Black Bean Sweet Potato Tacos

Name: Black Bean Sweet Potato Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound sweet potatoes (peeled and diced into 1/2-inch cubes); 1 tablespoon olive oil; 1 tablespoon taco seasoning; Kosher salt and pepper (to taste); 1 cup canned black beans (rinsed and well drained); 1 cup guacamole; 12 small corn tortillas; 1 cup cherry tomatoes (chopped); ½ cup sliced olives; Freshly chopped cilantro (optional, and lime wedges, to garnish)

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Jun 03, 2025

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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.

Assembled tacos with a colorful mix of sweet potato, black beans, tomatoes, and olives, topped with cilantro and lime wedges on the side.

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

Skill Level

Intermediate

Prep Time

10 minutes

Cook Time

20 minutes

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.

Diced sweet potatoes tossed with olive oil and seasoning, ready to be roasted, on a sheet pan next to other taco ingredients.

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.

Roasted diced sweet potatoes and black beans spread on a baking sheet, surrounded by small bowls of ingredients.

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.

Tortillas being filled with guacamole on a wooden board, surrounded by small bowls of tomatoes, olives, and lime wedges.

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.

Three tacos on a board filled with sweet potato, black bean, and veggie toppings, served with guacamole 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.

A few assembled sweet potato and black bean tacos topped with cherry tomatoes, olives, and cilantro, served with lime wedges and guacamole.

Common Questions

How can I prevent the tortillas from tearing when assembling the tacos?

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.

Are these tacos suitable for a gluten-free diet?

Yes, as long as you use certified gluten-free corn tortillas. Always check the label to be sure.

How can I add more protein to this meal?

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.

Close up view of tacos being assembled, with a spoon adding filling into a tortilla, surrounded by guacamole and lime.

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.