These black bean sweet potato tacos feature crispy cooked sweet potatoes and flavorful cooked black beans piled inside crispy corn tortillas with melty Mexican cheese. They are the best vegetarian potato tacos that the whole family will love! Plus, they are very easy to make.
I love tacos, like most of us do but I get tired of the same old ground meat mixed with taco seasoning filling. To change things up a bit, I created these baked vegetarian Sweet Potato Black Bean Tacos that are perfect for your next Taco Tuesday family dinner.
They are made with the most delicious crispy sweet potatoes, seasoned cooked black beans, and melty shredded Mexican cheese. Top theses baked tacos with diced avocado, cilantro, and lime and they are the best healthy potato tacos ever!
These tacos are made with a few simple ingredients and will make you want them all the time!
Why you’ll love this recipe
- Healthy and easy to pull together in under 30 minutes.
- Gluten-Free, Vegetarian, and also adaptable to a Vegan version
- Crispy roasted sweet potatoes and black beans, hello perfect combo!
- Perfect for family dinners or entertaining!
- This black bean sweet potato tacos recipe is great for meal prep!
Jump to:
Ingredients for sweet potato black bean tacos
You only need a few simple ingredients to make these black bean tacos with sweet potato. Here is what you’ll need.
- Sweet Potatoes – you’ll need 2 medium sweet potatoes. You can also use Yukon gold or Russet potatoes.
- Black beans – just canned black beans or you can also use refried beans,
- Corn tortillas – I used corn tortillas since they crisp up so well when baked but any taco-sized soft tortillas will work.
- Mexican shredded cheese – the addition of the cheese gives these tacos a nice cheesy layer that pairs so well with the crispy potatoes and beans.
- Olive oil – is used to brush on the tortillas to get them nice and crispy and to cook the black beans and potatoes.
- Seasoning – taco seasoning plus salt and pepper are used to season the potatoes and black beans. You can use any taco seasoning you like.
Recommended Kitchen Tools
- Cutting board + knife
- Mixing bowls
- Air fryer
- Baking sheet
- Wooden spoon + spatula
How to make sweet potato black bean tacos
Here is a summary of the step-by-step process with photos of how to make these baked sweet potato tacos with black beans. Get the complete list of recipe ingredients and instructions in the recipe card at the bottom of this post.
Step 1: Add the cubed sweet potatoes to a bowl, and toss them with oil and seasoning.
Step 2: Cook the sweet potatoes in the air fryer until crispy.
Step 3: Cook the black beans in a skillet on the stovetop and season with taco seasoning, then combine them with the cooked sweet potatoes.
Step 4: Brush the tortillas with olive oil and bake them for a few minutes to soften them up.
Step 5: Sprinkle some of the cheese on each tortillas then add a good amount of the sweet potato filling to one side of each. Sprinkle on some more cheese.
Step 6: Carefully fold each tortilla in half and bake the tacos until golden and crispy.
Serve the baked tacos warm topped with cilantro, lime, and avocado or your favorite taco toppings.
Recipe Tips and Variations
- To keep this recipe super simple I used canned black beans but you could use your own cooked black beans if you have them on hand.
- Do not skip parbaking the tortillas since this allows them to soften for folding them after you fill them.
- To make this vegan: Eliminate the cheese or use vegan shredded cheese.
- Use any type of potatoes you have on hand. We love purple potatoes, Yukon gold, or Russets.
- Add roasted cauliflower for even more nutrition.
- Add some cooked ground beef or turkey taco meat if you do not need to keep this recipe vegetarian.
Ways to serve sweet potato black bean tacos
We love these tacos served with all the taco fixings like sour cream, cilantro, salsa, limes and diced avocado. Some guacamole or chips on the side would also be delicious! You could also serve them with some chili for a heartier meal.
Storing and Reheating
Store leftovers in an airtight container layered in between parchment paper. Easily reheat the tacos in a pan on the stovetop or in the oven until heated through.
More Healthy Recipes
- Healthy Black Bean Burgers
- Beef Taco Skillet
- Cilantro Lime Chicken Taco Salad
- Taco Stuffed Zucchini Boats
- Taco Stuffed Peppers
I hope you try this black bean sweet potato tacos recipe! If you do, then please leave a comment and rating below. I would love to hear how yours turned out!
Print
Black Bean Sweet Potato Tacos
- Total Time: 30 minutes
- Yield: 8–10 tacos 1x
- Diet: Gluten Free
Description
These baked black bean sweet potato tacos feature crispy sweet potatoes, seasoned black beans and melty cheese piled inside crispy baked corn tortillas. They make a wonderful vegetarian potato taco that the whole family will love!
Ingredients
- 2 medium sweet potatoes – cut into small pieces
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- Olive oil spray
- 2–3 tablespoons taco seasoning
- 1 cup canned black beans – drained and rinsed
- 8–10 yellow corn tortillas – 6-inch size
- Salt and pepper – to taste
- 1 cup shredded Mexican cheese
- For serving – diced avocado, cilantro, lime wedges
Instructions
Cook the sweet potatoes
- Add the diced sweet potatoes to a medium bowl, add 2 tablespoons olive oil, 1 tablespoon taco seasoning, and toss to coat.
- Preheat the air fryer to 400°F, spray the air fryer basket with cooking spray, add the potatoes to the air fryer basket in an even layer and air fry the potatoes until crispy and cooked through. About 15-18 minutes.
Cook the black beans
- Heat a skillet on the stovetop to medium heat, add a drizzle of olive oil, then add the black beans to the pan. Season the beans with the remaining taco seasoning and some salt and pepper.
- Toss and cook the beans for a few minutes until soft and fragrant.
- Then combine the potatoes and black beans in the same bowl you seasoned the potatoes in.
Assemble and bake the tacos
- Preheat the oven to 425°, place the tortillas onto a baking sheet, and brush or spray each side of each tortilla with olive oil. Bake in the oven for 5-6 minutes until soft but not crispy.
- Remove the tortillas from the oven and sprinkle some of the cheese evenly onto each tortilla. Add a scoop of the potato and black bean mixture to one side of each tortilla and sprinkle with more cheese. Make sure not to overfill the tacos.
- Carefully fold over each tortilla and place them in the oven on the baking sheet and cook until golden and crispy, about 5-6 minutes on each side.
Serve
- Serve the tacos warm with diced avocado, chopped cilantro, and lime wedges or your favorite taco toppings.
Notes
- You can also cook the sweet potatoes on a pan in the oven at 450°F until golden and cooked through.
- In place of the black beans, you can also use refried beans or cooked ground beef.
- Store leftovers in an airtight container layered in between parchment paper in the refrigerator for up to 3 days.
- Reheat leftovers on a pan on the stovetop, on a baking sheet in the oven or in the air fryer until crispy and heated through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: Mexican
Leave a Reply