Black Bean and Sweet Potato Tacos

If you’re a regular reader here, you’ll know that my family loves all things salsa, taco, and Tex Mex in general.  We could eat it almost every day!  Last week, we made these fajita street tacos and that made the meat-eaters happy.  So I though I’d try out a vegetarian taco option.  Because I love the taste of sweet potato with avocado above all else, this was a no-brainer for me.  I needed sweet potato tacos in my life but didn’t know it.  Now I’m a little sad that I’ve missed out on eating so many of these over my life but I have every intention of making that up in the very near future.

These tacos are super easy to make (even easier than the fajita street tacos) and you can add the flavors you love to make it your own.

Black Bean and Sweet Potato Tacos


1 tablespoon olive oil
3 medium sweet potatoes, cut into small cubes
1 white onion, diced
1 can black beans, rinsed and drained
corn tortillas
pico de gallo
cheese (for garnish, if desired)


Preheat oven to 425 degrees.
Add sweet potatoes and onions into baking dish.
Add olive oil and stir.
Roast in oven for 20 minutes, stir, and roast for an additional 10 minutes.
Add sweet potato/onion mixture to corn tortilla.
Add black beans, pico de gallo, avocado, cilantro and cheese.

Have you ever tried vegetarian tacos?  What are your favorite taco ingredients?

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