These gluten-free Roasted Sweet Potato and Black Bean Tacos are easy to make and perfect for your next vegetarian Taco Tuesday! They’re made with seasoned roasted sweet potatoes, refried black beans, and melty cheese. They can easily be made vegan with vegan cheese. Top them with guacamole, and enjoy!
I feel like I probably have a million recipes on this site that contain sweet potato and black beans, but they’re just such a great combo! These Roasted Sweet Potato and Black Bean Tacos are baked in the oven so the cheese is super melty, and the corn tortillas are nice and crispy. Save this recipe for your next vegetarian taco night!
These sweet potato tacos are based on my Crispy Baked Sweet Potato and Black Bean Tacos, which use sweet potato puree. Those are a great option if you’re short on time, but I love how much extra flavor roasting the sweet potatoes gives them! Summer tip: I like to roast my sweet potatoes in the morning before it gets too warm in the house.
Roasted Sweet Potato and Black Bean Taco Recipe Ingredients
- Sweet Potatoes – I used one medium-sized sweet potato for this recipe. I like to peel my potatoes before dicing them, but that isn’t necessary. For this recipe, it’s best to cut the sweet potatoes into small pieces so it’s easy to close the tacos.
- Spices – I season my roasted sweet potatoes with cumin, paprika, smoked paprika, garlic, salt, and pepper. You can go simple with just salt, though.
- Refried Beans – I love canned refried beans and use them all the time. For this recipe, I used my homemade refried bean recipe, which added lots of flavor. You can use canned refried, black, or pinto beans.
- Cheese – Use any kind of cheese you like for these tacos. I used shredded cheddar, but pepper jack is great if you love some heat! The melted cheese holds these tacos together, so vegan cheese can be substituted, but may not hold them together quite as well.
- Corn Tortillas – I like using corn tortillas for most of my taco recipes because I enjoy their taste and texture. Flour tortillas can also be used. I warm the corn tortillas on the stovetop with a little cooking spray first so they fold over easily.
- Optional Toppings – Guacamole, tomato, lettuce, salsa, hot sauce, onion, sour cream, etc.
How To Make Roasted Sweet Potato and Black Bean Tacos
- Preheat the oven to 425 degrees F. Wash and peel the sweet potato (if desired). If you’re making your own refried beans, prepare them while the sweet potatoes are roasting. Dice the sweet potato into small, bite-sized pieces. Small pieces will fit better in the taco.
- Add the diced sweet potatoes to a large sheet pan and drizzle with olive oil. Add spices, salt, and pepper, and use your hands to mix together until the sweet potatoes are completely coated. Place the sweet potatoes in the oven and bake until fork tender and browned, about 15-20 minutes.
- Leave the oven at 425 degrees F and spray a large baking sheet with cooking spray or line it with parchment paper. Warm your corn tortillas in the microwave or stovetop to ensure they don’t break when folded over.
- Lay corn tortillas on a flat surface. Spread each tortilla with 1-2 Tablespoons of refried beans, add a few spoonfuls of the roasted sweet potatoes, and top with shredded cheese. Carefully fold the other side of the tortilla over to cover the cheese.
- Depending on how much you fill them, you may have difficulty getting the top of the tortilla to stay in place. If this happens, place them in the oven for a few minutes until the cheese starts to melt; then, you should be able to take a spatula and easily press them down. The melted cheese will help them stick.
- Bake the tacos until the cheese is melted and the corn tortillas are golden brown and crispy, 10-15 minutes. Remove them from the oven and allow them to cool for a few minutes before enjoying.
Sweet Potato Taco Recipe Frequently Asked Questions
- Are these tacos gluten-free? Yes! Corn tortillas are naturally gluten-free.
- Can vegan cheese be used? Yes, you can use a vegan cheese substitute instead of real cheese. Vegan cheese sometimes isn’t quite as melty as regular cheese, but the top of the tortilla should still be able to stick to it.
- Are these tacos freezer-friendly? Yes, they can be frozen. I suggest preparing the recipe until you get to the step before placing the tacos in the oven. Instead, you can freeze them in a single layer on the sheet pan for an hour or two and then combine them into one container. Make sure to line the sides of each taco with parchment paper or something to prevent them from freezing together.
- How long will leftover tacos last in the refrigerator? They should last 4-5 days if stored in an airtight container. Leftovers can be reheated in the microwave, stovetop, or oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
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Roasted Sweet Potato and Black Bean Tacos
- Total Time: 45 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
These Roasted Sweet Potato and Black Bean Tacos are easy to make and so great for your next vegetarian Taco Tuesday! They’re made using seasoned roasted sweet potatoes, refried black beans and melty cheese. Top with guacamole and enjoy! These tacos are gluten free and easily made vegan using vegan cheese.
Ingredients
Scale
- 1 medium sized sweet potato, about 4 cups when diced
- 2–3 teaspoons olive oil, or favorite oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika (optional)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup refried beans, homemade or storebought
- 1 cup shredded cheese
- 6–8 corn tortillas
- Cooking spray
- Optional toppings: guacamole, sour cream, salsa, lettuce, hot sauce, tomatoes, black olives, etc…
Instructions
- Pre-heat oven to 425 degrees F. Wash and peel sweet potato (if desired). If making your own refried beans, prepare them while the sweet potatoes are roasting. Dice the sweet potato into small, bite sized pieces. They will fit in the taco better if they are on the small side.
- Add diced sweet potato to a large sheet pan and drizzle with olive oil. Add spices, salt and pepper and use your hands to mix together until sweet potatoes are completely coated. Place the sweet potatoes in the oven and bake until fork tender and browned, about 15-20 minutes.
- Leave oven at 425 degrees F and spray a large baking sheet with cooking spray, or line with parchment paper. Warm your corn tortillas in the microwave, or on the stovetop to make sure that they don’t break when folding over.
- Lay corn tortillas on a flat surface and for each tortilla, spread with 1-2 tablespoons refried beans, add a few spoonfuls of the roasted sweet potatoes and top with a couple tablespoons shredded cheese. Measurements do not have to be exact. Carefully fold the other side of the tortilla over to cover the cheese.
- Depending on how much you fill them, you may have a hard time getting the top of the tortilla to stay in place. If this happens, place them in the oven for a few minutes, until the cheese starts to melt, and then you should be able to take a spatula and easily press them down. The melted cheese will help them stick.
- Bake tacos until cheese is melted and corn tortillas are golden brown and crispy, 10-15 minutes. Remove from the oven and allow to cool for a couple minutes before enjoying.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: Mexican Inspired
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