These Roasted Sweet Potato and Black Bean Tacos are easy to make and so great for your next vegetarian Taco Tuesday! They’re made using seasoned roasted sweet potatoes, refried black beans and melty cheese. Top with guacamole and enjoy! These tacos are gluten free and easily made vegan using vegan cheese.
I feel like I probably have a million recipes on this site that contain sweet potato and black beans, but they’re just such a great combo! These Roasted Sweet Potato and Black Bean Tacos are baked in the oven so the cheese gets super melty and the corn tortillas get nice and crispy. Save this recipe for your next vegetarian taco night!
These sweet potato tacos are based off my Crispy Baked Sweet Potato and Black Bean Tacos that use sweet potato puree, rather than roasted sweet potatoes. If you’re short on time, those are a great option, but I love how much extra flavor roasting the sweet potatoes gives them! Summer tip: I like to roast my sweet potatoes in the morning before it gets too warm in the house.
Roasted Sweet Potato and Black Bean Taco Recipe Ingredients
- Sweet Potatoes – I used one medium sized sweet potato for this recipe. I like to peel my potatoes before dicing them, but that isn’t necessary. For this recipe, it’s best if the sweet potatoes are cut into pretty small pieces so that it is easy to close the tacos.
- Spices – I like to season my roasted sweet potatoes with cumin, paprika, smoked paprika, garlic, salt and pepper. You can go simple with just salt if you like though.
- Refried Beans – I love canned refried beans and use them all the time. For this recipe I did use my homemade refried bean recipe and they added lots of flavor. But, canned refried beans are great too. You can use black or pinto beans.
- Cheese -You can use any kind of cheese you like for these tacos. I used a shredded cheddar cheese, but pepper jack would be great too if you love some heat! The melted cheese is really what helps hold these tacos together, so vegan cheese can be substituted, but it just may not hold the tacos together quite as well.
- Corn Tortillas – I like using corn tortillas for most of my taco recipes because I enjoy the taste and texture. Flour tortillas can also be used. I warm the corn tortillas on the stovetop with a little cooking spray first, so that they fold over easily.
- Optional Toppings – Guacamole, tomato, lettuce, salsa, hot sauce, onion, sour cream, etc…
How To Make Roasted Sweet Potato and Black Bean Tacos
- Pre-heat oven to 425 degrees F. Wash and peel sweet potato (if desired). If making your own refried beans, prepare them while the sweet potatoes are roasting. Dice the sweet potato into small, bite sized pieces. They will fit in the taco better if they are on the small side.
- Add diced sweet potato to a large sheet pan and drizzle with olive oil. Add spices, salt and pepper and use your hands to mix together until sweet potatoes are completely coated. Place the sweet potatoes in the oven and bake until fork tender and browned, about 15-20 minutes.
- Leave oven at 425 degrees F and spray a large baking sheet with cooking spray, or line with parchment paper. Warm your corn tortillas in the microwave, or on the stovetop to make sure that they don’t break when folding over.
- Lay corn tortillas on a flat surface and for each tortilla, spread with 1-2 tablespoons refried beans, add a few spoonfuls of the roasted sweet potatoes and top with shredded cheese. Carefully fold the other side of the tortilla over to cover the cheese.
- Depending on how much you fill them, you may have a hard time getting the top of the tortilla to stay in place. If this happens, place them in the oven for a few minutes, until the cheese starts to melt, and then you should be able to take a spatula and easily press them down. The melted cheese will help them stick.
- Bake tacos until cheese is melted and corn tortillas are golden brown and crispy, 10-15 minutes. Remove from the oven and allow to cool for a couple minutes before enjoying.
Sweet Potato Taco Recipe Frequently Asked Questions
- Are these tacos gluten free? Yes! Corn tortillas are naturally gluten free.
- Can vegan cheese be used? Yes, you can use a vegan cheese substitute instead of using real cheese. Vegan cheese sometimes isn’t quite as melty as regular cheese, but the top of tortilla should still be able to stick to it.
- Are these tacos freezer friendly? Yes, they can be frozen. I would suggest preparing the recipe just until you get to the step before placing them in the oven. Instead, you can freeze them on a single layer on the sheet pan, for an hour or two and then combine them into one container. Make sure to line in between each taco with parchment paper, or something to make it so they don’t freeze too eachother.
- How long will leftover tacos last in the refrigerator? If stored in an airtight container, leftover tacos should last 4-5 days. Leftovers can be re-heated in the microwave, stovetop or in the oven.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Delicious Vegetarian Taco Recipes?
BBQ Cauliflower and Chickpea Tacos
PrintRoasted Sweet Potato and Black Bean Tacos
- Total Time: 45 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
These Roasted Sweet Potato and Black Bean Tacos are easy to make and so great for your next vegetarian Taco Tuesday! They’re made using seasoned roasted sweet potatoes, refried black beans and melty cheese. Top with guacamole and enjoy! These tacos are gluten free and easily made vegan using vegan cheese.
Ingredients
- 1 medium sized sweet potato, about 4 cups when diced
- 2–3 teaspoons olive oil, or favorite oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika (optional)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup refried beans, homemade or storebought
- 1 cup shredded cheese
- 6–8 corn tortillas
- Cooking spray
- Optional toppings: guacamole, sour cream, salsa, lettuce, hot sauce, tomatoes, black olives, etc…
Instructions
- Pre-heat oven to 425 degrees F. Wash and peel sweet potato (if desired). If making your own refried beans, prepare them while the sweet potatoes are roasting. Dice the sweet potato into small, bite sized pieces. They will fit in the taco better if they are on the small side.
- Add diced sweet potato to a large sheet pan and drizzle with olive oil. Add spices, salt and pepper and use your hands to mix together until sweet potatoes are completely coated. Place the sweet potatoes in the oven and bake until fork tender and browned, about 15-20 minutes.
- Leave oven at 425 degrees F and spray a large baking sheet with cooking spray, or line with parchment paper. Warm your corn tortillas in the microwave, or on the stovetop to make sure that they don’t break when folding over.
- Lay corn tortillas on a flat surface and for each tortilla, spread with 1-2 tablespoons refried beans, add a few spoonfuls of the roasted sweet potatoes and top with a couple tablespoons shredded cheese. Measurements do not have to be exact. Carefully fold the other side of the tortilla over to cover the cheese.
- Depending on how much you fill them, you may have a hard time getting the top of the tortilla to stay in place. If this happens, place them in the oven for a few minutes, until the cheese starts to melt, and then you should be able to take a spatula and easily press them down. The melted cheese will help them stick.
- Bake tacos until cheese is melted and corn tortillas are golden brown and crispy, 10-15 minutes. Remove from the oven and allow to cool for a couple minutes before enjoying.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: Mexican Inspired
Leave a Reply