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Taco Tuesday has been a staple in our house for years. We love our tacos, but you can only have generic tacos for so long. This Crispy Baked Sweet Potato Black Bean Taco recipe is simple, delicious, and healthy to eat.
I’ve even included a specific air fryer option to make and reheat these tacos. Getting that crispiness on the sweet potatoes is amazing in an air fryer and you can make these any time of year without heating the whole house up.
My husband devours his tacos within minutes and even tells me how we should make them more often… every single time.
Other Delicious Recipes You’ll Love:
How to Make Sweet Potato Black Bean Tacos
Preheat your oven to 400 degrees F.
Peel your sweet potatoes and cut them into ½ inch chunks. Combine them in a bowl with chili powder, cumin, and lime juice.
Spread the chili lime sweet potatoes in a single layer on a sheet pan and roast them for 25-30 minutes, flipping halfway through.
Place the corn tortillas in some aluminum foil and set aside. You can also use hard shell corn tortilla shells and prepare per the directions on the box.
In the last 5 minutes of cooking, spread the black beans across the pan and let them heat up. Also, add the corn tortillas in aluminum foil to the oven.
The sweet potatoes are done when they are tender, and a fork can easily pierce through them.
While the sweet potatoes are baking, dice up the Roma tomatoes into ½ inch chunks and microwave or cook the corn per the directions on the package.
How to Assemble the mexican Tacos
Take each tortilla and fill it with the Mexican sweet potatoes and black bean mixture, corn, tomatoes, and avocado crema drizzled on top.
This Avocado Lime Crema recipe takes just 5 minutes to make and can be prepared while the sweet potatoes are cooking.
I love to add a little shredded cheddar cheese to the tacos because cheese makes everything better.
Enjoy immediately or refrigerate toppings separately for up to 5 days and use reheating directions below.
This recipe is a vegetarian and gluten-free favorite. To make this recipe vegan, switch out the sour cream in the avocado lime crema with a vegan variety and omit the optional shredded cheddar cheese.
How to Make Sweet Potato Black Bean Tacos in an Air Fryer
Cut the sweet potatoes and add chili powder, cumin, and lime juice as mentioned above and cook in an air fryer for 15-20 minutes on 380 degrees F. Add in black beans once removed from the air fryer and mix to combine.
Dice the Roma tomatoes and cook the corn normally.
Once the chili lime sweet potatoes are roasted, place the corn tortillas in aluminum foil, place in your air fryer, and cook for 5 minutes.
If your air fryer is too small to lie the tortillas flat, place them in a wet paper towel (aluminum foil removed) and microwave for 15-20 seconds.
If using hard shell corn tortilla shells, turn the air fryer to 325 degrees and cook for 3-4 minutes. It’s important to keep checking on the tortillas and open the drawer if you hear any movement.
Although hard shell tortillas are safe to cook in an air fryer, there is still a chance a small piece could fly to the top and cause the air fryer to smoke.
Assemble the tacos per directions above.
How Do I Reheat These Crispy Baked Sweet Potato Black Tacos?
Reheating these tacos are easy and works best when all ingredients are stored separately. You can combine the Mexican sweet potatoes, black beans, and corn.
Oven Reheating Directions: Add 1 teaspoon of oil to a skillet on medium-low heat and cook sweet potatoes and black beans mixture and corn until hot, about 5 minutes.
Heat corn tortillas in aluminum foil at 400 degrees F for 5 minutes, or place in a wet paper towel and microwave for 15-20 seconds.
Air Fryer Reheating Directions: Place aluminum foil on the bottom of the air fryer. Heat the air fryer to 325 degrees and cook the sweet potatoes, black beans, and corn until hot, about 5 minutes.
It is important to place a line of aluminum foil or air fryer parchment paper, so the black beans and corn do not fall through the basket.
Mexican Sweet Potatoes
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon lime juice
- 12 corn tortillas
- 1 (15 ounce) can of black beans, drained and rinsed
- 1 cup of corn, cooked
- 3 Roma tomatoes
- 5-minute avocado crema
- shredded cheddar cheese (optional)
- Preheat oven to 400 degrees F
- Peel and dice sweet potatoes into 1/2-inch pieces
- Place in bowl and mix with oil. Add in chili powder and cumin and mix. Add lime juice and mix until thoroughly combined.
- Cook sweet potatoes in oven for 25-30 minutes, flipping halfway. Add black beans evenly to pan for the last 5 minutes.
- Cover corn tortillas with aluminum foil and put in oven for about 10 minutes while sweet potatoes are cooking.
- Dice Roma tomatoes until 1/2-inch pieces
- Assemble the tacos by adding the sweet potatoes and black bean mixture, tomatoes, corn, and topping it with avocado crema
- Enjoy immediately or refrigerate topping separately for up to 5 days.
* View directions above recipe card on how to reheat recipe in an oven and and an air fryer
Air Fryer directions:
Cook sweet potatoes at 380 degrees for 15-20 minutes then remove from air fryer. Add in black beans.
Place the corn tortillas in aluminum foil, place in your air fryer, and cook for 5
If using hard shell corn tortilla shells, turn the air fryer to 325 degrees and cook for 3-4 minutes (see above on precautions for using hard shells in an air fryer).
Cook and assemble the remaining parts of tacos as normal.
Amount Per Serving: Calories: 555 Total Fat: 34g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 9mg Sodium: 145mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 19g Sugar: 7g Sugar Alcohols: 0g Protein: 12g