Sweet Potato Black Bean Tacos (Printable)

Tacos filled with roasted sweet potatoes, black beans, fresh cabbage, avocado, and cilantro for a vibrant meal.

# What You'll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 ripe avocado, sliced
04 - 1 cup shredded red cabbage
05 - 1 lime, cut into wedges
06 - 1/4 cup fresh cilantro leaves

→ Beans

07 - 1 (15 oz) can black beans, drained and rinsed

→ Tortillas

08 - 8 small corn tortillas (optional flour tortillas)

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon chili powder
13 - 1/4 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Optional Toppings

16 - 1/2 cup crumbled feta or cotija cheese (omit for vegan)
17 - 1/4 cup sour cream or dairy-free alternative
18 - Salsa or hot sauce of choice

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss sweet potato cubes and thinly sliced red onion with 1 1/2 tablespoons olive oil, ground cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the sweet potato and onion mixture evenly on the prepared baking sheet. Roast for 18 to 20 minutes, tossing halfway through, until tender and caramelized.
04 - While vegetables roast, warm the remaining 1/2 tablespoon olive oil in a skillet over medium heat. Add drained black beans and sauté for 2 to 3 minutes until heated through. Season with a pinch of salt.
05 - Warm the corn tortillas in a dry skillet or microwave until pliable.
06 - Layer roasted sweet potatoes and onions, black beans, shredded cabbage, avocado slices, and cilantro leaves inside each warmed tortilla. Add optional toppings such as cheese, sour cream, salsa, and a squeeze of lime as desired.
07 - Serve immediately, accompanied by extra lime wedges.

# Expert Advice:

01 -
  • Everything roasts on one pan while you prep the toppings, so cleanup is minimal and dinner happens fast.
  • The sweet potatoes caramelize in the oven and turn slightly crispy at the edges, giving each bite a smoky sweetness that balances perfectly with the creamy beans.
  • You can load these tacos with whatever fresh toppings you have on hand, making them endlessly adaptable to your mood or your crisper drawer.
02 -
  • Cut the sweet potatoes into uniform half-inch cubes so they roast evenly, otherwise some pieces will burn while others stay hard.
  • Don't skip tossing the vegetables halfway through roasting, it prevents sticking and ensures every cube gets those crispy caramelized edges.
  • Warm your tortillas right before serving because cold tortillas crack and tear, ruining the taco experience.
03 -
  • Use parchment paper on your baking sheet to prevent sticking and make cleanup almost instant.
  • If your tortillas keep tearing, wrap them in a damp towel and microwave for 20 seconds to make them soft and flexible.
  • Squeeze fresh lime juice over the assembled tacos right before eating, it wakes up every flavor and ties the whole thing together.
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