Sweet Potato Tacos
on Aug 03, 2022, Updated Apr 05, 2024
These sweet potato tacos with black beans are absolutely delicious! Serve them with your favorite toppings for a meatless taco night dinner.
These sweet potato tacos are a family favorite!
Looking for a meatless idea for your next taco Tuesday? These sweet potato tacos are made with black beans and are full of smoky savory flavor. Your family will love this recipe!
Sweet potatoes are one of my top picks for any mexican related recipes. They are so delicious when paired with seasonings like cumin, paprika, and chili powder.
Another favorite way to eat this yummy combo is in our sweet potato black bean enchiladas.
Sweet potatoes are perfect for vegetarian mexican recipes, because they are not only nutrient dense (and filling), but their sweetness contrasts perfectly with those smoky flavors and fresh zing-y lime juice.
I prefer to roast mine at super high heat to get some crispy edges. This is key to getting the best flavor on your sweet potatoes!
Ingredients to make sweet potato tacos
- sweet potatoes: peeled and diced
- spices: salt, pepper, garlic powder, onion powder, cumin, and chili powder
- olive oil
- fresh diced garlic and onion
- black beans
- fresh limes
- cilantro
- toppings of choice
How to make sweet potato tacos
Step 1: Peel and dice your sweet potatoes into small chunks and place them in a large mixing bowl.
Step 2: Drizzle the sweet potatoes with olive oil and add the salt, pepper, cumin, garlic powder, onion powder, and chili powder. Stir until the sweet potatoes are totally coated in oil and spices.
Step 3: Transfer the sweet potatoes to a rimmed baking sheet. Edges are preferred to keep the sweet potatoes from falling off when it’s time to flip and stir them. Roast the sweet potatoes at 450 degrees for 25-30 minutes, flipping at least once, until the edges are browned.
Why to roast sweet potatoes at 450 degrees
They cook faster (only 30 minutes!) The sweet potatoes get crispy edges which makes them taste so yummy.
Step 4: Add the garlic, onion, and olive oil to a large skillet. Cook over medium high heat for 7 – 10 minutes, until the onion is soft and translucent.
Step 5: Add the drained black beans, fresh squeezed lime juice, and cooked sweet potatoes and stir until heated through. Taste and adjust salt or seasonings if necessary and you’re ready to serve your sweet potato tacos!
Scoop some of that yummy filling into soft taco shells and it’s time to eat!
Topping Ideas
- avocado: sliced or diced
- fresh lime juice: this is a must, do not skip it!
- nacho cheese sauce
- sour cream
- guacamole
- pico de gallo
- salsa
- cilantro
- tamed jalapeños
These tacos are plant based, simple, filling, and so flavorful. It’s going to be one of your favorite taco Tuesday dinners!
More Mexican Recipes
My personal favorite toppings for sweet potato tacos are sour cream, avocado, and fresh squeezed lime juice.
They add the perfect creamy and citrusy contrast to the smoky sweet black bean and sweet potato filling. Every bite is so flavorful and delicious!
How to Store
To store: Leftover sweet potato and black bean filling can be stored in an airtight container in the refrigerator for up to 2-3 days.
To reheat: Reheat leftover filling in the microwave until heated through
Sweet Potato Tacos
Ingredients
For the Sweet Potato Taco Filling
- 2 large sweet potatoes, peeled and diced into small chunks
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup olive oil
- 1 onion, diced
- 10 cloves of garlic, minced
- 1 can of black beans, drained
- juice of 1 – 2 limes**
For Serving
- soft taco shells
- cilantro
- avocado
- fresh lime juice
- sour cream
Instructions
- Preheat the oven to 450 degrees
- Peel and dice the sweet potatoes and place in a bowl
- Add the salt, pepper, garlic powder, onion powder, chili powder, cumin, and enough olive oil to coat (I used 1/4 cup)
- Toss well to combine the spices and oil with the sweet potatoes
- Transfer the sweet potatoes to a nonstick baking sheet and roast at 450 degrees for 15 minutes
- Stir and flip potatoes, and roast an additional 10 – 15 minutes, until the edges are crispy
- While the sweet potatoes are cooking, add the diced onion, minced garlic, and 1 teaspoon of olive oil to a large skillet
- Cook over medium high heat for 7 – 10 minutes, until the onion is soft and translucent
- Add the drained black beans, lime juice, and cooked sweet potatoes and stir until heated through
- Taste and adjust seasonings if necessary
- Serve the sweet potato and black bean filling on soft taco shells
- Garnish with chopped fresh cilantro
- Add toppings of choice. We love sour cream, avocado, and fresh squeezed lime juice
Notes
- Use lime juice to your taste. I personally love lime juice, and used the juice of 2 whole limes for my filling
- Use vegan sour cream if you are dairy free
I need to make these for dinner but people are arriving at 3pm for dinner at 7 and I don’t really want to be cooking too much while they’re here. What can I prep in advance? Can I roast the sweet potatoes in advance and the black beans etc in advance then only combine and heat right before?
I would recommend not making the sweet potatoes in advance as they really taste best fresh. To save prep time, you could mince the garlic and dice the onion and place it in a ziploc bag in the fridge. You could also pre-measure all of the spices and put them in a baggie or container ready to go. That would save you a lot of time!
@Joy Shull, Thanks for the tips!
You’re welcome! Hope you enjoy the recipe 🙂
I just made this taco recipe for the first time and left the table very satisfied. The spices are delicious. I sliced the onions and almost caramelized them. Also, we added sliced avocado that was yummy. Thank you!
10 cloves of garlic?! Just making sure that’s right haha
You can use less if you would like, but yes that is correct. It should be a little less than one bulb of garlic. Maybe 1/2-2/3 of one depending on the size.
I added some soyrizo in the onion stage. And it is delicious!
Delicious! We really enjoyed these for cinco de Mayo dinner last night!
Made these last week and we loved them so much that I’m making them again tonight. Excellent!!
Awesome, so glad you enjoyed the recipe!