together in about half an hour, so you can have a real meal on the table without the usual dinner stress.
  • The roasted sweet potatoes get these crispy caramelized edges that make every bite feel a little indulgent.
  • You can pile on whatever toppings you have around, and it still tastes like you planned the whole thing.
02 -
  • Do not overcrowd the baking sheet or the sweet potatoes will steam instead of roast, and you will miss out on those crispy caramelized edges that make this recipe shine.
  • Warming the tortillas is not optional, I learned this the hard way when my first batch cracked and spilled filling all over the plate.
03 -
  • Roast an extra batch of sweet potatoes and keep them in the fridge, they are perfect tossed into salads or grain bowls throughout the week.
  • If you char the tortillas slightly in a dry skillet, they get a smoky flavor that makes the whole taco taste more intentional.
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