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

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 435 kcal


  • 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


  1. In a large skillet place olive oil and sweet potatoes.  Cover skillet and cook over medium heat for 5-7 minutes, stirring occasionally.

  2. Add onions, garlic, salt and pepper.  Continue cooking over medium heat for 12-15 minutes, or until sweet potatoes are cooked through.

  3. 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.

  4. 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.

Nutrition Facts
Black Bean Sweet Potato Tacos
Amount Per Serving
Calories 435 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 14mg5%
Sodium 475mg21%
Potassium 711mg20%
Carbohydrates 60g20%
Fiber 11g46%
Sugar 6g7%
Protein 12g24%
Vitamin A 19010IU380%
Vitamin C 3.6mg4%
Calcium 198mg20%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.