Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos Come together quickly on the stove top and bake to perfection in this delicious and delicious vegetarian taco recipe. Perfect for your next Meatless Monday or Taco Tuesday!

Easy Sweet Potato Tacos

It’s no secret that I’m a huge fan of sweet potatoes. From sweet potato chili to sweet potato brownies, I have a collection of sweet potato recipes here on Healthy Expert.

Sweet potatoes are versatile and can be used in a variety of sweet and savory recipes. I also love using them in vegetarian recipes because they are a delicious hearty vegetable that will keep you feeling full. Paired with the protein in black beans, these sweet potato and black bean tacos are the perfect vegetarian taco recipe.

If you want to keep it vegan, feel free to omit the cheese, but these sweet potato tacos are always a great idea with or without cheese!

Ingredients for Sweet Potato and Black Bean Tacos

• olive oil – Used for cooking vegetables and also for making tortillas nice and crispy.
• sweet potato – You want 1 large sweet potato. No need to peel!
• yellow onion – Or add red or white onions.
• bell pepper – I like to use red bell peppers, but you can add any pepper you like. Poblanos would be great too!
• garlic cloves – Make sure they are finely chopped.
• black beans – I used canned black beans, but you can certainly make your own from scratch. It’s about 1 1/2 cups.
• Spices + Herbs – Chipotle chili powder (or use regular chili powder), smoked paprika, ground cumin, dried oregano, salt and pepper
• Corn tortilla shells – I used regular corn taco shells, but you can certainly use hard shell taco shells too.
• Mexican cheese blend – Most grocery stores carry Mexican cheese blend, but if not, feel free to use Monterey Jack or Cheddar cheese.
• avocado – Make sure they are ripe because we are going to mash them.
• lime juice – Juice 1 lime.
• coriander – If you don’t like cilantro, feel free to omit it.
• jalapeno pepper – These are all optional!

How to Make Sweet Potato and Black Bean Tacos

Step 1: Boil sweet potatoes + black beans

Add olive oil to a large pot and heat over medium-high heat. Add sweet potatoes and cook for 5 minutes. Add the yellow onion, bell pepper, and garlic cloves to the pan and cook for another 5 minutes. Add the black beans, paprika, paprika, cumin, 1/2 teaspoon salt, and black pepper and continue cooking until the sweet potatoes are fork-tender.

Step Two: Grill the Tortillas

Place the tortillas on the pan and bake in the oven for 3 minutes. Add the sweet potato mixture and Mexican cheese mixture to each tortilla and fold the other side to close. For crispy tortillas, spray or rub with olive oil. Bake for 5-10 minutes or until cheese is melted and tortillas are crispy.

Step 3: Make avocado puree

Combine avocado puree, lime juice and salt in a small bowl and season to taste.

Step 4: Dress + Serve

Fill each tortilla with avocado puree, chopped cilantro, and jalapeños (if desired).

FAQ

Storage instructions

Store the sweet potato and black bean mixture in an airtight container in the refrigerator for up to 5 days. I recommend making the mixture ahead of time rather than baking the tortillas and storing them. Reheat the sweet potato and black bean mixture in the microwave or on the stovetop. Mash the avocado and toast the tortillas before serving. This recipe makes for great meal prep!

More delicious taco recipes:

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Sweet Potato and Black Bean Tacos

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These sweet potato and black bean tacos come together quickly on the stove top and bake to perfection in this delicious and delicious vegetarian taco recipe. Perfect for your next Meatless Monday or Taco Tuesday!

• author: Davida Leder
• Preparation time: 10 minutes
• Cooking time: 25 minutes
• Total time: 35 minutes
• yield: 4 number of copies 1x
• category: dinner
• method: chef
• gourmet food: Mexican
• diet: vegetarian diet

• 1 tablespoon Olive oil + more oil for tortilla shells
• 1 big sweet potato, cube
• 1/2 yellow onion, chopped
• 1 red bell pepper, Remove seeds + chop
• 2 garlic cloves, minced
• 1 Is black beans okay? (15 ounces), Rinse and drain
• 2 teaspoons Chipotle chili powder (or regular chili powder)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt+ 1/4 teaspoon Salt, divided
• pinch black pepper
• 8 Corn tortilla shells
• 1 cup Shredded Mexican cheese mixture (or cheddar cheese)
• 2 big avocado, mashed
• Juice, 1 lime
• 1 cup fresh cilantro, chopped
• Optional: chopped jalapenos

1. Preheat oven to 425 degrees Fahrenheit.
2. Add olive oil to a large skillet or pot and heat over medium-high heat.
3. Add sweet potatoes and cook for 5 minutes.
4. Add the yellow onion, bell pepper and garlic cloves to the skillet/pan and cook for another 5 minutes.
5. Add the black beans, paprika, paprika, cumin, 1/2 teaspoon salt, and black pepper and continue cooking until the sweet potatoes are fork-tender.
6. Place the tortillas on the pan and bake in the oven for 3 minutes.
7. Add the sweet potato mixture and Mexican cheese mixture to each tortilla and fold the other side to close. For crispy tortillas, spray or rub with olive oil.
8. Bake for 5-10 minutes or until cheese is melted and tortillas are crispy.
9. Combine avocado puree, lime juice, and 1/4 teaspoon salt in a small bowl and season to taste.
10. Unwrap and fill each tortilla with avocado puree, chopped cilantro, and jalapeños (if desired).