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
Aren’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!
OMG 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!
I’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!
I’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
I hope you enjoy it!!
Crispy Baked Black Bean and Sweet Potato Tacos are amazing! My husband and I absolutely love them! Thank you so much 🙂
Oops, forgot to rate…
★★★★★
🙂
That’s so great to hear!! Glad you both loved them! 🙂
Oh 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…
★★★★★
Mmmmm 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!
Me and my man were delighted!
★★★★★
That’s so great to hear!
They 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.
i want to eat this immediately. this looks so so so good.
Thank you!!
This 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!
Thanks Kristina! You can definitely heat them in the microwave! They won’t be very crispy but they’ll still taste great! 🙂
Oh 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…❤️
Yah! I’m so glad you liked them, Audra! I bet they’re delicious with white beans too!
Most awesome recipe! Will use floor tortillas next time though.
Thank you! I’m so glad you liked it!!
These look so delicious! I can’t wait to make these! What kind of cheese do you think goes best with these flavors?
Hi Kelsey, I used Monterey Jack but I think a sharp cheddar would be good too!
Do 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.
HI 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 🙂
Thanks 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.
Delicious. But, it’s guacamole, not avocado salsa! LOL!
I 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!
Making this tonight and really looking forward to devouring it! I was wondering, could the avocado salsa be frozen as well?
Hi 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 🙂
Just 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.
★★★★★
Awesome! So glad you liked them! 🙂
I 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!
★★★★★
Awesome!! I’m so glad to hear you liked it! 🙂
What pairs well with the tacos?? I am trying to think of something yummy to make alongside them! Maybe some rice?
Rice would be great!
A cabbage slaw simply dressed with salt, avocado oil and lemon.
These are amazing! I want to take them lunch tomorrow but don’t have way to reheat.. Have you eaten them cold before?
★★★★★
Hi! Sorry for the delay, I think they would be great cold! I hope you enjoyed them 🙂
DELISH! Just made these for dinner and loved them.
★★★★★
Awesome!! So glad to hear that! 🙂
Great 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!
★★★★★
I love the idea of using a vegan queso inside! So glad the whole family enjoyed them! 🙂
Can you use refried pinto beans instead of black beans?
Of course!
So good! Loved the crispy. Used diced roasted sweet potatoes and traditional refried beans and still amazing! The guac on top really sealed the deal!
Yes! Agreed 🙂
I loved this recipe! It really just depends on the person’s taste though. I am used to plant-based meals, so I loved them! But, my mother wanted some meat and I added ground turkey to hers. Either way- delicious! I did some with mozzarella cheese and Mexican blend cheese, and added spinach.
I’ll be adding this to my monthly rotation, with a few variations of course 😉
★★★★
So glad you enjoyed it!