Sweet Potato and Black Bean Tacos

If you’re looking for a dinner that’s hearty, flavorful, and packed with goodness, these Sweet Potato and Black Bean Tacos are calling your name! Roasted sweet potatoes, smoky black beans, and a hint of spice come together in a warm tortilla for the ultimate taco night win. Whether you’re feeding the family or hosting Taco Tuesday with friends, this recipe is a guaranteed crowd-pleaser—no meat required!

Why You’ll Love This Recipe

These tacos check all the boxes—easy, delicious, and packed with wholesome ingredients. Plus, they’re endlessly customizable!

• Quick & Easy: Perfect for busy weeknights—just roast, mix, and assemble.
• Super Flavorful: Sweet potatoes bring caramelized goodness, while black beans add richness.
• Totally Meatless: A hearty, plant-based meal that satisfies even meat-lovers.
• Customizable: Load them up with your favorite toppings for a taco that’s just right for you.

Ingredients Breakdown

Essentials

Pro Tips

• Crispy Sweet Potatoes: Make sure they’re evenly spread on the baking sheet so they roast, not steam.
• Warm Your Tortillas: Heat them on a dry skillet for the best texture.
• Flavor Boost: Add a dash of lime juice or a sprinkle of cotija cheese for an extra punch.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the sweet potatoes: Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, and salt. Spread them out on the baking sheet and roast for about 25 minutes, flipping halfway through.
3. Prepare the black beans: In a small skillet over medium heat, warm the black beans with garlic powder, black pepper, and a splash of water. Stir occasionally until heated through.
4. Warm the tortillas: Heat each tortilla in a dry skillet over medium heat for about 30 seconds on each side.
5. Assemble the tacos: Fill each tortilla with roasted sweet potatoes and black beans, then load up with your favorite toppings!

Chef’s Tips and Tricks

• Don’t crowd the pan: To get those crispy, caramelized edges on the sweet potatoes, give them space on the baking sheet.
• Want extra heat? Add a pinch of cayenne or drizzle with hot sauce before serving.
• Meal prep friendly: Cook the sweet potatoes and beans ahead of time for a quick grab-and-go meal.

Recipe Variations and Serving Suggestions

• Cheesy Twist: Add crumbled feta or cotija cheese for a salty finish.
• Crunch Factor: Top with shredded cabbage or crispy tortilla strips.
• Avocado Lover’s Dream: Mash some avocado and spread it on the tortillas before adding the filling.
• Make it a Bowl: Skip the tortillas and serve everything over rice or quinoa.

FAQs

Can I make this ahead of time?

Yes! Roast the sweet potatoes and heat the beans in advance. When ready to eat, just warm the tortillas and assemble.

How do I store leftovers?

Store sweet potatoes and black beans separately in airtight containers in the fridge for up to 4 days. Reheat in a skillet or microwave.

What toppings go best with these tacos?

Fresh cilantro, lime wedges, diced red onion, and a drizzle of chipotle mayo or sour cream are my favorite add-ons!

Recipe Card

Ingredients

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potatoes with olive oil, chili powder, smoked paprika, cumin, and salt. Spread on the baking sheet and roast for 25 minutes, flipping halfway.
3. Warm black beans in a small skillet with garlic powder and black pepper.
4. Heat tortillas in a dry skillet for 30 seconds per side.
5. Assemble tacos with sweet potatoes, black beans, and your favorite toppings.

Did you make these tacos? Let me know in the comments below! I love seeing your creations—share your version on Instagram and tag me @TheKitchensAid. Let’s keep the taco love going!