Sweet Potato and Black Bean Soft Tacos

sweet potato ad black bean soft taco with sides.

5 from 56 votes

Sweet Potato and Black Bean Soft Tacos

If you are a soft taco lover, then this sweet potato and black bean taco is something you would want to try. The best taco for vegetarian and vegan foodies and it is so filling and easy to make.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: servings

Calories: 256kcal

Author: Sandhya Ramakrishnan

Equipment

oven
Baking sheet
Skillet

Ingredients

8 Tortilla (soft taco size)
2 large Sweet Potatoes
1 can Black beans
1 cup Onion (chopped)
1 Tablespoon Garlic (minced)
¼ cup Cilantro (chopped)
2 teaspoon Honey (Can be skipped or swapped with maple syrup)
1 teaspoon Red chili powder (Can be substituted with paprika)
1 teaspoon Roasted cumin powder
2 teaspoon Taco seasoning
1 Tablespoon Lime juice
as needed Salt
as needed Black pepper
1 Tablespoon Olive Oil
2 teaspoon Cooking oil

Optional serving ingredients

Guacamole
Salsa
Sour cream
Fresh lime

Instructions

Roast the sweet potatoes -

Wash and peel the sweet potatoes and dice them into even-sized pieces. I like to keep them around 1-inch cubes.
2 large Sweet Potatoes
Place them in a bowl and drizzle some olive oil (around 1 Tablespoon), salt, pepper, and also a drizzle of honey. Skip the honey if keeping it vegan or swap it with maple syrup.
2 teaspoon Honey, as needed Salt, 1 Tablespoon Olive Oil, as needed Black pepper
Place the prepared sweet potatoes on a baking sheet and bake them in a preheated 425℉ oven. It will take about 20 to 25 minutes depending on how big the cubes are. Flip the sweet potatoes once or twice in between baking to ensure an even roast.
The sweet potatoes are ready when they are tender and start to brown around the edges.

Prepare the black beans -

Most of the time, I use canned organic black beans. It is just easier to use canned beans as there is no soaking and cooking time. If you are a better planner and have a weekly meal plan, then soak the dry black beans overnight and cook until they are just tender.
1 can Black beans
If using canned beans, drain the beans and give them a quick wash.
Heat a cast iron or any heavy skillet and add 2 teaspoons of oil. Add the onion to the pan and saute until they are tender.
2 teaspoon Cooking oil, 1 cup Onion
Now add the minced garlic and the spice powders - red chili powder (cayenne), taco seasoning, and roasted cumin powder. Add the salt needed and stir it.
1 Tablespoon Garlic, 1 teaspoon Red chili powder, 1 teaspoon Roasted cumin powder, 2 teaspoon Taco seasoning, as needed Salt
Add the drained black beans to the pan and mix everything well. Cook until the flavors infuse (about 2 to 3 minutes).
1 can Black beans

Finish the soft taco filling -

Once the sweet potatoes are roasted, add them to the pan along with the black beans.
2 large Sweet Potatoes
Add the chopped cilantro and in the end, add freshly squeezed lime juice and mix everything to combine.
¼ cup Cilantro, 1 Tablespoon Lime juice
The sweet potato and black bean filling is now ready to be used for the soft tacos assembly.

Assembling the soft tacos -

I used flour tortillas (soft taco size) for making vegetarian black beans and sweet potato tacos. Slightly warm the tortillas and keep them wrapped in a soft kitchen cloth in a tortilla box until ready to serve.
8 Tortilla
Fill each tortilla with the prepared black beans and sweet potato filling and then top with guacamole, salsa, sour cream, and more lime juice as needed.
Guacamole, Salsa, Sour cream, Fresh lime
If you are looking for a low-carb alternative, use Romaine lettuce instead of flour tortilla.
My husband loves making his soft taco with corn tortillas. That would be a great option to keep this recipe gluten-free.
Skip the honey and sour cream and make these sweet potato black bean tacos as a vegan dinner.

Nutrition