Name: Black Bean Sweet Potato Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 cups sweet potatoes, peeled and cut into 1/2-inch cubes; 2-3 Tbsp. olive oil; 1 small sweet onion, finely diced; 2 cloves garlic, crushed; ½ tsp. salt (to taste); ¼ tsp. pepper (to taste); 1 cup refried black beans; 1-2 Tbsp. coconut oil (optional, for warming tortillas); 8 corn tortillas; ½ cup Monterrey Jack cheese; Cilantro, finely chopped

If you’re looking for a simple, hearty meal that packs a punch of flavor and nutrition, you’ve gotta try this Black Bean Sweet Potato Tacos Recipe. I absolutely love how these tacos come together with sweet, tender sweet potatoes paired with creamy black beans — it’s a combo that’s both comforting and refreshing at the same time. Trust me, once you try these, they’ll become a go-to in your dinner rotation!

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Why You’ll Love This Recipe

Easy & Quick: You can have these tacos on your table in about 30 minutes, which is perfect for busy weeknights.
Deliciously Balanced Flavors: The sweetness of the potatoes contrasts beautifully with the savory black beans and melty cheese.
Vegetarian & Nutritious: Packed with fiber and protein, these tacos satisfy without feeling heavy.
Meal Prep Friendly: Make a batch ahead and enjoy leftovers that hold up well through the week.

The image shows three small tacos placed closely side by side on a dark textured surface. Each taco has three layers: the bottom layer is a white corn tortilla with light brown spots from cooking, the middle layer is mashed purple beans spread evenly, the top layer consists of bright orange cubes of cooked squash mixed with small green cilantro leaves, and thin pale white strips of cheese scattered on top. A woman's hand is gently holding the front taco, lifting the tortilla slightly to reveal the filling inside. Photo taken with an iphone --ar 2:3 --v 7 - Black Bean Sweet Potato Tacos, vegetarian taco recipes, easy healthy dinner ideas, plant-based tacos, quick vegetarian meals

Ingredients You’ll Need

This Black Bean Sweet Potato Tacos Recipe is all about simple, wholesome ingredients that offer both taste and health benefits. I’ve found key tips to make each ingredient shine.

Flat lay of peeled sweet potato cubes, a small sweet onion whole, two cloves of garlic, a small white ceramic bowl of olive oil, a small white ceramic bowl of refried black beans, a small white ceramic bowl of coconut oil, a stack of corn tortillas, a small white ceramic bowl of shredded Monterrey Jack cheese, and a few sprigs of fresh cilantro 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 awthu7i m7354615311229779997 - Black Bean Sweet Potato Tacos, vegetarian taco recipes, easy healthy dinner ideas, plant-based tacos, quick vegetarian meals

Sweet Potatoes: Choose firm, unblemished ones — the natural sweetness is what makes these tacos special.
Olive Oil: Adds healthy fats and helps caramelize the sweet potatoes perfectly.
Sweet Onion: I like how this brings a subtle crispness and adds depth without overpowering.
Garlic: Crushing it releases so much flavor, giving these tacos a nice aromatic kick.
Salt and Pepper: Simple seasonings that enhance the flavors just right.
Refried Black Beans: Make sure to get a good quality canned version or homemade if you can — it’s the creamy base of these tacos.
Coconut Oil (Optional): I use this for warming tortillas because it adds a lovely hint of richness and toasting.
Corn Tortillas: I prefer fresh or good-quality ones — they hold together and taste authentic.
Monterey Jack Cheese: Melts beautifully and complements the sweet potatoes and beans wonderfully.
Cilantro: Adds a fresh, herby finish that brightens up every bite.

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.

Variations

One of the things I love about this Black Bean Sweet Potato Tacos Recipe is how easy it is to make it your own. Sometimes, I switch things up based on what’s in season or what my family’s craving.

Spicy Kick: I often sprinkle in some smoked paprika or add a dash of hot sauce when cooking the sweet potatoes for a little zing — my family goes crazy for this!
Vegan Version: Skip the cheese or swap it out for a plant-based alternative to keep things dairy-free but still flavorful.
Extra Veggies: I sometimes toss in diced bell peppers or corn for added texture and color.
Protein Boost: For non-vegetarian friends, grilled chicken or shrimp on the side pairs amazingly well.

How to Make Black Bean Sweet Potato Tacos Recipe

Step 1: Sauté Sweet Potatoes to Tender Perfection

Start by heating olive oil in a large skillet over medium heat. Add the peeled and diced sweet potatoes, cover the pan, and let them cook for about 5-7 minutes. I like to stir every couple of minutes to help them soften evenly without sticking. You’ll know they’re ready when they’re starting to get tender but not falling apart yet — this is important to get the right texture later on.

Step 2: Build Flavor with Onions and Garlic

Next, toss in your finely diced sweet onions and crushed garlic. Sprinkle in salt and pepper to taste. Keep cooking the mixture over medium heat, uncovered, for another 12-15 minutes. This slow cooking lets the potatoes caramelize a bit and the onions get soft and sweet. Stir occasionally so nothing sticks or burns — patience here really pays off!

