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Easy • Vegetarian

Hearty Black Bean & Sweet Potato Tacos

Flavorful, vegetarian tacos loaded with seasoned black beans, roasted sweet potatoes, and vibrant toppings, perfect for a meatless meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Hearty Black Bean & Sweet Potato Tacos

These aren't your average vegetarian tacos – they're packed with so much flavor and texture, you won't even miss the meat! Roasted sweet potatoes and perfectly seasoned black beans make for a hearty and satisfying filling, complemented by fresh, vibrant toppings. It's a fun, family-friendly meal that’s easy to customize and delivers on both deliciousness and wholesome goodness. Get ready for a taco night that feels both special and incredibly simple!

Ingredients

Yield: 4 servings

Sweet Potato & Black Beans

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1/4 cup water or vegetable broth
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Juice of 1/2 lime

For Serving

  • 8-12 small corn or flour tortillas
  • Your favorite toppings: avocado slices, salsa, sour cream/Greek yogurt, cilantro, chopped red onion, crumbled cotija cheese, hot sauce

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, chili powder, cumin, and 1/4 teaspoon of salt until evenly coated. Spread them in a single layer on the prepared baking sheet.

  3. Step 3

    Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized, flipping halfway through. While they roast, prepare the black beans.

  4. Step 4

    In a medium skillet, combine the rinsed and drained black beans, water/broth, smoked paprika, and garlic powder. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed and the beans are heated through and flavorful. Mash a few beans with the back of a spoon for a creamier texture if desired.

  5. Step 5

    Remove the black beans from heat and stir in the lime juice. Once the sweet potatoes are done roasting, add them to the skillet with the black beans and gently stir to combine.

  6. Step 6

    Warm your tortillas according to package directions (microwave, dry skillet, or oven). Fill each warm tortilla with the black bean and sweet potato mixture. Top with your favorite taco fixings and enjoy!

Tips

  • To make cleanup even easier, use a piece of parchment paper on your baking sheet for the sweet potatoes.
  • Don't skip mashing some of the black beans; it creates a creamier texture that helps the filling stay together in the taco.
  • For extra flavor, consider adding a pinch of cayenne pepper to the black beans or sweet potatoes if you like a little heat.

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