Name: Sweet Potato and Black Bean Tacos Recipe
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Cuisine: Mexican
Ingredients: 1/4 cup sour cream; 1 Tbsp minced fresh cilantro; 1 tsp honey; 1/2 medium lime (juiced); Pinch of kosher salt; Pinch of black pepper; Pinch of chili powder; 1 1/2 lbs sweet potatoes (peeled and diced into 1/2 inch cubes); 2 1/2 Tbsp olive oil; 1 tsp ground cumin; 1 tsp paprika; 1 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/4 tsp ground coriander; 1/4 tsp cayenne pepper; 1 small yellow onion (minced); 2 cloves garlic (minced); 15 oz can black beans (drained and rinsed well); 8 oz can whole kernel corn (drained); 1 1/2 Tbsp olive oil; 3 Tbsp honey; 3 Tbsp fresh lime juice; 2 Tbsp minced fresh cilantro; Soft taco-sized flour or corn tortillas; Shredded purple cabbage; Diced avocado; Minced fresh cilantro; Sliced green onions; Any other desired toppings

Jump to Recipe· 3.8 from 50 reviews

If you’re searching for a vibrant, hearty meal that celebrates bold flavors and wholesome ingredients, the Sweet Potato and Black Bean Tacos Recipe is exactly what your kitchen needs. This dish brings together perfectly roasted sweet potatoes with a zesty black bean and corn filling, wrapped in warm tortillas and brightened with a creamy cilantro-lime drizzle. The combination of sweet, smoky, and tangy notes creates a taco experience that’s both comforting and exciting—ideal for weeknight dinners, casual gatherings, or whenever you want a satisfying meal that packs a punch without any fuss.

Ingredients You’ll Need

The image shows a close-up of a pan filled with a colorful mix of cooked vegetables. There are three main layers: the base layer is made of bright orange cubes of sweet potato, mixed with dark purple-black beans scattered evenly, and yellow corn kernels adding bright spots. The vegetables are mixed with finely chopped light beige onions and green herbs that add freshness. The texture looks soft yet distinct, with a wooden spatula resting in the pan stirring the mixture. The pan is set on a white marbled surface with a blue and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

This Sweet Potato and Black Bean Tacos Recipe relies on simple but purposeful ingredients that each play a vital role in delivering its signature taste and texture. From the caramelized sweetness of tender sweet potatoes to the creamy brightness of cilantro-infused crema, every element enhances the overall flavor harmony and presentation.

Sweet potatoes (1 1/2 lbs, peeled and diced): The star ingredient whose natural sweetness and softness creates the perfect taco base.
Black beans (15 oz can, drained and rinsed): Adds a creamy texture and protein boost to make the filling more substantial.
Whole kernel corn (8 oz can, drained): Offers a burst of sweetness and a little crunch to keep the filling lively.
Olive oil (4 Tbsp, divided): Essential for roasting the sweet potatoes till caramelized and for sautéing the veggies.
Ground cumin, paprika, chili powder, ground coriander, cayenne pepper: These spices bring warmth and depth, balancing the sweetness in every bite.
Yellow onion (1 small, minced): Introduces a savory foundation and subtle sharpness when cooked.
Garlic (2 cloves, minced): Provides aromatic complexity and savory richness.
Sour cream (1/4 cup): The base for a creamy, tangy crema that cools and ties everything together.
Fresh cilantro: Used both in the crema and the filling for freshness and herbal brightness.
Fresh lime juice (about 1/2 medium lime): Brings a zesty kick that livens the flavors immensely.
Honey (1 tsp + 3 Tbsp): Helps balance acidity and adds a subtle layer of sweetness to the crema and filling.
Kosher salt and black pepper: Enhances and rounds out all the flavors carefully.
Soft taco-sized flour or corn tortillas: The perfect vessel to hold all those vibrant ingredients.
Shredded purple cabbage, diced avocado, sliced green onions, and additional cilantro: Optional but fantastic toppings that add color, texture, and a fresh crunch.

How to Make Sweet Potato and Black Bean Tacos Recipe

Step 1: Prepare the Crema

Start by combining sour cream, minced fresh cilantro, honey, lime juice, kosher salt, black pepper, and chili powder in a food processor. Pulse until everything is well blended into a smooth, tangy crema that will become the perfect topping. Transfer this mixture to an airtight container and keep it chilled in the fridge while you work on the rest of the dish. This crema is like the magic binder that adds creaminess and fresh citrus notes to the tacos.

Step 2: Roast Sweet Potatoes

Preheat your oven to 425°F and line a large baking sheet with foil for easy cleanup. Toss your diced sweet potatoes in 2 1/2 tablespoons of olive oil to coat them evenly. Then sprinkle the mixture with paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne pepper, stirring until every cube is well seasoned. Spread the sweet potatoes on the baking sheet and roast for 22 to 25 minutes, stirring halfway through, until they’re tender and caramelized with edges that have a little crisp. This roasting step is crucial as it develops the sweet, smoky depth that makes the filling irresistible.

