These vegetarian tacos combine roasted cubes of sweet potato and black beans with a tasty homemade adobo sauce! Easy and quick to make, the sweet potato and black beans cook first on a baking sheet in the oven. Once the veggie taco filling is ready, spoon it into tortillas and top with adobo sauce, plus other optional toppings. A healthy vegetarian dinner, ready within just 45 minutes!
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!
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!
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!
Sweet Potato & Black Bean Filling
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.
What’s the difference between sweet potatoes and yams?
Though sweet potatoes and yams are in almost no way related (yams native to Africa and Asia), we have a tendency to call sweet potatoes “yams” in the U.S. True yams are very starchy and dry and can be pretty difficult to find in your everyday grocery.
Creamy Adobo Garlic Sauce
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 with this vegetarian taco recipe, 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 🤯)!
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!
- 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.
- Create the sauce: Meanwhile, stir together all of the sauce ingredients, adding more or less adobo sauce to suit your spice tolerance.
- Assemble: Finally, spoon the roasted sweet potato and bean mixture into the tortillas, topping with the adobo sauce and your chosen toppings.
This large nonstick sheet pan is one of my everyday favorites!
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 crema, pickled red onions, pickled jalapeños, 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.
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.
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.
- Homemade Flour or Flavored Tortillas
- Spanish Rice and Beans
- Pico de Gallo
- Chipotle Copycat Cauliflower Rice
- Easy Black Bean Dip
- Hidden Spinach Healthy Guacamole
Or check out all of our vegetarian dinner suggestions!
- 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
- 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
- 6 to 8 small tortillas or taco shells
- Optional toppings: pickled jalapeno, feta or cotija cheese, fresh cilantro
- 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.