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!

Vegetarian black bean sweet potato tacos with cheese in a corn tortilla.

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 PastorSheet 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, Quinoa Stuffed Peppers with Black Beans and Sweet Potato, 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.

Corn tortillas, sweet potatoes, can of refried black beans, onion, garlic, cheese, cilantro.

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.

A corn tortilla being lightly toasted in coconut oil in a skillet for a 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.
  • Make them even more nutritious with some Sautéed Spinach or Sautéed Mushrooms!
A hand holding a gluten-free and vegetarian taco that is meatless.

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.
Four healthy and vegetarian tacos with refried beans and cubed sweet potatoes.

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.

Tap stars to rate!

4.91 from 10 votes

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.
Vegetarian black bean sweet potato tacos with cheese in a corn tortilla.
Yield 4 servings
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

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 

  • In a large skillet place olive oil and sweet potatoes.  Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.
  • Add onions, garlic, salt and pepper.  Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.
  • 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.
  • 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!

Tap stars to rate!

4.91 from 10 votes

Video

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.

Nutrition

Calories: 435kcal, Carbohydrates: 60g, Protein: 12g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 14mg, Sodium: 475mg, Potassium: 711mg, Fiber: 11g, Sugar: 6g, Vitamin A: 19010IU, Vitamin C: 3.6mg, Calcium: 198mg, Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 5 stars
    I accidentally bought a can of refried black beans and my husband said what are we gonna do with these? I went searching for a refried black bean recipe and I am a huge lover of sweet potatoes and when I found this recipe we fell in love with it. I has become one of our weekly meals at our house. Being vegetarians for over 10 years I am always looking for healthy recipes. I am now passing this recipe on to co-workers. I LOVE this recipe. Thank you so much.

    1. Yay, Debbie!! So so happy you enjoyed the recipe so much. Thanks for sharing the recipe love and leaving a comment/review!

  2. I made it like the directions, except I cooked the black beans from dried in my instant pot. I also cooked the rice (brown) in my instant pot and made it cilantro rice. Topped it with vegan cheese and Walmart brand green salsa verde. Turned out great!