Black Bean Sweet Potato Tacos (Printable Version)

Roasted sweet potatoes and black beans in warm corn tortillas with fresh avocado, cabbage, and cilantro.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil

→ Legumes

05 - 1 can (14 oz) black beans, drained and rinsed

→ Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Tacos and Toppings

12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 oz shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 oz vegan sour cream or plain yogurt (optional)
18 - 1.75 oz crumbled vegan feta (optional)

# How To Make It:

01 - Set oven to 425°F.
02 - In a large bowl, combine diced sweet potatoes, red onion, and red bell pepper. Drizzle with olive oil and add cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Spread seasoned vegetables onto a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
04 - While vegetables roast, heat black beans in a small saucepan over medium heat for 3-4 minutes, stirring occasionally.
05 - Warm corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
07 - Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The sweet potatoes actually taste like caramel when they hit that high heat, giving you that restaurant-quality depth without fancy techniques.
  • Everything comes together in under an hour, yet feels substantial enough that you won't be hungry an hour later.
  • These tacos work whether you're cooking for yourself or feeding four people, and they look beautiful without trying.
02 -
  • Never skip the halfway stir during roasting; I learned this the hard way when one edge of the tray turned dark while the other was still soft.
  • The lime juice isn't optional if you want these tacos to taste complete; it's the final note that brings everything into focus.
03 -
  • Don't crowd the baking sheet when roasting; give your vegetables room to breathe so they actually caramelize instead of steaming themselves.
  • If your avocado is rock-hard when you're ready to serve, slice it anyway and let it sit for a minute; sometimes the warmth of everything else will soften it just enough.
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