Roasted Sweet Potato And Black Bean Tacos Recipe

Tacos aren't only for people who like a side of crunch with their meaty filling. There are plenty of plant-based recipes, and this one, in particular, holds a soft spot in our hearts. This dish combines the sweet taste of roasted sweet potatoes and a bean mixture with a melody of spices, which creates a glorious flavor profile. Pair that with a hard-shell taco and you have just the right amount of crunch.

Recipe developer Susan Olayinka of The Flexible Fridge has a knack for coming up with tasty dishes, and this one is no exception. Olayinka says that what she loves most about this dish is how healthy it is. "I love how it is complete with carbohydrates and protein and even veg with salsa and guac. It's so easy to eat healthier and more veg nowadays," she shares. "And so delicious, too! We don't have to forget our favorite foods."

Gather the ingredients for sweet potato and black bean tacos

As with all other recipes, now is the time to get out a pen and paper and write down a grocery list. You will need sweet potatoes, extra-virgin olive oil, a white onion, and black beans.

The remaining ingredients on your list are spices: cumin, salt, and chili. You'll also want some onion powder, garlic powder, and paprika. Oh, and taco shells, of course.

This recipe also comes with a few optional ingredients, including guacamole and salsa. But, really, you can top these with whatever you like. 

Preheat the oven, and chop the sweet potatoes

First and foremost, preheat your oven to 350 F to make sure it's hot enough when the potatoes go in. Peel the potatoes and cut them into 1-inch cubes. Next, place the sweet potatoes on a lined baking tray and drizzle 2 tablespoons of the extra-virgin olive oil over the top. Give the potatoes a good toss to thoroughly coat, and put them in the oven. Cook the potatoes for 30 minutes until golden and tender.

Cook the onion, beans, and spices

Meanwhile, if you haven't already, dice the onion. Add to a sauté pan with 2 tablespoons of olive oil, and cook on medium-high for one minute. Next, add the black beans to the pan, and cook for another minute.

Things are really starting to come along! Now, add the spices, which is one of the last steps that you will need to take for this recipe. Start with the cumin, followed by the salt, chili powder, and onion powder. Then, add the garlic powder and paprika. This spice blend really takes these tacos to the next level! 

Mix everything together as it's cooking to be sure that the spices are evenly distributed. Then, transfer the contents of the saucepan to a mixing bowl, and set aside.

Mix the roasted sweet potatoes with the black bean mixture, and assemble your tacos

By now, the sweet potatoes should be done cooking. Remove from the oven, and add to the mixing bowl along with the black bean mixture. Toss to combine.  

Okay, now it's time to put the tacos together. Take some of the sweet potato-black bean mixture and stuff it into a taco shell. If you're feeling it, top with guacamole and salsa, and it's ready to serve. If you'd like to use a tortilla instead of a hard taco shell, Olayinka says it "would also work great to make a wrap." 

As for leftovers, the mixture will be good for three to four days, according to Olayinka. Just be sure to store in an airtight container in the fridge. 

Roasted Sweet Potato And Black Bean Tacos Recipe
5 from 44 ratings
This simple recipe combines the sweet taste of roasted sweet potatoes with a spice-filled black bean mixture that takes an ordinary taco to the next level.
Prep Time
Cook Time
sweet potato tacos on plate
Total time: 42 minutes
  • 2 sweet potatoes
  • 4 tablespoons extra-virgin olive oil, divided
  • ½ white onion, diced
  • 1 cup black beans
  • ⅛ teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • 6 taco shells
Optional Ingredients
  • guacamole, for serving
  • salsa, for serving
  1. Peel and chop the sweet potatoes into 1-inch cubes.
  2. Place on a lined baking sheet and drizzle with 2 tablespoons of extra-virgin olive oil. Toss to coat.
  3. Cook on 350 F for 30 minutes.
  4. Dice the onion and set aside.
  5. Add 2 tablespoons of extra-virgin olive oil to a saucepan.
  6. Add the onions and cook on medium-high heat for 1 minute
  7. Add the black beans and cook for an additional 1 minute.
  8. Add the cumin, salt, chili powder, onion powder, garlic powder, and paprika.
  9. Mix together and cook for 2 minutes.
  10. Transfer the mixture to a mixing bowl and set aside.
  11. When the sweet potatoes are finished cooking, remove from oven and add to the black bean mixture. Toss to combine.
  12. Assemble tacos with the sweet potato-black bean mixture and top with guacamole and salsa.
  13. Serve.
Calories per Serving 586
Total Fat 24.6 g
Saturated Fat 4.6 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 76.4 g
Dietary Fiber 14.9 g
Total Sugars 6.3 g
Sodium 335.2 mg
Protein 17.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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