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+ servings
sweet potato tacos with black beans.

Sweet Potato Tacos Recipe

Julia | The Yummy Bowl
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!
5 from 6 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Mexican
Servings 4 tacos
Calories 290 kcal

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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
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