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+ servings
two sweet potato tacos on plate

Sweet Potato Black Bean Tacos

These sweet potato and black bean tacos are the perfect healthy vegetarian option when you craving tacos, but don't want to feel guilty eating them.
Course Tacos
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 tacos
Calories 260kcal
Author Ryan Beck


  • 1 ½ lbs sweet potatoes, peeled and diced into ½ inch cubes
  • 4 tablespoon olive oil, divided
  • 1 ½ teaspoon cumin
  • 1 ½ teaspoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 medium sweet onion, diced
  • 4 garlic cloves, minced
  • 1 (15.5 oz can) black beans, rinsed and drained
  • 1 cup frozen corn
  • 3 tablespoon honey
  • 2 limes, juiced + more for garnish
  • 3 tablespoon fresh cilantro, chopped
  • 2 avocados, diced
  • ½ cup feta cheese
  • 10-12 corn tortillas


  • Preheat oven to 425°F. Place diced sweet potatoes in medium bowl and add 3 tablespoon olive oil, cumin, paprika, chili powder, ground coriander, salt and pepper. Mix until everything is coated. Line baking sheet with parchment paper and add sweet potatoes. Bake for 15-20 minutes or until tender, tossing halfway through.
  • While sweet potatoes are cooking, heat 1 tablespoon olive oil in large skillet over medium-high heat. Add onion and cook until slightly caramelized which should take about 5 minutes. Add garlic and cook for an additional 30 seconds. Reduce heat to medium-low and add the black beans, corn, honey and lime juice. Add roasted sweet potatoes and cilantro and mix.
  • For tortillas, heat small skillet over medium-high heat and cook for 30 seconds on both side. Serve sweet potato mix over warm tortillas with some avocado and feta cheese or desired toppings.


  • Be consistent when cutting the sweet potatoes so it will cook evenly.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion. You’ll know it is ready when the oil starts to shimmer.
  • To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
  • It may seem like a strange addition, but feta cheese works great with these tacos. You can of course use any cheese you like, but the saltiness from the feta is perfect.
  • These sweet potato and black been tacos are so flavorful that they don't need toppings, but avocado is essential to get some healthy fat.


Serving: 1taco | Calories: 260kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 6mg | Sodium: 284mg | Potassium: 443mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8250IU | Vitamin C: 10.7mg | Calcium: 90mg | Iron: 2mg