Vegetarian Black Bean Sweet Potato Tacos make a simple lunch or dinner recipe that is so easy to meal prep! Sweet potato cubes are cooked with onions in a skillet, layered with canned refried black beans, and topped with cheese and cilantro in a healthy corn tortilla. Taco Tuesday won’t know what hit it!
Sweet Potato Tacos with Black Beans
Normally, I am a HUGE fan of all things meat – especially when it comes to tacos.
Whether making Instant Pot Tacos al Pastor, Sheet Pan Chicken Fajitas, or Skillet Steak Fajitas, a taco somehow seems incomplete without a bit of meat.
Boy was I wrong to make that assumption.
Little did I know how incredibly DELICIOUS a black bean and sweet potato taco could be.
(Much like these Sweet Potato Black Bean Burgers and these Sweet Potato Black Bean Enchiladas!)
And I didn’t even miss the meat in these vegetarian tacos?!
Not only are they incredibly filling and flavorful, but they are also so quick to make. The natural sweetness of the potatoes pairs perfectly with the hearty black beans and the spice of the toppings.
I’m talking, like under 30 minutes and you’ll have these sweet potato tacos ready to eat!
If you’ve never made your own Refried Black Beans or Instant Pot Refried Black Beans, give it a shot; otherwise, these work great with the canned version.
Want a few other vegetarian taco recipes? You might also enjoy Roasted Cauliflower Tacos, Easy Migas Tacos, and these Sweet Potato & Brussels Sprout Tacos for your next taco night.
Ingredients
These are the simple ingredients you need to make this vegetarian sweet potato taco recipe at home:
- Sweet Potatoes. This starchy vegetable gives a subtle sweetness to the tacos and pairs perfectly with the beans. While you can use regular potatoes, you will not get the same amazing flavor combo! Yams can also work, but they’ll have a drier texture. (Here’s more on Yams vs. Sweet Potatoes.)
- Onions. Sweet onions are my preference, but a yellow or red onion may be substituted.
- Beans. Canned refried black beans are used in this recipe. You can opt to get some with the red chilis added in for a bit of spice or get the regular, non-spicy kind. If you choose to purchase the reduced sodium variety, make sure you adjust the amount of salt you add accordingly. (You can also make your own Instant Pot Refried Black Beans!)
- Tortillas. Corn tortillas are used to help keep this recipe completely gluten-free. The flavor also pairs well with the black beans and corn. If you only have flour tortillas on hand, you can always substitute with those!
- Cilantro. While it may seem like a bonus, trust me, this ingredient is crucial! If you have never had sweet potatoes paired with cilantro, then you are in for a real treat. However, if you think cilantro has that “soapy” taste you can always leave it off.
- Cheese. Monterrey Jack, sharp white cheddar, or a Mexican cheese blend is recommended for this taco recipe. You can also experiment with some Cotija, goat, or even mozzarella cheese.
How to Make Black Bean Sweet Potato Tacos
Below are the step-by-step instructions to make this vegetarian taco recipe:
Fry Up the Tortillas
My favorite part about these sweet potato tacos, and quite honestly, just about ANY taco I make… is to lightly fry up the corn tortilla in coconut oil!
Have you ever done that before?
It gives your tacos INCREDIBLE flavor and flexibility.
Make sure to dab off the excess oil before serving, though, so you don’t have a soggy taco.
Make the Filling
Heat a large skillet over medium or medium-high heat. Add the oil and cubes of sweet potato. Cook for about 5-7 minutes, stirring occasionally.
Add the onions, garlic, salt, and pepper to the pan. Continue cooking the sweet potato mixture for another 12 to 15 minutes. The potatoes should be cooked through and the onions tender.
Topping Ideas
Add a scoop of black beans along with some roasted sweet potatoes to each of the warm tortillas.
While these black bean sweet potato tacos are pretty flavorful on their own, there a variety of toppings you can try:
- Crank up the spice by adding a bit of salsa or hot sauce, like Sriracha sauce.
- Load them up with even more sautéed veggies like Zucchini & Squash or bell peppers and onions.
- Not feeling the dairy?… leave off the cheese! Or you can substitute it for a vegan or dairy-free alternative.
- Or switch up the type of cheese you use – Monterrey Jack, Cheddar, Mozzarella, Cotija cheese, or even goat cheese would taste amazing.
- Load it with flavor by adding in some homemade Taco Seasoning Mix to the sweet potatoes while cooking.
