Sweet Potato and Black Bean Tacos Recipe

Sweet Potato and Black Bean Tacos Recipe

How To Make Sweet Potato and Black Bean Tacos

Have a hearty meal with these black bean tacos featuring roasted sweet potatoes, and lime-infused avocado dip, all wrapped in a crispy tortilla.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



For Roasted Sweet Potatoes:

  • 2lbssweet potatoes,3 to 4 medium, peeled and sliced into 1-inch chunks
  • 2tbspolive oil
  • ¼tspcayenne pepper,omit if sensitive to spice
  • ¼tspfine sea salt

For Spicy Black Beans:

  • 1tbspolive oil
  • 1small yellow onion,or white onion, finely chopped
  • fine sea salt
  • 2tspground cumin
  • ¼tspchili powder
  • 2cansblack beans,or 3 cups cooked black beans, rinsed and drained
  • cupwater
  • 1tspsherry vinegar,or lime juice
  • freshly ground black pepper,to taste

For Avocado-Pepita Dip:

  • 2avocados,pitted
  • 1cupfresh cilantro,lightly packed, mostly leaves, some small stems are fine
  • ½cuppepitas
  • 1smalljalapeño,seeded and roughly chopped, or ¼ teaspoon red pepper flakes, adjust to taste
  • 2clovesgarlic,roughly chopped
  • 2tbsplime juice,about 1 medium lime, or 1 tablespoon sherry vinegar
  • 2tbspwater
  • ½tspfine grain sea salt
  • freshly ground black pepper,to taste

For Other Ingredients:

  • 10smalltortillas
  • crumbled feta

For Suggested Garnishes:

  • pickled jalapeños
  • pickled radishes
  • pickled red onions
  • cilantro,torn
  • hot sauce


Roasted Sweet Potatoes:

  1. Preheat the oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up.

  2. Toss the prepared sweet potatoes with olive oil, cayenne pepper (if using), and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

Black Beans:

  1. Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook for about 5 to 8 minutes, stirring occasionally until the onions have softened and are turning translucent.

  2. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover, and reduce heat to maintain a gentle simmer.

  3. Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt and pepper, and cover until ready to serve.

Avocado Dip:

  1. First, toast the pepitas in a skillet over medium heat for about 5 minutes, stirring often, until they are fragrant and starting to make little popping noises. Transfer to a bowl and set aside.

  2. Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water, and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary.

  3. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable).

  4. Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.


  1. Heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, warm them directly over a low flame on a gas range.

  2. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.

To Assemble:

  1. Spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip.

  2. Garnish with feta, pepitas, and other preferred garnishes. Repeat with remaining tortillas and serve.


  • Calories: 890.94kcal
  • Fat: 35.07g
  • Saturated Fat: 5.37g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 20.25g
  • Polyunsaturated Fat: 7.09g
  • Carbohydrates: 126.20g
  • Fiber: 35.45g
  • Sugar: 12.53g
  • Protein: 27.89g
  • Sodium: 1642.63mg
  • Calcium: 259.57mg
  • Potassium: 2341.58mg
  • Iron: 9.52mg
  • Vitamin A: 1660.18µg
  • Vitamin C: 32.01mg
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