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.
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.
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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.
📋 You can find the full ingredient list in the Recipe Card below the article.
Sweet Potato Tacos Step By Step
- Prep. While you prep, preheat the oven to 400 F.
- 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.
- 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.
- 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.
- 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.
- Heat The Tortillas. In a hot skillet, heat the tortillas by applying olive oil and flipping it to heat from both sides.
- Assemble The Tacos. Add the hot filling to the warm tortillas and top it with hot sauce, avocado cream or vegan cheese sauce.
Tips
- Make sure to warm the tortillas before stuffing them with the filling. You may warm them in a dry skillet on both sides or bake them in an oven in foil.
- The leftover roasted sweet potato or the fillings can be used to make a Buddha bowl or a quick taco salad bowl.
- If you are making it ahead of time, make sure to store the filling in a separate airtight container and store it in the refrigerator. It would be good for about 2 days. Heat the tacos and assemble with filling just before serving.
- While I have used the canned black beans, if you have time you may soak and boil the beans a day in advance.
Substitutions & Ideas
- Skillet Sweet Potato Tacos: While I had roasted sweet potatoes in the oven, you may slowly roast them in a large skillet on the stove-top.
- Other Protein: roasted or seared crispy Tofu.
- Add extra toppings: bell peppers, cucumber, Brussels sprout tacos or any of your favorite toppings.
- Add Leafy Greens: chopped green cabbage, coleslaw, fresh cilantro, or parsley.
What To Serve With Sweet Potato Tacos?
Try my popular sides:
Julia's fave
Avocado Crema
healthy and easy!
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.
Did You Like This Recipe?
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Recipe Card
Sweet Potato Tacos Recipe
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!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat the oven to 400 F. Wash, dry, and chop the sweet potatoes into cubes.1 sweet potato
- 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
- 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.
- In a large bowl, add the roasted sweet potatoes and combine them with drained, rinsed black beans.¾ cup black beans
- Toss them and bake again for another 10 minutes until the potatoes are fork-tender.4-5 taco tortillas of choice
- In a hot skillet, heat the tortillas by applying olive oil and flipping it to heat from both sides.
- 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
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 290kcalCarbohydrates: 50gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 260mgPotassium: 802mgFiber: 9gSugar: 4gVitamin A: 8592IUVitamin C: 2mgCalcium: 112mgIron: 4mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Lauren
Absolutely delicious! I love sweet potatoes AND tacos so these were the perfect choice for dinner last night - thanks!!
Julia | The Yummy Bowl
they are delicious! glad you enjoyed!
Andrea
The flavors are spot on for these sweet potato tacos. Love that you paired them with black beans and that avocado crema sounds delightful.
Julia | The Yummy Bowl
thank you Andrea!
Angela
We tried these for dinner last night and they were a huge hit! Great recipe.
Julia | The Yummy Bowl
thank you Angela!
Tayler
I made these tacos for dinner last night and they were delicious! I didn’t even miss the meat!
Julia | The Yummy Bowl
glad you liked them!
Dina and Bruce
I had these once when out, and have been wanting to make them! Gonna do it now! Thank you!
Julia | The Yummy Bowl
thank you, enjoy!
Ana
Okay these are officially my favorite tacos! Cant wait for more vegan taco recipes from you, thanks julia!
Julia
Thank you Ana, will be posting forever soon! Make sure to sign up for the newsletter not to miss these 🙂
Julia
Thank you so much!