Roasted Sweet Potato and Black Bean Tacos

How to make tasty vegetarian tacos with roasted sweet potatoes and black beans. Jump to the Roasted Sweet Potato and Black Bean Tacos Recipe or read on to see our tips for making them.

Roasted sweet potato and black bean tacos topped with a quick and easy chipotle slaw. Fast and healthy!

These tacos are little smoky, a little spicy and even a teeny tiny touch of sweet – everything we crave in a recipe!

Roasted Veggie Tacos with Creamy Cilantro SauceYOU MAY ALSO LIKE: This easy veggie tacos recipe is packed full of spice-roasted vegetables and black beans for a bit of protein. Jump to the Veggie Tacos Recipe.

How to Make Vegetarian Tacos with Sweet Potatoes and Black Beans

These veggie tacos come together quickly. We love these with sweet potatoes, but you could also make them with roasted butternut squash.

Roasted sweet potato and black bean tacos topped with a quick and easy chipotle slaw. Fast and healthy!

Start by getting your sweet potato in the oven — roast it with olive oil, cumin, salt, and pepper until golden brown and sweet.

Roasting the potatoes

While the potatoes roast, you can make the slaw. It’s simple. Mix shredded cabbage with lime juice, sour cream and chipotle in adobo sauce. The chipotle adds a smoky heat.

If you would prefer a dairy-free slaw, take a look at our mayo-free coleslaw recipe. It’s packed with flavor thanks to lime juice and cilantro. Everyone loves it.

Cooking the black beans

For some protein, we add black beans to the tacos. Just cook them in some olive oil and garlic. When the sweet potatoes are ready, add a bit of everything to warm tortillas and enjoy.

Baked Sweet Potato Recipe with Avocado and TomatoYOU MAY ALSO LIKE: Baked sweet potatoes stuffed with roasted garlic, avocado and tomato salsa. If you love sweet potatoes, this recipe is for you! Jump to the Baked Sweet Potato Recipe.

For more vegetarian dinners, take a look at our Utterly Delicious Chipotle Bean Chili, our Creamy Avocado Sweet Potato Noodles or this Easy Three Ingredient Tomato Soup.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Roasted Sweet Potato and Black Bean Tacos

  • PREP
  • COOK

These vegetarian tacos come together very quickly. The sweet potatoes can be roasted in advance and kept in the fridge for a few days.

Makes 4 servings

You Will Need

2 medium sweet potatoes, peeled and cut into 1/2-inch pieces

1 1/2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/4 teaspoon sea salt

1/3 cup sour cream

1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce

2 tablespoons fresh lime juice

2 cups shredded cabbage

2 garlic cloves, minced

1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups home cooked black beans

8 small tortillas, warmed

Fresh cilantro for serving

Lime wedges for serving


    1Heat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper.

    2Add sweet potatoes to baking sheet along with 1 tablespoon of the oil, cumin, and salt. Toss until well coated. Arrange the sweet potatoes into one layer then bake, turning once, until the the edges are golden brown and they are tender, 25 to 30 minutes.

    3Meanwhile mix sour cream, 1 tablespoon of the lime juice and 1 tablespoon of the chipotle chiles. Taste and adjust with more chipotle as needed. Add the cabbage and toss to coat. Let the slaw sit until the cabbage wilts slightly, 10 to 15 minutes.

    4About five minutes before serving, heat the remaining olive oil in a large frying pan over medium heat. Add the garlic then cook, while stirring, until it just begins to toast, about 1 minute. Add the black beans and cook, stirring occasionally, until thoroughly heated. Remove from the heat then add the second tablespoon of lime juice.

    5Make tacos by adding sweet potatoes, black beans, slaw, and cilantro leaves to warmed tortillas. Serve with lime wedges.

Adam and Joanne's Tips

  • To make these vegan, replace the sour cream with a non-dairy sour cream alternative or make an olive oil based dressing with the chipotle. We especially love our dairy-free coleslaw recipe.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We assumed 6-inch flour tortillas for the calculations.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 2 tacos / Calories 482 / Protein 16 g / Carbohydrate 77 g / Dietary Fiber 14 g / Total Sugars 9 g / Total Fat 13 g / Saturated Fat 4 g / Cholesterol 9 mg / Sodium 357 mg
AUTHOR:  Adam and Joanne Gallagher
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6 comments… Leave a Review
  • Aggie June 25, 2012, 6:14 am

    Ok this is a rockstr recipe!! That purple slaw looks amazing & perfect for black beans & sweet pots!

  • Pat Machin June 11, 2012, 9:39 am

    We don’t have a tradition of using Chipotle in the UK but I found some in a supermarket last week and we love it.
    We love sweet potatoes as well so this goes on the ‘must cook this week’ list.

    Thank you.

    • Joanne June 11, 2012, 10:28 am

      Hi Pat, So glad you found it where you live! We love it!

  • Keriba May 27, 2012, 6:13 pm

    These were the best tacos I have ever had in my life. Incredible flavor explosion. They were a hit for all age ranges between 8-60.

  • kate May 25, 2012, 3:39 am

    these sound great. i love sweet potatoes too and am always looking for good sweet potato recipes. i am absolutely making these. very creative idea, thanks

  • Jessica May 24, 2012, 11:29 pm

    LOVE these! Seriously, LOVE!


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