These sweet potato and black bean tacos have tons of classic taco flavors and make a great vegetarian option. Serve on a bed of cilantro lime rice, or in a shell, with your favorite fresh toppings and cheese. This quick weeknight dinner can be made in under 30 minutes.
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. They also make a great rice bowl.
Need a good green salsa? Consider topping these tacos with this roasted tomatillo salsa.
Love cooking with sweet potatoes? Check out this healthy and hearty Shepherd's Pie with Sweet Potatoes.
Corn: Use either fresh or canned corn. I prefer to use frozen.
Lime Juice: This can be omitted but it really does help bring out all the flavors.
Taco Seasoning: This recipe calls for basic spices to make a taco seasoning. If you do not have chili powder, cumin, paprika, oregano or cayenne feel free to use a pack of taco seasoning.
Toppings: Finish the tacos with your favorite taco toppings such as avocado, tomatoes, salsa, sour cream and cotija cheese.
See full information on ingredients and quantities in the recipe card.
🔪How to Make
Step 1: 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.
Step 2: Prepare black beans by draining and rinsing them in a colander or strainer.
Step 3: Heat a large enamel coated, or cast iron skillet over medium heat and add 2 table spoons of olive oil.
Step 4: Add the diced onion and sauté until soft and translucent. (Image 1).
Step 5: Add in Sweet Potatoes and cook until they start to soften. You should be able to pierce them easily with a fork. (Image 2).
Step 6: 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.
Step 7: Once the water has rendered down, add in the black beans and corn. Mix everything together well. (Image 3).
Step 8: Squeeze fresh lime juice and mix to evenly coat.
Step 9: 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 and how simple they are to make.
Yes they are! Sweet potatoes are a much healthier option and as long as they are topped with fresh produce and kept light they are a much healthier option for tacos.
Yes this dish freezes really well. Make a large batch of these tacos and freeze for a quicker meal.
⏰Other Quick Dinner Ideas
Sweet Potato and Black Bean Tacos
- 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
- Sour Cream
- Cotija Cheese
- 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.