Sweet Potato and Black Bean Tacos
Smoky roasted sweet potatoes and spiced black beans in warm tortillas with avocado, pickled onions and a tangy lime crema. Meatless Monday sorted.
These sweet potato and black bean tacos prove that vegetarian tacos can be just as satisfying as the meaty kind. Roasted sweet potatoes turn caramelized and soft, while black beans add protein and heartiness.
Quick pickled onions and a lime yogurt crema add bright, tangy contrast. Everything can be prepared while the sweet potatoes roast, making these an easy weeknight dinner.
At a glance: this sweet potato and black bean tacos serves 4, needs about 15 min of hands-on prep and 25 min of cooking, and provides roughly 420 calories and 15 g of protein per serving. It is naturally vegetarian and gluten-free.
Why you'll love this recipe
- Hearty vegetarian dinner
- Gluten-free with corn tortillas
- Quick pickled onions in 15 minutes
- Great for family taco nights
About this vegetarian taco recipe
Tacos are one of Mexico's most beloved foods, and vegetable-based fillings have a long tradition there, from potato tacos to mushroom and squash blossom tacos. Sweet potato and black bean tacos are a modern favorite thanks to their colorful, hearty and naturally sweet filling.
Roasting the sweet potatoes with chili powder, cumin and smoked paprika makes them caramelized and smoky. Black beans add protein and fiber, quick pickled onions bring tangy brightness, avocado adds creaminess, and a lime yogurt crema ties everything together.
They are proof that a meatless dinner can be just as satisfying as a traditional taco night, and they are easy to make vegan by swapping the yogurt and cheese.
Ingredient notes and substitutions
- Sweet potatoes. Cut them into small, even cubes so they roast quickly and become crispy at the edges. Leave the skin on for extra fiber.
- Black beans. Lightly mashing some of the beans helps them stay in the taco. Pinto beans also work.
- Corn tortillas. Corn tortillas are traditional and gluten-free. Warm them well so they are pliable. Use flour tortillas if you prefer.
- Pickled onions. Quick pickled red onions take 15 minutes and add color and acidity. They keep for two weeks in the fridge.
- Lime crema. Greek yogurt with lime juice and salt replaces sour cream. Use a cashew or avocado crema for a vegan version.
- Cotija or feta. A sprinkle adds saltiness. Leave it out for a vegan taco.
Equipment you'll need
- A rimmed baking sheet
- A small saucepan for the beans
- A jar for the pickled onions
- A dry skillet for warming tortillas
How to make it, step by step
Pickle the onions first
Start the quick pickled onions before anything else so they have time to soften and turn pink while you cook.
Roast the sweet potatoes
Toss the cubes with oil and spices and roast them in a single layer, flipping once, until tender and caramelized.
Warm and season the beans
Heat the beans with a little water and salt and mash about a quarter of them. The mashed beans help hold the filling together.
Warm the tortillas
Heat each tortilla in a dry skillet for about 30 seconds per side, then keep them wrapped in a clean towel so they stay soft.
Assemble
Layer beans, sweet potatoes, avocado and pickled onions, then drizzle with lime crema and add cheese and cilantro.
Recipe
Sweet Potato and Black Bean Tacos
Mexican · Dinner · Vegetarian · Gluten-Free
Ingredients
- 2 large sweet potatoes, cut into 1/2-inch (1.5 cm) cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- 1 can (15 oz / 400 g) black beans, drained and rinsed
- 8 small corn tortillas
- 1 avocado, sliced
- 1/2 cup (60 g) crumbled cotija or feta, optional
- Fresh cilantro and lime wedges
- Quick pickled onions: 1 small red onion (thinly sliced), 1/2 cup (120 ml) apple cider vinegar, 1/2 cup (120 ml) warm water, 1 teaspoon sugar, 1/2 teaspoon salt
- Lime crema: 1/2 cup (120 g) Greek yogurt, juice of 1/2 lime, pinch of salt
Instructions
- Pickle the onions. Place the sliced onion in a jar. Whisk the vinegar, warm water, sugar and salt and pour over the onion. Let it sit for at least 15 minutes.
