Roasted Sweet Potato Tacos

The first time I made these roasted sweet potato and black bean tacos, I was instantly hooked by how the sweetness of the potatoes paired with the smoky spices brought warmth to a simple weeknight dinner.

I remember one evening when unexpected guests showed up and I threw these together last minute—everyone kept asking for seconds because the flavors were so comforting and vibrant.

Ingredients

• Sweet potatoes: I love using medium sweet potatoes peeled and diced to get that caramelized edge every time
• Olive oil: A good quality olive oil helps the spices stick and brings everything together smoothly
• Black beans: Drained and rinsed canned black beans are quick and hearty, making this dish super easy
• Spices: Ground cumin and smoked paprika add the perfect depth of flavor without overpowering
• Tortillas: Corn tortillas keep it gluten-free if you want, but flour works too for softness

Instructions

Get Everything Ready:

Preheat your oven and prepare a baking sheet lined with parchment so the sweet potatoes roast evenly and don’t stick

Roast Those Sweet Potatoes:

Toss diced sweet potatoes and sliced red onion with the warm olive oil and spices until they smell fragrant and coat every piece

Oven Magic:

Spread the veggies on your sheet and roast until edges turn golden brown and tender while your kitchen fills with that irresistible aroma

Warm Up the Beans:

While roasting, gently heat black beans with minced garlic in a saucepan so they soak up extra flavor

Toast the Tortillas:

Quickly warm tortillas on a dry skillet or microwave to get that soft, pliable texture ready for folding

Assemble:

Load tortillas with sweet potato mix, black beans, and your favorite toppings like creamy avocado and zesty lime for that fresh pop

Serve and Enjoy:

These tacos are best served immediately so the contrasting textures and temperatures come together perfectly

Save

This dish became more than food when it saved a hectic weeknight dinner and turned it into an impromptu celebration with friends gathered around for seconds and laughter.

Keeping It Fresh

Adding fresh toppings like cilantro and lime just before serving really brightens the dish and gives each bite a lively contrast to the warm, roasted filling.

When You're Missing Something

If you ever find yourself without certain spices, smoked paprika alone carries enough smoky flavor to carry the dish, or you can add a pinch of chili powder for extra heat.

Serving Ideas That Clicked

This recipe pairs beautifully with a crisp Mexican lager or sparkling water with lime to keep things refreshing. It’s also great served alongside a simple cabbage slaw for crunch and color.

• Remember to warm your tortillas last minute so they don’t dry out while assembling
• If you prefer vegan, just omit cheese and add extra avocado for creaminess
• Leftovers make fantastic breakfast tacos with a fried egg on top

Save

Thanks for cooking along with me—can’t wait for you to make these tacos a new favorite in your kitchen too!

Recipe FAQ

→ How do I achieve perfectly caramelized sweet potatoes?

Toss diced sweet potatoes with olive oil and spices, then roast them at 425°F for 20-25 minutes, stirring halfway to ensure even caramelization and tenderness.

→ Can I use canned beans directly?

Drain and rinse canned black beans well, then warm them with minced garlic to enhance their flavor before assembling.

→ What tortillas work best for these tacos?

Both corn and flour tortillas are suitable; warm them until soft and pliable to wrap the fillings easily.

→ How can I add extra spice to the dish?

Include thinly sliced jalapeño or drizzle with chipotle mayo or your favorite salsa for a smoky, spicy kick.

→ Are there dairy-free options for toppings?

Yes, omit cheese or substitute with plant-based alternatives to keep the toppings dairy-free.

→ Can I prepare this meal vegan-friendly?

Simply skip any cheese and ensure toppings and condiments are vegan to maintain a fully plant-based plate.