Black Bean Sweet Potato Tacos
Corn tortillas filled with cumin-roasted sweet potatoes, warm black beans, creamy avocado, and fresh lime. Tender, browned sweet potatoes give these straightforward plant-based tacos a satisfying balance of sweetness, spice, and tang.
- avocado
- black-beans
- corn-tortillas
- dinner
- family-friendly
- mexican-inspired
- plant-based
- plant-based tacos
- roasted filling
- sweet-potatoes
- tacos
- vegan
- Vegetarian
- vegetarian tacos
- weeknight
- Cuisine
- Mexican-inspired
Shopping options
Check ingredients to include themPackage used · most used first
Avocados · 2 Each
Fresh Medium Ripe Avocado
100%
Details
Limes · 2 Each
Fresh Organic Limes - Each
100%
Details
Canned black beans, drained and rinsed · 3 Cup
Kroger® Black Beans
97%
Details
Sweet potatoes · 1.25 Pound
Sweet Potato
83%
Details
Corn tortillas · 12 Each
Kroger® Soft Traditional White Corn Tortillas
40%
Details
Fresh cilantro, chopped · 0.25 Cup
Cilantro
25%
Details
Ground cumin · 2 Teaspoon
McCormick Ground Cumin
10%
Details
Olive oil · 2 Tablespoon
Filippo Berio Olive Oil
Sale
6%
Details
Fine salt · 0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Water · 0.25 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Sweet potatoes-1 1/4 pounds
- Canned black beans-3 cups
- Corn tortillas-12 each
- Avocados-2 each
- Limes-2 each
- Water-1/4 cup
- Fresh cilantro-1/4 cup
- Olive oil-2 tablespoons
- Ground cumin-2 teaspoons
- Fine salt-3/4 teaspoon
Heat the oven to 425°F with a rack in the middle. Wash your hands with soap and water. Rinse the sweet potatoes, avocados, limes, and cilantro under running water; scrub the firm skins with a clean produce brush and dry everything. Remove any damaged areas. Peel and cube the sweet potatoes, drain and rinse the beans, and chop the cilantro. Leave the avocados whole until assembly.
Wash hands with soap and water; rinse produce under running water and do not use soap on produce.
Place the sweet potatoes on the baking sheet. Toss with the olive oil, 1 1/2 teaspoons cumin, and 1/2 teaspoon salt. Spread into a single layer with a little space between the cubes.
Roast for 25–30 minutes, turning after 15 minutes, until the sweet potatoes are tender when pierced with a fork and browned at the edges.
Use oven mitts when turning or removing the hot baking sheet.
During the final 10 minutes of roasting, combine the beans, 1/4 cup water, remaining 1/2 teaspoon cumin, and remaining 1/4 teaspoon salt in the saucepan. Bring to a gentle simmer over medium heat, then reduce the heat to low, cover, and cook for 5–7 minutes, stirring occasionally, until hot throughout. Uncover and mash a few beans against the side of the pan with the spoon to help the filling hold together. If liquid pools at the bottom, simmer uncovered for 1–2 minutes. Remove from the heat and stir in the juice of 1 lime. Cover to keep warm.
Stir and mash carefully to avoid splashes from the hot beans and liquid.
Heat the dry skillet over medium-high heat. Warm the tortillas in batches, without overlapping, for 20–30 seconds per side, until soft and pliable. Stack them inside a clean kitchen towel and keep covered while warming the rest.
Keep hands clear of the hot skillet and use the spatula to turn the tortillas.
Halve and pit the avocados, then scoop out and slice the flesh. Cut the remaining lime into wedges.
Use a stable cutting board and keep fingers clear of the knife while pitting and slicing.
Divide all the beans, sweet potatoes, avocado, and cilantro evenly among the 12 warm tortillas. Serve immediately, giving each person 3 tacos and a share of the lime wedges to squeeze over the filling.
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