- Roast the sweet potatoes. Preheat the oven to 425°F (220°C). Toss the sweet potatoes with the oil, chili powder, cumin, paprika and 1/2 teaspoon salt. Roast for 22 to 25 minutes, flipping halfway, until tender and caramelized.
- Warm the beans. Heat the black beans in a small pan with 2 tablespoons water and the remaining salt. Lightly mash about a quarter of them.
- Make the crema. Stir together the yogurt, lime juice and salt.
- Warm the tortillas. Heat the tortillas in a dry skillet for 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
- Assemble. Fill the tortillas with beans, sweet potatoes, avocado, pickled onions and cheese. Drizzle with crema and top with cilantro and a squeeze of lime.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Cut the sweet potatoes into small, even cubes so they roast quickly and evenly.
- Double up corn tortillas if they are thin so they do not tear.
- The pickled onions keep for 2 weeks in the fridge; make extra.
Troubleshooting
- The tortillas crack. Warm them longer, or double them up if they are thin.
- The sweet potatoes are soft, not crispy. Use a hot oven, cut smaller cubes and leave space between them.
- The tacos fall apart. Use a layer of mashed beans as glue and do not overfill them.
- The onions are too sharp. Let them pickle longer, or use warm water in the brine to speed things up.
Variations
- Vegan. Skip the cheese and use a cashew or avocado crema.
- Burrito bowl. Serve the fillings over brown rice and greens.
- Add crunch. Top with shredded red cabbage or toasted pumpkin seeds.
What to serve with it
Serve the tacos with extra lime wedges, hot sauce and a side of Mexican rice, black beans or a crunchy cabbage slaw.
For a taco bar, set out all the fillings and toppings so everyone can build their own.
Make ahead and storage
Roast the sweet potatoes, warm the beans and make the crema and pickled onions up to four days ahead. Reheat the fillings and assemble the tacos fresh.
Store the roasted sweet potatoes and beans in the fridge for up to 4 days. Assemble tacos fresh. The crema keeps for 3 days.
Is it healthy?
Sweet potatoes provide fiber and beta-carotene, and black beans add plant protein and more fiber, making these tacos filling and nutritious. Each serving contains about 15 g of fiber.
Avocado adds healthy fats, while the yogurt crema keeps the toppings lighter than sour cream and cheese.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Can I make the filling ahead?
Yes. Roast the sweet potatoes and warm the beans up to 4 days ahead, then reheat and assemble.
Are corn tortillas gluten-free?
Pure corn tortillas are naturally gluten-free, but check the label as some brands add wheat flour.
Can I use an air fryer for the sweet potatoes?
Yes. Air fry at 400°F (200°C) for 15 to 18 minutes, shaking the basket halfway.
Can I make these tacos vegan?
Yes. Skip the cheese and use avocado or cashew crema.
Can I use an air fryer for the sweet potatoes?
Yes. Air fry at 400°F (200°C) for 15 to 18 minutes.
Are corn tortillas gluten-free?
Pure corn tortillas are, but check the label.
How many tacos per person?
Two to three tacos per person.
Can I add other vegetables?
Roasted cauliflower, peppers or corn work well.
What salsa goes with these tacos?
Salsa verde, pico de gallo or a mango salsa.
Can I make a burrito bowl instead?
Yes. Serve the fillings over rice and greens.
How long do pickled onions last?
Up to two weeks in the fridge.
Are these tacos high in protein?
They provide about 15 g of protein per serving, mostly from black beans and yogurt.
Can I prepare the tacos for lunch boxes?
Pack the fillings separately and assemble just before eating.
Final thoughts
This sweet potato and black bean tacos takes about 40 min from start to finish and serves 4. It is vegetarian and gluten-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.