Black Bean and Sweet Potato Tacos garnished with cilantro, salsa, avocado, jalapeno and onion.
5 from 15 votes

Black Bean and Sweet Potato Tacos

These Black Bean and Sweet Potato Tacos are a new favourite for taco Tuesday!  Easy prep and lots of garnish, they make for one delicious, healthy dinner!
Acknowledgement: Excerpted from The Truly Healthy Vegetarian. Copyright © 2018 Elizabeth Thomson. Published by Rockridge Press . Reproduced by arrangement with the Publisher. All rights reserved.
Course Lunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Dawn Coombs


  • 1 large sweet potato or 2 small -peeled
  • 2 tsp olive oil
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • pinch salt
  • 1 15 oz can black beans with their liquid
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 8 corn tortillas
  • 1 avocado -sliced
  • 1/2 cup tomato salsa


  • Preheat oven to 375F.   Line a baking sheet with parchment paper.
  • Cut the sweet potato into 1/2-inch-thick rounds, then cut each round into quarters.  In a large bowl, toss the sweet potato with the olive oil, chili powder, and cumin.
  • Spread the sweet potato in a single layers on the prepared baking sheet.  Sprinkle with the salt.  Roast for 20 minutes, then flip and roast for an additional 10-15 minutes until browned.
  • In a small saucepan, combine the black beans (with the liquid from the can) with the oregano and garlic powder, and stir.
  • Cook over low-medium heat for 10 minutes until heated through.  Add salt to taste.  Drain the beans.
  • Divide the sweet potatoes and black beans equally among the tortillas.  Top each taco with avocado slices and tomato salsa, and any other toppings you like.  
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