Sweet Potato and Black Bean Tacos Recipe
Tender roasted sweet potatoes, cozy black beans, and vibrant fresh garnishes come together in these tacos for a meal that's satisfying, nutritious, and seriously crave-worthy.
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Why I Keep Coming Back to These Tacos
There’s just something totally satisfying about these sweet potato and black bean tacos. After a long day, I want food that hits the spot and feels good to eat—this recipe never disappoints. The crispy, caramelized sweet potatoes and the savory black beans just work together. It’s hearty, filling, and way more interesting than your average taco.
Here’s what stands out about this recipe for me:
- Preparation is a breeze—most of the time is hands-off while the sweet potatoes roast.
- The satisfying texture you get from perfectly roasted sweet potatoes can’t be beat.
- The toppings are totally customizable—play around with avocado, salsa, cheese, or whatever you’ve got handy.
I often find myself reaching for another taco or two—they’re just that craveable. And they never make me feel weighed down.
If you’re looking for a weeknight dinner that’s simple and jam-packed with flavor (and nutrients), this is it. I love serving these at casual get-togethers as well; everyone can dress up their tacos just the way they want.
Savory Sweet Potato and Black Bean Tacos
A vibrant and nutritious taco recipe featuring roasted sweet potatoes and black beans, all tucked into warm tortillas with fresh toppings.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet.
- 3
Roast the sweet potatoes in the oven for about 25-30 minutes, or until tender and lightly browned, stirring halfway through.
- 4
In a small saucepan, heat the black beans over medium heat until warmed through. Season with additional cumin and salt if desired.
- 5
In a dry skillet, warm the tortillas for about 30 seconds on each side until pliable.
- 6
On each tortilla, layer roasted sweet potatoes and black beans. Top with fresh cilantro, a squeeze of lime juice, and your favorite salsa.
- 7
Enjoy the tacos warm, with additional lime wedges and avocado slices on the side.
Notes
Customize the toppings to suit your preferences.
Tacos can be made vegan and gluten-free with appropriate tortillas and toppings.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 300
Frequently Asked Questions About This Recipe
You can roast the sweet potatoes and prep the black beans ahead. Simply reheat the fillings and assemble with fresh toppings just before serving.
Yes, as long as you use vegan tortillas and skip any optional cheese, these tacos are fully vegan.
Absolutely! Both types work well—just choose your favorite.
Try diced tomatoes, pickled onions, jalapeños, shredded lettuce, or a dollop of Greek yogurt or sour cream if you wish.
Use certified gluten-free corn tortillas to ensure the entire meal is gluten-free.
