Tacos aren’t just about meat—some of the best ones are packed with wholesome, plant-based ingredients that deliver just as much flavor and satisfaction.
These sweet potato and black bean tacos are proof of that. The natural sweetness of roasted sweet potatoes pairs perfectly with savory black beans, smoky spices, and a bright lime crema, all wrapped in warm corn tortillas.
I first tried these when looking for a meatless taco option that didn’t feel like a compromise, and they quickly became a favorite. Whether you’re vegetarian or just looking for a healthy, delicious meal, these tacos are packed with nutrients, bold flavors, and an irresistible combination of textures.
Why These Tacos Are a Must-Try
These tacos aren’t just healthy—they’re packed with flavor, texture, and vibrant colors that make every bite exciting.
- Roasted Sweet Potatoes – Tender, caramelized, and lightly spiced for a smoky-sweet balance.
- Savory Black Beans – Hearty and satisfying, providing protein and a rich, earthy taste.
- Creamy Lime Crema – A tangy sauce that ties everything together with brightness and a touch of richness.
- Quick and Easy – Ready in under 40 minutes, making them perfect for busy nights.
- Completely Meat-Free – A delicious vegetarian option that’s filling and packed with plant-based protein.
Essential Ingredients for Sweet Potato Black Bean Tacos
A great taco starts with fresh, simple ingredients that work together to create bold flavors.
- Sweet Potatoes – Roasted until tender and caramelized with smoky spices.
- Black Beans – A fiber-rich, protein-packed base that makes these tacos hearty.
- Corn Tortillas – The best base for tacos, offering a slightly charred flavor.
- Lime Crema – A creamy, tangy sauce made with sour cream, lime juice, and a hint of spice.
- Avocado – Adds a buttery, creamy texture that complements the bold flavors.
- Fresh Cilantro – A bright, fresh garnish that enhances the dish.
How to Make Sweet Potato & Black Bean Tacos
Making these tacos is simple and fuss-free, and the combination of flavors makes them feel special every time.
- Roast the Sweet Potatoes – Toss cubed sweet potatoes with olive oil, smoked paprika, cumin, and salt. Roast at 400°F (200°C) for 25 minutes, flipping halfway through.
- Prepare the Black Beans – Warm black beans in a skillet with garlic, cumin, and a splash of lime juice for extra flavor.
- Make the Lime Crema – Stir together sour cream, lime juice, and a pinch of cayenne for a bright, zesty sauce.
- Warm the Tortillas – Lightly char corn tortillas over an open flame or in a dry skillet.
- Assemble the Tacos – Fill each tortilla with roasted sweet potatoes, black beans, sliced avocado, and a drizzle of lime crema.
- Garnish and Serve – Top with fresh cilantro and extra lime wedges for an extra punch of flavor.
Each bite is a perfect mix of smoky, sweet, tangy, and creamy goodness that will keep you coming back for more.
Best Side Dishes for Sweet Potato & Black Bean Tacos
Pairing these tacos with light, flavorful sides enhances the meal without overpowering it.
| Side Dish | Why It Works |
|---|---|
| Cilantro Lime Rice | Bright and fluffy, a great balance for the rich tacos. |
| Spicy Mexican Slaw | Crunchy, tangy, and a great contrast to the soft sweet potatoes. |
| Black Bean & Corn Salsa | Fresh and zesty, adding extra texture and protein. |
| Guacamole & Tortilla Chips | A classic, creamy dip that pairs perfectly. |
| Grilled Pineapple | Sweet and slightly caramelized, complementing the smoky spices. |
| Roasted Poblano Peppers | A slightly smoky, mildly spicy side that pairs beautifully. |
How to Store and Reheat Leftover Tacos
These tacos store well and can be easily reheated without losing their texture or flavor.
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Best Way to Store Leftovers
- Store sweet potatoes and black beans separately in airtight containers in the fridge for up to 4 days.
- Keep tortillas in a sealed bag to prevent them from drying out.
- Lime crema stays fresh for up to 5 days when refrigerated.
How to Reheat Tacos Without Losing Texture
- Oven: Roast the sweet potatoes at 350°F (175°C) for 10 minutes to restore crispiness.
- Stovetop: Heat black beans and sweet potatoes in a skillet over medium heat for 5 minutes.
- Microwave: Heat in 30-second intervals until warm, but avoid overcooking to prevent sogginess.
Secrets to Making the Best Sweet Potato Tacos
A few key tricks make all the difference in flavor and texture.
- Roast the sweet potatoes until caramelized for the best depth of flavor.
- Season the black beans well to avoid blandness—garlic, lime, and cumin bring them to life.
- Use fresh corn tortillas and lightly char them for the best texture.
- Let the lime crema sit for a few minutes so the flavors meld together.
- Add toppings like pickled onions or cotija cheese for an extra burst of flavor.
Frequently Asked Questions
1. Can I use canned black beans?
Yes! Just rinse and drain them before seasoning and heating.
2. Can I make these tacos vegan?
Absolutely! Swap sour cream for dairy-free yogurt or cashew crema.
3. What other toppings go well with these tacos?
Try pickled onions, jalapeños, hot sauce, or crumbled cotija cheese.
4. Can I use flour tortillas instead of corn?
Yes, but corn tortillas offer a better texture and authentic flavor.
5. How do I prevent my tortillas from breaking?
Heat them until pliable and warm, or double up to prevent tearing.
Sweet Potato & Black Bean Tacos
Equipment
- Baking Sheet For roasting the sweet potatoes evenly
- Mixing Bowls For preparing the slaw and sauce
- Spatula For flipping and mixing the roasted sweet potatoes
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 teaspoon cumin for seasoning the sweet potatoes
- 1 teaspoon smoked paprika adds smoky depth
- 1 tablespoon olive oil for roasting the sweet potatoes
- 1 cup black beans cooked or canned, drained and rinsed
- 1 cup shredded cabbage mix of green and purple cabbage
- 4 pieces corn tortillas lightly charred
- 1/2 cup sour cream for the lime crema
- 1 tablespoon lime juice adds brightness to the crema
- 1 whole avocado sliced, for topping
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread evenly on a baking sheet.
- Roast for 25 minutes, flipping halfway through, until tender and slightly caramelized.
- Warm black beans in a skillet over medium heat with a splash of lime juice and salt for extra flavor.
- Stir together sour cream and lime juice to make the lime crema.
- Warm the corn tortillas in a dry pan or over an open flame until lightly charred.
- Assemble the tacos by filling each tortilla with roasted sweet potatoes, black beans, and shredded cabbage.
- Drizzle with lime crema, add avocado slices, and garnish with fresh cilantro before serving.
Notes
- For an extra crunch, add toasted pumpkin seeds as a topping.
- Make the slaw ahead of time to enhance the flavors.
- Swap sour cream for dairy-free yogurt for a vegan version.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!