Step 3: Make the Filling

While your sweet potatoes roast, heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced yellow onion and cook, stirring often, until softened and fragrant, about five minutes. Toss in the minced garlic and cook for another 30 seconds — be careful not to let it brown too much to avoid bitterness. Turn the heat down to medium-low and add the black beans and drained corn to the skillet. Once the sweet potatoes come out of the oven, transfer them to the skillet and stir everything together. Finish by stirring in honey, fresh lime juice, and a handful of minced cilantro for that signature fresh and sweet brightness that ties all the flavors together beautifully.

Step 4: Assemble the Tacos

Warm your tortillas in a skillet or directly over a low flame to get a slight char and pliability. Spoon generous portions of the sweet potato and black bean filling into each tortilla. Drizzle the cilantro-lime crema over the top and pile on your favorite fresh toppings like shredded purple cabbage for crunch, diced avocado for creaminess, sliced green onions for a mild bite, and extra cilantro for an herbal lift. Each bite will burst with layers of texture and flavor that keep you coming back for more.

How to Serve Sweet Potato and Black Bean Tacos Recipe

Three soft, lightly charred tortillas lie on a white plate on top of a white marbled surface. Each tortilla is topped with a colorful mix of diced orange sweet potatoes, yellow corn kernels, and dark black beans, creating a textured base layer. Scattered purple cabbage pieces add a bright contrast and crunchy look. Small cubes of green avocado sit on top, along with a drizzle of creamy white sauce, sprinkled with chopped green herbs. To the side, fresh lime and cilantro leaves add a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the tacos, fresh garnishes are a must. Shredded purple cabbage adds a vibrant pop of color and crunch, while diced avocado lends a smooth, buttery contrast. Sprinkle some sliced green onions for an onion-y sharpness that complements the spices. Don’t forget the extra fresh cilantro — its bold herbal notes brighten and complete each bite, making these tacos taste truly homemade.

Side Dishes

This Sweet Potato and Black Bean Tacos Recipe pairs wonderfully with light, refreshing sides. Think tangy Mexican street corn salad or a crisp simple green salad with lime vinaigrette. For more substantial fare, a bowl of cilantro-lime rice or black beans on the side will round out the meal perfectly, ensuring everyone leaves the table full and happy.

Creative Ways to Present

Looking to impress at your next gathering? Serve these tacos family-style with all the toppings set out buffet style so guests can build their own. You can also stuff these fillings into taco bowls or pile them on tostadas for a crunchy twist. Wrapping the tacos individually in foil keeps them warm and makes them portable for picnics or casual parties.

Make Ahead and Storage

Storing Leftovers

Any leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Keep the crema separate to avoid soggy tacos, storing it in its own jar or container so you can freshen each taco just before eating.

Freezing

You can freeze the sweet potato and black bean filling for up to 2 months. Portion it into freezer-safe containers or bags, label them, and thaw overnight in the fridge before reheating. The spices and flavors hold up well, making it a great meal prep option.

Reheating

Reheat leftover filling gently in a skillet over medium heat until warmed through, adding a splash of water if needed to loosen it up. Warm tortillas separately so they stay soft and don’t get chewy. Add fresh crema and toppings after reheating for the best texture and flavor.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for roasting since they caramelize and develop texture, but if canned is all you have, drain them well and add them at the last step, warming gently rather than roasting.

Are these tacos vegan?

To make the Sweet Potato and Black Bean Tacos Recipe vegan, simply swap the sour cream in the crema for a plant-based alternative or use a cashew cream, and make sure your tortillas don’t contain lard.

Can I prepare this recipe without a food processor?

Absolutely! You can whisk the crema ingredients by hand until smooth and well combined. It might take a bit more elbow grease but the flavor will be just as fantastic.

What tortillas work best for this recipe?

Both soft flour and corn tortillas work wonderfully here. Flour tends to be more pliable when filled with juicy fillings, while corn tortillas add a bit more authentic flavor and subtle chewiness.

How spicy is the recipe? Can I adjust it?

The recipe has a moderate level of spice thanks to chili powder and cayenne. Feel free to reduce or omit the cayenne for a milder bite or add extra chili powder for more heat—it’s all about your personal preference!

Final Thoughts

This Sweet Potato and Black Bean Tacos Recipe is truly a celebration of simple ingredients coming together in a spectacular way. It’s perfect for those moments when you want a meal that feels cozy, fresh, and packed with flavor, without complicated steps or hard-to-find ingredients. I can’t wait for you to try making these tacos and discover your own favorite toppings that make them even more special. Trust me, once you do, these tacos will become a regular request around your table!