Sweet Potato Tacos

These delicious Sweet Potato Tacos are made by roasting sweet potatoes with warm spices and blending with black beans are bursting with savory and smoky flavors.

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Sweet Potato Tacos

Top them with Avocado Crema for hearty and healthy meatless meals on Taco Tuesday night!

If you are in awe of sweet potatoes like me, do check these from my blog: whipped sweet potatoes, and sweet potato fritters.

Ingredients

• Sweet potato - add natural sweetness! I used Beauregard sweet potato variety, but you may use white potato or yam as well. You may swap it with pumpkin, butternut squash, or zucchini.
• Black beans - the canned hearty black beans work easily. Make sure to drain and rinse the beans before using for filling. The same recipe can work with Chickpeas, Red Beans, or Black Eyed beans.
• Olive oil - I love the flavor that comes from olive oil. Feel free to use any other vegetable oil of your preference.
• Cumin - the ground cumin adds an earthy flavor to the sweet potatoes. You may also use coriander powder.
• Chili powder - chili powder adds a spicy kick. You may adjust the heat.
• Fresh garlic - freshly mined garlic adds a strong flavor to these sweet potato tacos. You may use garlic powder, but the flavor won't be the same.
• Smoked paprika - adds vibrant color and heat to the filling of tacos. You may use cayenne pepper too.
• Toppings - top with onion slices and Vegan cheese sauce, tahini sauce, or avocado crema.

Sweet Potato Tacos Step By Step

1. Prep. While you prep, preheat the oven to 400 F.
2. Wash, dry, and chop the sweet potatoes into cubes. Coat the sweet potato cubes with olive oil and spices, minced garlic, and season with salt and black pepper to taste.
3. On a lined baking sheet with parchment paper, place the chopped sweet potatoes with even spacing and bake in the oven for about 20 minutes.
4. Prep The Tacos Filling. In a large bowl, add the roasted sweet potatoes and combine them with drained, rinsed black beans. Toss them and bake again for another 10 minutes until the potatoes are fork-tender. 
5. Make avocado crema (optional). You just need to blend (or mash with fork) together avocados, yogurt (can be plant based) and salt+pepper. Or add jalapenos like in my avocado crema recipe.
6. Heat The Tortillas. In a hot skillet, heat the tortillas by applying olive oil and flipping it to heat from both sides.
7. Assemble The Tacos. Add the hot filling to the warm tortillas and top it with hot sauce, avocado cream or vegan cheese sauce.

What To Serve With Sweet Potato Tacos?

Try my popular sides:

1. Marinated cucumber tomato salad
2. Lime cilantro rice or yellow rice
3. Pico de gallo
4. Corn on the cob

Julia's fave

Avocado Crema

healthy and easy!

Get the recipe →

Freezing And Storing Instructions

• To Store. Leftover tacos can be stored in the refrigerator for 1-2 days. It is best to keep the filling and tortillas separately, as they will become soggy.
• To Reheat. To reheat, simply warm the assembled tacos in oven, skillet.

Recipe Card

Julia

Sweet Potato Tacos Recipe

5 from 6 votes

These delicious Sweet Potato Tacos are made by roasting sweet potatoes with warm spices and blending with black beans are bursting with savory and smoky flavors. Top them with Avocado Crema for hearty and healthy meatless meals on Taco Tuesday night!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 tacos

Course: Appetizer

Cuisine: Mexican

Calories: 290

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 sweet potato peeled, about 2 ½ cups, chopped into small cubes
• ¾ cup black beans drained and rinsed from liquid, about half of a standard 13.5 oz can
• 2 teaspoon olive oil or more if needed
• salt and black pepper to taste
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon fresh garlic minced (if you like garlic add 2 teaspoons)
• 2 teaspoon smoked paprika
• 4-5 taco tortillas of choice

For Serving

• 2 tablespoon red onion diced, for topping
• avocado crema
• cilantro
• your favorite seeds like hemp, chia

Method

 

1. Preheat the oven to 400 F. Wash, dry, and chop the sweet potatoes into cubes.
   1 sweet potato
2. In a medium bowl, coat the sweet potato cubes with olive oil and spices, minced garlic, and season with salt and black pepper to taste.
   2 teaspoon olive oil, salt and black pepper, ½ teaspoon ground cumin, ½ teaspoon chili powder, 2 teaspoon smoked paprika, 1 teaspoon fresh garlic
3. On a lined baking sheet with parchment paper, place the chopped sweet potatoes with even spacing and bake in the oven for about 20 minutes.
4. In a large bowl, add the roasted sweet potatoes and combine them with drained, rinsed black beans.
   ¾ cup black beans
5. Toss them and bake again for another 10 minutes until the potatoes are fork-tender.
   4-5 taco tortillas of choice
6. In a hot skillet, heat the tortillas by applying olive oil and flipping it to heat from both sides.
7. Add the hot filling to the warm tortillas and top it with red onion, cilantro, avocado cream or vegan cheese sauce.
   2 tablespoon red onion, avocado crema, your favorite seeds, cilantro

Nutrition

Calories: 290kcalCarbohydrates: 50gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 260mgPotassium: 802mgFiber: 9gSugar: 4gVitamin A: 8592IUVitamin C: 2mgCalcium: 112mgIron: 4mg

Notes

• Nutrition is calculated without avocado crema and seeds.
• To Store. Leftover tacos can be stored in the refrigerator for 1-2 days. It is best to keep the filling and tortillas separately, as they will become soggy.
• To Reheat. To reheat, simply warm the assembled tacos in oven, skillet.

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Let us know how it was!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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