Sweet Potato Tacos

These Sweet Potato Tacos with black beans make the most delicious vegetarian dinner! Serve them with your favorite toppings for an easy taco night meal.

These sweet potato tacos are a family favorite!

Sweet potatoes are one of my top picks for a vegetarian dinner. They are so delicious when paired with seasonings like cumin, paprika, and chili powder.

These sweet potato tacos feature roasted sweet potatoes and black beans paired with smoky spices and lime juice for a burst of flavor.

Sweet potatoes are perfect for vegetarian mexican recipes, because they are not only nutrient dense (and filling), but their sweetness contrasts perfectly with those smoky flavors and fresh zing-y lime juice.

Another favorite way to eat this yummy combo is in our sweet potato black bean enchiladas.

I prefer to roast mine at super high heat to get some crispy edges. This is key to getting the best flavor on your sweet potatoes!

“Made these last week and we loved them so much that I’m making them again tonight. Excellent!!” -reader review

• vegetarian mexican recipes
• sweet potato black bean enchiladas

Ingredients needed

• Sweet potatoes: peeled and diced.
• Spices: salt, pepper, garlic powder, onion powder, cumin, and chili powder.
• Olive oil
• Garlic and Onion: fresh is a must!
• Black beans
• Limes: fresh lime juice adds big flavor to these sweet potato tacos. Don’t skip this!
• Cilantro
• Toppings of choice: we like sour cream, lime wedges and avocados.

How to make sweet potato tacos

Step 1: Peel and dice your sweet potatoes into small chunks and place them in a large mixing bowl.

Step 2: Drizzle the sweet potatoes with olive oil and add the salt, pepper, cumin, garlic powder, onion powder, and chili powder. Stir until the sweet potatoes are totally coated in oil and spices.

Step 3: Transfer the sweet potatoes to a rimmed baking sheet. Edges are preferred to keep the sweet potatoes from falling off when it’s time to flip and stir them.

Roast the sweet potatoes at 450 degrees for 25-30 minutes, flipping at least once, until the edges are browned.

Step 4: Add the garlic, onion, and olive oil to a large skillet. Cook the mixture over medium heat for 7-10 minutes, or until the onion is soft and translucent.

Step 5: Add the drained black beans, fresh squeezed lime juice, and cooked sweet potatoes to the skillet and stir until heated through.

Taste and adjust the salt or seasonings if necessary and you’re ready to serve your sweet potato tacos!

Scoop some of that yummy filling into soft taco shells and it’s time to eat!

Topping Ideas

• Avocado: sliced or diced
• Fresh lime juice: this is a must, do not skip it!
• Nacho cheese sauce: this would be a fun twist if you want to go all out!
• Sour cream
• Guacamole
• Pico de gallo
• Salsa
• Cilantro
• Tamed jalapeños

These tacos are plant based, simple, filling, and so flavorful. It’s going to be one of your favorite taco Tuesday dinners!

More Mexican Recipes

• Vegetarian Stuffed Peppers
• Portobello Mushroom Fajitas
• Vegan Queso
• Mexican Bean Dip
• Vegan Quesadillas
• The Best Veggie Enchiladas
• Easy Vegan Taco Bake

My personal favorite toppings for sweet potato tacos are sour cream, avocado, and fresh squeezed lime juice.

They add the perfect creamy and citrusy contrast to the smoky sweet black bean and sweet potato filling. Every bite is so flavorful and delicious!

Storing

To store: Leftover sweet potato and black bean filling can be stored in an airtight container in the refrigerator for up to 2-3 days.

To reheat: Reheat leftover filling in the microwave until heated through.

Notes

Use lime juice to your taste. I personally love lime juice, and used the juice of 2 whole limes for my filling Use vegan sour cream if you are dairy free

Nutrition

• Calories: 259kcal
• Carbohydrates: 36g
• Protein: 8g
• Fat: 10g
• Saturated Fat: 1g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 7g
• Sodium: 632mg
• Potassium: 579mg
• Fiber: 9g
• Sugar: 4g
• Vitamin A: 10797IU
• Vitamin C: 5mg
• Calcium: 63mg
• Iron: 2mg