Sweet Potato and Black Bean Tacos – Easy, Flavorful, and Weeknight-Friendly
These tacos hit that sweet spot between hearty and fresh. They’re simple enough for a weeknight but feel special enough for guests. Roasted sweet potatoes bring caramelized edges and natural sweetness, while black beans add protein and a creamy bite.
A squeeze of lime, a few crunchy toppings, and warm tortillas pull it all together. If you want a meal that’s colorful, satisfying, and budget-friendly, this is it.
Ingredients
Method
- Preheat and prep: Heat the oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup. Peel and cube the sweet potatoes into 1/2-inch pieces for quick, even roasting.
- Season the sweet potatoes: Toss the cubes with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Add half the sliced red onion for extra flavor.
- Roast: Spread everything in a single layer. Roast for 20–25 minutes, stirring once halfway, until the potatoes are tender with caramelized edges. If they need more color, add 3–5 minutes.
- Warm the beans: While the potatoes roast, heat a small skillet over medium. Add a drizzle of olive oil and the minced garlic. Cook for 30 seconds, then stir in the black beans and a pinch of salt, cumin, and chili powder. Splash in 1–2 tablespoons water and warm for 3–4 minutes. Finish with a squeeze of lime.
- Make a quick slaw: In a bowl, toss the shredded red cabbage with juice of half a lime, a pinch of salt, and a tiny drizzle of olive oil. Let it sit to soften and brighten.
- Mix a simple sauce: Stir together Greek yogurt or sour cream with a squeeze of lime, a pinch of salt, and a few drops of hot sauce or 1 teaspoon finely chopped chipotle. Adjust to taste. You want tangy and slightly smoky.
- Warm the tortillas: Heat a dry skillet over medium-high. Warm each tortilla 15–30 seconds per side until pliable with light char spots. Stack and keep warm in a clean towel.
- Assemble: Layer warm tortillas with black beans, roasted sweet potatoes and onions, a handful of slaw, avocado, and a spoonful of sauce. Top with cilantro, extra red onion, and cheese if using. Finish with lime wedges.
- Taste and adjust: Add a pinch of salt or more lime if needed. A few drops of hot sauce bring everything to life.
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These tacos deliver big flavor without a long ingredient list or complicated steps. Roasting the sweet potatoes adds depth, and the spices make them pop.
Black beans give the tacos body and balance out the sweetness. Add a quick slaw or creamy sauce, and you’ve got a well-rounded meal. It’s flexible too—swap toppings based on what’s in your fridge, and it still tastes great.
Shopping List
- Sweet potatoes: 2 medium (about 1.5 pounds), peeled and cubed
- Black beans: 1 can (15 oz), drained and rinsed
- Red onion: 1 small, thinly sliced (half for roasting, half for topping)
- Garlic: 2 cloves, minced
- Olive oil: 2–3 tablespoons
- Spices: chili powder, ground cumin, smoked paprika, ground coriander (optional), kosher salt, black pepper
- Lime: 1–2, plus extra wedges for serving
- Tortillas: 10–12 small corn or flour tortillas
- Avocado: 1, sliced or mashed
- Cilantro: small bunch, chopped
- Red cabbage: 1–2 cups shredded (for quick slaw)
- Greek yogurt or sour cream: 1/2 cup (for sauce)
- Hot sauce or chipotle in adobo: for heat (optional)
- Queso fresco or feta: crumbled (optional)
- Pickled jalapeños or fresh jalapeños: sliced (optional)
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 425°F (220°C).
Line a sheet pan with parchment for easy cleanup. Peel and cube the sweet potatoes into 1/2-inch pieces for quick, even roasting.
- Season the sweet potatoes: Toss the cubes with 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Add half the sliced red onion for extra flavor.
- Roast: Spread everything in a single layer.
Roast for 20–25 minutes, stirring once halfway, until the potatoes are tender with caramelized edges. If they need more color, add 3–5 minutes.
- Warm the beans: While the potatoes roast, heat a small skillet over medium. Add a drizzle of olive oil and the minced garlic.
Cook for 30 seconds, then stir in the black beans and a pinch of salt, cumin, and chili powder. Splash in 1–2 tablespoons water and warm for 3–4 minutes. Finish with a squeeze of lime.
- Make a quick slaw: In a bowl, toss the shredded red cabbage with juice of half a lime, a pinch of salt, and a tiny drizzle of olive oil.
Let it sit to soften and brighten.
- Mix a simple sauce: Stir together Greek yogurt or sour cream with a squeeze of lime, a pinch of salt, and a few drops of hot sauce or 1 teaspoon finely chopped chipotle. Adjust to taste. You want tangy and slightly smoky.
- Warm the tortillas: Heat a dry skillet over medium-high.
Warm each tortilla 15–30 seconds per side until pliable with light char spots. Stack and keep warm in a clean towel.
