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4 tacos filled with black beans and sweet potatoes on a cutting board.
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Black Bean Sweet Potato Tacos

Black Bean Sweet Potato Tacos are a fast, feel-good dinner packed with roasted sweet potatoes, black beans, and guacamole - easy enough for a weeknight, satisfying enough to put on repeat.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Skill Level: Intermediate
Servings: 4 -6 Servings
Author: Rena

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

Instructions

  • Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  • Place the diced 1 pound sweet potatoes on the prepared sheet pan and toss with 1 tablespoon olive oilKosher salt and pepper, and 1 tablespoon taco seasoning. Spread into the pan and roast for 20-25 minutes.
    Diced sweet potatoes tossed with olive oil and seasoning, ready to be roasted, on a sheet pan next to other taco ingredients.
  • Remove from the oven and, while still warm, stir in the 1 cup canned black beans.
    Roasted diced sweet potatoes and black beans spread on a baking sheet, surrounded by small bowls of ingredients.
  • To assemble the tacos, warm up your 12 small corn tortillas and fill each with a tablespoon of 1 cup guacamole.
    Tortillas being filled with guacamole on a wooden board, surrounded by small bowls of tomatoes, olives, and lime wedges.
  • Add the roasted sweet potatoes, black beans, 1 cup cherry tomatoes, and ½ cup sliced olives. Garnish with Freshly chopped cilantro and serve with a squeeze of lime.
    Three tacos on a board filled with sweet potato, black bean, and veggie toppings, served with guacamole and lime wedges.

Notes

  • This recipe makes 12 tacos.
  • Sweet potatoes can be swapped with butternut squash or regular potatoes.
  • Use corn or flour tortillas depending on your preference or dietary needs.
  • If you don’t have guacamole, mashed avocado with lime works well.
  • Pinto or white beans can replace black beans.
  • Stir beans into the roasted potatoes while hot to warm them without another pan.
  • Warm tortillas just before serving to prevent tearing.
  • For extra flavor, top with fresh cilantro and lime wedges.
  • Leftover filling can be stored for up to 4 days or frozen for 2 months.

Nutrition

Calories: 470kcal | Carbohydrates: 73g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 1166mg | Potassium: 1051mg | Fiber: 16g | Sugar: 7g | Vitamin A: 16489IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 3mg