Black Bean Sweet Potato Tacos (Printable)

Hearty tacos with roasted sweet potatoes, seasoned black beans, and fresh toppings.

# Ingredient List:

→ 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 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)

# Steps:

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 25–30 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
04 - Meanwhile, warm the black beans in a small saucepan over medium heat for 3–4 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 -
  • They come together in under an hour with most of the work being just chopping and roasting, so you can actually enjoy your evening instead of being trapped in the kitchen.
  • The combination of crispy, caramelized sweet potatoes with creamy avocado and that sharp lime hit feels indulgent but still makes you feel genuinely good about what you're eating.
  • Whether you're vegan, gluten-free, or just someone who wants a meal that doesn't feel like you're depriving yourself, these tacos deliver without any compromises.
02 -
  • Don't skip the parchment paper or you'll spend 20 minutes scrubbing burnt spice residue off your baking sheet, and the vegetables will stick no matter how much oil you use.
  • Slice your avocado right before assembling because exposed avocado oxidizes and turns an unappealing gray faster than you'd think, which is tragic when you've done everything else right.
  • If your sweet potatoes are large, cut them smaller than you think you need to because they take longer to cook than the bell pepper and onion, and you don't want mushy vegetables while waiting for the potatoes to soften.
03 -
  • Cut your sweet potatoes slightly smaller than you think you need because they continue to soften as they cool, and there's a narrow window between perfectly tender and beginning to fall apart.
  • Don't crowd the baking sheet because vegetables need room to roast and caramelize, not steam in their own moisture, so use two sheets if you have to.
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