Black Bean Sweet Potato Tacos (Printable)

Roasted sweet potatoes and seasoned black beans in warm corn tortillas with fresh avocado, cabbage, and cilantro toppings.

# Ingredient List:

→ 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 ounces) black beans, drained and rinsed

→ Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Tacos and Toppings

12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 ounces shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 ounces vegan sour cream or plain yogurt, optional
18 - 1.75 ounces crumbled vegan feta, optional

# How to Prepare:

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 to 30 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 - Meanwhile, warm the black beans in a small saucepan over medium heat for 3 to 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.

# Expert Advice:

01 -
  • The roasted sweet potatoes get these crispy, golden edges while staying creamy inside, which honestly feels like a small miracle in your mouth.
  • It comes together in under an hour, but tastes like you've been in the kitchen all afternoon.
  • You can pile on toppings however you want, so everyone makes their own version and somehow they're all perfect.
02 -
  • Don't skip stirring the vegetables halfway through roasting—the second half is when they really caramelize and that's where all the flavor magic happens.
  • If your tortillas are cold or sitting out, they'll crack when you try to fold them, so make warming them your last step right before assembly.
03 -
  • Toast your cumin and paprika in a dry pan for thirty seconds before mixing with the other spices if you want the flavor to feel even more intentional and deep.
  • If you're serving a crowd, roast your vegetables ahead and reheat them gently in a skillet with a splash of olive oil right before serving—they'll taste almost as good as fresh.
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