Sweet Potato and Black Bean Tacos

Name: Sweet Potato and Black Bean Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can black beans, rinsed and drained; 1 teaspoon olive oil; 1 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; 8 small corn tortillas; Fresh cilantro, chopped (for garnish); Avocado, sliced (optional); Lime wedges (for serving)

Highlighted under: Global Taste Adventures

I absolutely love these Sweet Potato and Black Bean Tacos! They bring together earthy flavors and vibrant textures, making the perfect filling meal that's both hearty and plant-based. The sweetness of roasted sweet potatoes harmonizes beautifully with the savory black beans, and I often add my favorite toppings like avocado and cilantro to really enhance the flavor. Plus, they’re so quick to prepare on a weeknight—within 30 minutes, you can have a delicious meal ready to serve!

Created by

Anna

Last updated on 2026-02-02T00:54:29.419Z

Making Sweet Potato and Black Bean Tacos has become a staple in my kitchen, especially when I crave something nutritious yet satisfying. The trick is to roast the sweet potatoes until they are caramelized; this brings out their natural sweetness, which contrasts beautifully with the hearty black beans. I often experiment by adding spices like cumin or chili powder to the black beans for an extra kick!

One little tip I’ve discovered is to warm the tortillas slightly in a skillet before assembling the tacos. This simple step enhances their flavor and makes them more pliable, reducing the likelihood of tearing when you load them up with all the toppings. Trust me, it’s worth the extra minute!

Why You’ll Love These Tacos
A delicious combination of sweet and savory flavors
Perfectly satisfying while being plant-based and nutritious
Quick and easy to prepare for any weeknight dinner

Perfectly Roasted Sweet Potatoes

Roasting sweet potatoes is a simple yet crucial step that enhances their natural sweetness. When preparing, make sure to cut them into uniform cubes, about 1-inch pieces, to ensure even cooking. After tossing them with olive oil and spices, spread the cubes evenly on the baking sheet—overcrowding can lead to steaming rather than roasting, preventing that delightful caramelization. Keep an eye on them as they roast, and give them a gentle toss halfway through to promote even browning.

The ideal roasting time is typically around 20 minutes, but this can vary based on your oven and the size of your sweet potato pieces. Look for them to become fork-tender and develop golden edges. If you want a firmer texture, you can reduce the cooking time slightly, but don’t undercook them; they should be soft enough to easily scoop into your tortillas.

Enhancing Flavor with Black Beans

Using canned black beans is a convenient choice, but for the best flavor, always rinse them first. This removes excess sodium and helps eliminate any metallic taste from the can. When heating the beans, consider adding a splash of vegetable broth for added moisture and depth. If you're looking for a spicier kick, incorporating diced jalapeños or a dash of hot sauce can uplift the dish significantly, adding a layer of complexity to the flavors.

While the beans warm on the stove, you can also experiment by adding aromatics like minced garlic or onion for an even richer taste. Sauté them first in a bit of olive oil before adding the beans; this creates a fantastic base for the dish. Just be cautious not to overcook them, as you want them to maintain their integrity and not turn mushy.

Fun Variations and Service Ideas

Feel free to get creative with toppings! Beyond cilantro and avocado, consider adding a dollop of sour cream or Greek yogurt for creaminess, or sprinkle feta cheese for a tangy contrast. Pickled red onions add a delightful crunch and acidity that cuts through the richness of the sweet potatoes. If you enjoy a bit of sweetness, try adding some diced mango or pineapple to your taco assembly for a refreshing twist.

These tacos are versatile and can easily be made ahead of time. Prepare the sweet potatoes and black beans in advance and store them separately in airtight containers in the fridge for up to three days. When ready to serve, simply reheat them in the microwave or a skillet over medium heat until warmed through. Assemble the tacos just before serving to keep the tortillas crisp and enjoyable!

Ingredients

Here’s what you’ll need to prepare these tasty tacos:

Ingredients for Sweet Potato and Black Bean Tacos

2 medium sweet potatoes, peeled and diced
1 can black beans, rinsed and drained
1 teaspoon olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
8 small corn tortillas
Fresh cilantro, chopped (for garnish)
Avocado, sliced (optional)
Lime wedges (for serving)

Now that we have everything we need, let’s start cooking!

Instructions

Follow these simple steps to create your tacos:

Roast the Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet in a single layer and roast for about 20 minutes until tender and slightly caramelized.

Prepare the Black Beans

In a saucepan over medium heat, add the rinsed black beans. Season with a little salt and cook until warmed through, about 5 minutes. If desired, add additional cumin or chili powder for extra flavor.

Warm the Tortillas

While the beans are warming, heat each tortilla in a dry skillet over medium heat for about 30 seconds on each side, just until they are pliable.

Assemble the Tacos

On each tortilla, add a generous scoop of roasted sweet potatoes, a spoonful of black beans, and any additional toppings like avocado and cilantro.

Serve

Serve the tacos with lime wedges on the side for a zesty finish!

Enjoy your meal!

Pro Tips

For added texture, consider adding some pickled red onions or crumbled feta cheese.

Ingredient Substitutions

If you're looking for a lower-carb option, swap sweet potatoes for roasted cauliflower or zucchini. Both vegetables offer different flavors and textures while still being nutritious. For the tortillas, consider using whole grain or gluten-free options that fit your dietary preferences. Thinly sliced romaine lettuce can also make for a great low-carb wrap alternative!

For those who prefer a meaty texture, try adding grilled or sautéed mushrooms, which can complement the earthy flavors of the dish beautifully. If you can't find black beans, pinto or kidney beans can work as suitable substitutes, though keep in mind they may alter the flavor profile slightly.

Storage and Reheating Tips

To ensure optimal freshness, store components separately; both the sweet potatoes and black beans can be kept in airtight containers in the fridge for up to three days. If you don’t plan to eat everything right away, you can also freeze the sweet potatoes for longer storage. Place them in a freezer-safe bag, and they will last up to three months. When ready to eat, thaw them overnight in the refrigerator before reheating.

Reheating is best done in a skillet over medium heat, allowing you to regain some of the texture rather than using the microwave, which can make the ingredients soggy. Toss until warmed through and slightly crispy again. This will help you recreate the initial delightful crunch and chewiness of the tacos.

Questions About Recipes

→ Can I make these tacos ahead of time?

Absolutely! You can roast the sweet potatoes and heat the black beans ahead of time. Just warm everything up before serving.

→ What if I don’t like black beans?

You can substitute with other beans like pinto or kidney beans, or even chickpeas for a different flavor and texture.

→ Are these tacos gluten-free?

Yes! As long as you use corn tortillas, these tacos are a gluten-free meal option.

→ Can I freeze the leftovers?

Yes, you can freeze the sweet potato and black bean mixture. Just store it in an airtight container for up to one month.