- Assemble: Layer warm tortillas with black beans, roasted sweet potatoes and onions, a handful of slaw, avocado, and a spoonful of sauce. Top with cilantro, extra red onion, and cheese if using.
Finish with lime wedges.
- Taste and adjust: Add a pinch of salt or more lime if needed. A few drops of hot sauce bring everything to life.
Storage Instructions
- Roasted sweet potatoes: Store in an airtight container for up to 4 days. Reheat in a skillet or oven to restore texture.
- Black beans: Keep in a sealed container up to 4 days.
Add a splash of water when reheating.
- Slaw: Best within 2 days; it softens over time but stays tasty.
- Sauce: Lasts 4–5 days in the fridge.
- Tortillas: Keep sealed at room temp if unopened; once opened, store in the fridge and rewarm before serving.
- Freezing: Freeze the roasted sweet potatoes and beans separately for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
Why This is Good for You
Sweet potatoes offer fiber, vitamin A, and complex carbs that keep you full without the crash. Black beans add plant-based protein, iron, and more fiber for a steady, satisfying meal.
You get healthy fats from avocado and olive oil, plus antioxidants from spices like cumin and paprika. The cabbage slaw brings crunch and vitamin C. Altogether, these tacos are balanced, colorful, and nutrient-dense.
What Not to Do
- Don’t overcrowd the pan: Crowding causes steaming, not roasting, and you’ll miss those caramelized edges.
- Don’t skip salt and acid: Salt lifts flavor, and lime cuts richness.
Without them, the tacos taste flat.
- Don’t use cold tortillas: Cold tortillas crack and break. Warm them for flexibility and better flavor.
- Don’t overcook the beans: They should be warmed and seasoned, not mushy.
- Don’t overload each tortilla: Build manageable tacos so every bite holds together.
Variations You Can Try
- Sheet pan fajita style: Add sliced bell peppers and more onions to roast with the sweet potatoes. Season with extra smoked paprika.
- Chipotle-lime crema: Blend Greek yogurt or sour cream with a chipotle pepper, lime juice, and a pinch of salt for extra smokiness.
- Cheesy melt: Sprinkle shredded Monterey Jack or Oaxaca onto the warmed tortillas and let it melt before assembling.
- Crispy beans: Pan-fry drained black beans in a bit of oil until they blister, then season.
Adds texture and a toasty note.
- Grain boost: Add a spoonful of cooked quinoa or brown rice for a heartier taco.
- Greens upgrade: Swap the slaw for shredded romaine or baby spinach with a splash of lime.
- Make it vegan: Use a dairy-free yogurt for the sauce and skip the cheese.
- Make it spicy: Add fresh jalapeños, pickled jalapeños, or a few dashes of your favorite hot sauce.
FAQ
Can I use canned sweet potato?
You can, but roasted fresh sweet potatoes deliver better texture and flavor. If using canned, drain well and pan-sear with spices to add color and reduce moisture.
What’s the best tortilla for these tacos?
Corn tortillas bring traditional flavor and a bit of chew, while flour tortillas are softer and more flexible. Use whichever you prefer, but warm them either way.
How do I make this ahead for meal prep?
Roast the sweet potatoes and cook the beans in advance.
Store components separately and assemble after reheating. Keep sauce and slaw in their own containers and add fresh avocado at serving time.
Can I cook the sweet potatoes on the stovetop?
Yes. Pan-roast in a large skillet with oil over medium-high heat, stirring occasionally until browned and tender.
You may need to cook in batches to avoid steaming.
How do I keep tortillas from tearing?
Warm them until pliable and stack in a towel to keep heat and moisture in. For corn tortillas, double up if they’re thin. A quick steam or sprinkle of water before warming also helps.
What if I don’t have the exact spices?
Use a taco seasoning blend or mix what you have.
Chili powder and cumin are the core. Smoked paprika adds a nice touch but isn’t essential.
Can I add meat?
Absolutely. Shredded chicken, chorizo, or sautéed shrimp pair well.
Keep the seasoning consistent so the flavors stay balanced.
How can I make this gluten-free?
Use certified gluten-free corn tortillas and check that your spices and hot sauce are gluten-free. The rest of the ingredients are naturally gluten-free.
What’s a good shortcut for the sauce?
Stir lime juice and a pinch of salt into store-bought crema or plain Greek yogurt. Add hot sauce to taste.
It’s fast and dependable.
Can I air-fry the sweet potatoes?
Yes. Cook at 400°F (205°C) for 12–16 minutes, shaking the basket once, until crisp and tender. Don’t overcrowd the basket.
Final Thoughts
Sweet Potato and Black Bean Tacos are the kind of meal you’ll keep coming back to—simple, vibrant, and deeply satisfying.
With a few pantry spices and fresh toppings, you get layers of flavor without a lot of work. Make them your own with extra heat, melty cheese, or a bold crema. However you spin it, these tacos deliver comfort and color on any night of the week.
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