Whip up these chili-spiced sweet potato and black bean tacos for a savory, satisfying, and healthy dinner. Ready in about 30 minutes, naturally vegan, and flexible to finish with your favorite toppings.
After testing many variations of sweet potato and black bean tacos, I landed on a method that delivers the right balance of texture and flavor. Roasting the potatoes gives them a slightly crisp exterior and tender interior, while a short, spiced skillet of black beans adds depth and a little heat.
What you’ll need to make sweet potato black bean tacos
- Sweet potatoes: 2 medium, peeled and cut into 1/2-inch cubes. Cut evenly so they roast uniformly and cook quickly.
- Canned black beans: 1 (15-ounce) can, drained and rinsed.
- Onion: 1 small yellow onion, diced (white or red work too).
- Jalapeno pepper: stemmed, seeded, and chopped to taste.
- Seasonings: garlic, chili powder, cumin, kosher salt, and oregano. Ancho chili powder and Mexican oregano boost authenticity, but standard versions are fine.
- Broth: 1/4 cup chicken or vegetable broth (or water if needed).
- Olive oil.
- Tortillas and toppings: corn or flour tortillas, salsa, sliced avocado, crumbled Cotija, or your favorites.
How to make them
Roasting the sweet potatoes is the key difference with this recipe: it gives them a slightly crisp edge and a creamy interior without constant stirring. The spices—chili powder and cumin—bring a warm, savory balance to the potatoes’ natural sweetness.
While the oven roasts the potatoes, prepare the black beans in a skillet. Sautéed onion, garlic, and jalapeño develop aroma and flavor, and simmering the beans briefly with broth and spices keeps them tender and well seasoned. The timing works so both components finish around the same time, leaving a few minutes to warm tortillas and arrange toppings.
Serving suggestions
These roasted sweet potatoes and seasoned black beans are ideal for a taco bar. Warm a stack of tortillas, set out the fillings and assorted toppings, and let everyone build their own tacos.
For a crowd, start with chips and a creamy corn or bean dip as an appetizer; leftover dip makes a tasty taco topping. A simple Mexican salad or cilantro-lime rice pairs nicely if you want a side.
More taco recipes
- Shrimp Tacos with Green Chili Adobo
- Instant Pot Ground Beef Tacos
- Skinny Baja Chicken Tacos
- Jalapeno Lime Fish Tacos
- Simple Black Bean Tacos
Sweet Potato Black Bean Tacos
5 mins
30 mins
35 mins
8 tacos
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes — peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Black Beans
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, stemmed, seeded, and chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano (preferably Mexican)
- 1/4 teaspoon ancho or regular chili powder
For Serving
- Flour or corn tortillas
- Salsa
- Cotija cheese (optional)
- Avocado, sliced
Instructions
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Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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Start the sweet potatoes. Toss the cubed potatoes with olive oil, chili powder, cumin, and salt. Spread in a single layer on the prepared baking sheet with space between the pieces. Roast for about 30 minutes, flipping once halfway through, until edges are lightly crisp and centers are tender.
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While the potatoes roast, prepare the beans. Heat olive oil in a skillet over medium-high. Cook the onion 4–5 minutes until softened. Add garlic and jalapeño and cook 30–60 seconds until fragrant. Stir in the beans, broth, salt, cumin, oregano, and chili powder. Reduce heat to medium and simmer 6–8 minutes until the beans are heated through and most of the liquid is absorbed. Lower the heat if it boils vigorously and add a splash more broth if the mixture becomes too dry.
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Assemble the tacos. Warm tortillas and fill with roasted sweet potatoes, seasoned black beans, and toppings of your choice. Serve immediately.
If you try this recipe, consider leaving a rating and review to share how it turned out.
Notes
- This recipe makes about 8 small tacos. Nutritional information estimates the filling per taco; tortillas and toppings will change final values.