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I once heard from a publisher that dinner is what sells a cookbook – and I get it. No matter how much we love to cook, figuring out what to make every single night can feel like a challenge. That’s exactly why I started my Dinner Rut Rescue series: to bring fresh, easy, and flavor-packed meals to the table without overcomplicating things and these Sweet Potato and Black Bean Tacos are a perfect example.
They’re hearty, satisfying, and proof that simple ingredients can still deliver big on taste. Whether you’re making them for a quick weeknight dinner or meal-prepping for the week ahead, they’re the kind of meal that never gets old.
😍 Why You’ll Love My Sweet Potato Black Bean Tacos
These tacos are truly the best of both worlds: simple to make, but bursting with flavor. The balance between the roasted sweetness of the sweet potatoes and the tangy, spicy pickled jalapeño slaw is absolutely perfect (if I do say so myself!). It’s the kind of flavor combo that hits all the right notes without being too heavy or overwhelming.
What I love most is how quick and easy they are to make. With just a few ingredients and minimal prep time, you can have a delicious, satisfying meal on the table in under 30 minutes. Even better? These tacos are vegetarian, but they still feel hearty and filling, thanks to the black beans and sweet potatoes providing plenty of protein and fiber.
I also love how flexible this recipe is. You can switch up the toppings, beans, or even tortillas to suit your taste. And if you happen to have any leftovers (which is rare!), the filling is perfect over salad, rice, or just as a dip. No waste, just more chances to enjoy these tacos!
Once you try them, you’ll see why they’ve become a go-to in my kitchen.
🗒️ Ingredients
Sweet Potatoes – Naturally sweet and hearty, they bring the perfect base to these tacos while roasting up beautifully with a bit of crisp.
Onion Powder – Adds a subtle depth of flavor that makes the sweet potatoes even more savory.
Chili Powder – A warm, smoky kick that balances the sweetness of the potatoes and gives these tacos that irresistible flavor.
Cumin – This spice adds a comforting, earthy richness that ties all the ingredients together.
Kosher Salt – A touch of salt brings out the natural flavors of all the ingredients and enhances the overall taste.
Olive Oil – Helps to roast the sweet potatoes to golden perfection while adding a bit of richness.
Romaine Lettuce – Provides a fresh, crunchy base for the slaw, giving the tacos a satisfying texture.
Pickled Jalapeños – Adds a tangy, spicy bite that perfectly contrasts with the sweetness of the potatoes.
Fresh Cilantro – Brings a burst of freshness and a little herbal brightness to balance out the richness.
Scallions – A mild, oniony crunch that complements the other flavors without overwhelming them.
Lime or Lemon – A squeeze of citrus adds that zesty pop of freshness that ties everything together.
Black Beans – Packed with protein and fiber, they make these tacos filling while keeping the flavors simple and hearty.
Corn or Cassava Flour Tortillas – The perfect vessel for all these ingredients, soft and pliable with a slight toasty bite.
Feta or Cotija Cheese – Crumbled on top for a salty, creamy finish that rounds out the taco perfectly.
👩🍳 How to Make My Sweet Potato Black Bean Tacos
Preheat your oven to 425°F (220°C).
On a large baking sheet, toss the diced sweet potatoes with onion powder, chili powder, cumin, kosher salt, and olive oil. Spread everything out in a single layer and roast for 15 minutes, shaking the pan halfway through, until the potatoes are tender and lightly browned.
While the sweet potatoes are roasting, make the slaw: In a medium bowl, combine the romaine lettuce, pickled jalapeños, cilantro, scallions, lime juice, olive oil, and a pinch of salt. Use tongs to toss everything together until it’s nicely mixed. Set aside.
Now it’s time to warm your tortillas. You can char them over an open flame on your stove for 5-10 seconds per side (I love this method for a bit of extra flavor), or wrap them in foil and heat them in the oven during the last 10 minutes of the sweet potatoes roasting.
Once everything’s ready, assemble your tacos! Start by spooning some black beans onto each tortilla, then top with the roasted sweet potatoes, pickled jalapeño slaw, and a sprinkle of crumbled feta or cotija cheese.
Serve and enjoy the delicious, flavor-packed meal you just created!
🎩 Tips and Tricks
- Cut Sweet Potatoes Evenly: When you’re dicing your sweet potatoes, try to make the pieces as uniform in size as possible. This ensures they cook evenly and all roast to that perfect caramelized texture.
- Don’t Overcrowd the Baking Sheet: Give your sweet potatoes some space on the baking sheet. If they’re too crowded, they’ll steam instead of roast and won’t get that crispy, golden exterior.
- Toss Your Sweet Potatoes Halfway: Don’t skip shaking or stirring the sweet potatoes halfway through roasting. It ensures all sides get roasted evenly and helps achieve that beautiful caramelization.
- Get the Tortillas Just Right: If you’re using the open flame method, keep an eye on the tortillas to avoid burning them. A quick 5-10 seconds per side is all you need to get that perfect char. If you’re using the oven method, wrap the tortillas tightly in foil to prevent them from drying out.
