Looking for a delicious meatless taco night option? These Sweet Potato and Black Bean Tacos are a bold, flavorful, and satisfying plant-based dish even meat lovers will crave! Roasted sweet potatoes, seasoned black beans, creamy avocado, and tangy lime all wrapped in warm tortillas — this is the taco recipe your weeknight dinners have been missing.
🧡 Why You’ll Love These Vegetarian Tacos
These tacos aren’t just healthy — they’re bursting with textures and bold southwest-inspired flavor. They’re:
✔️ Hearty and filling thanks to the fiber-rich sweet potatoes and black beans
✔️ Naturally vegetarian and gluten-free (use corn tortillas!)
✔️ Quick and easy — ready in under 40 minutes
✔️ Meal prep friendly — roast a big batch of sweet potatoes and use them all week
Whether you’re vegetarian, doing Meatless Monday, or just love a good taco, these Sweet Potato Black Bean Tacos are the answer.
🌱 Health Benefits of Sweet Potato and Black Beans
This meal isn’t just delicious — it’s nutritious too:
- Sweet potatoes are packed with fiber, antioxidants, vitamin A, and potassium
- Black beans are a plant-based protein powerhouse, high in iron and fiber
- Together, they help support energy, digestion, and heart health
- Topped with healthy fats from avocado, you’ve got a well-rounded, satisfying meal
🔄 Topping Ideas & Variations
Make these tacos your own by mixing and matching toppings like:
- Shredded cabbage or lettuce for crunch
- Crumbled feta, cotija, or dairy-free cheese
- Pickled red onions or jalapeños for a tangy kick
- Chipotle mayo or lime crema drizzle for a creamy finish
- Fresh mango or pineapple salsa for a sweet twist
Want to make it vegan? Simply skip the cheese or use a vegan cheese alternative!
🧊 Storage Tips
- Store leftover sweet potato and black bean filling in an airtight container for up to 4 days.
- Reheat in a skillet or microwave.
- Assemble tacos fresh each time to keep the tortillas soft and flavorful.
📖 Sweet Potato and Black Bean Tacos Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 (makes 8 tacos)
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder (optional)
- Salt and pepper to taste
- 1 (15 oz) can black beans, drained and rinsed
- 8 small corn or flour tortillas
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Crumbled feta or cotija cheese (optional)
- Avocado slices or guacamole (optional)
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss diced sweet potatoes with olive oil, paprika, cumin, chili powder (if using), salt, and pepper. Spread on a baking sheet.
- Roast for 20–25 minutes, flipping halfway, until golden and fork-tender.
- While potatoes roast, warm black beans in a saucepan over medium heat. Season lightly with salt and lime juice if desired.
- Warm tortillas in a skillet or over an open flame until soft and slightly charred.
- Assemble the tacos: Layer roasted sweet potatoes and black beans into each tortilla. Top with red onion, cilantro, avocado, and cheese (if using).
- Squeeze fresh lime juice over each taco and serve immediately.
Enjoy a taco night that’s bold, colorful, and guilt-free!