These sweet potato black bean tacos are proof that you don’t need meat to make something hearty and irresistible. Think smoky roasted sweet potatoes, spiced-up black beans, and a zesty lime crema that ties it all together. The best part? They’re easy enough for a weeknight but impressive enough to wow your friends. Buckle up, because taco night is about to get a glow up!
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💭 These vegetarian tacos are my weeknight MVP!
I still remember the first time I fell in love with sweet potatoes—at a taco stand, of all places. It was during a road trip with friends somewhere on the California coast. We were starving and pulled over at this unassuming shack that smelled like roasted chilies and lime.
I ordered their vegetarian taco special, expecting the usual black beans and rice, but what arrived was so much better. The sweet potatoes were smoky and caramelized, the beans perfectly spiced, and the toppings were fresh, tangy, and vibrant. This recipe brings me back to that moment, and I hope it becomes just as special for you.
📋 Ingredients and notes
You’ll need sweet potatoes, a can of black beans, flour tortillas or corn tortillas, olive oil, smoked paprika, garlic powder, chili powder, cumin, kosher salt, and lime juice.
For the toppings, prepare shredded cabbage, sliced avocados, crumbled feta, and fresh cilantro. Make the lime crema with Greek yogurt, lime juice, and salt.
Make vegan tacos
Swap the Greek yogurt for a plant-based yogurt or cashew cream and use your favorite non-dairy cheese to keep the recipe fully vegan.
Shruthi’s Top Tip
Cut the sweet potatoes into uniform ½-inch cubes to ensure even roasting. For extra crispy edges, don’t overcrowd the baking sheet—spread sweet potatoes in a single layer with space between each cube.
- Don’t feel like whisking? Shake the lime crema ingredients in a small jar with a lid for a no-mess shortcut.
- Warm your tortillas directly over a gas flame for 10–15 seconds per side to get those charred, smoky edges.
- Roast the sweet potatoes and make the beans earlier in the day. Reheat them quickly to save time.
Variations & Substitutions
- Sweet potatoes. Substitute with butternut squash or roasted cauliflower for a completely different version.
- Black beans. You can use pinto beans, kidney beans, or chickpeas.
- Purple cabbage. Swap with green cabbage, shredded lettuce, or even a crunchy slaw mix.
- Avocado. You can also use guacamole or sliced cucumbers.
- Feta. Cotija, queso fresco, or even shredded cheddar work great. You can also use vegan cheese.
- Greek yogurt. Substitute with sour cream or mayo.
- Spices. I used chili powder, smoked paprika, garlic powder, cumin, and salt. You can substitute chili powder with cayenne pepper or chipotle powder. You can also use regular paprika instead of smoked. Add onion powder and black pepper if desired.
- For extra crunch, sprinkle some toasted pepitas or crushed tortilla chips.
- For a spicy kick, add diced jalapeños to the black beans or toss the sweet potatoes with chipotle powder or cayenne.
📖 How to make these vegetarian tacos
Step 1:
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2:
Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt until evenly coated.
Step 3:
Spread the sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly crispy.
Step 4:
While the sweet potatoes roast, add the black beans to a small saucepan over medium heat. Stir in cumin, chili powder, smoked paprika, salt, and lime juice. Heat for 5-7 minutes, stirring occasionally, until warmed through and fragrant.
Step 5:
In a small bowl, whisk together yogurt, lime juice, and salt until smooth. Set aside.
Step 6:
Warm the tortillas in a dry skillet or microwave. Layer each tortilla with roasted sweet potatoes, black beans, shredded cabbage, avocado slices, and cilantro.
Step 7:
Drizzle with lime crema and sprinkle with feta, if using.
🍴 How to serve sweet potato tacos
These tacos are best served fresh—when the sweet potatoes are warm, the toppings are vibrant, and your taste buds are ready to party. I love pairing them with a side of elotes in a cup, mango avocado salad, air fryer nachos, cilantro lime rice, and refried beans—while these tacos are good, these sides make it even better. And of course, no taco night is complete without dips. Having mango salsa, queso diablo, and habanero salsa for drizzling and dipping are a must!
🍴Storage and reheating suggestions
If preparing the tacos ahead, it’s best to store each component separately until ready to serve to keep them fresh for longer. Keep the roasted sweet potatoes and black bean mixture in separate airtight containers and refrigerate for up to 4 days. Store tortillas in their original packaging or a sealed container at room temperature.
Store any leftovers for 1-2 days in an airtight container in the refrigerator.
To reheat, warm the taco filling in a skillet over medium heat or in the microwave before assembling tacos.
🍴 More vegetarian tacos and wraps
If you like this recipe, check out my other delicious tacos and wraps recipes:
Vegan Gochujang Cauliflower Tacos
Veggie Taco Salad
Fried Avocado Tacos
Buffalo Chickpea Wrap
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Sweet Potato Black Bean Tacos
Ingredients
For the sweet potatoes:
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
For the black beans:
- 2 15-oz cans black beans, drained and rinsed
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lime juice
For the lime crema:
- 1 cup plain Greek yogurt, or vegan yogurt for dairy-free
- 2 tablespoons fresh lime juice
- ¼ teaspoon kosher salt
For serving:
- 8 small, 6-inch corn tortillas
- 4 oz purple cabbage, about 1 cup, shredded
- 1 medium avocado, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh cilantro, chopped
- 2 medium limes, cut into wedges
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, and salt until evenly coated.
- Spread sweet potatoes in a single layer on the prepared baking sheet. Roast 25–30 minutes, flipping halfway, until tender and crispy at the edges.
- While the sweet potatoes roast, add black beans to a small saucepan over medium heat. Stir in cumin, chili powder, smoked paprika, salt, and lime juice. Heat 5–7 minutes, stirring occasionally, until warmed through and fragrant.
- In a small bowl, whisk together yogurt, lime juice, and salt until smooth. Set aside.
- Warm tortillas in a dry skillet over medium heat until pliable and lightly charred, about 30 seconds per side.
- Layer each tortilla with roasted sweet potatoes and black beans. Top with shredded cabbage, avocado slices, cilantro, and crumbled feta.
- Drizzle with lime crema and serve with lime wedges.
Notes
- Roast sweet potatoes in a single layer—crowding steams instead of crisps.
- Warm tortillas in a dry skillet or over an open flame for best flavor and pliability. Microwave works but won’t char.
- The lime crema can be made ahead and refrigerated; thin with a splash of water if it thickens. Sweet potatoes and beans can also be prepped in advance for faster weeknight assembly.
- Use vegan yogurt for crema and skip the feta (or use vegan feta)
- Serve over rice or quinoa instead of tortillas for a bowl version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
