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Black Bean Sweet Potato Tacos
45m$9.33

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
15 min prep30 min cook4 servingseasy
Cuisine
Mexican-inspired

Shopping options

Avocados · 2 Each

Fresh Medium Ripe Avocado

100%

In recipe$1.76
To buy$1.76
Details
Fresh Avocados · 1 each$0.88 per packageBuy 2Package use: 100%Product matchEstimated

Limes · 2 Each

Fresh Organic Limes - Each

100%

In recipe$1.98
To buy$1.98
Details
Fresh Citrus · 1 each$0.99 per packageBuy 2Package use: 100%Product matchEstimated

Canned black beans, drained and rinsed · 3 Cup

Kroger® Black Beans

97%

In recipe$1.94
To buy$2.00
Details
Kroger · 15.5 oz$1.00 per packageBuy 2Package use: 97%Product matchEstimated

Sweet potatoes · 1.25 Pound

Sweet Potato

83%

In recipe$1.86
To buy$2.24
Details
Fresh Potatoes · 1 lb$1.49 per packageBuy 2Package use: 83%Product matchEstimated

Corn tortillas · 12 Each

Kroger® Soft Traditional White Corn Tortillas

40%

In recipe$0.80
To buy$1.99
Details
Kroger · 30 ct$1.99 per packageBuy 1Package use: 40%Product matchEstimated

Fresh cilantro, chopped · 0.25 Cup

Cilantro

25%

In recipe$0.25
To buy$0.99
Details
1 ct$0.99 per packageBuy 1Package use: 25%Product matchEstimated

Ground cumin · 2 Teaspoon

McCormick Ground Cumin

10%

In recipe$0.32
To buy$3.29
Details
McCormick · 1.5 oz$3.29 per packageBuy 1Package use: 10%Product matchEstimated

Olive oil · 2 Tablespoon

Filippo Berio Olive Oil

Sale

6%

In recipe$0.41
To buy$6.99
Details
Filippo Berio · 16.9 fl oz$8.99
Sale
$6.99 per packageBuy 1Package use: 6%Product matchEstimated

Fine salt · 0.75 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.01
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Water · 0.25 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$9.33

· only what you use

$2.33

per serving · 4 servings

You pay at checkout$23.23
40% used in this recipe$13.90 unused

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
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet
Vegetable peeler
Kitchen towel
A centered stainless steel stirring spoon on a neutral light gray studio background.Stirring spoon
produce brush
1
Heat the oven and prepare the ingredients
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Colander
Vegetable peeler
Kitchen towel
produce brush

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.

1 1/4 pounds sweet potato
3 cups black beans
2 Each avocado
2 Each lime
1/4 cup cilantro
2
Season the sweet potatoes
Realistic studio photograph of a plain black-handled stainless-steel kitchen spatula centered on a neutral light background.Spatula
Centered studio photograph of a plain rectangular aluminum baking sheet on a light neutral background.Baking Sheet
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons

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.

1 1/4 pounds sweet potato
2 tablespoons olive oil
1 1/2 teaspoons cumin
1/2 teaspoon salt
3
Roast until tender and browned
Spatula
Baking Sheet

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.

4
Warm and season the beans
Centered stainless-steel saucepan with a long handle on a neutral light-gray studio background.Saucepan
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Measuring Spoons
A centered stainless steel stirring spoon on a neutral light gray studio background.Stirring spoon

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.

3 cups black beans
1/4 cup Water
1/2 teaspoon cumin
1/4 teaspoon salt
1 Each lime
5
Warm the tortillas
Spatula
Centered studio photograph of a single dark metal skillet on a neutral light background.Skillet
Kitchen towel

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.

12 Each corn tortilla
6
Slice the avocado and lime
Knife
Cutting Board

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.

2 Each avocado
1 Each lime
7
Assemble and serve the tacos

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.

2 Each avocado
1/4 cup cilantro
1 Each lime
8

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