Sweet potatoes and black beans are two staples in my household, so putting them together in tacos? It was just meant to be. (Although honestly, is there anything that doesn’t work well in tacos?! From jackfruit tacos to vegan birria tacos and crispy beer-battered vegan fish tacos, it’s all good.) The sweet potatoes and red onions are cooked until the sweet potatoes are crispy on the outside and the onions are semi-caramelised, and then all the delectable seasonings are added to the mix. Fresh veggies add colour, texture, and flavour, then that vegan lime crema drizzle is definitely the icing on top.
Why You’ll Love These Sweet Potato and Black Bean Tacos
The weeknight dinner we all need. An easy dinner is one thing—an easy dinner you actually look forward to eating is another! These sweet potato and black bean tacos are worth getting excited about. Big, bold Tex-Mex flavour. Taco night should be fun and flavourful, and these tacos bring it. A mix of spices and fresh lime adds heat, tang, and bold flavour to the sweet potatoes and black beans. A versatile vegan meal. Feel free to switch things up and make this recipe your own! I share some additional topping ideas below.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sweet Potato and Black Bean Taco Filling:
Coconut oil – Or another oil you like to use for cooking. Purple onion – Slice this thinly; the thinner the slices, the more tender the onions will be. Sweet potatoes – You can leave the skin on if you like, but I prefer peeling them. Seasonings – The list looks long, but don’t worry—you probably have them all on hand already! You’ll need black pepper, salt, garlic, cumin, chili powder, oregano, and coriander. Black beans – You can cook them from dry or just use canned.
To Assemble:
Soft taco shells – You can use corn or flour tortillas. Purple cabbage – This adds a nice crunch. Jalapeños – Feel free to adjust the amount to your tastes. Avocado Cilantro – If you’re not a fan, you can skip this. Limes
For the Lime Crema:
Vegan Greek yogurt – Or use this homemade vegan yogurt. Lime juice – Freshly squeezed will give you the best flavour. Garlic Water – If needed to thin the crema. Sea salt and ground black pepper
How to Make Sweet Potato and Black Bean Tacos
Make the crema. Whisk all of the ingredients in a small bowl and add water if needed. Season to taste. Transfer to a squeeze bottle if you have one and refrigerate. Start the veggies. Melt the coconut oil in a skillet over medium heat. Stir in the onion and potatoes, then season with pepper and salt. Steam. Add water, then cover and cook until the potatoes are cooked through and tender, but crisp on the outside. Season and finish. Stir in the garlic, cumin, chili powder, oregano, and crushed coriander seeds, followed by the beans. Reduce the heat to medium and cook for 3 to 5 minutes. Season to taste. Assemble. Warm the tortillas in an oiled skillet, then add the sweet potato and black bean taco filling and toppings. Drizzle with the lime crema and serve with lime wedges on the side.
Tips for Success
Cut the sweet potatoes into even sizes. This will ensure that they cook evenly and are all tender all the way through. Stir occasionally. While the veggies cook in the skillet, be sure to stir them occasionally to prevent sticking and burning. Meal prep it. These tacos are great for meal prep! Make a big batch of the sweet potato and black bean taco filling and store in an airtight container in the fridge. Simply reheat when ready to eat and assemble with fresh toppings.
Variations
Swap out the vegan yogurt. If you’re not big on the flavour of yogurt, you can substitute vegan sour cream or cashew cream. Try another bean. Tacos are always a great opportunity to try heirloom beans (I love the ones from Rancho Gordo!), or swap in canned pinto beans. Roast the onion and sweet potatoes. You can also roast the onions and sweet potatoes in the oven for an even easier preparation method. Toss them with oil and the seasonings and roast in a 425ºF oven for 20 to 30 minutes. Change up the toppings. Get creative with your toppings! Try adding sliced radishes, guacamole, pickled red onions, shredded lettuce, restaurant-style blender salsa, or your favourite shredded vegan cheese.
How to Store Leftovers
Refrigerate the sweet potato and black bean mixture in an airtight container; store the crema, tortillas, and toppings separately. They’ll last up to 4 days in the refrigerator. Reheat the filling in the microwave, warm the tortillas on the stovetop, and assemble the tacos.
Can I Freeze This Recipe?
While you can’t freeze the assembled tacos, you can freeze the sweet potato and black bean taco filling for later. Transfer it to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
More Sweet Potato Recipes
Sweet Potato Chips Air Fryer Baked Sweet Potatoes Mashed Sweet Potatoes Loaded Sweet Potato Skins Sweet Potato Soufflé
Enjoy friends! If you make this sweet potato and black beans taco recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
