Sweet potato black bean tacos are an easy and nutritious option for your next taco night at home! Roasted sweet potatoes and a spicy black bean filling are served in flour tortillas and topped with sliced avocado, cilantro, and cotija cheese.
Taco night can be filling and nutritious with these sweet potato black bean tacos. Ready in about 30 minutes, these tacos are surprisingly easy to prepare and are filled with flavor!
Sweet potatoes are cubed and lightly tossed in olive oil and spices before roasting in the oven. Meanwhile, you'll make a simple black bean filling on the stovetop (it only takes about 5 minutes!). It's made with black beans, sautéed onions, taco seasoning, and salsa.
This taco recipe is vegetarian, and can easily be made vegan by omitting the cotija cheese. Perfect for taco Tuesday or any weeknight meal at home!
Ingredients and substitutions
- Sweet potatoes - can be substituted with any other potatoes you have on hand. However, the sweetness compliments the spicy black bean filling nicely and I highly recommend using sweet potatoes if possible.
- Olive oil - can be substituted with another neutral cooking oil you have on hand, like vegetable oil or grapeseed oil.
- Diced onion
- Black beans - I used canned (rinsed and drained) black beans, but any cooked beans can be used in this recipe. Do not use raw beans! This recipe is not written to include proper cooking time for raw beans and is only intended to warm up beans that have already been cooked.
- Salsa - Use your favorite brand/flavor of salsa. The heat of your tacos will depend on the heat of the salsa used. Use a hot salsa for spicier tacos.
- Spices - You'll need salt, cayenne pepper, and taco seasoning. Taco seasoning can be homemade or store bought.
Taco toppings
Feel free to use your favorite taco toppings, or set out a selection of toppings for everyone to customize their own. Here's what I used and recommend:
- Thin sliced avocado - Can be substituted with guacamole.
- Cotija cheese - Can be substituted with a Mexican cheese blend or a dollop of sour cream.
- Chopped cilantro - If you don't like cilantro, fresh parsley works as a substitute. Or, thin sliced green onions or chives.
Tips for roasting sweet potatoes
- Give your potatoes a good scrub and leave the skin on - potato skin contains many nutrients that you'd be missing out on if you peel them! Plus, peeling takes extra prep time.
- Cube the potatoes into small, bite size pieces (see photo above), about ½ inch in size. Not only will your potatoes cook more quickly, but smaller pieces are also easier to eat on a taco.
- Use parchment paper on your sheet pan for easy cleanup afterward.
- How can you tell if your potatoes are done? Pierce one through with a fork. If there is little to no resistance, your potatoes are done. If it still feels hard in the middle, give your potatoes more time.
Sweet Potato Black Bean Tacos
Sweet potato black bean tacos are an easy and nutritious option for your next taco night at home! Roasted sweet potatoes and a spicy black bean filling are served in flour tortillas and topped with sliced avocado, cilantro, and cotija cheese.
Servings: 4 servings
Calories: 614kcal
Ingredients
Sweet potatoes
- 1 ¼ pounds sweet potatoes, diced into ½" cubes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Black bean filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 15 ounce can black beans, drained and rinsed
- ½ cup salsa
- 1 teaspoon taco seasoning
- 8 flour tortillas
Optional toppings
- 1 avocado, thin sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled cotija cheese
Instructions
Sweet potatoes
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add cubed sweet potatoes to a large bowl along with olive oil, salt, and cayenne pepper. Toss until evenly coated, then spread into a single layer onto prepared baking sheet. Bake for about 20 minutes, or until potatoes can be pierced through easily with a fork. Set aside.
Black bean filling
- In a skillet over medium heat, add olive oil. When hot, add diced onions and cook for 3 to 4 minutes, or until onions begin to turn translucent. Add drained and rinsed canned beans, salsa, and taco seasoning, tossing to coat. Cook until heated through, about 1 to 2 minutes (if needed, add a splash of water). Remove from heat and set aside.
- Warm your tortillas in one of two ways:Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through.Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
- Assemble your tacos - add roasted sweet potatoes and black bean filling to each tortilla, then top with sliced avocado, cilantro, and cotija cheese.
Equipment Recommendations
Notes
- To make vegan: omit cotija cheese or substitute with a vegan cheese.
- Toppings listed are suggestions - use your favorite taco toppings and tortillas that you keep on hand.
Nutrition Estimate
Calories: 614kcal | Carbohydrates: 85g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 1529mg | Potassium: 1273mg | Fiber: 17g | Sugar: 11g | Vitamin A: 20505IU | Vitamin C: 14mg | Calcium: 210mg | Iron: 5mg
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