Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos may quickly become your favorite vegetarian taco!
Course Vegetarian
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8
Author Julie Wunder


  • 2 sweet potatoes peeled and cut in 1/2 inch cubes
  • 1 tablespoon olive oil divided
  • 1 teaspoon cumin divided
  • 1 1/2 teaspoons chili powder divided
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon pepper divided
  • 1 small sweet onion diced
  • 1 can black beans rinsed and drained
  • 1 teaspoon minced garlic 2 cloves
  • 1 lime
  • dash of hot sauce optional
  • 8 soft taco shells I use whole wheat
  • toppings: avocado, cilantro, sour cream (or plain greek yogurt), lime, queso freso, pico de gallo


  1. Preheat oven to 425 degrees
  2. Toss sweet potatoes in half the olive oil half the seasonings. Roast in oven for 30-40 minutes until fork tender.
  3. With 10 minutes left in the potato cooking time start the next steps.
  4. Over medium heat in a non stick pan, saute the onions in the remaining olive oil until soft. Cook them beyond translucent for about 5 minutes.
  5. Add the black beans and rest of the spices to the pan. Reduce heat to simmer.
  6. When potatoes are done add them to the pan. Add the hot sauce and squeeze the lime on top.
  7. Warm tortillas according to the package instructions and serve immediately with the toppings!