Black Bean Sweet Potato Tacos (Printable)

Roasted sweet potatoes and seasoned black beans in warm corn tortillas with vibrant fresh toppings.

# What You'll 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 (14 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 Make It:

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 Tips:

01 -
  • The sweet potatoes get caramelized and crispy at the edges while staying creamy inside, which is honestly the textural dream I didn't know I was chasing.
  • It's the kind of meal that feels indulgent but actually takes less time than scrolling through your phone, and somehow everyone at the table thinks you spent hours on it.
  • Once you make it once, you'll find yourself craving it again because it hits that perfect balance of satisfying and bright.
02 -
  • Don't skip the halfway stir during roasting—I learned this the hard way when a batch stuck to the bottom of the pan and I lost the best caramelized bits.
  • Room-temperature avocado slices are better than cold ones because they stay creamy instead of mealy, so don't pull it from the fridge at the last second.
03 -
  • Don't crowd the baking sheet—roasted vegetables need space to actually roast, not steam, so use two sheets if you're making a bigger batch.
  • If your avocado is hard, slice it anyway and let it sit out for a few minutes before assembling—it'll soften slightly and be easier to work with.
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