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Make sweet potato and black bean tacos with cubed or mashed sweet potato and seasoned black beans for a simple, hearty, & satisfying meat-free weeknight meal!
Why You’ll Love Sweet Potato Black bean Tacos
In my house, taco Tuesdays are more like ‘Taco Any Day!’ because they’re such a simple, tasty, healthy, and satisfying meat-free meal the entire family will love. With high-protein options like tofu tacos and lentil tacos, you won’t even miss the meat. This time, I’m making vegan black bean tacos with a twist in this sweet potato and black bean tacos recipe.
In these sweet potato tacos, I wanted to try something a little different from the usual roasted, diced sweet potatoes, so instead, I mashed the potatoes for an ultra-creamy texture and vibrant sweet potato flavor – no sauce required! (like in my sweet potato enchiladas).
Combined with savory seasoned black beans, fresh and easy Pico de Gallo, and your favorite toppings – these tacos are a balanced, hearty, delicious, and satisfying meat-free meal in under an hour.
For more crowd-pleasing sweet potato and bean recipes, try quinoa sweet potato chili, sweet potato and jalapeno burgers, and Southwest stuffed sweet potatoes.
The Ingredients
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations and Add-Ins
To The Filling
- Roasted cubed sweet potato: Refer to FAQs for the alternative method.
- Garlic powder: To add more depth to the black bean filling.
- Jalapenos/canned green chiles: To add to the black beans for more flavor/heat.
- Corn: Add canned, grilled (for smoky flavor), or frozen (and thawed) corn to the black beans for color, juiciness, and sweet flavor.
Toppings
- Avocado: Sliced, diced, or vegan guacamole for creaminess and healthy fats/ antioxidants.
- Sauce: Like Mexican avocado crema, hot sauce, or a dollop of vegan sour cream.
- Jalapeños: Fresh or pickled, thinly sliced, for heat.
- Pickled red onions: Add tang, sweetness, and a vibrant color.
- Vegan feta cheese: For creamy, salty, tangy flavor.
- Cabbage: Add crisp shredded red cabbage for crunch.
- Fajita vegetables: For tender texture, flavor, and nutrients.
- Toasted pepitas: For crunch in the black bean and sweet potato tacos.
How to Make Sweet Potato Black Bean Tacos?
Step 1: First, preheat the oven to 400F/200C and finely dice the onion. If you plan to make homemade Pico de Gallo, do so now as well. Then, wash and dry the sweet potatoes, wrapping each in foil and baking for 35-40 minutes or until knife-tender. Then leave to cool for 5 minutes.
Step 2: Meanwhile, as the potatoes roast, heat the oil in a medium, lidded saucepan. Once hot, sauté the onion for 3 minutes, then add the paprika, cumin, oregano, and chipotle paste. Mix constantly for 10 seconds.
Alternatively, microwave the sweet potatoes until tender.
Step 3: Mix in the black beans, water (or veg broth), and a pinch of salt and pepper. Close the lid, bring to a boil, and simmer until the potatoes are done.
Step 4: Cut the potatoes in half and scoop out the flesh, mashing it in a bowl with a fork or potato masher to your desired texture—I prefer it chunky.
If they get a little dry, add a splash of water. They should end super soft and creamy, some beginning to disintegrate.
Step 5: To assemble the sweet potato and black bean tacos, first heat the tortillas (refer below), then add a layer of the mashed sweet potato, black beans, Pico de Gallo, cilantro, and optional lime wedges. Enjoy immediately!
How to Heat Tortillas
For the best flavor, individually heat the tortillas over an open flame until lightly charred around the edges and in spots throughout (about 10-20 seconds per side).
Alternatively, heat stacks of tortillas in a microwave (covered with a lightly damp paper towel, in 20-30 second increments) OR in the oven (in stacks of foil at 350F/175C for 15-20 minutes).
Pro Recipe Tips
- To save time: Use pre-cubed or mashed sweet potato.
- Warm the tortillas: This makes them more pliable AND enhances the flavor, especially when lightly charred.
- For crispy tacos: Pan-fry the folded tacos with oil/vegan butter until golden brown and crisp.
FAQs
Both the mashed sweet potato and black bean filling will freeze in airtight containers or Ziplock/Stasher bags for up to 3 months. Thaw in the fridge overnight before reheating.
Yes. Dice the sweet potato into ½ to 1-inch pieces and toss with the seasonings, roasting at 425F/220C until tender inside with crispy, lightly caramelized edges (20-35 minutes, depending on size), flipping halfway, until tender.
Butternut squash or pumpkin would work similarly, adding sweet and creamy flavor to the vegan black bean tacos.
Serving Recommendations
Black bean sweet potato tacos make for a satisfying fiber and protein-rich meal you can enjoy alone or turn into a feast alongside:
- Vegan Mexican Rice or cilantro lime rice
- Mexican corn (on the cob or street corn salad)
- Creamy vegan refried beans
- Crunchy vegan coleslaw
- Roasted vegetables (like oven charred broccoli or caramelized Brussels sprouts)
- Southwest quinoa salad
- A simple side salad
- Mexican fruit salad – for dessert
You can also add the sweet potato and black bean fillings to vegan burritos, plant-based fajita dishes, vegan bean quesadillas, crispy baked taco bowls, and this vegan taco salad.
Storage Instructions
Store: Once assembled, enjoy the tacos quickly before they become soggy. However, any leftover fillings (the mashed potato & black beans) will store in the refrigerator in separate airtight containers for 3-4 days (2-3 days for the salsa).
Reheat: Reheat the sweet potato and black bean fillings in the microwave (in 30-second intervals, stirring between, until warm) or on the stove over medium-low heat.
Sweet Potato and Black Bean Tacos
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely diced
- 1 teaspoon of paprika
- 2 teaspoon ground cumin
- ½ teaspoon of oregano
- ½ teaspoon of chipotle pepper paste
- 2 cans black beans, rinsed and drained
- ½ cup of water
- Salt and pepper to taste
- Corn tortillas
- Homemade or store-bought pico de gallo
- Cilantro, chopped, garnish
- Lime wedges (optional)
- Avocado, sliced (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Wash and dry the sweet potatoes. Wrap each whole sweet potato in aluminum foil and place them on a baking sheet. Bake for 35 to 40 minutes or until soft when you insert a knife into one.
- In a medium saucepan with a lid, heat the oil over medium heat. Add the onion and cook for 3 minutes. Add the paprika, cumin, oregano, and chipotle pepper paste. Mix well and cook for 10 seconds constantly mixing.
- Add the beans, mix, add the water, pinch of salt and pepper. Close the lid and allow it to come to a boil. Lower the heat to a simmer and cook until the sweet potatoes are done. If they begin to get dry, add a splash of water. They should end up juicy and soft – some to the point they disintegrate into a creamy consistency and some whole.
- When the sweet potatoes are ready, remove them from the oven and allow them to sit for 5 minutes before handling. Carefully remove the aluminum foil, cut them in half and scoop the soft and mashed sweet potato into a medium bowl. Repeat the process with all of the sweet potatoes. Mix them well using a fork into a creamy and chunky consistency.
- Turn off the beans.
- To assemble the tacos, heat the tortilla according to package instructions, add a layer of sweet potatoes, top with beans, pico de gallo, cilantro, and avocado slices and lime wedges if using.
- Eat immediately. (the tortilla will get soggy if you wait too long)
Notes
- To save time: Use pre-cubed or mashed sweet potato.
- Warm the tortillas: This makes them more pliable AND enhances the flavor, especially when lightly charred.
- For crispy tacos: Pan-fry the folded tacos with oil/vegan butter until golden brown and crisp.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
