This post may contain affiliate links. Please see our disclosure policy.
These Sweet Potato and Black Bean Tacos star tender roasted sweet potatoes, creamy black beans, and warm spices that make every bite satisfying. Finished with creamy avocado, they are rich in protein, fiber, and hit the table in under 30 minutes.
Looking for recipes starring sweet potato and black beans? Don't miss Sweet Potato Burritos, Sweet Potato Black Bean Chili, Southwest Baked Quinoa, and Tex-Mex Chicken and Sweet Potatoes.
Kristen's Keys for Sweet Potato Tacos
Keeping these tips in mind helps to ensure the best results in the least amount of time.
- Evenly cube the sweet potatoes. Dicing the potatoes into ½-inch cubes helps them to cook quickly and evenly. Whether you peel the sweet potatoes are not, is a personal choice. I typically leave the peel on for added nutrients and ease.
- Peppers and onions are optional, but encouraged. They add depth, sweetness and make this quick-cooking meal feel a bit more nuanced, but feel free to skip if you don't have them on hand.
- Don't skip the lime. Finishing the taco mixture with the zest and juice of a lime helps to brighten and balance the flavor.
How to Make Sweet Potato Black Bean Tacos
Let's walk through the process of making these sweet potato and black bean tacos.
Step One: Pan-Fry Sweet Potatoes
The sweet potatoes require the longest amount of time to cook, so it is best to start this recipe by sautéing the cubed sweet potatoes, along with the peppers and onions. Be sure to stir and flip the mixture often, so that nothing burns and everything is evenly cooked.
If you notice the sweet potatoes browning too quickly, turn down the heat, add in 1-2 tablespoons of water and continue to cook until softened.
Step Two: Add Black Beans
Once the sweet potatoes are tender, add the beans and minced garlic to the skillet and cook just until the beans are warmed through and the garlic has lightly toasted.
Once warmed through, turn off the heat and add the zest and juice of a fresh lime. Remember to zest the lime before juicing it.
Step Three: Mash Avocados
Mash the flesh of ripe avocados with lime juice and kosher salt until creamy. This is optional, but it adds richness and healthy fats to keep you satisfied for hours.
Step Four: Serve
I recommend toasting corn or flour tortillas in a dry skillet. Once warmed, add the sweet potato black bean taco mixture to the tortilla, along with a generous scoop of the avocado mash. If desired, add sour cream, cheese, diced tomatoes, shredded cabbage, hot sauce, etc.
Recipe Modifications
- Add Corn: Add up to 1 cup of frozen corn kernels along with the beans, adding natural sweetness and additional texture.
- Make it Spicy: Add up to 1 teaspoon of cayenne pepper to the taco filling and/or sauté 1 minced jalapeno along with sweet potatoes.
- Swap out the Beans: Instead of black beans, use pinto beans, red beans, or kidney beans.
- Serve it YOUR Way: Instead of serving as tacos, use the sweet potato black bean mixture over Instant Pot Cilantro Lime Rice or brown rice for a rice bowl or serve over shredded lettuce to make a delicious taco salad.
- Take a Shortcut. If you have leftover roasted or air-fried sweet potatoes, use them up in this easy taco recipe. Saute the peppers and onion until softened. Add in the garlic, seasonings, beans, and leftover potatoes cook until everything is warmed through, stirring often. Finish with the zest and juice of the lime and serve.
More Meatless Tex-Mex Recipes
Looking for more vegan weeknight dinner recipes that are filled with Tex-Mex flavor? Check out a few favorites below:
Sweet Potato and Black Bean Tacos
Ingredients
- 2 large sweet potatoes
- ½ tablespoon olive oil
- ½ small yellow onion, minced
- 1 small diced yellow or red bell pepper
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika, or regular paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 (15-ounce) can black beans, rinsed and drained
- 2 teaspoons minced garlic
- 1 medium lime
- tortillas, taco shells, cheese, sour cream, hot sauce, avocado mash, etc., for serving
For Avocado Mash (Optional)
- 2 large Hass avocados
- 1 medium lime
- ½ teaspoon kosher salt
Instructions
- Scrub and dry the sweet potatoes. Dice the potatoes into even ½-inch cubes. You should have about 4 cups of cubed potatoes.
- Heat a large nonstick skillet over medium-high heat and add ½ tablespoon olive oil and heat for 30-60 seconds. Once the oil is heated, add in the cubed sweet potatoes, the minced onions, diced bell peppers, ½ teaspoon kosher salt, ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Cook the mixture, stirring and flipping the potatoes frequently until the sweet potatoes are golden and fork-tender. This takes about 15-20 minutes. If you notice the sweet potatoes browning too quickly, turn down the heat, add in 1-2 tablespoons of water and continue to cook until softened.
- Once the sweet potatoes are fork-tender, add the drained beans and minced garlic to the skillet. Cook for 3-5 minutes, or until the beans are warmed through, stirring frequently.
- Once the beans are warmed through, turn off the heat. Add the zest and juice of the lime into the mixture and gently stir to combine.
- For the Avocado Mash: Cut the avocados in half and discard the pit. Scoop out the flesh and mash with the juice of 1 medium lime and ¼-½ teaspoon of salt. Taste and add additional salt if needed.
- To Serve the sweet potato tacos, warm the tortillas in a dry skillet over medium-high heat until warm and pliable. To each tortilla with a generous scoop of the avocado mixture and sweet potato taco filling. Add any additional desired toppings and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So excited for dinner tonight! I have made these before. We love them!
YAY! I love hearing this, Sandy! The family loves them here too 🙂 Thanks for sharing.
The Sweet Potato Black Bean taco recipe is another 5 star winner from Kristen. I added one ear of fresh corn along with the black beans. The tastes delightful!
Love hearing you enjoyed these tacos, David! They are one of my personal favorites! I appreciate you taking the time to leave a comment and review as well.