Step 3: Warm the Tortillas (Optional but Worth It)

If you want your tortillas extra warm and with a slight crisp, here’s a trick I discovered: heat 1 tablespoon of coconut oil in a separate skillet and warm 2-3 tortillas at a time for about 1-2 minutes on each side. Pop them on paper towels afterward to soak up any excess oil. It adds a nice flavor and keeps the tortillas pliable for filling.

Step 4: Assemble Your Black Bean Sweet Potato Tacos

Now comes the fun part! Spread about 2 tablespoons of the refried black beans on each tortilla. Add a generous scoop of the sweet potato and onion mixture on top. Then sprinkle with Monterey Jack cheese and finish with some fresh, chopped cilantro. I love how the melted cheese adds a creamy touch that ties all the flavors together.

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Pro Tips for Making Black Bean Sweet Potato Tacos Recipe

Don’t Overcrowd the Pan: I learned this when my sweet potatoes steamed instead of caramelizing — giving them enough space helps them cook evenly.
Use Fresh Cilantro: Adding cilantro right before serving really brightens the whole dish — avoid adding too early or it wilts.
Toast the Tortillas Lightly: Warming them just right makes a huge difference in texture — crispy edges with flexible centers.
Mind the Salt: Since refried beans can be salty, season the sweet potato mixture gently and adjust at the end if needed.

How to Serve Black Bean Sweet Potato Tacos Recipe

Three soft corn tortillas lie side by side on a black slate board over a white marbled surface. Each tortilla is spread with a layer of mashed purple beans, topped with an even layer of bright orange cubed roasted sweet potatoes mixed with small green herb bits. On top of these, thin strips of white cheese are scattered along with fresh green cilantro leaves. To the right of the board are more orange sweet potato cubes and a whole sweet potato, with sprigs of fresh cilantro nearby. A dark blue textured cloth is partially visible on the left side. photo taken with an iphone --ar 2:3 --v 7 - Black Bean Sweet Potato Tacos, vegetarian taco recipes, easy healthy dinner ideas, plant-based tacos, quick vegetarian meals

Garnishes

I usually top these tacos with fresh cilantro and a squeeze of lime juice for acidity — it just wakes up all those cozy flavors. Sometimes I also add a dollop of sour cream or a sprinkle of thinly sliced green onions. For a little extra crunch, try some pickled red onions or jalapeños.

Side Dishes

These tacos pair beautifully with a simple side like Mexican street corn salad, a fresh avocado salad, or even a bowl of black bean soup. For something heartier, I sometimes serve with brown rice or quinoa — it turns dinner into a complete meal.

Creative Ways to Present

For parties or taco nights, I like to set up a taco bar with all the toppings laid out for guests to customize. It’s fun and interactive! Another time, I tried stacking smaller tacos on a wooden board with colorful napkins for a festive look — they’re always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover sweet potato and onion mixture separately from the beans and tortillas in airtight containers in the fridge. It keeps well for about 3-4 days. This way, the tortillas don’t get soggy and you can reheat and assemble fresh.

Freezing

If I want to freeze some for quick meals later, I freeze the sweet potato mixture and black beans in separate freezer-safe containers or bags. They freeze and thaw nicely but I don’t recommend freezing the tortillas since they can get rubbery.

Reheating

For leftovers, I reheat the sweet potato mix gently in a skillet over medium heat to prevent drying out, and warm the beans in the microwave or on the stove. Tortillas get a quick warm-up on a dry pan or in the oven wrapped in foil to keep them pliable.

FAQs

Can I make this Black Bean Sweet Potato Tacos Recipe gluten-free?

Absolutely! This recipe is naturally gluten-free when you use corn tortillas, which are typically gluten-free. Just double-check the brand to be sure, especially if you’re cooking for someone with celiac disease.
Can I use canned sweet potatoes or other types of beans?

I recommend using fresh sweet potatoes for the best texture and flavor, but in a pinch, canned sweet potatoes can work if you drain and dry them well. As for beans, black beans are ideal for their creaminess and flavor, though pinto beans or refried chickpeas could be interesting swaps.
How spicy are these tacos?

The base recipe is mild, focusing on the sweetness of the potatoes and creaminess of the beans. If you love spice, feel free to add jalapeños, chipotle powder, or hot sauce when cooking or as a topping.
Can I make these tacos ahead for meal prep?

Yes! The sweet potato mixture and beans can be cooked and stored separately in the fridge for up to 4 days. Warm them up and assemble fresh tortillas each time so they stay tasty and fresh.

Final Thoughts

I love recommending this Black Bean Sweet Potato Tacos Recipe to friends because it’s one of those meals that feels special without being fussy. Whether you’re cooking for the family or meal prepping for the week, it’s satisfying, nutritious, and super flavorful. Give it a try—you’ll soon see why it’s a favorite in my kitchen and, hopefully, in yours too!