Pin It I threw these together on a Tuesday night when my fridge was nearly empty and my energy was even lower. The sweet potatoes had been sitting in the pantry for weeks, and I had one lonely can of black beans in the cupboard. What came out of the oven that night surprised me, the way the edges of the sweet potatoes caramelized and turned sweet, almost candy-like, against the earthy beans. I ate three tacos standing at the counter, and by the end of the week, I'd made them twice more.
The first time I made these for friends, I panicked because I forgot to buy sour cream. Someone suggested using mashed avocado instead, and honestly, it was better. Now I skip the sour cream entirely and let the avocado do the work. We sat outside with paper plates and lime wedges, and everyone went back for seconds. One friend still texts me asking for the recipe, even though I've sent it to her twice.
Ingredients
- Sweet potatoes: Choose firm ones with smooth skin, and cut them into even cubes so they roast at the same rate.
- Black beans: Canned beans are your friend here, just rinse them well to get rid of that tinny taste.
- Red onion: It softens and sweetens as it roasts, adding a mild sharpness that balances the sweet potato.
- Corn tortillas: Warm them until they're pliable, or they'll crack when you fold them.
- Cumin and smoked paprika: These two spices do all the heavy lifting, giving the sweet potatoes a smoky, warm depth.
- Avocado: Use a ripe one that gives slightly when you press it, and slice it just before serving so it stays green.
- Lime: A squeeze at the end wakes everything up and ties the flavors together.
- Fresh cilantro: If you're one of those people who thinks it tastes like soap, swap in parsley or just leave it out.
Instructions
- Prep and season the sweet potatoes:
- Toss the cubed sweet potatoes and sliced red onion with olive oil and all the spices in a big bowl until every piece is coated. Your kitchen will start to smell warm and a little smoky right away.
- Roast until caramelized:
- Spread everything on a parchment-lined baking sheet and roast at 425°F for 18 to 20 minutes, tossing halfway through. You want golden edges and tender centers.
- Warm the black beans:
- While the sweet potatoes roast, heat the beans in a skillet with a drizzle of olive oil for a few minutes. Season them lightly with salt so they don't taste flat.
- Warm the tortillas:
- Heat them in a dry skillet for a few seconds on each side, or wrap them in a damp towel and microwave for 20 seconds. They should be soft and foldable.
- Build your tacos:
- Start with the roasted sweet potatoes and onions, then add the black beans, shredded cabbage, avocado slices, and cilantro. Finish with cheese, sour cream, salsa, and a good squeeze of lime.
- Serve hot:
- Eat them right away while the sweet potatoes are still warm and the tortillas are soft.
Pin It I made these the night my sister announced she was going vegetarian, and she looked so relieved when I set the plate down in front of her. She said it was the first meal in weeks that didn't feel like an afterthought. Now every time she visits, she asks if we're having the sweet potato tacos, and I always say yes, even if I hadn't planned on it.
How to Get the Best Roasted Sweet Potatoes
The secret is cutting them small enough that they cook through but not so small they turn to mush. Aim for half-inch cubes, and make sure they're in a single layer on the baking sheet with a little space between them. If they're crowded, they'll steam instead of roast, and you'll lose that caramelized sweetness. I learned this the hard way after a batch came out soggy and bland.
Topping Combinations That Actually Work
I used to overthink toppings, but now I stick to a few things that make sense together. Creamy avocado, crunchy cabbage, and something acidic like lime or salsa are non-negotiable. After that, you can add cheese for richness or hot sauce for heat, but the base trio does most of the work. My favorite shortcut is mixing a spoonful of salsa into mashed avocado and using that as a two-in-one topping.
Make It Your Own
These tacos are forgiving, so if you don't have red onion, use white or yellow. If black beans aren't your thing, try pinto beans or even chickpeas. I've made them with butternut squash instead of sweet potatoes, and they were just as good, maybe even a little sweeter.
- Add sliced jalapeños or a pinch of chipotle powder if you want more heat.
- Crumbled feta or cotija cheese adds a salty, tangy bite that balances the sweetness.
- If you have leftover roasted sweet potatoes, they're incredible in grain bowls or scrambled into eggs the next morning.
Pin It These tacos have become my answer to busy nights when I need something fast, filling, and actually worth eating. I hope they become that for you too.
Recipe FAQs
- → How do I roast the sweet potatoes for best flavor?
Cut into 1/2-inch cubes and toss with olive oil and spices. Roast at 425°F (220°C) for 18–20 minutes until tender and caramelized, tossing halfway for even cooking.
- → Can I substitute black beans with other legumes?
Yes, pinto or kidney beans work well as alternatives, offering similar texture and flavor while maintaining the dish’s protein content.
- → What toppings complement these tacos?
Fresh avocado, shredded cabbage, cilantro, lime wedges, and optionally crumbled cheese or vegan sour cream elevate the flavors and add texture contrast.
- → Are corn tortillas preferable for this dish?
Corn tortillas keep the dish gluten-free and add authentic texture, but flour tortillas can be used depending on preference.
- → How can I make the tacos spicier?
Add sliced jalapeños, a dash of chipotle powder, or a spicy salsa topping to introduce extra heat tailored to your taste.
- → Is this dish suitable for vegan diets?
Yes, simply omit cheese and replace sour cream with a plant-based alternative to keep it fully vegan without sacrificing flavor.