Vegetarian tacos are loaded with flavor. These Sweet Potato Black Bean Tacos are super easy to prepare and stuffed with spiced sweet potatoes, black beans and a zesty avocado salsa for intense flavor. Additional topping suggestions are included to suite all tastes. Enjoy these tacos for your next Meatless Monday, Taco Tuesday or any other day of the week.
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I absolutely love this never-ending movement of Taco Tuesday. So many taco recipes, so little time.
Of course, I am a big fan of these Vegetarian Sweet Potato Black Bean Tacos. Who knew a few simple spices and minimal cooking could give so much flavor?
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.
They really are the best!
Why This Recipe Works
Quick and Easy: these tacos take just 30 minutes to make and 10 ingredients, including olive oil and spices.
Flavorful: the combination of sweet potatoes, black beans, Mexican spices and zesty avocado salsa with cilantro and lime give these simple tacos incredible flavor.
Adaptable: this recipe is not only vegetarian, but can fit into a vegan or gluten free diet, depending on your choice of tortillas or taco shells.
How to Make Sweet Potato Black Bean Tacos
Ingredients
- Sweet Potatoes: you’ll need 2-3 medium sweet potatoes.
- Black Beans: just a single can, drained and rinsed, will do.
- Spices: chili powder, cumin and paprika are all you need.
- Avocado: you want it to give a little with firm pressure.
- Fresh squeezed lime juice and fresh cilantro give the best flavor.
- Honey can be substituted for agave.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 425°F.
Peel and dice the sweet potatoes into 1/2-inch cubes.
Create!
Add the sweet potatoes to a medium size bowl. Toss with olive oil, chili powder, cumin and paprika until evenly coated.
Spread on a sheet pan and bake for 20 minutes, tossing at least once during roasting, 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-medium heat to warm. When the sweet potatoes are done roasting, mix them with the beans.
To make the avocado cilantro lime salsa, 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 tacos, fill tortillas or taco shells of your choice half way with the sweet potato and black bean mixture. Top with the avocado salsa or other taco toppings you prefer.
Topping Recommendations
Want to add even more flavor to your tacos? Try any combination of these toppings:
- feta or cojita cheese crumbles
- diced tomatoes
- salsa or pico de gallo
- pickled jalapeños (or use fresh jalapeños if you like really spicy tacos!)
- onions
- cashew sauce
Tips and Techniques
- Honey can be substituted for agave, if preferred.
- Store leftover taco filling in an airtight container in the refrigerator. Use within 3-4 days.
- Leftover avocado doesn’t store well and will turn brown fairly quickly. You may want to consider purchasing a second avocado so that you can make a fresh batch when you are ready to eat any leftovers.
FAQ’s
What Do You Serve With Tacos?
Tacos are great on their own, but you can also pair them with some delicious appetizers or side dishes. Some suggestions are:
- Spanish Rice (or Spanish Cauliflower Rice)
- Cilantro Lime Rice (or Cilantro Lime Cauliflower Rice)
- White Queso Dip and Chips
- Salsa and Chips
- Soup (like this Chicken Tortilla Soup)
- Salad
- Nachos (keep it vegetarian with Vegetarian Nachos, or try these Bell Pepper Nachos for something a little different)
More Taco Recipes
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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Vegetarian Sweet Potato Black Bean Tacos
Ingredients
Sweet Potatoes and Black Beans
- 2 1/2 cups sweet potatoes (diced into 1/2-inch cubes)
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 15.5 ounce can black beans (drained and rinsed)
Instructions
- Preheat oven to 425°F.
- Toss the sweet potatoes with the olive oil, chili powder, cumin and paprika until evenly coated.
- Roast the sweet potatoes for 20 minutes, tossing halfway, or until fork tender.
- 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.
- Prepare the avocado salsa by mixing the avocado, cilantro, lime juice, and agave in a small bowl.
- To assemble the tacos, place the sweet potato mixture into the tortillas of your choice and top with the avocado salsa.
- Add additional toppings, as desired. See notes for suggestions.
Notes
Tips and Techniques
- Honey can be substituted for agave, if preferred.
- Store leftover taco filling in an airtight container in the refrigerator. Use within 3-4 days.
- Leftover avocado doesn’t store well and will turn brown fairly quickly. You may want to consider purchasing a second avocado so that you can make a fresh batch when you are ready to eat any leftovers.
Topping Recommendations
Want to add even more flavor to your tacos? Try any combination of these toppings:- feta or cojita cheese crumbles
- diced tomatoes
- salsa or pico de gallo
- pickled jalapeños (or use fresh jalapeños if you like really spicy tacos!)
- onions
- cashew sauce
Nutrition
This recipe was originally published in December 10, 2018. It was updated with new images, step-by-step instructions, tips, techniques, FAQ’s and video in March 2021.