- Guac it up! With Homemade Guacamole, of course!
- Or, stick with a classic like sour cream, avocado slices, or fresh cilantro.
Meal Prep and Storage
- How to Prep Ahead: Cook the sweet potatoes and onions and store them in the refrigerator for up to 4-5 days. Cook up the tortillas and assemble the tacos when you’re ready to eat them. Or, prepare and assemble the entire taco (without cilantro) and wrap them individually in aluminum foil. (You can put a parchment paper liner on the inside if you’d like!) When you’re ready to eat, simply reheat them in the oven or in a toaster oven and sprinkle on the cilantro just before serving.
- How to Store: Place leftover black beans and leftover sweet potato in separate airtight containers. Keep them in the fridge for up to 3 to 4 days.
- How to Freeze: These are best frozen by ingredient. Tightly wrap or cover the black beans and sweet potato separately and freeze for up to 3 months.
- How to Reheat: Warm completely assembled tacos back up in the microwave. You can use a skillet or microwave to heat up the black beans and sweet potatoes if stored separately.
Expert Tips and Tricks
- Fry ’em up. Be sure to heat the tortillas in oil for a few minutes first.
- DIY. It’s quick and easy to whip up your own refried beans.
- Get creative. The sky’s the limit when it comes to toppings! Try different cheeses, sauces, and fresh herbs.
- Some like it hot. Feel free to add some chili powder or cayenne pepper to these tacos for a kick.
- Be a prepper. These are perfect to make the day before! Just roll them in foil and keep until ready.
What to Serve with Sweet Potato Tacos?
You can make several different sides to go along with these sweet potato tacos to complete your Taco Night menu:
Mexican Rice or Instant Pot Mexican Rice are both delicious. You can also make Cilantro Lime Rice.
Try this Mexican Sweet Corn Salad.
Wash them down with a Cadillac Margarita or Watermelon Margarita!
More Taco Recipes
If you couldn’t already tell, I’m pretty obsessed with tacos.
For more meat-based tacos you might also like Blackened Fish Tacos, Shredded Chicken Tacos, Air Fryer Fish Tacos or these Blackened Shrimp Tacos.
Black Bean Sweet Potato Tacos
Vegetarian Black Bean Sweet Potato Tacos make a simple lunch or dinner recipe that is so easy to meal prep! Sweet potato cubes are cooked with onions in a skillet, layered with canned refried black beans, and topped with cheese and cilantro in a healthy corn tortilla.
Ingredients
- 4 cups sweet potatoes peeled, 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
- 8 corn tortillas
- ½ cup cheese Monterrey Jack
- Cilantro finely chopped
- See this recipe in Healthy Meal Plan #2
Instructions
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In a large skillet place olive oil and sweet potatoes. Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
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Add onions, garlic, salt and pepper. Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.
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Optional: In a separate skillet over medium heat, add one tablespoon coconut oil and 2-3 tortillas. Heat up tortillas for 1-2 minutes on each side. Remove tortillas and place on a paper towel to remove excess oil. Repeat with remaining tortillas.
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For serving, fill each tortilla with 2 tablespoons black beans and equal amounts of the sweet potato/onion mixture. Top with cheese and cilantro and enjoy!
Recipe Video
Recipe Notes
- Serving size is 2 tacos.
- Feel free to leave cheese off or use a vegan cheese alternative.
Meal Prep and Storage
- How to Prep Ahead: Cook the sweet potatoes and onions and store them in the refrigerator for up to 4-5 days. Cook up the tortillas and assemble the tacos when you’re ready to eat them. Or, prepare and assemble the entire taco (sans cilantro) and wrap them individually in aluminum foil. (You can put a parchment paper liner on the inside if you’d like!) When you’re ready to eat, simply reheat them in the oven or in a toaster oven and sprinkle on the cilantro just before serving.
- How to Store: Place leftover black beans and leftover sweet potato in separate airtight containers. Keep them in the fridge for up to 3 to 4 days.
- How to Freeze: These are best frozen by ingredient. Tightly wrap or cover the black beans and sweet potato separately and freeze for up to 3 months.
- How to Reheat: Warm completely assembled tacos back up in the microwave. You can use a skillet or microwave to heat up the black beans and sweet potatoes if stored separately.
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zenjen says
Made these last night, loved them. I added some seasoning to both the sweet potatoes and the beans. I also added lettuce, tomato, avocado and pico. I did not use cheese. Super easy on stovetop.
