Black Bean Sweet Potato Tacos (Print)

Hearty Mexican-inspired tacos with roasted vegetables and protein-packed black beans.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil

→ Legumes

05 - 1 can (15 oz) black beans, drained and rinsed

→ Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Tacos & Toppings

12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 1 cup shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 tablespoons vegan sour cream or plain yogurt (optional)
18 - ½ cup crumbled vegan feta (optional)

# Directions:

01 - Preheat the oven to 425°F.
02 - In a large bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the vegetables onto a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
04 - Warm the black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.
05 - Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide the roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
07 - Serve immediately with lime wedges.

# Helpful Hints:

01 -
  • The roasted sweet potatoes get these incredible crispy edges while staying creamy inside
  • Everything comes together with almost zero active cooking time
  • You can prep all the toppings while the vegetables roast, making it feel effortless
02 -
  • Do not crowd the baking sheet or the vegetables will steam instead of roast
  • Warm your tortillas properly or they will crack and fall apart when you try to fold them
  • The vegetables need to be in similar sized pieces so everything finishes cooking at the same time
03 -
  • Line your baking sheet with parchment paper for the easiest cleanup ever
  • Use a large bowl to toss the vegetables with spices so nothing ends up bare
  • If your tortillas are stiff, wrap them in a damp paper towel and microwave for 30 seconds
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