Sweet potato and black bean tacos are a great vegetarian option that still has the same classic taco flavors. Serve on a bed of cilantro lime rice or in a shell with your favorite fresh toppings and cheese.
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Tacos are a staple in our house because of their versatility and ability to be made in so many different way. Some of our favorites have to be carne asada and shredded chicken tacos.
However, sometimes those can take a little bit of time to prepare. Having to cut, marinade, shred and cook meat can be a process. And there are some nights I just don't have time for that.
Want a taco recipe that is super quick, healthy and still provides that satisfaction of eating a taco? This is it! Sweet potato and black bean tacos is the answer.
Need a good green salsa? Consider topping with this roasted tomatillo salsa.
Ingredients
- Olive Oil
- Yellow Onion
- Sweet Potato
- Garlic
- Chili Powder
- Cumin
- Paprika
- Oregano
- Salt
- Pepper
- Cayenne
- Black Beans
- Corn
- Water
- Lime Juice
- Recommended: Cilantro Lime Rice
Topping Ideas:
- Cotija Cheese
- Tomatoes
- Jalapeno
- Avocado
- Cilantro
- Salsa
- Sour Cream
Full quantities in recipe card.
Instructions
Prepare the sweet potatoes by dicing into small cubes. I like to cut mine in about ½" size. This helps them cook a little faster.
Prepare black beans by draining and rinsing them in a colander or strainer.
Heat a large enamel coated, or cast iron skillet over medium heat and add 2 table spoons of olive oil.
Add the diced onion and sauté until soft and translucent.
Add in Sweet Potatoes and cook until they start to soften. You should be able to pierce them easily with a fork.
Add in Sweet Potatoes and cook until they start to soften. You should be able to pierce them easily with a fork.
Add in all the seasonings and ¾ cups of water. Allow to simmer until all the water has been reduced down and completely absorbed into the potatoes.
Once the water has rendered down, add in the black beans and corn. Mix everything together well.
Squeeze fresh lime juice and mix to evenly coat.
Serve with sour cream, fresh cilantro, Monterey jack cheese, tomatoes, avocados or any of your other favorite taco toppings.
And that's it! Healthy taco dinner is on the table in 30 minutes. I can't express how much I love this version of tacos. Every time we have them I'm so surprised how much we all love them, and how easy they are to make.
Variations
- Rice Bowls: This taco mix makes a great addition to any rice bowl. Just serve over your favorite rice and add fresh toppings, cheese, sour cream or salsa.
Substitutions
- Make it Spicy: This mix is relatively mild. If you want more heat consider chopping up and sautéing some jalapeños to give a little kick.
Equipment
- Large enamel coated or cast iron Pan: Sweet potatoes often stick to the pan so I find using an enameled coated braised or cast iron pan works best.
- Citrus press: The easiest way to juice a lime.
Storage
This sweet potato taco mix will keep 2-3 days in the refrigerator in an airtight container. To reheat just place in a skillet over medium heat and toss until warm.
To reheat in the microwave: Place the mix in a microwave safe bowl and run for 1 minute. Mix, taste, and run for an additional minute if needed.
Other Sweet Potato Recipes:
Other Recipes You May Like:
Did you make it? Please let me know in the comments below and leave a 5-star rating on the recipe card. I love hearing from you! Subscribe to join my email list for recipes right to your inbox. We can also connect on social media via Instagram, Pinterest, and Facebook.
Recipe
Sweet Potato Black Bean Tacos
Equipment
Ingredients
- 2 tablespoon Olive Oil
- 1 Small Yellow Onion Diced
- 1 lb Sweet Potatoes Diced in ½" cubes. About 2 large sweet Potatoes.
- 2 Cloves Garlic Minced or Pressed
- 2 teaspoon Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- ½ teaspoon Pepper
- Pinch of Cayenne More if you want more spice
- ¾ Cup Water
- 1 15oz Can Black Beans Drained and Rinsed
- 1 15.25oz Can of Corn Could also use 1 cup of Frozen
- Juice of one Lime
Toppings
- Sour Cream
- Avocado
- Tomatoes
- Cilantro
- Cotija Cheese
- Jalapeno
Instructions
- Heat a large skillet over medium heat.
- Add 2 tablespoons of olive oil to pan.
- Add diced onion and sauté until soft and translucent. About 5 minutes.
- Add diced sweet potatoes, sprinkle with some salt, and cook until they are soft. About 10 minutes. Add more olive oil as needed to prevent sticking.
- Add minced garlic and allow to cook for 30 seconds.
- Add in all seasonings and water and bring to a simmer, reduce heat and allow all the water to reduce down and absorb into the potatoes. About 5 minutes
- Add in black beans and corn, then squeeze juice from one lime and mix everything together. Bring back to temp.
- Serve warm in a tortilla shell with your favorite taco toppings.
Notes
- Rice Bowls: This taco mix makes a great addition to any rice bowl. Just serve over your favorite rice and add fresh toppings, cheese, sour cream or salsa.
- Make it Spicy: This mix is relatively mild. If you want more heat consider chopping up and sautéing some jalapeños to give a little kick.
These look outstanding, can't wait to try them!
These look so tasty!! I might need to add these to my next Taco Tuesday!!
Thank you! One of our favorites for taco Tuesday. I hope you enjoy them.
I love tacos and these look amazing! Will have to try them out. Thanks for sharing.
We really enjoy them. Great option for when you don't have a protein.
Mmmm, tacos are the best and it's always fun to have another meatless option!
I completely agree!
These look good for nights I don't have leftover meat for tacos!
Thats exactly what I use them for! I always have sweet potatoes but don't always have leftover meat or time to thaw any. They work perfect.
Yum!