Sweet Potato And Black Bean Tacos

Sweet potato and black bean tacos loaded with creamy avocado crema and zingy pickled onions — these healthy tacos are one of my go-tos for a flavor-packed vegetarian dinner.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Taco Recipes

These black bean and sweet potato tacos are savory, creamy, spiced, tangy, and just the right amount of messy. Roasted, jammy sweet potatoes bring the caramelized edges, seasoned refried black beans add richness and body, and the avocado-feta crema ties it all together with a tangy, salty hit.

And don’t skip the pickled onions—they’re punchy and bright and balance everything beautifully.

I love making these vegetarian tacos for meatless dinners, and even though these are plant-based, you’re still getting around 15–18 grams protein per serving and lots of fiber, too. So it’s not just delicious—it’s satisfying too! Gluten-free and vegetarian-friendly (and easily made vegan without the feta).

👩‍🍳 You might also like these vegetarian Tex Mex recipes: corn and cream cheese dip, elote pasta salad, Mexican stuffed sweet potatoes, Mexican corn and black bean salad, arroz rojo (Mexican red rice), or mushroom walnut taco ‘meat’.

What You’ll Need

Here is what you’ll need for these sweet potato black bean tacos. Find the full measurements in the recipe card below.

• Pickled Onions: red onion, sugar, salt, vinegar, water. These add tang and crunch. Can be made ahead and keeps in the fridge.
• Roasted Sweet Potatoes: Sweet potato, olive oil, smoked paprika, cayenne or chili powder, cumin, garlic powder, onion powder, coriander seed, salt. These guys are smoky, earthy, spiced cubes of goodness. Swap cayenne for chili powder if you want less heat.
• Seasoned Black Beans: Black beans, olive oil, onion, tomato, garlic, smoked paprika, pepper. These are lightly mashed for a creamy texture—like a shortcut refried bean situation.
• Avocado Feta Crema: Avocado, feta, sour cream, lime juice, salt, water. Tangy, creamy, salty—skip the feta for a vegan version or sub in a plant-based cheese or a little extra water and olive oil.
• To Assemble: Corn or flour tortillas, lime, and fresh cilantro. Use corn tortillas for a gluten-free option. Warm them up so they’re soft and pliable.

How To Make Sweet Potato And Black Bean Tacos

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make black bean tacos with roasted sweet potatoes (plus the other toppings).

• Toss sweet potato cubes with oil and spices; roast at 200°C for 30 minutes, turning halfway. You can do this in the air fryer as well.

• Cook onion, tomato, and garlic until soft. Add spices and beans, cook for a couple of minutes and mash slightly for that refried beans texture.

• Pickle the onions by mixing everything in a bowl and letting them sit while you prep the rest. This can be done ahead of time!
• Blend the avocado crema until smooth (or mash and mix by hand).
• Heat tortillas in a dry pan or directly over a flame for a bit of char.
• Assemble tacos: black beans, sweet potato, crema, pickled onions, lime, cilantro—done.

Watch The Video

Recipe Tips

• Storage: Store each component separately in the fridge for up to 3–4 days. The crema is best eaten fresh, but holds okay for 1–2 days.
• Make-ahead: The onions can be made days in advance. The beans and sweet potatoes reheat really well, so this is great for meal prep.
• Variations: Add a bit of chipotle for smokier heat, or top with toasted pepitas for crunch. Vegan? Just skip the feta.
• Tortilla tip: Warm them up right before serving to keep them soft and bendy.

Serving Suggestions

Serve these tacos with a simple side of Mexican rice, grilled corn, or even a crisp green salad. I love them with a few extra lime wedges and maybe a drizzle of hot sauce if I’m feeling spicy. You can also try them with my cilantro lime sauce, salsa tatemada, grilled pineapple salsa, or fresh tomato salsa.

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