Go Back

Roasted Sweet Potato and Black Bean Tacos

Vibrant and hearty vegetarian tacos featuring spiced roasted sweet potatoes, savory black beans, fresh guacamole, and corn on charred corn tortillas. A flavorful and healthy plant-based meal.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings (2-3 tacos each)
Course: Dinner, Lunch, Main Course
Cuisine: Mexican, Vegan, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
Black Beans
  • 1 can (15 oz) black beans rinsed and drained
  • 0.5 small white onion diced
  • 1 clove garlic minced
  • 0.5 tsp ground cumin
Toppings & Assembly
  • 8-10 corn tortillas
  • 1 cup guacamole homemade preferred
  • 0.5 cup corn kernels roasted or canned
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • Baking sheet
  • Small saucepan
  • Cast iron skillet or griddle
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with oil and spices. Spread on a baking sheet.
  2. Roast sweet potatoes for 25-30 minutes, flipping halfway, until tender and browned.
  3. In a saucepan, sauté onion and garlic. Add black beans and spices, simmering for 5 minutes.
  4. Warm corn tortillas on a hot, dry skillet until charred and pliable.
  5. Assemble tacos by layering black beans, roasted sweet potatoes, corn, red onion, cilantro, and guacamole on the tortillas.
  6. Serve immediately with fresh lime wedges.

Notes

For a spicy kick, add a pinch of cayenne pepper to the sweet potato seasoning or serve with sliced jalapeños or hot sauce. Leftover roasted sweet potatoes and beans store well in the refrigerator for up to 3 days.