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Vegan black bean and roasted sweet potato tacos with fresh avocado and cilantro.

BLACK BEAN SWEET POTATO TACOS

Sana Umer
These Black Bean Sweet Potato Tacos are hearty, healthy, and full of flavor. Perfect for a quick weeknight dinner or meatless meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 250 kcal

Ingredients
  

For the Tacos:

  • 2 cups sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 cup black beans cooked or canned, drained
  • 8 small tortillas corn or flour
  • ½ cup red onion finely chopped
  • ½ cup fresh cilantro chopped
  • 1 lime lime cut into wedges
  • ¼ cup sour cream or Greek yogurt optional topping

Instructions
 

Prepare Sweet Potatoes:

  • Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, and smoked paprika.
  • Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.

Assemble Tacos:

  • Warm tortillas in a pan or oven.
  • Fill each tortilla with roasted sweet potatoes and black beans.
  • Top with red onion, cilantro, and a squeeze of lime.
  • Add sour cream or Greek yogurt if desired. Serve immediately.

Notes

  • Tip: Use soft tortillas for easy folding.
  • Variation: Add avocado or cheese for extra flavor.
  • Storage: Store roasted sweet potatoes separately for up to 3 days and assemble tacos before serving.