These crispy tacos are baked in the oven and stuffed with refried beans, sweet potato and cheese for an easy and delicious dinner!
Guys, I just realized it has been far too long since I’ve shared a Mexican recipe with you! I have no idea how that happened, but I’m here to make up for it today. I bet you didn’t think it was possible for me to do another recipe combining sweet potato, black beans and avocado, but I did it! 🙂
This recipe is insanely easy. There’s only 3 ingredients in the tacos and since it’s the first Thursday of the month, that means it’s 30 Minute Thursday so these Crispy Black Bean & Sweet Potato Tacos only take 30 minutes to make! Don’t forget to scroll down to the bottom of the page for more delicious 30 minute meals from some other awesome bloggers!
I’ve recently discovered that I’m kinda obsessed with refried beans. I usually just cook with whole beans, but I bought some refried ones a while ago and couldn’t stop eating them. I dipped chips in them, put them on burritos and even ate them with a spoon. And, it turns out that Eli loves them too, which makes me pretty happy!
Crispy Baked Black Bean & Sweet Potato Tacos
![]()
Prep Time: 20 mins![]()
Cook Time: 10 mins![]()
Total Time: 30 minutes![]()
Yield: 8 1x![]()
Category: Dinner, Gluten Free, Vegetarian
Prep Time:
Yield:
Category:
Print Recipe
Pin RecipeIngredients
- 1 cup refried black beans
- 1 cup sweet potato puree, homemade or canned*
- 1 cup grated cheese
- 8 corn tortillas
- Olive oil
Avocado Salsa: (optional)
- 1 large avocado, diced
- 1 tomato, small diced
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- Salt, to taste
Instructions
- Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.
- Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
- Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
- Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.
Notes
*I make my sweet potato puree by peeling and dicing a medium sized sweet potato and steaming until fork tender, 15-20 mins. I tend mash the cooked sweet potato with a fork.
*If you want to freeze these, freeze separately on a cookie sheet before baking and then combine into a freezer friendly container. Or, wrap each in plastic wrap and store in a freezer friendly container. Can be frozen for up to 3 months. To bake from frozen: heat oven to 400 degrees F and bake 15-20 minutes, flipping once.
You might also like:
Crispy Baked Tacos with Seasoned Cauliflower
One Pot Teriyaki Chicken and Rice from The Recipe Rebel
30 Minute Pad Thai from Bake.Eat.Repeat.
Arugula and Prosciutto Puff Pastry Pizza from Pumpkin ‘N Spice
30 Minute Shrimp Scampi from My Kitchen Craze
Savory Waffles with Roasted Broccoli and Cauliflower from Floating Kitchen
20 Minute Healthy Taco Salad from Kristine’s Kitchen
30 Minute Skillet Pasta Primavera from Flavor the Moments
![]()
Gayle @ Pumpkin 'N Spice says
April 6, 2017 at 7:24 amAren’t refried beans good?! I’ve never bought them before (though I need to) but I always devour them when we go out for Mexican. These tacos look perfect…love the sweet potato and black beans in here!
![]()
Liz @ Floating Kitchen says
April 6, 2017 at 7:28 amOMG baked tacos! How have I not done this before. Those crispy edges are calling my name. Perfect contrast to the creamy sweet potato filling. Sounds delicious. I’ve been thinking lately too how I haven’t shared anything Mexican-inspired. I better get on that because Cinco de Mayo is coming up quick!
![]()
marcie says
April 6, 2017 at 11:15 amI’ve been living off of sweet potato and black bean enchiladas this week and am still craving more of those flavors….it’s like you made these for me! These tacos look amazing with all that melty cheese and topping them with that guacamole is the best!
![]()
Lori says
February 5, 2018 at 2:33 pmI’m going to try my enchilada mix I have left for the taco can’t wait to make the avocado salsa on top they look delish
![]()
She Likes Food says
February 6, 2018 at 10:40 pmI hope you enjoy it!!
![]()
Michelle says
April 6, 2017 at 9:02 pmCrispy Baked Black Bean and Sweet Potato Tacos are amazing! My husband and I absolutely love them! Thank you so much 🙂
![]()
Michelle says
April 6, 2017 at 9:03 pmOops, forgot to rate…
★★★★★
![]()
She Likes Food says
April 8, 2017 at 12:10 am🙂
![]()
She Likes Food says
April 8, 2017 at 12:11 amThat’s so great to hear!! Glad you both loved them! 🙂
![]()
Casey the College Celiac says
April 6, 2017 at 11:09 pmOh my foodie God. Why have I never thought of BAKED TACOS before?!?! These look absolutely scrumptious, especially ’cause I’m on the same refried-beans-addiction train as you are lately! I can’t wait to try these ASAP…
★★★★★
![]()
Traci | Vanilla And Bean says
April 11, 2017 at 9:42 amMmmmm crispy…. What a delicious quick and easy dinner, Izzy! I love the ingredients so much, especially those black refried beans! These remind me of the quesadillas I make….. but I like how you toss em’ in the oven for ultimate ease! Delicious!
![]()
FD says
April 23, 2017 at 11:27 amMe and my man were delighted!
★★★★★
![]()
She Likes Food says
April 24, 2017 at 11:53 pmThat’s so great to hear!
![]()
Maureen says
May 5, 2017 at 9:45 pmThey may be soggy because the ingredients are still hot when you assemble your burritos. Make sure everything is room temperature before assembling, wrapping, and freezing.
![]()
teresa says
May 20, 2017 at 11:55 pmi want to eat this immediately. this looks so so so good.
