Name: Sweet Potato Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 ½ pounds sweet potatoes (about 6 cups), cut into ½” cubes; 4 Tablespoons olive oil (divided); 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon ground coriander; 1 teaspoon sea salt; ¼ teaspoon pepper; 1 ½ cups green pepper (2 medium peppers), cut into 1″ pieces; 1 cup red pepper (1 medium pepper), cut into 1” pieces; 14.5 ounces black beans (rinsed and drained); ½ cup frozen yellow corn (thawed and drained); 3 Tablespoons honey; 3 Tablespoons lime juice; 3 Tablespoons fresh cilantro chopped; Corn or flour tortillas; Guacamole, salsa, sour cream, cheese, etc.

Jump to Recipe· 4.5 from 52 reviews

If you’re looking for a taco recipe that’s bursting with flavor, easy to make, and seriously satisfying, you’ve got to try this Sweet Potato Black Bean Tacos Recipe. It’s one of those meals that feels cozy and fresh at the same time, making it perfect for any night of the week. Trust me, once I made these, they quickly became a favorite in my house, and I know you’ll love them just as much.

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Why This Recipe Works

Flavor Harmony: The sweet earthiness of roasted sweet potatoes pairs perfectly with smoky spices and creamy black beans, creating a balanced, delicious filling.
Easy to Customize: You can swap out veggies or toss in your favorite beans, making this recipe versatile for any pantry or preference.
Simple But Satisfying: Minimal ingredients, straightforward cooking steps, yet impressive depth in flavor and texture.
Perfect for Meal Prep: Makes a great batch for leftovers that reheat beautifully and stay tasty throughout the week.

Sweet Potato Black Bean Tacos, vegetarian taco recipe, easy healthy tacos, plant-based dinner ideas, flavorful vegetarian tacos - The image shows a colorful mix of roasted vegetables spread out on a baking sheet with a white marbled texture underneath. The dish has three main layers: the first layer is bright yellow corn kernels scattered across the whole surface; the second layer is black beans that fill the spaces between the other vegetables; the third layer features large chunks of roasted sweet potatoes in shades of orange with some charred edges, roasted green bell peppers with shiny skin and some grill marks, and red bell peppers with wrinkled texture and caramelized spots. Tiny green herbs are sprinkled lightly on top for extra color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sweet Potato Black Bean Tacos Recipe plays a role in building layers of taste and texture, while also keeping things nutritious. Plus, I’ve got a few tips to help you pick the best versions or swaps.

Sweet Potato Black Bean Tacos, vegetarian taco recipe, easy healthy tacos, plant-based dinner ideas, flavorful vegetarian tacos - Flat lay of fresh cubed sweet potatoes, two medium green bell peppers cut into chunks, one medium red bell pepper cut into chunks, a small white ceramic bowl of rinsed black beans, a small white ceramic bowl of thawed yellow corn kernels, a small white ceramic bowl with a golden honey drizzle, a small white ceramic bowl of fresh chopped cilantro, a small white ceramic bowl of bright lime juice, a small white ceramic bowl of ground cumin, a small white ceramic bowl of paprika, a small white ceramic bowl of garlic powder, a small white ceramic bowl of onion powder, a small white ceramic bowl of ground coriander, a small white ceramic bowl of sea salt, a small white ceramic bowl of black pepper, two tablespoons of golden olive oil in a small white ceramic bowl, and two uncracked brown eggs arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potatoes: The star here — their natural sweetness and creamy texture hold up beautifully to roasting and pair wonderfully with spices.
Olive Oil: Helps everything roast nicely, adding a subtle fruity flavor—feel free to switch to avocado oil if you want a neutral taste.
Spices (Cumin, Paprika, Garlic & Onion Powder, Coriander): This blend brings warmth and depth without overpowering, but you can tweak it to your liking.
Bell Peppers: Fresh and colorful, they add crunch and sweetness; I often use whichever colors I have on hand or leftover veggies from my fridge.
Black Beans: Creamy, protein-rich, and filling, black beans work perfectly here, though chickpeas or pinto beans work in a pinch.
Frozen Corn: Adds bursts of sweetness and a bit of texture contrast — Thaw and drain well to avoid extra moisture.
Honey, Lime Juice & Cilantro: This combo is magic — a bright, fresh sauce that ties all flavors together with a hint of sweetness and tang.
Tortillas: Corn or flour—your call! Warmed gently for flexibility and softness, these are the perfect vessel for the filling.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Sweet Potato Black Bean Tacos Recipe is how easy it is to make your own. I like to play around with the spice level and sometimes swap in different veggies depending on the season or what’s in my fridge. Don’t hesitate to customize—it’s all about what makes you excited to eat it!

Add Heat: If you like some kick, I’ve added chili powder or a dash of cayenne to the spice mix—just enough to warm without overwhelming the sweet potatoes.
Veggie Swaps: Once I used zucchini and mushrooms instead of peppers for a fall twist; totally delicious and a great way to finish up produce.
Vegan Sweetener: If you want vegan, swap the honey for maple syrup or agave—tasty alternatives that don’t compromise on flavor.
Beans Variation: Chickpeas or kidney beans can work well if you prefer different flavors or if black beans aren’t your thing.

