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Sweet Potato Black Bean Tacos served on a rectangular wooden tray topped with avocado crema

Sweet Potato and Black Bean Tacos

Samantha Erb
A simple vegetarian sweet potato black bean taco that will bring Taco Tuesday up a notch. Make these in the oven or an air fryer.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 35 minutes
Course Dinner Recipes
Cuisine American
Servings 12 tacos
Calories 571 kcal

Ingredients

Mexican Sweet Potatoes

  • 2 large sweet potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon lime juice

Tacos

  • 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 optional
  • shredded cheddar cheese optional

Instructions
 

  • Preheat oven to 400 degrees.
  • Peel and dice sweet potatoes into 1/2-inch pieces.
  • Place in a 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 the oven for 25-30 minutes, flipping halfway. Add the black beans evenly to pan for the last 5 minutes.
  • Cover corn tortillas with aluminum foil and put them in the 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 your other favorite toppings.
  • Enjoy immediately or refrigerate topping separately for up to 5 days.

Notes

Nutrition

Serving: 1Calories: 571kcalCarbohydrates: 63gProtein: 12gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 26gCholesterol: 9mgSodium: 153mgFiber: 20gSugar: 8g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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