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Vegetarian tacos with roasted vegetables and beans on a plate, ready to eat.
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5 from 1 vote

Sweet Potato and Black Bean Vegetarian Tacos

Fresh and flavorful Sweet Potato and Black Bean Vegetarian Tacos make a nourishing meatless meal! If you're serving more than two people, double the recipe because you're guaranteed to want seconds! Mix it up with your favorite toppings to keep these yummy healthy tacos exciting.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Meatless Main Dishes
Cuisine: American
Servings: 8 Tacos
Calories: 292kcal
Author: Julia

Ingredients

  • 2 medium-sized sweet potatoes
  • 3 Tbsp avocado oil
  • 1 Tbsp chili powder
  • 1 tsp sea salt
  • 1 15-oz can black beans, heated on the stove top
  • 2 large ripe avocados
  • ½ cup feta cheese or cotija cheese crumbles
  • Fresh cilantro optional
  • 8 corn tortillas*
  • Enchilada sauce or salsa for dipping or drizzling

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Peel and chop the sweet potatoes and transfer them to a large baking sheet along with the avocado oil, chili powder, and sea salt.
    Pile of chopped sweet potatoes and seasonings on a sheet pan.
  • Use your hands to toss everything together until the sweet potatoes are coated in oil and seasonings. Spread the sweet potatoes in a single layer over the sheet pan so that they bake evenly.
    Raw seasoned sweet potatoes spread across a baking sheet, ready to roast.
  • Bake sweet potatoes at 375 for 20 to 25 minutes, or until golden-brown and soft on the inside. The exact roasting time depends on the size of the sweet potato chunks, so start keeping an eye on the sweet potatoes around 18 minutes to be sure they get nice and crispy but don't become overcooked.
    Roasted chunks of sweet potatoes on a baking sheet, fresh out of the oven.
  • While the sweet potatoes are roasting, heat the black beans in a small saucepan on the stove top until hot. Chop up (or prepare) any additional taco toppings as well.
  • Heat up your tortillas using your preferred method. I usually microwave mine but heating them on the stove top works great too.
  • Load up the tortillas with roasted sweet potatoes, black beans, sliced avocado, fresh chopped cilantro, and cheese.
    Sweet potato and black bean tacos on a plate with cheese and cilantro sprinkled on top.
  • Drizzle the tacos with enchilada sauce or use enchilada sauce in a bowl as a dipping sauce. As an alternative, use your favorite salsa or hot sauce.
  • Enjoy these delicious healthy vegetarian tacos!

Notes

*Use any type of tortillas here. You can use grain-free tortillas, flour tortillas, or low-carb tortillas.
Store any leftovers in an airtight container (or separate containers) in the refrigerator for up to 1 week.

Nutrition

Serving: 1Taco (of 8) | Calories: 292kcal | Carbohydrates: 31g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 1060mg | Fiber: 8g | Sugar: 2g