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–+ servings
Sweet Potato Tacos 1

Sweet Potato Tacos

These vibrant, flavor-packed tacos transform the humble sweet potato into a nutritious and satisfying meal. The natural sweetness of roasted sweet potatoes pairs beautifully with smoky spices and fresh toppings, creating a balanced meal that the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican, Vegetarian
Servings 4 servings
Calories 385 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Medium Saucepan
  • Skillet

Ingredients
  

For the Roasted Sweet Potatoes

  • 2 medium sweet potatoes about 1.5 pounds, cubed into ½-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • salt and black pepper to taste

For the Black Bean Mixture

  • 1 can black beans 15 oz, drained and rinsed
  • 1 small red onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped
  • salt to taste

For Assembly

  • 8 corn or flour tortillas small
  • 1 ripe avocado sliced or mashed
  • 1/2 cup cotija or feta cheese crumbled (omit for vegan option)
  • fresh lime wedges
  • 1/4 cup red cabbage thinly sliced
  • hot sauce or salsa optional
  • 1/4 cup Greek yogurt or sour cream optional

Instructions
 

  • Preheat your oven to 425°F (220°C). In a large bowl, toss the cubed sweet potatoes with olive oil, cumin, smoked paprika, chili powder, garlic powder, and cayenne if using. Season generously with salt and black pepper.
  • Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding. Bake for 20-25 minutes, tossing halfway through, until the edges are crispy and caramelized and the centers are tender when pierced with a fork.
  • While the sweet potatoes roast, prepare your black bean mixture. In a medium saucepan over medium heat, sauté the diced red onion until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for another 30 seconds until fragrant. Add the drained black beans, lime juice, and a pinch of salt. Cook for 3-5 minutes until heated through, then remove from heat and stir in the chopped cilantro.
  • Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side until pliable and slightly charred in spots. Keep warm by wrapping in a clean kitchen towel or aluminum foil as you work.
  • Lay out your warmed tortillas and divide the black bean mixture evenly among them. Top with the roasted sweet potatoes, sliced avocado, crumbled cheese, and red cabbage. Finish with a squeeze of fresh lime juice and additional toppings as desired.

Notes

For best results, cut sweet potatoes into uniform sizes for even cooking. Larger chunks will take longer to cook through, while smaller pieces might burn before the larger ones are done.
Corn tortillas provide the most authentic flavor profile, but flour tortillas hold up better if you're planning to make these ahead or pack them for lunch.
Components can be prepared separately and stored in individual containers for quick assembly throughout the week.

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 12gFat: 14gFiber: 13gSugar: 7gVitamin A: 377IUVitamin C: 52mgIron: 20mg
Keyword Sweet Potato Tacos, Vegetarian Tacos, Plant-based Tacos, Avocado Sweet Potato Tacos
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