![]()
She Likes Food says
May 21, 2017 at 12:33 amThank you!!
![]()
Kristina says
May 28, 2017 at 11:48 amThis recipe looks AWESOME and is going to work so well to use up some extra tortillas and sweet potatoes I have in the fridge! Just a quick question: Have you ever made these ahead and reheated them in the microwave? I’m a teacher and would love to be able to take these to school for lunch. Thanks!
![]()
She Likes Food says
May 28, 2017 at 2:29 pmThanks Kristina! You can definitely heat them in the microwave! They won’t be very crispy but they’ll still taste great! 🙂
![]()
Audra says
June 1, 2017 at 4:10 pmOh my goodness! These are SO good!! I’m making them again tonight but with white beans because I don’t have black prepared. This is one of my new favorite recipes…❤️
![]()
She Likes Food says
June 2, 2017 at 1:10 amYah! I’m so glad you liked them, Audra! I bet they’re delicious with white beans too!
![]()
Karen says
June 6, 2017 at 6:30 pmMost awesome recipe! Will use floor tortillas next time though.
![]()
She Likes Food says
June 8, 2017 at 1:38 pmThank you! I’m so glad you liked it!!
![]()
Kelsey Whitehead says
June 20, 2017 at 2:08 amThese look so delicious! I can’t wait to make these! What kind of cheese do you think goes best with these flavors?
![]()
She Likes Food says
June 23, 2017 at 11:47 pmHi Kelsey, I used Monterey Jack but I think a sharp cheddar would be good too!
![]()
Cameron says
July 13, 2017 at 6:38 pmDo you need to season the sweet potato at all? I just steamed and mashed mine and am afraid they will be bland if I don’t mash in some kind of spice with them.
![]()
She Likes Food says
July 13, 2017 at 7:28 pmHI Cameron, I didn’t season mine at all and it was fine and the guacamole on top gives it some flavor too! But, it would probably be really good if you wanted to add some salt, cumin and paprika or something along those lines 🙂
![]()
Cameron says
July 13, 2017 at 8:45 pmThanks so much! I’ve had a hard time finding yummy recipes since I went vegetarian. I followed the recipe exactly (made my own sweet potato mash and added a little salt and garlic powder) and it was so good! I can’t believe something that simple could be that tasty. Every part of it worked well, especially the salsa.
![]()
Kandace says
July 20, 2017 at 10:53 amDelicious. But, it’s guacamole, not avocado salsa! LOL!
![]()
She Likes Food says
July 21, 2017 at 2:53 pmI like to think of guacamole as being completely smashed and smooth, while avocado salsa is chunky and has more than just avocado in it 🙂 to each their own though!
![]()
Chelsea Wilms says
September 13, 2017 at 4:15 pmMaking this tonight and really looking forward to devouring it! I was wondering, could the avocado salsa be frozen as well?
![]()
She Likes Food says
September 13, 2017 at 6:37 pmHi Chelsea, I hope you enjoy them! Unfortunately, I wouldn’t recommend freezing the avocado salsa, I don’t think avocado would hold up too well in the freezer and would probably get pretty brown and mushy. I have seem people freeze avocado baby food before though, so it might be doable, I’ve just never done it myself 🙂
![]()
Victoria says
October 1, 2017 at 3:43 pmJust made these and they are awesome! Next time I will add a lil spice to my sweet potatoes just to try those flavors. Thank you for sharing this recipe.
★★★★★
![]()
She Likes Food says
October 1, 2017 at 11:17 pmAwesome! So glad you liked them! 🙂
![]()
Amanda says
November 9, 2017 at 8:26 pmI made this for dinner tonight and it was amazing! I used vegetarian refried beans and vegan cheese and it was amazing. I couldn’t be happier with this recipe!
★★★★★
![]()
She Likes Food says
November 9, 2017 at 10:25 pmAwesome!! I’m so glad to hear you liked it! 🙂
![]()
Della Henderson says
November 14, 2017 at 2:57 pmWhat pairs well with the tacos?? I am trying to think of something yummy to make alongside them! Maybe some rice?
![]()
She Likes Food says
November 20, 2017 at 11:18 pmRice would be great!
![]()
Liana says
May 30, 2018 at 5:03 pmA cabbage slaw simply dressed with salt, avocado oil and lemon.
![]()
Randena Morales says
November 22, 2017 at 12:06 amThese are amazing! I want to take them lunch tomorrow but don’t have way to reheat.. Have you eaten them cold before?
★★★★★
![]()
She Likes Food says
November 25, 2017 at 11:14 pmHi! Sorry for the delay, I think they would be great cold! I hope you enjoyed them 🙂
![]()
Gina Ekern says
February 24, 2018 at 8:10 pmDELISH! Just made these for dinner and loved them.
★★★★★
![]()
She Likes Food says
February 25, 2018 at 12:09 amAwesome!! So glad to hear that! 🙂
![]()
Alexandria Phillips says
October 8, 2018 at 5:45 pmGreat recipe!! All of my kids loved them. For some reason all of mine split while baking but they still tasted wonderful. Next time I might try making a vegan queso to go inside instead of the cheese. But tonight I just needed easy. Thanks so much!
★★★★★
![]()
She Likes Food says
October 9, 2018 at 11:58 amI love the idea of using a vegan queso inside! So glad the whole family enjoyed them! 🙂
![]()
Amy says
October 31, 2018 at 12:42 pmCan you use refried pinto beans instead of black beans?
![]()
She Likes Food says
October 31, 2018 at 12:55 pmOf course!