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These Black Bean Sweet Potato Tacos are packed with flavor in every bite. Roasted sweet potatoes, black beans, and creamy guac come together in warm corn tortillas for a quick, wholesome meal the whole family will love.
These Black Bean Sweet Potato Tacos started as a fridge clean-out dinner and quickly became a regular in our house. After a long day of errands and kid chaos, I grabbed sweet potatoes, a can of black beans, and some tortillas, and somehow ended up with a dinner everyone loved. Simple, filling, and no complaints. That’s a win.
This is one of my go-tos when I need something fast, meatless, and family-friendly. Whether it’s a busy weeknight or a quick Meatless Monday dinner, these tacos always come through – and cleanup takes no time!
Recipe Overview
Tips before you get started
- Dice the sweet potatoes evenly to ensure they roast at the same rate and get those perfect golden edges.
- Don’t overcrowd the baking sheet – spread the potatoes in a single layer so they roast instead of steam.
- Stir the black beans into the potatoes while they’re still hot so they warm up without needing an extra pan.
- Warm your tortillas just before assembling to keep them soft and pliable – this helps prevent tearing.
- If your guacamole is thick, spread it on the tortilla like a base layer – it helps the toppings stick better.
- Serve with lime wedges on the side so everyone can add a fresh pop of acidity to taste.
Ingredients needed
Here’s everything you’ll need to make these Black Bean Sweet Potato Tacos. Full measurements are listed further down in the recipe card.
- Lime wedges: optional, to garnish, lemon works too.
- Sweet potatoes: peeled and diced into ½-inch cubes. I like getting fresh, but you can also use frozen and thawed.
- Olive oil: or avocado oil will work
- Taco seasoning: use my homemade taco seasoning for best results
- Kosher salt
- Black beans: canned, rinsed and well drained
- Guacamole: make your own or use store-bought
- Corn tortillas or flour tortillas. Whichever you like best.
- Cherry tomatoes: chopped
- Olives: sliced
- Cilantro: optional, freshly chopped
Substitutions
Need to swap an ingredient or two? Here are some easy options that still work great with this recipe:
- Black beans: Pinto beans or white beans can be used in place of black beans.
- Sweet potatoes: Use butternut squash or regular potatoes for a similar texture and roast time.
- Corn tortillas: Substitute with flour tortillas if you prefer.
- Guacamole: Try mashed avocado with a pinch of salt and lime juice if you’re short on time.
How to make Black Bean Sweet Potato Tacos
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Step 1: Spread the diced sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with taco seasoning and salt, then toss to coat evenly.
Step 2: Roast the sweet potatoes at 425°F for 20-25 minutes, or until tender and slightly golden. Remove from the oven and stir in the drained black beans while the potatoes are still warm.
Step 3: Warm the tortillas and spread a spoonful of guacamole into each one. Get your toppings ready – cherry tomatoes, sliced olives, and lime wedges.
Step 4: Fill each tortilla with the sweet potato and black bean mixture, then top with tomatoes and olives. Add the cilantro and a squeeze of lime to finish. Serve right away.
Common Questions
To keep tortillas pliable and prevent tearing, warm them just before assembling. You can heat them in a dry skillet over medium heat for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20-30 seconds.
Yes, as long as you use certified gluten-free corn tortillas. Always check the label to be sure.
Try adding a sprinkle of feta or a spoonful of Greek yogurt on top. For extra protein, you can also add Cilantro Lime Shrimp right into the tacos. Or serve them alongside a high-protein side like Keto Avocado Deviled Eggs or Oven Baked Chicken Wings.
Variations
Here are a few fun ways to mix things up while keeping the flavors fresh and exciting:
- Add lime crema: Mix ½ cup plain Greek yogurt with 1 tablespoon lime juice and a pinch of salt, then drizzle over the tacos.
- Boost the heat: Add ½ teaspoon chili powder or a pinch of red pepper flakes to the sweet potatoes before roasting.
- Layer in crunch: Top each taco with a small handful of finely shredded green cabbage or romaine just before serving.
- Make a taco bowl: Skip the tortillas and layer the sweet potato, black beans, guac, and toppings over cooked brown rice or quinoa.
Storing and reheating
- Storage and freezing: Store leftover sweet potato and black bean filling in an airtight container in the fridge for up to 4 days. Tortillas and toppings should be stored separately. The filling can also be frozen for up to 2 months – just thaw in the fridge before reheating.
- Reheating: Warm the sweet potato and bean mixture in a skillet over medium heat or microwave in 30-second intervals until heated through. Warm tortillas separately before assembling.
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