Black Bean Sweet Potato Tacos (Printable Version)

Hearty plant-based tacos with roasted sweet potatoes, black beans, and fresh toppings.

# List of Ingredients:

→ 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 Steps:

01 - Preheat the oven to 425°F.
02 - In a large bowl, combine diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Spread seasoned 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 - While vegetables roast, warm black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
05 - Warm corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide 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 tacos immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The roasted sweet potatoes develop this natural sweetness that plays beautifully against the earthy black beans and lime brightness.
  • It's genuinely satisfying whether you're eating alone at your desk or feeding people who have wildly different dietary preferences.
02 -
  • Don't skip rinsing the canned black beans—that starchy liquid is what makes them taste tinny and lifeless.
  • Warm your tortillas properly; cold ones will tear and unravel, and suddenly you're eating a deconstructed taco nobody signed up for.
  • Taste your roasted vegetables while they're still warm and adjust the seasoning—salt behaves differently when things are hot, and you might need more than you think.
03 -
  • Make the roasted vegetables ahead of time and store them in the fridge; reheating them gently in a skillet brings back their texture and makes weeknight tacos actually happen.
  • Warm your tortillas in a clean kitchen towel after toasting so they stay pliable while you assemble—this small detail changes everything.
  • If you're cooking for a group with different preferences, set out the beans and vegetables warm and let everyone build their own; it turns dinner into something collaborative.
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