London says
Oh I bet that was amazing, Jen! I love your additions. Thanks so much for your comment and rating! 🙂
Carol says
How do I make refried beans? I usually buy a can of beans, can I make them with that? This looks so delicious, I want to try it!
London says
Hi Carol! Yes! I just use canned refried beans. You can also mash up canned whole black beans, too! Hope this helps.
Brieana Bach says
For the nutrition facts is that per taco? These look amazing by the way! Thanks for the recipe!
London says
Great question, Brieana! The nutritional info is for 2 tacos. I have just updated the recipe to reflect this. Thanks for the question!
Brieana says
Thank you so much!
Brooke says
I made my own refried black beans and found the flavor pretty bland. I don’t like sour cream and I tried adding both mozzarella for the first taco and then parmesan for the second one I tried. I ended up cooking the sweet potatoes for much longer (double the length) to get them to cook through all the way. I’d be eager to try them again with canned black beans, which I surmise may have way more salt than the ones I made by hand. Meat eater partner liked them and added sour cream to his as well as taco sauce.
London says
Hi Brooke! Thanks so much for your feedback. The type of beans you use will definitely affect the flavor! Also, depending on the size of your sweet potato cubes, it can definitely take a little longer to cook them all of the way through! Thanks for your comment 🙂
Anna says
Oh my gosh this recipe looks so good. My husband and I are trying time eat healthy . This one is perfect, love all the ingredients that is combined on this recipe. Sharing this on my social media.
London says
Yay!! Thanks so much for the share 🙂
jugos10.net says
Buenas
Esta genial tu redaccion y hay demasiadas informacion que no sabia que me has aclarado,
esta maravilloso.. te queria reconocer el periodo que dedicaste, con unas infinitas
gracias, por instruir a personas como yo jujuju.
Adios
Carolyn Deline says
Just curious…do you heat the refried beans or serve them at room temp? We are trying them out tonight at dinner with the kids (adult kids) and one is going meatless, so Im making them for her. But I must admit, I am intrigued…they sound so yummy. Just curious about how to serve the beans? Thanks
London says
Yes, Carolyn! I heat up the refried beans in the microwave or in a skillet with a little oil before assembling. I eat these tacos almost every week… they’re so good! I hope your kids enjoy them 🙂
Jana says
Do you cook the black beans? Or do you buy refried beans?
London says
Hi Jana! I buy refried black beans… so much easier and they taste great! I have done it with the “no fat added” as well as the “fat added” kind and they are both delicious.
Megan says
Omggg these were so amazing!! So thankful i found this recipe. Put the beans and sweet potato mixture in a container for a “burrito” bowl for lunch tomorrow! I can’t wait! It’s a really power packed meal that fills you up its great. I added avocado and smoky chipotle salsa, so fricken good! Thank you!
London says
Oh I love the idea to make a “burrito” bowl out of it!! The addition of avocado and chipotle salsa sounds ah-mazing!! So happy you loved it 🙂 Thanks so much for leaving a comment!
Sarah Flores says
Hi, L.B.!
Oh my goodness, thank you for this recipe! I have a gluten allergy and I’m not a big meat eater, so I’m always looking for creative meat substitutes. I made these super easy tacos last night, and my husband (who’d eat a burger at every meal if he could) said these might be the tastiest tacos I’ve ever made! I didn’t have onions or garlic (I substituted garlic salt and onion powder), but I doubt the lack of ingredients changed the taste too much. Why I’ve never thought of cooking my tortillas in coconut oil instead of PAM spray is beyond me! I also used Bush’s Cocina Latina black beans that have hints of poblano chiles, tomatoes, and bacon flavors. They were delicious! Thank you!
London says
Hi Sarah!! I am so happy to hear you and your hubby loved them!! I can totally relate to him… I feel like a meal isn’t complete without meat… Until these tacos lol. I love your black bean suggestion. I will have to see if I can find that flavor! Thanks so much for your sweet comment 🙂
Whitney says
Do you peel the potatoes first?
London says
Yes, Whitney! I peel my potatoes first. If you like yours with the skin on, feel free to keep it for the added fiber.
Chris says
I made these tacos last night and they were delicious! We topped them with sriracha sauce, sour cream, and cilantro!! Yum!!..thank you!!
London says
I love your additions!! Thanks so much for commenting, Chris! 🙂