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Easy • Vegetarian

Spicy Black Bean Sweet Potato Tacos

Flavorful, spicy roasted sweet potatoes and black beans in warm tortillas, topped with fresh avocado.

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

Get ready to spice up your taco night with these vegetarian superstars! Our Spicy Black Bean Sweet Potato Tacos are packed with tender, subtly sweet roasted sweet potatoes and hearty black beans, all seasoned with a kick. Piled high in warm tortillas and topped with creamy avocado, these tacos are satisfying, vibrantly flavored, and incredibly fun to eat.

Ingredients

Yield: 4 servings

For the Filling

  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or more, to taste)
  • Salt and black pepper to taste

For Serving

  • 8-12 small corn or flour tortillas
  • 1 ripe avocado, diced
  • Salsa or pico de gallo
  • Sour cream or Greek yogurt (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges for serving

Preparation

  1. Step 1

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

  2. Step 2

    In a large bowl, toss the diced sweet potatoes and rinsed black beans with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper until well coated.

  3. Step 3

    Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until sweet potatoes are tender and slightly caramelized, stirring halfway through.

  4. Step 4

    While the filling roasts, warm your tortillas. You can do this by wrapping them in foil and heating in the oven for 5-7 minutes, microwaving them in a damp paper towel for 30 seconds, or quickly heating them in a dry skillet over medium-high heat for 15-20 seconds per side.

  5. Step 5

    Assemble the tacos: Fill warm tortillas with the spicy sweet potato and black bean mixture. Top with diced avocado, salsa, a dollop of sour cream or Greek yogurt if desired, and fresh cilantro. Serve with lime wedges.

Tips

  • Adjust the amount of cayenne pepper to your preferred spice level; omit for no heat.
  • For a textural contrast, you can quickly sauté some corn kernels or thinly sliced bell peppers with the sweet potato and black beans before roasting, or add them raw to the finished tacos.
  • Make sure to dice the sweet potatoes into small, uniform pieces for even cooking.

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