Sweet Potato and Black Bean Tacos

Quick and EasyGluten-FreeVegetarianTaco

Turn sweet potatoes and black beans into a simple, healthy dinner with these tacos! 30 minute meal.

Photography Credit: Elizabeth Stark

Turning healthy ingredients into a vibrant dinner always feels a little magical to me. These sweet potato and black bean tacos are just such a meal.

Smoky roasted sweet potatoes, hearty black beans, and a variety of toppings make this a satisfying meat-free dinner. It’s also is ready to go in about 30 minutes.

Sweet Potato and Black Bean TacosRoasting the sweet potatoes in the oven is hands-free and gives me time to make some seasoned black beans on the stovetop.

Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, and then they will slowly crisp as their sides puff up and the edges brown.

Sweet Potato Black Bean Tacos

I also toss the sweet potatoes with a little chili powder to contrast their natural sweetness and bring some heat to the tacos. Use your favorite chili spice blend!

Feel free to top your tacos anyway you like – I like tomatillo salsa verde, some sliced avocado, and crumbed cotija cheese, but a quick cabbage slaw, another salsa, or sliced jalapeños would all be nice additions.

Sweet Potato and Black Bean Tacos Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings

Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, then they will slowly crisp as their sides puff up and the edges brown.


For the roasted sweet potatoes:

  • 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
  • 2 tablespoons neutral cooking oil (such as grapeseed or canola)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

For the beans:

  • 2 tablespoons neutral cooking oil (such as grapeseed or canola)
  • 1/2 medium yellow onion, diced (about 1/2 cup diced)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 clove garlic, minced
  • 1 jalapeño, stemmed, seeded, and minced
  • 1 15-ounce can black beans, drained and rinsed
  • Apple cider vinegar or water, as needed

To serve:

  • 10 to 12 corn tortillas
  • 1/2 cup tomatillo salsa verde, homemade or store-bought
  • 1 ripe avocado, sliced thin
  • Fresh cilantro, roughly chopped
  • Lime wedges
  • 1/4 cup crumbled cotija cheese


1 Preheat oven to 425F. 

2 Roast the sweet potatoes: In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.

Sweet Potato and Black Bean Tacos

3 Make the black beans: While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans.

Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.

Sweet Potato and Black Bean Tacos

4 Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.

5 Serve the tacos: Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.

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Sweet Potato Black Bean Tacos

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Elizabeth Stark

Elizabeth Stark, along with her husband Brian Campbell, shares her passion for simple, seasonal recipes on the award-winning food blog, Brooklyn Supper. Though Brooklyn will always have a place in her heart, she now lives with her family in the Blue Ridge Mountains in Virginia.

More from Elizabeth

17 Comments / Reviews

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Did you make it? Rate it!

  • Gill

    So good! Didn’t miss meat at all with this meal!


  • KQ

    Fantastic! I’m a vegetarian but my family members are meat lovers…and they LOVED these nutritionally balanced tacos! Easy and quick too!


  • Catherine

    I loved this recipe. My only comment is that I found 1 tsp. of salt to be an awful lot to add to 1 can of black beans. Is that a typo? That’s how much I used, but the beans were so salty I had to add another can of beans to the pan to dilute the saltiness enough so that we could eat them.


  • Jennifer

    This is almost identical to a recipe I got from Cooking Classy. The addition of a cup of corn to the sautéing beans, plus 3Tbsp fresh lime juice and 3 Tbsp honey are delicious. I think the only other difference is some coriander and paprika to the sweet potatoes and we use feta cheese, of course cilantro! And purple cabbage and avocado to garnish. Yummy yummy!

  • Hannah Pritchard

    Is it okay after 10 days? I accidentally left in fridge. It smells and looks fine . . .

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