Roasted sweet potato and spiced black beans in warm tortillas
Sweet Potato and Black Bean Tacos
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
12 tacos
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Cumin-roasted sweet potato cubes and seasoned black beans piled into warm corn tortillas with avocado crema, pickled onions, and fresh cilantro. Vibrant, filling vegan tacos.
Cuisine: Mexican
Category: Main Course
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Quick Summary
40 min total time|4 servings|Easy difficulty
Cumin-roasted sweet potato cubes and seasoned black beans piled into warm corn tortillas with avocado crema, pickled onions, and fresh cilantro. Vibrant, filling vegan tacos.
MexicanVegetarianVeganGluten-FreeDairy-Free
Sarah Chen
(Updated )
These tacos prove that meatless Mexican food can be just as satisfying as anything with carne. Cubes of sweet potato roasted until caramelized and slightly crispy at the edges pair perfectly with seasoned black beans, creating a filling that is hearty, flavorful, and packed with nutrients.
The avocado crema takes it over the top — blended until silky smooth with lime juice and a touch of jalapeño, it adds cooling richness that balances the warm spices. Pile everything into charred corn tortillas with quick-pickled red onions and a shower of cilantro for taco night done right.
Ingredients
Instructions
- 1
Preheat oven to 425°F. Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking sheet.
- 2
Roast for 20-25 minutes, flipping halfway, until caramelized and tender.
- 3
Warm black beans in a small saucepan with a pinch of cumin and salt.
- 4
Make avocado crema: blend avocado, lime juice, a splash of water, and salt until smooth.
- 5
Char corn tortillas over a gas flame or in a dry hot skillet for 30 seconds per side.
- 6
Assemble tacos: fill tortillas with roasted sweet potato, black beans, avocado crema, pickled onions, and cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Sweet potatoesButternut squash cubes
Squash roasts similarly and has a comparable sweetness.
Black beansPinto beans
Traditional in many Mexican taco recipes.
Avocado cremaGuacamole or sliced avocado
Simpler alternatives with similar flavor.
Tips & Storage
Pro Tips
Quick-pickle red onions by soaking thin slices in lime juice, vinegar, and a pinch of sugar for 20 minutes.
Double the sweet potatoes and use leftovers in grain bowls or burritos.
Add crumbled cotija cheese if you are not keeping it vegan.
Storage
Store roasted sweet potatoes and beans separately for up to 4 days. Assemble tacos fresh.
Reheating
Reheat sweet potatoes in a 400°F oven for 5 minutes. Warm beans on the stovetop.
Nutrition Facts
Per serving (3 tacos) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates56g
Fat10g
Fiber14g
Sugar8g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use flour tortillas?
- Yes, flour tortillas work fine but corn tortillas are more traditional and gluten-free.
- How do I make pickled onions?
- Combine thinly sliced red onion with equal parts lime juice and vinegar plus a pinch of sugar. Let sit for at least 20 minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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