Black Bean Sweet Potato Tacos Recipe

Our Black Bean Sweet Potato Tacos are the perfect meatless meal!

You could easily add some chicken or ground turkey if you want, but they are delicious without it.

Serve these tacos with our Mexican Street Corn Salad for a delicious meal!

Ingredients in Black Bean Sweet Potato Tacos:

• sweet potatoes
• olive oil
• smoked paprika
• sea salt
• black beans
• onion
• cumin
• chili powder
• tortillas
• crumbled feta or cotija cheese
• guacamole
• cilantro

How to make Black Bean Sweet Potato Tacos:

1. Roast the sweet potatoes by preheating the oven to 425 degrees.
2. Toss the prepared sweet potatoes with olive oil, cayenne pepper and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway.
3. Prepare the black beans by warming the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened (about 5 minutes).
4. Add the cumin and chili powder and cook for about 30 seconds while stirring.
5. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork or potato masher to mash up at least half of the beans. Remove from heat, stir in salt and pepper, and cover until you’re ready to serve.
6. Assemble the tacos by spreading the black beans down the middle of the tortilla, top with sweet potatoes and guacamole. Garnish with cheese and cilantro.

More toppings for Black Bean Sweet Potato Tacos:

Here are more toppings to try:

• Salsa
• Sour cream
• Roasted corn
• Diced avocado
• Monterey or pepper jack cheese
• Fried tortilla strips

More sweet potato recipes:

• Baked Sea Salt and Vinegar Sweet Potato Chips
• Baked Sweet Potato Fries Recipe
• Brown Sugar Sweet Potato Fries with Marshmallow Dipping Sauce
• Butter-Pecan Sweet Potatoes
• Coconut Pecan Sweet Potatoes

Serves: 6

Black Bean Sweet Potato Tacos Recipe

The perfect meatless meal full of protein, fiber, and flavor.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

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Ingredients

Roasted Sweet Potatoes

• 2 pounds sweet potatoes (about 3-4 medium potatoes) peeled and sliced into 1-inch chunks
• 2 Tablespoons olive oil
• 1 teaspoon smoked paprika
• ¼ teaspoon sea salt

Spicy Black Beans

• 30 ounces black beans rinsed and drained, about 2 cans
• 1 onion diced
• 1 Tablespoon olive oil
• 2 teaspoons ground cumin
• ¼ teaspoon chili powder
• ⅓ cup water
• salt and pepper to taste

Tortillas and Toppings

• 12 small tortillas
• crumbled feta or Cotija cheese
• guacamole
• fresh cilantro

Instructions

Roast the sweet potatoes:

• Preheat the oven to 425 degrees. Toss the prepared sweet potatoes with olive oil, cayenne pepper and salt. Arrange in a single layer on a large baking sheet and bake for 30 to 40 minutes, tossing halfway.

Prepare the black beans:

• Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened (about 5 minutes). Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork or potato masher to mash up at least half of the beans. Remove from heat, stir in salt and pepper, and cover until you're ready to serve.

Assemble the tacos:

• Spread black beans down the middle of the tortilla, top with sweet potatoes and guacamole. Garnish with cheese and fresh cilantro.

Notes

More of our favorite toppings:

• Salsa
• Sour cream
• Roasted corn
• Diced avocado
• Monterey or pepper jack cheese
• Fried tortilla strips

You could also add meat to these tacos:

• Ground Turkey
• Ground Beef
• Steak
• Chicken (grilled or shredded)
• Bacon (bacon pairs so well with sweet potatoes)

Nutrition

Calories: 571 kcal · Carbohydrates: 97 g · Protein: 20 g · Fat: 12 g · Saturated Fat: 2 g · Sodium: 597 mg · Potassium: 1151 mg · Fiber: 19 g · Sugar: 10 g · Vitamin A: 21656 IU · Vitamin C: 5 mg · Calcium: 158 mg · Iron: 6 mg

Equipment

• Baking Sheet
• Large Saucepan

Recipe Details

Course: Main Course

Cuisine: Mexican

Author: Kristen Hills

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