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Sweet Potato & Black Bean Tacos

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These Sweet Potato & Black Bean Tacos feature caramelized roasted sweet potatoes, spiced mashed black beans, and a creamy avocado-pepita dip—all wrapped in warm tortillas. A vibrant, hearty, and satisfying plant-based meal that’s vegetarian, easily vegan, and gluten-free with the right tortillas.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings (8–10 tacos)
  • Category: Main Dish
  • Method: Roasting, Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • Roasted Sweet Potatoes:
  • 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • ¼ teaspoon cayenne pepper (optional)
  • 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 3 cups cooked)
  • ⅓ cup water
  • 1 teaspoon sherry vinegar or lime juice
  • Freshly ground black pepper, to taste
  • Avocado-Pepita Dip:
  • 2 avocados
  • 1 cup fresh cilantro
  • ½ cup pepitas (pumpkin seeds)
  • 1 small jalapeño (seeded) or ¼ tsp red pepper flakes
  • 2 cloves garlic
  • 2 tablespoons lime juice or 1 tablespoon sherry vinegar
  • 2 tablespoons water
  • ½ teaspoon fine salt
  • Freshly ground black pepper, to taste
  • Other:
  • 8 to 10 small corn tortillas
  • Crumbled feta cheese (optional)
  • Optional garnishes: pickled jalapeños, pickled onions, torn cilantro, hot sauce, etc.

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss sweet potatoes with olive oil, cayenne (if using), and salt. Roast in a single layer for 30–40 minutes, tossing halfway, until tender and caramelized.
  3. Meanwhile, make black beans: Heat olive oil in a saucepan over medium heat. Add onion and a pinch of salt. Cook until soft (5–8 minutes).
  4. Add cumin and chili powder. Stir for 30 seconds. Add beans and water. Cover, simmer for 5 minutes.
  5. Uncover and mash half the beans. Stir in vinegar or lime juice. Season with salt and pepper to taste. Cover and set aside.
  6. Toast pepitas in a dry skillet over medium heat for about 5 minutes until they pop. Reserve a few tablespoons for garnish.
  7. Make avocado-pepita dip: In a food processor, blend avocados, cilantro, jalapeño, garlic, lime juice, water, salt, and pepper until smooth. Add most toasted pepitas and pulse to desired texture. Adjust seasoning.
  8. Warm tortillas in a dry skillet or over a gas flame. Keep warm in a towel.
  9. Assemble tacos: Add mashed black beans, roasted sweet potatoes, and avocado-pepita dip to tortillas. Top with optional feta, remaining pepitas, and garnishes of choice. Serve immediately.

Notes

  • Use certified gluten-free corn tortillas if needed.
  • Skip feta to keep the dish vegan.
  • Make components ahead and store separately for easy assembly.
  • Control heat by adjusting cayenne, jalapeño, and red pepper flakes.
  • Add shredded cabbage or slaw for extra crunch.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-potato-black-bean-tacos/