These sweet potato and black bean tacos are an easy weeknight meal that is loaded with veggies! Topped with avocado and your favorite sauce, you’ll be going back for seconds.
I love the combination of black beans and sweet potatoes, and the poblano pepper is an easy way to add another layer of flavor with extra veggies! I drizzled mine with burrito sauce to make it a little extra spicy, but you can add whatever toppings you like.
Ingredients and Substitutions
- Olive oil: This helps the vegetables roast and caramelize in the oven. You can use any neutral oil.
- Garlic: Adds savory depth and pairs perfectly with the smoky spices.
- Garlic, oregano, cumin, & smoked paprika: This spice blend adds a slightly spicy, earthy, smoky combination. You could swap in a taco seasoning blend if you prefer.
- Sweet potatoes: These roast until tender inside and golden on the outside.
- Poblano chiles: Mild, slightly smoky peppers add tons of flavor without too much heat.
- Black beans: These add plant-based protein and make the tacos more filling.
- Flour tortillas: I used street corn size flour tortillas, but you can swap in corn tortillas if you prefer.
- Avocado: Creamy and rich, it balances the smoky roasted veggies.
- Sauce: I recommend adding a little burrito sauce or cilantro sauce on top.
How to Store Leftovers
Store the roasted vegetable and bean mixture in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a skillet before assembling tacos. It’s also delicious served over rice or on top of a salad!
How to Make Sweet Potato and Black Bean Tacos
What to Serve with Tacos
I love serving these tacos with this Street Corn Salad as a side dish. If you want an easy salsa recipe, my 5 Minute Corn Salsa is a winner or you can whip up this simple blender salsa using canned tomatoes. If you want to add more veggies to your plate, pair these tacos with these chipotle fajitas.
Other Taco Recipes
If you’re looking for more taco ideas, try my vegan broccoli tacos, crispy black bean tacos, or spicy Brussels sprout tacos.
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Description
These sweet potato and black bean tacos are an easy weeknight meal that is loaded with veggies! Topped with avocado and your favorite sauce, you’ll be going back for seconds.
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 pound sweet potatoes, peeled and cut into 1/2-inch pieces
- 2 poblano chiles, stemmed, seeded, and cut into 1/2-inch-wide strips
- 1 (15-ounce) can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 6 corn or flour tortillas, warmed (I used the street taco size)
- 1 avocado, halved, pitted, and cut into 1/2-inch pieces
- 1/4 cup burrito sauce or cilantro sauce (optional)
- Preheat the oven to 450 degrees and line two baking sheets with foil. Spray with non-stick spray.
- In a large bowl, whisk together the olive oil, garlic, cumin, oregano, smoked paprika, and salt. Add the sweet potatoes and poblanos and toss to coat.
- Spread the vegetables evenly on the baking sheets. Roast for about 30 minutes, stirring and rotating pans halfway through, until tender and golden.
- Transfer the vegetables back to the bowl. Add the black beans and cilantro and toss gently.
- Divide the mixture among the warm tortillas. Top with avocado and sauce, if using. Serve immediately.