Vegetarian tacos are loaded with flavor! These Sweet Potato Black Bean Tacos are easy to prepare and will please even the most dedicated of carnivores! Multiple topping suggestions are included to suite all tastes!
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So many taco recipes, so little time! But seriously, there are about 80 bazillion taco recipes out there. And, to be honest, I’m not mad about it at all. Give me all the tacos!
Of course, at the moment, I am strongly favoring these Vegetarian Sweet Potato Black Bean Tacos. Who knew a few simple spices and minimal cooking could give so much flavor?!
I used to be a vegetarian. I actually had a pretty good run at it, and even though I’m not a vegetarian at the moment, I still love vegetarian meals.
I have to kind of sneak them into our weekly meal plans though. When I first made these Sweet Potato Black Bean Tacos, I saved some extra for my fiancé. He took one look at them and said, “Where’s the meat?” Dead serious. As if I somehow forgot a crucial ingredient.
But, after he started eating them, not a single complaint. This, my friends, is how I could be so bold as to say that even the most dedicated carnivore will still love these Vegetarian Sweet Potato Black Bean Tacos.
How to Make Sweet Potato Black Bean Tacos
Prep!
Preheat your oven to 425°F.
Dice the sweet potatoes into small cubes and have all of the other ingredients out and ready to go.
Create!
Add the sweet potatoes to a medium size bowl. Add in the olive oil, chili powder, cumin, and paprika and toss well until evenly coated.
Spread on a sheet pan and bake the for 20 minutes, or until fork tender.
While the sweet potatoes are roasting, open and drain the black beans and add them to a small saucepan over low heat to warm. When the sweet potatoes are done roasting, you will mix them into the sweet potatoes.
To make the avocado with cilantro lime sauce, first cut the avocado into small cubes and add it to a small bowl.
Mince the cilantro and add it to the bowl with the lime juice and agave. Mix well.
Present!
To serve these Sweet Potato Black Bean Tacos, fill the tortillas or taco shells of your choice half way with the sweet potato and black bean mixture. Top with the avocado salsa.
Topping Ideas and Recommendations for Sweet Potato Black Bean Tacos
Want to add even more flavor to your Sweet Potato Black Bean Tacos? Try any combination of these toppings! My personal favorite is feta cheese and cashew sauce!
- feta or cojita cheese crumbles
- diced tomatoes
- pickled jalapenos (or use fresh jalapenos if you like really spicy black bean tacos!)
- sweet cashew sauce (see the recipe card notes for the instructions)
How to Store Leftover Sweet Potato Black Bean Tacos
- Store leftover sweet potato black bean taco filling in an air-tight container in the refrigerator. Use within 3-4 days.
- Leftover avocado doesn’t store well and will turn brown fairly quickly. If you think you might have leftovers, you may want to consider purchasing a second avocado.
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- 2 1/2 Cups sweet potatoes * diced
- 1 Tablespoon extra virgin olive oil
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 Cup canned black beans * drained and rinsed
- 1 avocado * diced small
- 1/4 Cup cilantro * minced
- 1/2 lime * juiced
- 1 teaspoon agave
- feta or cojita cheese
- tomatoes
- pickled jalapenos
- cashew sauce * see recipe notes
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Preheat oven to 425°F.
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Toss the sweet potatoes with the olive oil, chili powder, cumin, and paprika until evenly coated.
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Bake the sweet potatoes for 20 minutes, or until fork tender.
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While the sweet potatoes are roasting, add the black beans to a small saucepan over low heat to warm. Mix into the roasted sweet potatoes.
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Prepare the avocado salsa by mixing the avocado, cilantro, lime juice, and agave in a small bowl.
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To assemble the tacos, place the sweet potato mixture into the tortillas of your choice and top with the avocado salsa.
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Add additional toppings, as desired.
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Topping Ideas and Recommendations for Sweet Potato Black Bean Tacos
Want to add even more flavor to your Sweet Potato Black Bean Tacos? Try any combination of these toppings! My personal favorite is feta cheese and cashew sauce!
- feta or cojita cheese crumbles
- diced tomatoes
- pickled jalapenos (or use fresh jalapenos if you like really spicy black bean tacos!)
- sweet cashew sauce (see the recipe below)
Cashew Sauce Recipe
1/4 c cashews, 1/2 c hot water, 1 t lemon juice, 1 t agave, 1 T olive oil, 1 clove garlic
To make the Cashew Sauce, drain the water from the cashews and add them to the blender cup along with the lemon juice, agave, olive oil, and garlic. Blend until smooth. You can add a little water, if needed, to thin the sauce more.
Tips and Techniques
- Store leftover sweet potatoes and black beans in an air-tight container in the refrigerator. Use within 3-4 days.
- Leftover avocado doesn't store well and will turn brown fairly quickly. If you think you might have leftovers, you may want to consider purchasing a second avocado.
** Nutritional information is only an estimate and may vary. It does not include tortillas or taco shells or additional toppings you may choose to add.
Tracy says
What a great idea adding the sweet potato! I definitely have to try these for my carnivore husband!
Emily @Sinful Nutrition says
I LOVE the combo of black beans and sweet potatoes. Such a genius taco idea!
Mahy Elamin says
Thank you for another delicious dinner recipe. When my husband said how good it was, I asked him to guess which site it was from. He guessed correctly!
Claudia Lamascolo says
I love this healthier version for taco. Sweet potato is such a great choice and will bet with black beans it was the perfect match!
Pavani says
We love tacos in our home, my 11 year old is the biggest fan 🙂 These roasted sweet potato tacos sound so healthy and yummy. Will have to try these some time.