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Sweet Potato Black Bean Tacos

With caramelized potatoes, spiced black beans, and a creamy chipotle sauce, these sweet potato black bean tacos are the ultimate vegetarian taco!

Two sweet potato tacos in a red basket surrounded by various taco ingredients

Tacos are a staple in our house. You have your dairy, your fruits, veggies, grains, and 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!

And it took an act of betrayal to get us here…

When tulip-man and I were in Belize last winter, we were stuffing our faces between our morning and afternoon scuba dives. We’d agreed to each split our meal, so I could try his banana pancakes and he could try my sweet potato tacos.

But between the post-dive hunger and the food just being so good I….ate all the tacos without even thinking. Totally forgetting that I had promised him half the tacos. The look of sheer disappointment on his face upon seeing my empty plate…well, I obviously had to recreate the recipe so he could finally try them.

And so here we are – betrayal, heartbreak, revival…sweet potato tacos!

Two sweet potato tacos laid flat on a yellow background surrounded by various taco ingredients

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!

The filling is a quick combination of sweet potato, black beans, and spices.

  • 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: We will be using 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.
Two sweet potatoes and some cubed sweet potato pieces laid out in a row on a yellow background

Next up, the sauce! This is one of my favorites for adding a smoky element to tacos and wraps.

  • Greek Yogurt: Greek yogurt serves as the base of the sauce and works to thicken and add consistency.
  • Adobo Sauce: Spoon a bit of chipotle pepper adobo sauce from the chipotle pepper jar.
  • Garlic: A bit of garlic adds a kick to the sauce.
  • Lime Juice: What’s a taco without a bit of lime? Adding lime juice to the sauce adds a delicious zesty tang.
  • Salt: Finally, add a pinch of salt to taste.

Then just deck it out with your favorite taco shells or wraps, and all the toppings!

  • Taco Shells: You will need 6-8 small tortillas or taco shells depending on how much filling you use in each one. Here’s how to make your own flour or flavored tortillas!
  • Optional: Pickled jalapeños, feta or cotija cheese, and fresh cilantro make delicious toppings!

Oh, and if you want to go all out, I have a delicious homemade tortilla recipe that you can make to enjoy with this meal (or level it up a notch with these homemade spinach tortillas 🤯)!

Two sweet potato tacos in a red basket surrounded by various taco ingredients

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!

  1. Prepare the filling: Preheat the oven to 425°F (218°C). Peel and dice the potatoes into cubes, then toss them together 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 chosen toppings.
Roasted sweet potato cubes and black beans line a baking sheet

Helpful taco making tips

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

Additional topping ideas: Like to go all out with your toppings? Consider adding avocado slices, pickled red onions, pickled jalapeños, diced tomatoes, or hot sauce! You can even add some crispy tofu for more vegetarian power! In other words: Anything will work.

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 find that you like to go heavy on the taco fillings and your shells start to split, double them up! This is actually common among street car vendors; you’ll often see tacos presented in double shells to prevent spillage!

Storage: Taco ingredients should be stored in individual airtight containers in the refrigerator. Eat within 5 days.

A sweet potato taco laid flat on a yellow background surrounded by various taco ingredients

Recipes to pair with this taco recipe

Extra sides are aways a good idea! Consider serving one of these delicious recipes alongside your sweet potato and black bean tacos for a gourmet meal right at home.

Sweet Potato Black Bean Tacos

With caramelized potatoes, spiced black beans, and a creamy chipotle sauce, these sweet potato tacos are the ultimate vegetarian taco!
Print Pin Rate
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Mexican
Keyword: black bean tacos, sweet potato tacos, vegetarian tacos
Diet: Gluten-Free, Vegetarian
Occasion: Cinco de Mayo, Game Day
Time: 45 minutes or less
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Calories: 308kcal
Author: Sarah Bond
5 from 3 votes

INGREDIENTS

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
  • 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

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 potato is 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
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Hi, I’m Sarah!

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  1. GW says:

    I never would have thought Of this combination, but after making these had to come back and thank you.5 stars

    1. Sarah says:

      So happy to hear it! 😀

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