Sweet Potato and Black Bean Taco

Sweet Potato and Black Bean Taco


Black Bean and Sweet Potato Tacos

Ok you all know it wouldn’t be a Tuesday without Taco’s Right?Well luckily I love Taco’s and it doesn’t matter what type, so I came across this beauty and what I love about it is that it’s vegetarian! You can seriously add meat if your not a vegetarian. These Black Bean and Sweet Potato Tacos are a new favourite of mine  for Taco Tuesday!  Easy prep and lots of garnish, they make for one delicious, healthy dinner!


Course Lunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings


  • 1 large sweet potato or 2 small -peeled
  • 2 tsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • pinch salt
  • 1 15 oz can black beans with their liquid
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 8 corn tortillas
  • 1 avocado -sliced
  • 1/2 cup tomato salsa


  1. Preheat oven to 375F.   Line a baking sheet with parchment paper.

  2. Cut the sweet potato into 1/2-inch-thick rounds, then cut each round into quarters.  In a large bowl, toss the sweet potato with the olive oil, chili powder, and cumin.

  3. Spread the sweet potato in a single layers on the prepared baking sheet.  Sprinkle with the salt.  Roast for 20 minutes, then flip and roast for an additional 10-15 minutes until browned.
  4. In a small saucepan, combine the black beans (with the liquid from the can) with the oregano and garlic powder, and stir.

  5. Cook over low-medium heat for 10 minutes until heated through.  Add salt to taste.  Drain the beans.

  6. Divide the sweet potatoes and black beans equally among the tortillas.  Top each taco with avocado slices and tomato salsa, and any other toppings you like.

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