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A close-up of three vibrant sweet potato and black bean tacos arranged on a white plate. The tacos are topped with fresh cilantro, diced red onions, and a drizzle of creamy sauce. The sweet potatoes are roasted to a golden brown and slightly crispy, complemented by the dark black beans. The colorful toppings add freshness and contrast against the warm, toasted corn tortillas.

Sweet Potato and Black Bean Tacos

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Discover the tasty and nutritious Sweet Potato and Black Bean Tacos, a perfect vegetarian dinner packed with vibrant flavors and healthy ingredients. These easy-to-make tacos feature roasted sweet potatoes, hearty black beans, and fresh toppings, making them an ideal choice for a quick, wholesome, and flavorful meal for the whole family.

  • Total Time: 40 minutes
  • Yield: 8 tacos

Ingredients

Scale
  • 2 large sweet potatoes, peeled and cubed
  • 1 can black beans, drained and rinsed (black beans)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • Fresh cilantro, chopped (optional)
  • Juice of 1 lime
  • Sour cream or vegan alternatives (optional)
  • Shredded cheese or vegan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes until tender and caramelized.
  2. While roasting, heat drained black beans in a saucepan over medium heat. Add a pinch of salt and lime juice for enhanced flavor. Optional: add garlic powder or paprika.
  3. Warm tortillas in a skillet for 30 seconds per side or wrap in foil and heat in the oven. Keep warm.
  4. Divide roasted sweet potatoes and black beans among tortillas. Top with cilantro, lime juice, and optional cheese or sour cream.
  5. Serve immediately with extra lime wedges and enjoy your healthy, flavorful sweet potato and black bean tacos.

Notes

  • Roasting sweet potatoes to a slight caramelization boosts flavor.
  • For vegan options, omit cheese and sour cream or substitute with vegan alternatives.
  • Make ahead: Store cooked sweet potatoes and black beans separately in airtight containers for up to 3 days.
  • Reheat before assembling tacos for best taste and texture.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking, Sautéing
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian, Vegan Option

Nutrition

  • Serving Size: 1 taco
  • Calories: 210 kcal Kcal
  • Sugar: 4 g
  • Sodium: 250 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Find it online: https://mealsmom.com/sweet-potato-and-black-bean-tacos/