Sweet Potato and Black Bean Tacos

Be sure to let the sweet potatoes roast for the full 30 minutes: as they cook, they will first get quite soft, then they will slowly crisp as their sides puff up and the edges brown.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings

Ingredients

For the roasted sweet potatoes:

  • 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
  • 2 tablespoons neutral cooking oil (such as grapeseed or canola)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin

For the beans:

  • 2 tablespoons neutral cooking oil (such as grapeseed or canola)
  • 1/2 medium yellow onion, diced (about 1/2 cup diced)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 clove garlic, minced
  • 1 jalapeño, stemmed, seeded, and minced
  • 1 15-ounce can black beans, drained and rinsed
  • Apple cider vinegar or water, as needed

To serve:

  • 10 to 12 corn tortillas
  • 1/2 cup tomatillo salsa verde, homemade or store-bought
  • 1 ripe avocado, sliced thin
  • Fresh cilantro, roughly chopped
  • Lime wedges
  • 1/4 cup crumbled cotija cheese

Method

1 Preheat oven to 425F. 



2 Roast the sweet potatoes: In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.

Sweet Potato and Black Bean Tacos

3 Make the black beans: While the sweet potatoes roast, heat 2 tablespoons oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and sauté until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeño, and sauté 2 minutes more. Fold in beans.

Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.

Sweet Potato and Black Bean Tacos

4 Warm the tortillas: Briefly heat the tortillas one or two at a time in a dry skillet until warm. Transfer to a plate and cover with a towel to keep warm. Alternatively, warm a stack of 5 or fewer tortillas a time in the microwave, covered with a damp paper towel, in 30 second bursts until warmed through.

5 Serve the tacos: Layer tacos with sweet potatoes and black beans. Serve with avocado slices, salsa, minced cilantro, and cotija cheese, letting everyone top their own tacos.

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Comments

  • Michelle

    Cotija cheese is impossible to find in Scotland, is there another cheese I could substitute? You say it is a salty cheese, would feta work as a substitute? Thanks

  • Tim Werner

    Thanks for the amazing recipe. I have some very picky eaters so it is difficult to please everyone. These tacos were liked by all. I love the layers of flavor and texture in these tacos.

    xxxxxyyyyy

  • Kara

    My foodie 16 year daughter proclaimed these “the best tacos I’ve ever had.” SO GOOD with lots of layers of balanced flavors. Will be making again!

    xxxxxyyyyy

  • April

    This is a fantastic recipe. It’s easy and delicious!

    xxxxxyyyyy

  • Sarah

    Love this recipe!! Delicious and so easy! Thank you so much! I’ve already passed it along to friends and family :)

    xxxxxyyyyy

  • Renee

    LOVED the sweet potatoes. This recipe only took me 35 minutes. Its so fast and it was absolutely delicious.

    xxxxxyyyyy

  • Gill

    So good! Didn’t miss meat at all with this meal!

    xxxxxyyyyy

  • KQ

    Fantastic! I’m a vegetarian but my family members are meat lovers…and they LOVED these nutritionally balanced tacos! Easy and quick too!

    xxxxxyyyyy

  • Catherine

    I loved this recipe. My only comment is that I found 1 tsp. of salt to be an awful lot to add to 1 can of black beans. Is that a typo? That’s how much I used, but the beans were so salty I had to add another can of beans to the pan to dilute the saltiness enough so that we could eat them.

    xxxxxyyyyy

    • Emma Christensen

      Hi, Catherine! Thanks for the comment. I agree that 1 teaspoon does seem like a lot. The recipe was published a while back, so hard to tell if it was a typo or not! In any case, I’ve adjusted it to say 1/2 teaspoon, plus more to taste. Thanks!

  • Jennifer

    This is almost identical to a recipe I got from Cooking Classy. The addition of a cup of corn to the sautéing beans, plus 3Tbsp fresh lime juice and 3 Tbsp honey are delicious. I think the only other difference is some coriander and paprika to the sweet potatoes and we use feta cheese, of course cilantro! And purple cabbage and avocado to garnish. Yummy yummy!

  • Hannah Pritchard

    Is it okay after 10 days? I accidentally left in fridge. It smells and looks fine . . .

    • Emma Christensen

      Hi Hannah! 10 days is a little iffy. I find that beans only last 5 days at most in my fridge. USDA guidelines usually say 5 days for leftovers. Hope this helps!

  • Dei Brown

    OMG are these GOOD! What a nice surprise for a meat eatin’ fan. Thank You!

  • Lindsey

    These tacos are DELICIOUS. The sweet potatoes are packed full of flavor and so satisfying topped with avocado slices and cheese. I’ll definitely be making these again. Thank you!

  • Cristina

    Made this tonight–very good. Will definitely add it to the meatless meal rotation. Cotija cheese makes a big difference.

  • Ocean

    Sounds good, but who can prep all that in just 10 minutes?

    :)

  • Chris

    Happy to see some meatless entrees here – we haven’t been cooking quite as much from the site since we’ve tried to reduce our meat intake. Will definitely be making these though!

  • Sara @ Last Night's Feast

    This looks delicious, and gorgeous photos! But hmmm…meatless Monday or Taco Tuesday?

  • Bonnie

    How do you steam a jalapeno….? and for how long?

    • Emma Christensen

      Hi, Bonnie! Do you mean “stem”? If so, you can just slice off the stem from the top and then slice the jalapeno down the length before scooping out the seeds and white membrane inside (which are really spicy and hot!). I usually use a spoon to do the scooping part instead of my fingers. Then the sliced jalapeno gets cooked on the stovetop along with the garlic.

  • Natalie

    Oh yum!

    – Natalie