Why You’ll Love This Recipe

These tacos combine the sweet-caramelized flavour of roasted sweet potatoes with the hearty texture of black beans, all wrapped up in warm tortillas and topped off with a creamy avocado-pepita dip. They’re vegetarian (and easily vegan), gluten-free if you use the right tortillas, and packed with satisfying plant-based protein and flavour. The combination of sweet, spicy, earthy and creamy makes every bite a celebration of contrasting textures and flavours.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Roasted sweet potatoes

• 2 pounds sweet potatoes (about 3 to 4 medium), peeled and sliced into 1-inch chunks
• 2 tablespoons olive oil
• ¼ teaspoon cayenne pepper (omit if you prefer milder spice)
• ¼ teaspoon fine salt

Spicy black beans

• 1 tablespoon olive oil
• 1 small yellow or white onion, finely chopped
• fine salt, to taste
• 2 teaspoons ground cumin
• ¼ teaspoon chili powder
• 2 cans black beans, rinsed and drained (or about 3 cups cooked black beans)
• ⅓ cup water
• 1 teaspoon sherry vinegar or lime juice
• freshly ground black pepper, to taste

Avocado-pepita dip

• 2 avocados, pitted
• 1 cup lightly packed fresh cilantro (mostly leaves, some small stems OK)
• ½ cup pepitas (pumpkin seeds)
• 1 small jalapeño, seeded and roughly chopped (or ¼ teaspoon red pepper flakes if you’re sensitive to spice)
• 2 cloves garlic, roughly chopped
• 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
• 2 tablespoons water
• ½ teaspoon fine salt
• freshly ground black pepper, to taste

Everything else

• 8 to 10 small corn tortillas
• Crumbled feta cheese (optional; skip for vegan)
• Suggested garnishes: pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.

Directions

1. Preheat your oven to 425 °F (about 220 °C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Toss the peeled and chunked sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer on the baking sheet.
3. Roast for about 30 to 40 minutes, tossing halfway through, until the sweet potatoes are tender and caramelising at the edges.
4. While the potatoes roast, prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and becomes translucent (about 5-8 minutes).
5. Add the ground cumin and chili powder, stirring for about 30 seconds. Then add the rinsed black beans and the ⅓ cup water. Stir, cover, and reduce the heat to maintain a gentle simmer.
6. Cook for about 5 minutes. Remove the lid and mash at least half of the beans using a potato masher or fork (leaving some whole for texture). Remove from heat, stir in the vinegar or lime juice, season with salt (about ¼ teaspoon or to taste) and pepper. Cover while you get the remaining components ready.
7. Make the avocado‐pepita dip: Toast the pepitas in a skillet over medium heat, stirring often, until fragrant and you hear little popping sounds (about 5 minutes). Transfer to a bowl and set aside a few tablespoons for garnish.
8. In a food processor or blender, combine the avocado flesh, cilantro, jalapeño (or red pepper flakes), garlic, lime juice (or vinegar), water, salt and pepper. Blend until smooth, scraping down the sides as needed. Add almost all of the toasted pepitas (reserving the few tablespoons) and pulse until the pepitas are chopped into small bits (keeping a little texture). Taste and adjust salt if needed. Transfer the dip to a bowl for serving.
9. Warm the tortillas: heat a large skillet over medium heat and warm tortillas in batches, flipping to warm both sides. Alternatively, you can warm them directly over a low flame if using a gas range. Stack the warmed tortillas on a plate and cover with a clean tea towel to keep warm.
10. To assemble the tacos: Spread a portion of the black bean mixture down the center of each tortilla. Top with some of the roasted sweet potatoes, then a dollop of the avocado‐pepita dip. Garnish with crumbled feta (if using), reserved pepitas, pickled toppings, torn cilantro, hot sauce or whatever you like. Repeat with remaining tortillas and serve immediately.

Servings and timing

This recipe yields 4 servings, making about 8 to 10 small tacos. It takes approximately 30 minutes of prep time and 30 minutes of cook time, for a total time of about 1 hour.

