Black Bean Sweet Potato Tacos (Printable)

Hearty tacos with roasted sweet potatoes, seasoned black beans, and fresh toppings in warm corn tortillas.

# Ingredient List:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1 pound)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil

→ Legumes

05 - 1 can (15 ounces) black beans, drained and rinsed

→ Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Tacos and Toppings

12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 ounces shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 ounces vegan sour cream or plain yogurt (optional)
18 - 1.75 ounces crumbled vegan feta (optional)

# Directions:

01 - Preheat the oven to 425°F.
02 - In a large bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the seasoned vegetables onto a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 - Meanwhile, warm the black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
05 - Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide the roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
07 - Serve immediately with lime wedges.

# Expert Tips:

01 -
  • It's a weeknight victory: Thirty minutes from start to finish, which means you can have dinner ready before you've finished scrolling through your phone.
  • Every bite has texture: Crispy caramelized edges on the potatoes, creamy beans, crunchy cabbage, and that lime brightness make it feel way more indulgent than it actually is.
02 -
  • Don't oversalt the roasted vegetables: I learned this the hard way by seasoning them heavily, then realizing the sour cream and feta also bring salt—taste as you go and remember you can always add more at the table.
  • Moisture is your enemy: If your sweet potatoes release steam while roasting, prop the oven door open slightly for a minute—trapped moisture keeps them from caramelizing properly and ruins the whole texture situation.
03 -
  • Don't skimp on seasoning the vegetables: They're the star, so coat them thoroughly with spices before roasting—this is where the flavor actually lives, not in adding things at the end.
  • Toast your tortillas properly: A properly warmed tortilla is pliable and almost nutty-tasting, whereas a cold one is just a vehicle for the fillings; the two-second difference between perfect and underwhelming is worth your attention.
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