Tacos are a universally loved dish, and for good reason—they’re quick, flavorful, and incredibly versatile. While traditional tacos often feature meat, these Healthy Black Bean & Sweet Potato Tacos prove that plant-based versions can be just as satisfying. Packed with fiber, protein, and a touch of natural sweetness, this vegetarian taco recipe is perfect for a nutritious and delicious meal.
The combination of black beans and sweet potatoes creates a perfect balance of flavors and textures. The sweet potatoes add a caramelized richness, while the black beans provide a hearty, protein-packed base. Together, they make for a filling yet light taco filling that pairs wonderfully with fresh toppings.
One of the best things about this recipe is its simplicity. Roasting the sweet potatoes enhances their natural sweetness and adds a slight crispness, while the black beans are seasoned to complement their earthy, creamy texture. The toppings are fresh and vibrant, adding crunch and brightness to every bite.
This dish is also highly adaptable. You can swap out the toppings based on what you have on hand, adjust the spice level to your preference, or even turn these tacos into burrito bowls or quesadillas. Whether you’re meal-prepping for the week or looking for a quick weeknight dinner, these tacos come together effortlessly.
Not only are these tacos delicious, but they’re also packed with nutrients. Black beans are an excellent source of plant-based protein and fiber, helping to keep you full for longer. Sweet potatoes are loaded with vitamins, especially vitamin A, which supports eye health and immune function.
Tacos are meant to be fun and customizable, and this recipe delivers just that. Whether you like yours with a squeeze of fresh lime, a dollop of Greek yogurt, or a drizzle of hot sauce, every bite is bursting with fresh, wholesome goodness.
The vibrant colors and contrasting textures make these tacos visually appealing and a hit at any table. They’re an excellent choice for Meatless Monday, taco night, or any time you want to enjoy a plant-based meal that doesn’t skimp on flavor.
So, if you’re looking for a vegetarian taco recipe that’s both nutritious and absolutely delicious, these Black Bean & Sweet Potato Tacos are the way to go. They’re easy to make, full of flavor, and guaranteed to become a favorite in your kitchen.
Servings
- Makes 8 tacos (serves 4)
Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
For the taco filling:
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- Juice of 1 lime
For the tacos:
- 8 small corn tortillas
- ½ cup shredded red cabbage
- ¼ cup diced red onion
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
- ½ cup crumbled feta or cotija cheese (optional)
- Lime wedges, for serving
Optional toppings:
- Greek yogurt or sour cream
- Salsa or hot sauce
- Pickled jalapeños
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway, until they are tender and slightly crispy.
- Prepare the black beans: While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat. Add lime juice and a pinch of salt, stirring occasionally until heated through.
- Warm the tortillas: Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side until pliable.
- Assemble the tacos: Divide the roasted sweet potatoes and black beans evenly among the tortillas. Top with shredded cabbage, diced red onion, avocado slices, and fresh cilantro.
- Garnish and serve: Sprinkle with crumbled feta or cotija cheese, if using. Serve with lime wedges and any additional toppings of choice.
Tips
- For extra flavor, roast the sweet potatoes with a drizzle of honey or maple syrup.
- To make this dish vegan, simply omit the cheese or use a plant-based alternative.
- If you like spice, add a pinch of cayenne pepper to the sweet potato seasoning.
- Store leftovers separately in airtight containers and assemble fresh tacos when ready to eat.
Summary
These Healthy Black Bean & Sweet Potato Tacos are a delicious and nutritious vegetarian meal. Roasted sweet potatoes and seasoned black beans come together in warm corn tortillas, topped with fresh veggies, avocado, and a sprinkle of cheese. Perfect for taco night or an easy weeknight dinner!
Healthy Black Bean & Sweet Potato Tacos Recipe
Ingredients
For the taco filling:
- 2 medium sweet potatoes peeled and diced
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 can 15 oz black beans, drained and rinsed
- Juice of 1 lime
For the tacos:
- 8 small corn tortillas
- ½ cup shredded red cabbage
- ¼ cup diced red onion
- 1 avocado sliced
- ¼ cup chopped fresh cilantro
- ½ cup crumbled feta or cotija cheese optional
- Lime wedges for serving
Optional toppings:
- Greek yogurt or sour cream
- Salsa or hot sauce
- Pickled jalapeños
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway, until they are tender and slightly crispy.
- Prepare the black beans: While the sweet potatoes are roasting, warm the black beans in a small saucepan over low heat. Add lime juice and a pinch of salt, stirring occasionally until heated through.
- Warm the tortillas: Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side until pliable.
- Assemble the tacos: Divide the roasted sweet potatoes and black beans evenly among the tortillas. Top with shredded cabbage, diced red onion, avocado slices, and fresh cilantro.
- Garnish and serve: Sprinkle with crumbled feta or cotija cheese, if using. Serve with lime wedges and any additional toppings of choice.
Notes
- For extra flavor, roast the sweet potatoes with a drizzle of honey or maple syrup.
- To make this dish vegan, simply omit the cheese or use a plant-based alternative.
- If you like spice, add a pinch of cayenne pepper to the sweet potato seasoning.
- Store leftovers separately in airtight containers and assemble fresh tacos when ready to eat.
