Black Bean Sweet Potato Tacos (Printable)

Roasted sweet potatoes and black beans in warm corn tortillas with vibrant toppings

# What You'll Need:

→ Vegetables

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

→ Legumes

05 - 1 can (15 ounces) 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 - 1 cup shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - ¼ cup vegan sour cream or plain yogurt, optional
18 - ¼ cup crumbled vegan feta, optional

# How to Make It:

01 - Preheat the oven to 425°F.
02 - In a large bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the vegetables onto a baking sheet lined with parchment paper. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 - Meanwhile, warm the black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
05 - Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide the 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 get gorgeously caramelized in the oven, creating layers of flavor that feel almost indulgent despite being entirely plant-based.
  • It's ready in under an hour but tastes like you spent way more time in the kitchen than you actually did.
  • Every component can be prepped ahead, making this perfect for meal prep or feeding a crowd without stress.
02 -
  • Don't skip the lime at the end—it's the difference between a good taco and one that makes you close your eyes and take another bite.
  • If your sweet potatoes are large, cut them smaller than you think you need to; they take longer to roast than you'd expect, and you want them tender, not crunchy in the middle.
  • The tortillas matter more than you might think—sturdy corn tortillas from a good source hold up better than thin, fragile ones from the back of a supermarket shelf.
03 -
  • If you want extra heat, add diced fresh jalapeño to the roasted vegetables or drizzle your finished taco with hot sauce, adjusting to your tolerance.
  • For a deeper flavor, try adding a pinch of smoked salt or a tiny splash of balsamic vinegar to the roasted vegetables right after they come out of the oven.
Go back