🌟 Variations
A Sweet and Spicy Version: Drizzle some honey or maple syrup over the roasted sweet potatoes for a little extra sweetness, and then add a few more pickled jalapeños for extra heat. This sweet and spicy combo is so tasty!
For the Carnivores: Try adding some grilled chicken, shredded pork, or even crispy tempeh to the mix. It’ll make these tacos more filling and even heartier.
🤲 Substitutions
Sweet Potato – If you’re out of sweet potatoes or looking for a different flavor, try using butternut squash, acorn squash, or carrots. They’ll provide a similar sweetness and texture once roasted.
Black Beans – If black beans aren’t your favorite, try pinto beans, kidney beans, or even chickpeas for a different legume. You could also leave the beans out entirely and add roasted cauliflower or quinoa as the base of the tacos.
Pickled Jalapeños – If you’re not into pickled jalapeños, fresh jalapeños (sliced thin) will add a fresh, crunchy element with a bit of heat. For a milder option, use pickled red onions or fresh cilantro.
Tortillas – You can use flour tortillas if you prefer them over corn tortillas, or try cassava flour tortillas for a gluten-free alternative. For a grain-free option, try lettuce wraps or collard green leaves for a fresh, crunchy substitute.
Olive Oil – If you’re out of olive oil, avocado oil or coconut oil work great for roasting the sweet potatoes and sautéing other ingredients.
Feta or Cotija Cheese – If you’re looking for a dairy-free alternative, try vegan cheese or simply skip the cheese altogether and add sliced avocado or a drizzle of vegan sour cream. For a different dairy option, goat cheese or sharp cheddar will work too.
Lime or Lemon Juice – If you don’t have lime or lemon, a splash of apple cider vinegar or red wine vinegar will bring a nice tangy kick to your slaw.
📓 These tacos are best served with
- Mexican rice
- Guacamole
- Salsa
- Chopped salad
- Mexican Street Corn Salad
👝 How to Store Leftovers
Start by letting the taco filling cool to room temperature. Once cooled, transfer the sweet potatoes, black beans, and slaw into separate airtight containers. This helps preserve the texture and freshness of each component. The sweet potato and black bean mixture can last in the fridge for about 3–4 days, while the slaw is best consumed within 2–3 days, as it tends to get soggy over time.
🧠 Common Questions
Yes, you can prepare the sweet potato and black bean mixture ahead of time and store it in the fridge for 3-4 days. You can also make the slaw in advance, but it’s best to keep it separate from the taco filling to maintain its crispness. Reheat the sweet potato mixture and warm the tortillas when you’re ready to assemble.
Absolutely! The sweet potato and black bean filling freezes well. Just store it in an airtight container or freezer bag for up to 2-3 months. When you’re ready to use it, thaw it in the fridge overnight and reheat it on the stovetop or in the microwave.
As long as you use gluten-free tortillas, these tacos are naturally gluten-free. Corn tortillas, cassava flour tortillas, or lettuce wraps are great options for gluten-free tacos.
Yes! These tacos are already vegetarian, but to make them fully vegan, simply omit the feta or cotija cheese and use a plant-based cheese or avocado for a creamy finish. You can also use a vegan sour cream or cashew crema for an extra layer of richness.
For a protein boost, you can add grilled chicken, shredded pork, or crispy tempeh. You could also include some quinoa or a sprinkle of hemp seeds for a plant-based protein option.
You can definitely substitute regular potatoes for sweet potatoes. Just keep in mind that the flavor will change slightly, but they’ll still roast up nicely and provide a great base for the tacos.
The level of spice depends on how much pickled jalapeño you use in the slaw. If you like things mild, you can use fewer jalapeños or even omit them entirely. Alternatively, you can add more jalapeños or a dash of hot sauce if you prefer extra heat.
Sweet Potato Black Bean Tacos
Ingredients
- 1 lb sweet potatoes, peeled and diced in 1 inch dice
- 1 tsp onion powder
- 1 tsp chile powder
- ½ tsp cumin
- 1 tsp Kosher salt
- 1 Tbsp olive oil
Slaw:
- 2 cups romaine lettuce, sliced thin into ribbons
- ¼ cup pickled jalapeños, jarred or homemade
- ⅓ cup fresh cilantro, chopped
- 2 scallions, sliced thin
- I lime or lemon, juiced
- 1 Tbsp olive oil
- Pinch of salt
To Serve:
- 2 cup Cooked Black Beans, you can also use canned
- 12 Corn or Cassava Flour Tortillas
- Feta or Cotija Cheese, crumbled
Instructions
- Preheat the oven to 425 Degrees F.
- Spread the diced sweet potato and all other ingredients onto a large baking sheet. Toss to combine, making sure each piece of potato is coated well.
- Roast for 15 minutes, until tender and browned, shaking the pan halfway.
- While the sweet potatoes cook, make the slaw: In a medium bowl, combine the slaw ingredients and mix together with a pair of tongs. Set aside.
- Char or heat tortillas
- To serve: Fill each tortilla with a spoonful of black beans, then top with sweet potatoes, pickled jalapeno slaw and feta cheese.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Taco Tuesday got a serious upgrade this week – and the kids loved it! Thank you so much!
You’re so welcome, Oli!
Enjoy,
Kat.