Step-by-Step: How I Make Sweet Potato Black Bean Tacos Recipe

Step 1: Roast the Sweet Potatoes with Love

First, preheat your oven to 425°F and generously grease a large baking sheet (or line it with parchment for easy cleanup). Toss the diced sweet potatoes with 3 tablespoons of olive oil and sprinkle the spice blend evenly over them. Give everything a good stir so every piece is coated—this step is key for flavor. Roast them for about 20 minutes until they start to brown, flipping halfway through. Keep an eye out so they don’t burn; a little caramelization is perfect!

Step 2: Add the Peppers and Keep Roasting

While the sweet potatoes roast, coat your chopped green and red bell peppers with 1 tablespoon olive oil, a sprinkle of salt, and pepper in the same bowl. After the initial 20 minutes, pull the pan out, stir in the peppers, and pop it back in for another 20 minutes, stirring halfway. This layering technique ensures both sweet potatoes and peppers roast just right without getting soggy or overdone.

Step 3: Mix Sauce and Add Final Ingredients

While the veggies finish roasting, whisk together honey, lime juice, and chopped cilantro in a small bowl. After 40 minutes of roasting, stir the corn and rinsed black beans into the pan. Drizzle your honey-lime-cilantro sauce on top and mix everything so that the sauce clings to those gorgeous roasted pieces.

Step 4: Final Roast for Flavor Fusion

Return the pan to the oven for an additional 10 to 15 minutes, stirring halfway through, until the corn starts to brown slightly and everything has a delightful sticky glaze. This last step is what seals in the flavor and makes the filling irresistible.

Step 5: Serve with Your Favorite Toppings

Remove from the oven and pile the filling onto warm corn or flour tortillas. Top with guacamole, salsa, sour cream, cheese, or whatever tacos goodies you love most. My go-to is always a good dollop of guac with a squeeze of fresh lime!

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Pro Tips for Making Sweet Potato Black Bean Tacos Recipe

Even Cubes Matter: Cut your sweet potatoes into uniform ½-inch cubes to ensure even roasting and tenderness throughout.
Don’t Skip Stirring: Stir halfway through each roasting phase to avoid burning and promote an even crisp.
Drain Beans Well: Rinse and drain your black beans thoroughly to prevent sogginess in the filling.
Warm Tortillas Properly: Heat tortillas slightly before serving to make them pliable and less likely to tear when filled.

How to Serve Sweet Potato Black Bean Tacos Recipe

Sweet Potato Black Bean Tacos, vegetarian taco recipe, easy healthy tacos, plant-based dinner ideas, flavorful vegetarian tacos - Three soft tortillas are open and filled with colorful layers starting with a base of black beans and grilled sweet corn kernels, followed by roasted orange sweet potato cubes and grilled red and green bell pepper slices; each tortilla is topped with a scoop of bright green mashed avocado and fresh green cilantro leaves, all placed close together on a white marbled surface with a small brown bowl of red salsa visible in the corner photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually pile on fresh cilantro and a generous squeeze of lime; a spoonful of creamy guacamole or crumbled cotija cheese takes it next-level. Sometimes I drizzle a little chipotle crema or add thin slices of radish for crunch. These little touches really brighten the dish and add texture.

Side Dishes

My favorite sides with these tacos are a simple cabbage slaw with lime and cilantro or a zesty black bean and corn salad. If you want something warm, I recommend Mexican-style rice or even a light quinoa salad. They keep the meal balanced without overpowering the filling.

Creative Ways to Present

For special occasions, I like to turn these tacos into little taco bowls by serving the filling over crispy tortilla chips or even roasted sweet potato “shells.” Serving family-style with a spread of toppings lets everyone customize their own, which is always a fun and festive touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover filling in an airtight container in the fridge for up to a week. I love having it ready for quick lunches or dinner add-ons—just toss it over salad greens or reheat for a tasty second round of tacos.

Freezing

This filling freezes surprisingly well! Portion it into freezer-safe containers or bags, and remember to label with the date. When you’re ready, thaw overnight in the fridge and reheat gently. Freezing helps lock in the flavors, so it tastes almost as good as fresh.

Reheating

To regain the roasted crispiness, I recommend reheating in the oven at 350°F for 10-15 minutes, stirring once or twice. If you’re short on time, the microwave works too—just expect a softer texture. Warm tortillas separately to keep them soft and flexible.

FAQs

Can I make the Sweet Potato Black Bean Tacos Recipe ahead of time?

Absolutely! The filling can be prepared up to three days in advance and stored in the fridge. Just reheat before serving and warm your tortillas for the best experience.
What if I don’t have all the spices listed?

No worries! The spice blend is flexible—use what you have on hand. Basic cumin and paprika give you much of the flavor. You can also add chili powder for heat or adjust the seasoning to your taste.
Can I make this recipe vegan?

Definitely! Simply swap honey for maple syrup or agave nectar in the sauce, and skip any dairy toppings like sour cream or cheese, or use vegan alternatives.
What type of tortillas work best?

Both corn and flour tortillas work wonderfully here. I prefer corn for that authentic touch, but flour tortillas give you a softer, chewier texture. Just warm them before serving to prevent cracking.

Final Thoughts

This Sweet Potato Black Bean Tacos Recipe has become my go-to for busy weeknights or when I want a comforting meal that’s also nutritious and flavorful. It’s easy, forgiving, and even better the next day, which makes it a keeper for sure. I hope you’ll make it, enjoy every bite, and maybe even share it with friends—you’ll see how quickly it disappears at the table!