Easy Black Bean Sweet Potato Tacos

Updated: Jun 26th, 2021 · By Bethany Kramer
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Learn how to make these veggie-filled sweet potato tacos! Each bite is filled with hearty black beans, sweet roasted yams, and tangy pickled onions with guacamole for topping. You’ll love how delicious and affordable this pantry dinner is!

A close up of sweet potato black bean tacos on a grey plate with lime slices next to it.

If you love a good veggie taco – these satisfying and flavorful roasted sweet potato and black bean tacos are for you! They are loaded with flavor and have the best toppings that complete this dish such as guacamole and crunchy pickled onions.

Soo, why make them? They’re not only easy to make, but they’re affordable and require simple pantry ingredients. It’s all-around a good idea – plus they’re super tasty!

Ingredients & Suggested Substitutions

This recipe is made with simple pantry ingredients and a few key taco toppings. Here’s the full list…

  • Sweet potatoes: we love using organic yams but you can also use any type of sweet potato variety.
  • Oil: a good oil for baking – we like using avocado or olive oil.
  • Black beans: use basic canned black beans to make things easy.
  • Tortillas: you can use corn, wheat, or a gluten-free tortilla!
  • Avocado: for a creamy topping!
  • Lime: for some acidity.
  • Red onion: for flavor!
  • Vinegar: for pickling the red onion.
  • Sugar: to balance the acidity for the pickled onions – any natural sweetener or table sugar works.
  • Spices: you’ll need paprika, cumin, chili powder.
  • Garlic powder: for flavor!

How to Make Sweet Potato Tacos

  • First, preheat oven to 375F. Then add sliced red onions to a jar with pickling ingredients. Let sit for 30 minutes in the fridge.
  • Then toss diced sweet potatoes with oil, salt, chili powder, cumin, and paprika – roast in oven for 25 minutes – flip halfway through to roast evenly.
  • Then cook black beans with salt & garlic powder. Prepare guacamole or replace it with avocado slices.
  • Assemble tacos with roasted potatoes, black beans, guacamole, and pickled onions.

A grey black on a white backgroudn with sweet potato black bean tacos and a blue napkin laying next to it.

Tips For Success

  • Type of sweet potatoes: I recommend using organic sweet potatoes because they will naturally be sweeter than non-organic.
  • Warm-up tortillas: room temperature tortillas are never really that good. I recommend warming your tortillas by either wrapping them in foil and popping them in the oven for at least 5 minutes, microwaving for 15-20 seconds, or using a gas-burning on LOW to individually heat them up.
  • Make it gluten-free: swap regular wheat tortillas with corn or your favorite gluten-free tortilla brand. We love Siete!
  • Additional toppings: add even more flavor by using additional toppings like cilantro, pico de gallo, slaw, salsa, or adding hot sauce for spice.
  • How to store: to properly store leftovers – place ingredients in separate airtight containers or ziplock bags and refrigerate for up to 4 days. Then reheat as needed and re-assemble.

Recipe FAQs

  • Do I need to peel the sweet potatoes? Peeling the potatoes is totally optional! A lot of the nutrients for sweet potatoes are in the skin, so because of this, I recommend leaving the skin on.

More Vegetarian Taco Recipes to Try

Are you a fan of these sweet potato tacos? You also may be into our other vegetarian tacos that are satisfying, super flavorful, and meat-eater approved!

A hand holding a grey plate with sweet potato black bean tacos with a blue napkin next to it.

Easy Black Bean Sweet Potato Tacos

5 from 1 vote
Learn how to make these veggie-filled sweet potato tacos! Each bite is filled with hearty black beans, sweet roasted yams, and tangy pickled onions with guacamole for topping. You'll love how delicious and affordable this pantry dinner is!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serves 4

Ingredients

  • 8-10 tortillas (see notes)
  • 2 14 oz can black beans, drained
  • 2 sweet potatoes, diced (skin on or peeled)
  • 1 Tablespoon oil
  • 1/2 teaspoon (each) cumin, paprika, chili powder
  • 1/2 teaspoon garlic powder
  • salt to taste

Pickled Onions

  • 1 red onion, sliced thin
  • 1 1/2 cups distilled vinegar
  • 1 Tablespoon coconut sugar
  • pinch of salt

Guacamole

  • 1-2 avocados, smashed
  • 1 lime, juiced
  • pinch of garlic powder
  • salt to taste

Instructions

  • Pickled onions: add pickled onion ingredients to a mason jar or container – Shake or stir and refrigerate for 30 minutes. Note: pickled onions become more "pickled" the longer they marinate – they will keep for up to 1 week.  
  • Roast sweet potatoes: Preheat oven to 375F then toss diced sweet potatoes with oil, salt, cumin, paprika, and chili powder. Roast for 25 minutes – flip halfway through bake time.
  • Black Beans: Heat black beans in a pan with salt and garlic powder – stir occasionally and cook for 5-8 minutes. 
  • Simple guacamole: mix avocado, with 1 lime juiced, pinch of garlic powder, and salt to taste. Use a fork to mash together.
  • Assemble tacos: with tortillas, roasted sweet potatoes, black beans, guacamole, and pickled onions over top. Serve and enjoy!

Notes

  • Type of sweet potatoes: I recommend using organic sweet potatoes because they will naturally be sweeter than non-organic.
  • Warm-up tortillas: room temperature tortillas are never really that good. I recommend warming your tortillas by either wrapping them in foil and popping them in the oven for at least 5 minutes, microwaving for 15-20 seconds, or using a gas-burning on LOW to individually heat them up.
  • Make it gluten-free: swap regular wheat tortillas with corn or your favorite gluten-free tortilla brand. We love Siete!
  • Additional toppings: add even more flavor by using additional toppings like cilantro, pico de gallo, slaw, salsa, or adding hot sauce for spice.
Course Main Course
Cuisine American, Mexican
Keyword how to make sweet potato tacos, sweet potato black bean tacos, sweet potato tacos
Freezer Friendly No
Author Bethany Kramer

Nutrition

Calories: 517kcal | Carbohydrates: 77g | Protein: 18.6g | Fat: 16.8g | Sodium: 1022.6mg | Sugar: 5.2g | Vitamin A: 1250IU | Vitamin C: 33.8mg

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