These crispy tacos are baked in the oven and stuffed with refried beans, sweet potato and cheese for an easy and delicious dinner!
Guys, I just realized it has been far too long since I’ve shared a Mexican recipe with you! I have no idea how that happened, but I’m here to make up for it today. I bet you didn’t think it was possible for me to do another recipe combining sweet potato, black beans and avocado, but I did it! š
This recipe is insanely easy. There’s only 3 ingredients in the tacos and since it’s the first Thursday of the month, that means it’s 30 Minute Thursday so these Crispy Black Bean & Sweet Potato Tacos only take 30 minutes to make! Don’t forget to scroll down to the bottom of the page for more delicious 30 minute meals from some other awesome bloggers!
I’ve recently discovered that I’m kinda obsessed with refried beans. I usually just cook with whole beans, but I bought some refried ones a while ago and couldn’t stop eating them. I dipped chips in them, put them on burritos and even ate them with a spoon. And, it turns out that Eli loves them too, which makes me pretty happy!
Crispy Baked Black Bean & Sweet Potato Tacos
- Total Time: 30 minutes
- Yield: 8 1x
Ingredients
- 1 cup refried black beans
- 1 cup sweet potato puree, homemade or canned*
- 1 cup grated cheese
- 8 corn tortillas
- Olive oil
Avocado Salsa: (optional)
- 1 large avocado, diced
- 1 tomato, small diced
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- Salt, to taste
Instructions
- Pre-heat oven to 450 F. Line a large baking sheet with parchment paper and brush with a small amount of olive oil. If corn tortillas aren’t very pliable you may need to warm on the stove or microwave for about 5 seconds each before assembling tacos.
- Spread about 1 tablespoon of refried beans on half of the tortilla and top with 1 tablespoon sweet potato and a sprinkling of cheese. Fold tortilla over and repeat with remaining ingredients. Brush the top of each taco with a small amount of olive oil and bake for about 10 minutes, flipping once.
- Make the avocado salsa while tacos are baking. Add all ingredients to a medium sized bowl and mix until combined.
- Let tacos cool for a few minutes before eating and top with avocado salsa, if desired. Recipe serves 2-3 people but can easily be adapted to make more.
Notes
*I make my sweet potato puree by peeling and dicing a medium sized sweet potato and steaming until fork tender, 15-20 mins. I tend mash the cooked sweet potato with a fork.
*If you want to freeze these, freeze separately on a cookie sheet before baking and then combine into a freezer friendly container. Ā Or, wrap each in plastic wrap and store in a freezer friendly container. Ā Can be frozen for up to 3 months. Ā To bake from frozen: heat oven to 400 degrees F and bake 15-20 minutes, flipping once.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner, Gluten Free, Vegetarian
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Delicious. But, it’s guacamole, not avocado salsa! LOL!
I like to think of guacamole as being completely smashed and smooth, while avocado salsa is chunky and has more than just avocado in it š to each their own though!
Do you need to season the sweet potato at all? I just steamed and mashed mine and am afraid they will be bland if I don’t mash in some kind of spice with them.
HI Cameron, I didn’t season mine at all and it was fine and the guacamole on top gives it some flavor too! But, it would probably be really good if you wanted to add some salt, cumin and paprika or something along those lines š
Thanks so much! I’ve had a hard time finding yummy recipes since I went vegetarian. I followed the recipe exactly (made my own sweet potato mash and added a little salt and garlic powder) and it was so good! I can’t believe something that simple could be that tasty. Every part of it worked well, especially the salsa.
These look so delicious! I can’t wait to make these! What kind of cheese do you think goes best with these flavors?
Hi Kelsey, I used Monterey Jack but I think a sharp cheddar would be good too!
Most awesome recipe! Will use floor tortillas next time though.
Thank you! I’m so glad you liked it!!
Oh my goodness! These are SO good!! I’m making them again tonight but with white beans because I don’t have black prepared. This is one of my new favorite recipes…ā¤ļø
Yah! I’m so glad you liked them, Audra! I bet they’re delicious with white beans too!
This recipe looks AWESOME and is going to work so well to use up some extra tortillas and sweet potatoes I have in the fridge! Just a quick question: Have you ever made these ahead and reheated them in the microwave? I’m a teacher and would love to be able to take these to school for lunch. Thanks!
Thanks Kristina! You can definitely heat them in the microwave! They won’t be very crispy but they’ll still taste great! š
i want to eat this immediately. this looks so so so good.
Thank you!!
They may be soggy because the ingredients are still hot when you assemble your burritos. Make sure everything is room temperature before assembling, wrapping, and freezing.
Me and my man were delighted!
That’s so great to hear!
Mmmmm crispy…. What a delicious quick and easy dinner, Izzy! I love the ingredients so much, especially those black refried beans! These remind me of the quesadillas I make….. but I like how you toss em’ in the oven for ultimate ease! Delicious!
Oh my foodie God. Why have I never thought of BAKED TACOS before?!?! These look absolutely scrumptious, especially ’cause I’m on the same refried-beans-addiction train as you are lately! I can’t wait to try these ASAP…
Crispy Baked Black Bean and Sweet Potato Tacos are amazing! My husband and I absolutely love them! Thank you so much š
Oops, forgot to rate…
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That’s so great to hear!! Glad you both loved them! š
I’ve been living off of sweet potato and black bean enchiladas this week and am still craving more of those flavors….it’s like you made these for me! These tacos look amazing with all that melty cheese and topping them with that guacamole is the best!
I’m going to try my enchilada mix I have left for the taco can’t wait to make the avocado salsa on top they look delish
I hope you enjoy it!!
OMG baked tacos! How have I not done this before. Those crispy edges are calling my name. Perfect contrast to the creamy sweet potato filling. Sounds delicious. I’ve been thinking lately too how I haven’t shared anything Mexican-inspired. I better get on that because Cinco de Mayo is coming up quick!
Aren’t refried beans good?! I’ve never bought them before (though I need to) but I always devour them when we go out for Mexican. These tacos look perfect…love the sweet potato and black beans in here!