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Sweet Potato and Black Bean Tacos

Roasted sweet potatoes with black beans served with a delicious cilantro-lime sauce
Course Dinner
Cuisine American
Keyword easy vegetarian tacos, vegetarian, vegetarian tacos
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 -6 servings
Calories 244kcal
Author Chelsea


Sweet Potatoes and Black Beans

  • 4 and 1/2 cups (1.5 pounds total or about 2-3 large potatoes) sweet potatoes, peeled and chopped into small pieces
  • 1 and 1/2 teaspoons chili powder, separated
  • 1/2 teaspoon paprika
  • 3 tablespoons olive oil, separated
  • Fine sea salt and freshly ground black pepper
  • 1 small (2/3 cups) yellow onion, chopped
  • 1/2 teaspoon minced garlic
  • 2 (14.5 ounces EACH) cans black beans, drained and rinsed
  • 1 cup mild salsa
  • 1 and 1/2 teaspoon ground cumin


  • Street Size corn or flour tortillas OR skip the tortillas and serve over cilantro lime rice!
  • Fresh avocado, lime, and cilantro, for topping
  • Optional: queso fresco or feta cheese


  • 1 lime, juiced and zested
  • 2 tablespoons prepared ranch seasoning mix dry
  • 1/2 - 1 teaspoon minced garlic
  • 1 tomatillo, husk removed and coarsely chopped
  • 1/3 of a large bunch of cilantro
  • 1/2 a jalapeno, seeds removed for mild and left for spicy dressing
  • 1/2 cup regular full fat mayo
  • 1/2 cup sour cream (I use fat free)


Sweet Potato/Black Beans

  • Preheat the oven to 425 degrees F. Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 1 teaspoon chili powder, 1/2 teaspoon paprika, salt and pepper (I use 1/2 teaspoon of each), and 2 tablespoons olive oil. Toss and spread evenly on a sheet pan. You don't want potatoes overlapping each other or they'll steam instead of roast, so use 2 sheet pans if needed.
  • Place the potatoes in the oven for 20 minutes. Remove from oven, toss around and return for another 5-10 minutes or until crisp tender.
  • Meanwhile, prepare the beans. In a medium saucepan, add the remaining 1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat.  Add in the garlic and stir for another 30 seconds. Add in the drained and rinsed black beans, salsa, remaining 1/2 teaspoon chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired.


  • Zest and juice 1 lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
  • Add 1/2 a jalapeno (a full one for more kick) and the mayo. Add some seasoned salt and pepper to taste (I use around 1/4 to 1/2 teaspoon of salt and 1/8 teaspoon pepper).
  • Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper)
  • Whisk or blend in the sour cream. Store in the fridge until ready to serve over the tacos!

Assembling the Tacos

  • To make the tacos: grill or warm the tortillas (see post for how to grill tortillas) and top with the black bean mixture, followed by the roasted sweet potatoes. Add the sauce and any other additional toppings: fresh lime juice, additional fresh cilantro, and fresh avocado! Add cheese to the tacos if desired. Enjoy while hot!


*We made these tacos with the choice of two dressings (see 3rd picture in the post). Everyone loved both dressings, but the one I'm sharing today was the winner! If you want to make the dressing pictured on these tacos (the dark green one), you can find that alternate recipe in the post!


Calories: 244kcal