Variations

• For a smoked flavour: Add 1 teaspoon smoked paprika to the sweet potato chunks or to the black bean mixture.
• Make it fully vegan: Omit the feta cheese and use pickled toppings (radishes, onions, jalapeños) to boost punch.
• Gluten-free: Ensure you’re using 100% corn tortillas that are certified gluten-free.
• Add more crunch: Serve with a quick slaw (such as shredded cabbage tossed with lime juice and salt) either on the side or piled onto the tacos.
• Switch the beans: If you don’t have black beans, you could use cooked kidney beans or pinto beans instead — flavor and texture will vary but still delicious.
• Extra heat: Leave the seeds in the jalapeño or add more red pepper flakes or hot sauce to the dip or the beans.
• Add protein: If you eat dairy and want extra protein, you could sprinkle shredded cheddar or queso fresco instead of or in addition to feta.

Storage/Reheating

Store the components separately for best results. Keep the roasted sweet potatoes, the black bean mixture, the avocado-pepita dip, and the tortillas each in separate airtight containers in the refrigerator. If you refrigerate the dip, press plastic wrap directly onto its surface to help prevent oxidation (browning). When reheating, you can warm the beans and sweet potatoes in a skillet or microwave, adding a splash of water to the beans if they appear dry. Then assemble fresh tacos when you’re ready to eat. The tortillas can be warmed just prior to serving. The components should keep well for a few days.

FAQs

1. Can I freeze leftovers of this recipe?

Yes, you can freeze the assembled tacos (without garnishes) by folding the tortillas around the fillings, pressing flat, wrapping individually in foil, and storing in freezer bags. The avocado-pepita dip, however, is best made fresh; if you freeze it you may notice texture changes when thawed.

2. Can I use regular flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer. Just be aware that the flavour and texture will differ slightly from the more traditional corn tortilla base.

3. What are pepitas?

Pepitas are pumpkin seeds, often shelled. They add a nice nutty, crunchy texture to the dip. If you can’t find them, you can substitute lightly toasted sunflower seeds or omit them altogether (though the dip will lose a bit of its characteristic crunch).

4. My sweet potatoes aren’t caramelising—what can I do?

Make sure your oven is fully preheated to around 425 °F (220 °C) and that the sweet potato chunks are spread out in a single layer with space between them. Overcrowding the baking sheet can cause steam rather than roast, which prevents caramelisation. Toss halfway through to ensure even cooking.

5. How can I make the tacos less spicy?

Omit the cayenne pepper from the sweet potatoes, and when making the avocado-pepita dip, remove the seeds from the jalapeño or substitute with ¼ teaspoon red pepper flakes (or omit entirely). Adjust seasoning gradually and taste as you go.

6. Could I use sweet potato fries or pre-cut sweet potatoes?

Yes, you could use pre-cut sweet potato chunks or fries. Just check the cooking instructions and keep an eye on them so they reach tenderness and have caramelised edges without burning. The flavour will still be great, though freshly peeled and cut chunks roasted from scratch may give the best texture.

7. Can I add more vegetables to the filling?

Definitely. You could add roasted zucchini, bell peppers or mushrooms alongside the sweet potatoes, or include shredded cabbage or kale for extra greens. Just adjust cooking times as needed so everything is cooked appropriately.

8. My beans turned out watery—what should I have done differently?

When you add the beans with the ⅓ cup water, you reduce and then remove the lid to mash about half the beans for texture. If there’s too much residual liquid, you can simmer a bit longer uncovered until excess moisture evaporates, then check seasoning.

9. Can I make this ahead of time for a larger group?

Yes — you can roast the sweet potatoes in advance, prepare the bean mixture ahead of time, and even make the dip ahead (though it’s best fresh). Just warm the tortillas and mix/assemble shortly before serving to keep everything tasting fresh.

10. What side dishes pair well with these tacos?

These tacos go well with a simple green salad, lime-marinated kale, a slaw (shredded cabbage with lime and cilantro), or pickled vegetables (radishes, onions). You could also serve with Mexican rice or a corn-and-bean salad for a more substantial meal.

Conclusion

This sweet potato & black bean taco recipe brings together vibrant colours, rich flavours and satisfying textures — sweet roasted potatoes, hearty black beans, creamy avocado-pepita dip and warm tortillas make for a delicious, filling meal. Whether you’re cooking for yourself, hosting friends or accommodating plant-based or gluten-free needs, this recipe offers simple versatility and big flavour. Enjoy!

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