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Sweet Potato and Black Bean Tacos

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Sweet Potato and Black Bean Tacos

Get ready for sweet potato and black bean tacos, bursting with fall’s touch. This recipe captures the energy of these seasons.

This dish stars roasted sweet potatoes and black bean filling. Then, a special avocado-pepita dip boosts it with more flavor.

Not only do these tacos look great in orange and green, they fit well with Halloween. They’re perfect for any fun parties.

Plus, they’re good for you, being veg-friendly and easy to adjust for vegans or gluten-free folks. This makes taco nights so simple.

It’s also a breeze to make, with some parts cooking on the stove and others in the oven. The result is a delicious meal that celebrates Mexican cuisine.

Exact Ingredients (+ Possible Substitutes)

Crafting the perfect tacos starts with the best sweet potato taco ingredients. First, peel and chop your sweet potatoes. Then, mix them with some olive oil, a bit of cayenne pepper, and sea salt. This makes them tasty when roasted.

The protein part comes from black beans, but you can use chickpeas instead. If you want a spicier vegetarian taco fillings, mix in onions, cumin, chili powder, and some sherry vinegar or lime juice. Add some sea salt and pepper to make it just right.

A special avocado-pepita dip takes these tacos to another level. Blend avocados with cilantro, garlic, and lime juice or sherry vinegar. If you like it spicy, add jalapeños or red pepper flakes. Season the mix perfectly.

When it comes to toppings, let your imagination run wild. Try feta cheese or go for vegan options for dairy-free choices. Toppings like pickled jalapeños, radishes, red onions, and cilantro bring out amazing flavors. This makes the tacos a hit for healthy taco recipes.


Start by cooking sweet potatoes perfectly. Set the oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash and cut sweet potatoes into small pieces. Toss them with olive oil, salt, and pepper. Spread on the baking sheet and bake for 25-30 minutes. Turn them over halfway. When they’re golden on the edges and soft inside, they’re ready.

Now, let’s make black beans. Warm a bit of olive oil in a pan on medium. Cook diced onion until mushy. Add garlic, cumin, paprika, and a bit of salt. Cook until it smells nice. Put in the black beans and a bit of broth. Let it simmer until it thickens. Mash some beans for a good mix for tacos.

No vegetarian meal prep is done without a tasty dip. Make your own avocado-pepita dip. Blend ripe avocados with lime juice, garlic powder, and pepitas. Blend until it’s creamy. Add some chopped pepitas for a crunch. It’ll be a yummy touch for your tacos.

For taco assembly, warm your tortillas. Put a layer of black beans first. Then add roasted sweet potatoes. Top with the avocado-pepita dip. Finish with feta, plus more pepitas and pickled veggies. Keep everything separate until you’re ready to eat. Then, put your tacos together for the best taste.

jenny happy muncher
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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.