Sweet Potato Tacos
Healthy vegetarian Sweet Potato Tacos filled with roasted sweet potatoes, black beans, corn, and avocado are seriously delicious and perfect for Taco Tuesdays, Meatless Mondays, or any day of the week!
These sweet potato tacos are packed with both nutrients and flavor. The corn and black bean taco mix really compliments the sweet potatoes and creates an awesome flavor combination. They make a delicious and healthy meatless meal. Actually, a completely vegan meal if you make them as-is. You can easily customize them to your personal preference with additional toppings or serve them with a side of Cilantro Lime Cauliflower Rice.
These tasty vegetarian tacos are also quick and easy to make! You can have dinner ready in 30 minutes. The sweet potato, bean, and corn taco mix reheats well so you can even have it for lunch the next day… or make a vegan burrito with it. I hope that you all enjoy the sweet potato tacos!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Sweet Potato Taco Ingredients
- sweet potatoes – peeled and cut into bite-sized pieces.
- black beans – 15 oz. can rinsed and drained
- corn – I used canned sweet yellow corn, but you can also use thawed frozen or fresh corn.
- onion – finely chopped
- garlic – minced or finely chopped
- olive oil
- chili powder
- avocado – chopped or sliced
- lime – cut into wedges for serving.
- fresh cilantro – chopped
- tortillas – flour or corn
- salt and pepper
Optional non-vegan toppings:
- Cilantro Lime Crema – It’s a healthy vegetarian topping that is made with Greek yogurt.
- Fiesta Lime Coleslaw – Great as a topping and as a side dish!
- Cheese
- Plain Greek yogurt
How to make Sweet Potato Tacos
Sweet Potatoes
First, preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with nonstick cooking spray. Wash your potatoes, then peel and cut them into bite-sized pieces.
Toss or drizzle the sweet potatoes with 2 tablespoons of olive oil and put them on the prepared baking sheet in a single layer. Sprinkle them with salt and pepper. Note: You can also sprinkle the sweet potatoes with a little chili powder to add more flavor before roasting.
Bake at 425 degrees Fahrenheit, on the center rack, for 20 – 25 minutes, stirring halfway through. During the last 10 minutes of baking, start making the beans and corn.
For a different variation, you can also use my recipe for roasted sweet potatoes that are made with cinnamon and honey.
Corn and Black Bean Taco Mix
While the sweet potatoes are in the oven, during the last 10 minutes, prepare the bean and corn mixture.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Saute the chopped onion for about 5 minutes, or until tender. Add the minced garlic to the pan and stir for 30 seconds. Add the chili powder, drained black beans, and corn to the pan and cook for about 2 – 3 minutes. Finally, add the roasted sweet potatoes and chopped cilantro to the pan and stir to combine then remove from heat.
Build your tacos!
You can use warm flour or corn tortillas. Spoon the sweet potato and black bean mixture onto the tortillas. Add the chopped or sliced avocados. Finally, add any additional toppings that you would like such as cheese, cilantro-lime crema or anything else you might like. Serve immediately with fresh lime wedges for squeezing over your tacos. Enjoy!
Sweet Potato Tacos
Ingredients
Roasted Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into bite-sized pieces.
- 2 tablespoons olive oil
- salt and pepper to taste
Black Bean and Corn Mix:
- 15 oz. can black beans rinsed and drained
- 15 oz. can corn you can also use thawed frozen or fresh corn.
- 3/4 cup red onion finely chopped
- 1 tablespoon olive oil
- 1 tablespoon garlic minced or finely chopped
- 1 teaspoon chili powder you can add more to taste
Garnish:
- 1 avocado chopped or sliced
- 2 limes cut into wedges for serving
- 2 tablespoons fresh cilantro chopped
- tortillas flour or corn
Instructions
Sweet Potatoes:
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with nonstick cooking spray. Wash your potatoes, then peel and cut them into bite-sized pieces.
- Toss or drizzle the sweet potatoes with 2 tablespoons of olive oil and put them on the prepared baking sheet in a single layer. Sprinkle them with salt and pepper. Note: You can also sprinkle the sweet potatoes with a little chili powder to add more flavor before roasting.
- Bake at 425 degrees Fahrenheit, on the center rack, for 20 - 25 minutes, stirring halfway through. During the last 10 minutes of baking, start making the beans and corn.
Black Beans and Corn:
- While the sweet potatoes are in the oven, during the last 10 minutes, prepare the bean and corn mixture.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Saute the chopped onion for about 5 minutes, or until tender. Add the minced garlic to the pan and stir for 30 seconds.
- Add the chili powder, drained black beans, and corn to the pan and cook for about 2 - 3 minutes. Add the roasted sweet potatoes and chopped cilantro to the pan and stir to combine then remove from heat.
Build your tacos:
- You can use warm flour or corn tortillas. Spoon the sweet potato and black bean mixture onto the tortillas. Add the chopped or sliced avocados. Finally, add any additional toppings that you would like such as cheese, cilantro-lime crema or anything else you might like. Serve immediately with fresh lime wedges for squeezing over your tacos.
Notes
Did you make this recipe?
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Please visit The Scoop for my latest posts or you can search or browse my Recipe Index to find more yummy recipes.
From the pictures I knew it was a winner, and everyone enjoyed them, topped it off with the cilantro lime crema.. I used purple sweet potatoes along with my handmade corn tortillas and it was Insta ready.
I’m glad that everyone enjoyed the sweet potato tacos and thank you so much for the compliment! I would love to see a picture of your purple sweet potato tacos, I’m sure they looked amazing!
I made this tonight and absolutely loved it! I used your recipe for roasted sweet potatoes with cinnamon and honey. I also cut up some avocado for the topping. I like my tortilla shells to be warm and crispy, so I warmed them up on the stove with some vegetable oil. Cutting the sweet potatoes took me a while, but once that was done and they were in the oven, everything came together easily! I’ll definitely be making this recipe again…thank you!
Thank you, Sarah! I am so glad that you loved them! I like the honey cinnamon sweet potato version as well. Warming up the tortillas makes them so much better too!