Sweet Potato And Black Beans Tacos (With Chipotle Cream Sauce)

These sweet potato and black bean tacos are easy and quick to make! Cook the veggie filling first on a baking sheet in the oven. Once it’s ready, spoon it into tortillas and top with adobo sauce, plus other optional toppings. A healthy vegetarian dinner, ready within just 45 minutes!

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Tacos are a staple in our house. You have your dairy, your fruits, veggies, grains, and your tacos. So it’s a wonder that it took us this long to put two of our favorite ingredients – sweet potatoes and black beans – into a taco!

Here’s what you’ll need

Roasted sweet potato tacos come with three parts: the filling, the sauce, and the fixings (toppings and shells)! When assembled and eaten together, the ingredients create a delicious street taco flavor. You’ll be transported right from your kitchen back to your favorite grab-and-go taco stand! Jump to the recipe card for the quantities.

• Sweet Potatoes: As the base of this recipe, we’ll be using some roasted sweet potatoes. 3-4 medium should do the trick!
• Olive Oil: Olive oil will be used to grease the pan and roast the potatoes and black beans.
• Spices: Grab garlic powder, smoked paprika, cumin, chili powder, and salt to add flavor to the potatoes.
• Black Beans: One can of black beans will be used, roasted alongside the potatoes for extra protein.
• Greek Yogurt: Greek yogurt serves as the base of the sauce and works to thicken and add consistency. Make this recipe vegan by using a dairy-free yogurt here, or make it more creamy by using sour cream.
• Adobo Sauce: Spoon a bit of chipotle pepper adobo sauce from the chipotle pepper jar.
• Sauce Basics: A bit of garlic adds a kick to the sauce. Adding lime juice to the sauce adds a delicious zesty tang. Finally, add a pinch of salt to taste.
• Taco Shells: Depending on the amount of filling you use, you will need 6-8 small flour or corn tortillas or taco shells. Here’s how to make your own flour or flavored tortillas!

my favorite toppings

Pickled jalapeños, feta or cotija cheese, and fresh cilantro make delicious toppings! Like to go all out with your toppings? Consider adding pickled red onions, diced tomatoes, or hot sauce! You can even add some crispy tofu for more vegetarian power, or sautéed hibiscus for a fun twist! In other words: Anything will work.

How to make sweet potato black bean tacos

Making these sweet potato tacos is a total cake walk. But I mean, they don’t taste like cake, obviously. They taste like…taco heaven? They’ve got a tangy, zesty flavor that’s totally unmatched. Delicious, filling, and ready in 45 minutes or less! Jump to the recipe card for the full instructions. This is just an overview.

1. Prepare the filling: Preheat the oven to 425°F (218°C). Peel and dice the potatoes into cubes, then toss them together in a bowl with the oil and spices. Spread them onto a baking sheet and bake for 25 minutes. Then, pull out the baking sheet and add the beans, tossing to combine with the potatoes. Put the tray back in the oven and cook for 5 to 10 minutes, or until the sweet potatoes are fork-tender and the beans are hot.
2. Create the sauce: Meanwhile, stir together all of the sauce ingredients, adding more or less adobo sauce to suit your spice tolerance.
3. Assemble: Finally, spoon the roasted sweet potato and bean mixture into the tortillas, topping with the adobo sauce and your favorite toppings, like cilantro, onion, jalapeno, and salsa.

FAVORITE SHEET PAN

This large nonstick sheet pan is one of my everyday favorites!

get it here

Helpful taco-making tips

Making homemade tacos doesn’t have to be difficult! Use these tips to make the best roasted sweet potato taco recipe ever.

• Adding cheese: Just like you can add extra toppings, you can also add cheese! I recommend tangy feta or cotija in my recipe, but feel free to experiment with your preferred flavor.
• Doubling tortillas: If you like to go heavy on the taco fillings and your shells start to split, double them up! This is actually common among street cart vendors; you’ll often see tacos presented in double shells to prevent spillage!

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Sweet Potato And Black Beans Tacos (With Chipotle Cream Sauce)

5 from 11 ratings

By: Sarah Bond

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Servings: 4 servings

Easy and quick to make, the sweet potato and black bean tacos cook the veggie filling first on a baking sheet in the oven. Once it's ready, spoon it into tortillas and top with adobo sauce, plus other optional toppings. A healthy vegetarian dinner, ready within just 45 minutes!

Ingredients 

1x2x3x

Filling

• ▢ 3 to 4 medium sweet potatoes
• ▢ 2 Tbsp olive oil, 30 mL
• ▢ 1 tsp each garlic powder, smoked paprika, cumin
• ▢ ¼ tsp each chili powder, salt
• ▢ 1 15-oz can black beans, drained, 425 g

Adobo Sauce

• ▢ ½ cup plain Greek yogurt, can sub dairy-free, 120 g
• ▢ 1 to 2 Tbsp adobo sauce, from a jar of chipotle peppers, 15 g
• ▢ 2 cloves garlic, minced
• ▢ 1 Tbsp lime juice, 15 mL
• ▢ Pinch of salt, to taste

Assembly

• ▢ 6 to 8 small tortillas or taco shells
• ▢ Optional toppings: pickled jalapeno, feta or cotija cheese, fresh cilantro

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Instructions 

• Filling: Preheat oven to 425°F (218°C). Peel and dice the potatoes into ½ inch cubes, then toss together with oil and spices. Spread onto a baking sheet and bake for 25 minutes. Pull out the baking sheet and add the beans, tossing to combine with the potatoes. Put back in the oven for 5 to 10 minutes, or until sweet potatoes are fork-tender and beans are hot.
  
• Sauce: Meanwhile, stir together all sauce ingredients, adding more or less adobo sauce to suit your spice tolerance.
• Assembly: Spoon sweet potatoes and beans into tortillas, topping with adobo sauce and your chosen toppings.
  

Notes

Store each element separately in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 2tacos (¼ recipe) | Calories: 308kcal | Carbohydrates: 51g | Protein: 7.9g | Fat: 9.8g | Saturated Fat: 2.3g | Cholesterol: 6mg | Sodium: 387mg | Potassium: 332mg | Fiber: 8.1g | Sugar: 9.1g | Calcium: 98mg | Iron: 3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!