My Seasoned Sweet Potato Tacos are packed with flavor and perfect for your next vegetarian taco night. These sweet potato tacos with black beans and cheese are hearty and filling, each serving containing almost 20 grams of protein. Serve them with a side of chips and dip or salad for a dinner the whole family will love.
I often use sweet potato, beans, and cheese, so it’s fun to figure out new recipes to make with them. These Seasoned Sweet Potato Tacos are similar to my Crispy Potato Taco recipe and don’t disappoint. The sweet potato is perfectly seasoned and goes well with the black beans and cheese. I like to top mine with some creamy avocado and tangy lime juice. Serve with chips, and enjoy!
Why You’ll Love These Easy Sweet Potato Tacos
- They’re full of flavor – The seasoned sweet potatoes are the real star of the show here and are packed with flavor. Sweet potatoes, naturally, have an earthy, sweet taste that goes well with warm spices like cumin, paprika, and garlic. Top your tacos with lime juice and cilantro for a fresh bite.
- They’re filling – One serving of tacos (two tacos) contains about 17 grams of protein, and you can easily add on more beans or cheese to make them even heartier. Serve them with chips and dip or veggies, and enjoy them for lunch or dinner.
- It’s a great way to use sweet potato – Sweet potato is one of my favorite ingredients, and it can be used in so many different ways, both sweet and savory. Whether you’re new to cooking with sweet potato or have always enjoyed it, I hope you’ll agree these seasoned sweet potatoes are delicious! They’re soft on the inside, a little crispy on the outside, and soak up tons of flavor.
Why Your Body Will Love This Hearty Vegetarian Dinner
- Heart Health – Sweet potatoes contain potassium and magnesium, which help reduce blood pressure and stroke risk and can also lower cholesterol. Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
- Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
- Nutrient Rich – Sweet potatoes are high in potassium and magnesium, but they’re also packed with notable amounts of fiber and vitamins A, C, and B6. These nutrients help build immunity and reduce inflammation, among many other benefits.
Sweet Potato Tacos Recipe Ingredients
- Sweet Potato – I used two medium-large sweet potatoes for this recipe. Once diced, they were about 6 cups. I peeled the skin off of mine, but that is optional. Any color of sweet potato can be used. I do have a similar recipe using regular russet potatoes if you’re interested!
- Spices – The sweet potatoes are seasoned with onion powder, garlic powder, cumin, paprika, salt, and pepper. If you don’t already have those spices on hand, you could use a tablespoon or two of a store-bought chili or fajita mix.
- Beans – I recommend using refried beans for these tacos, whether homemade or store-bought, because they’re spreadable. I used store-bought black refried beans and they tasted great. You can also sprinkle on some whole black or pinto beans before throwing them the oven.
- Cheese – I made these using several different cheeses, including Colby and pepper jack. You can use any kind of cheese you like, your favorite vegan cheese, or omit the cheese altogether if you prefer.
- Tortillas – I used yellow corn tortillas for this recipe. I prefer using corn tortillas for tacos, but mini flour tortillas will also work well.
How To Make Seasoned Sweet Potato Tacos
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. Peel the sweet potatoes and dice them into bite-sized pieces. Place them into a large pot and cover them with cold water; add a big pinch of salt, if desired. Bring water to a boil and boil until sweet potatoes are just fork-tender, about 10 minutes. Drain the sweet potatoes well, and pat dry if needed. I let mine sit in the colander, in the sink, for a few minutes to make sure all the water drained off.
- Heat a large skillet over medium heat and add oil. Once the oil is hot, add in the sweet potato, all of the spices, and the salt and pepper. Stir everything together well until all the sweet potato pieces are coated with oil and spices. Use your spatula to lightly press the sweet potatoes into a single layer, and let them cook for 4-5 minutes, then flip. Cook the sweet potatoes another 4- 5 minutes, until they’re golden brown and a little crispy.
- Place the corn tortillas on the parchment-lined baking sheet and spread each one with 2 Tablespoons of refried beans. Next, top with 2 Tablespoons shredded cheese and then about 1/3-1/2 cup of the seasoned sweet potatoes. Place in the preheated oven and bake until cheese is melted, about 5-7 minutes. Remove from the oven, let cool for a few minutes, top with your favorite toppings and enjoy!
Recipe Frequently Asked Questions
- Make these tacos gluten-free by using gluten-free corn tortillas.
- Make these tacos vegan by using your favorite meltable, vegan cheese.
- Why are the sweet potatoes boiled first? I like to boil them until just fork-tender because it allows the outsides to get crispier in the frying pan while the inside stays nice and soft. There are a few steps to this cooking process, so you can roast them in the oven instead if you prefer.
- How many servings does this recipe make? This recipe makes about eight tacos, two of which are considered one serving. You can easily bulk up the tacos with extra toppings or sides.
- How long do leftovers last? Leftovers should stay fresh in the fridge for about 4-5 days. Corn tortillas, however, don’t hold up well in the refrigerator. I recommend making the sweet potatoes ahead of time and then you can make as few tacos (or as many as you need) at a time.
Have a question I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
Looking For More Vegetarian Tacos Recipes?
20 Minute BBQ Black Bean Tacos
Roasted Cauliflower and Chickpea Tacos
Print
Seasoned Sweet Potato Tacos
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
My Seasoned Sweet Potato Tacos are packed with tons of flavor and perfect for your next, vegetarian, taco night! These sweet potato tacos with black beans and cheese are hearty and filling, with each serving containing almost 20 grams of protein. Serve tacos with a side of chips and dip, or salad for a dinner that the whole family will love.
Ingredients
Scale
- 2 large sweet potato, peeled and diced (about 5–6 cups once diced)
- 1 1/2 tablespoons avocado oil, or favorite oil
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or more if needed
- 1/4 teaspoon black pepper
- 8 corn tortillas, I like to warm mine a little bit on the stove before using, but that’s an optional step
- 1 cup refried beans, black or pinto
- 1 cup shredded cheese, your favorite kind
- Taco toppings: avocado, cilantro, hot sauce, lettuce, tomato, sour cream, salsa, etc…
Instructions
- Pre-heat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. Peel sweet potatoes and dice them into bite sized pieces. Place sweet potatoes into a large pot and cover with cold water, add a big pinch of salt, if desired. Bring water to a boil and boil until sweet potatoes are just fork tender, about 10 minutes. Drain sweet potatoes well and pat dry if needed. I just let mine sit in the colander, in the sink, for a few minutes to make sure all the water has drained off.
- Heat a large skillet over medium heat and add oil. Once oil is hot, add in the sweet potato, all of the spices and the salt and pepper. Stir everything together well, until all the sweet potato pieces are coated with oil and spices. Use your spatula to lightly press down the sweet potatoes, into a single layer, and let cook for 4-5 minutes and then flip. Cook sweet potatoes another 4- 5 minutes, until they are golden brown and a little crispy.
- Place corn tortillas on the parchment lined baking sheet and spread each one with 2 tablespoons refried beans. Next, top with 2 tablespoons shredded cheese and then about 1/3-1/2 cup of the seasoned sweet potatoes. Place in the pre-heated oven and bake until cheese is melted, about 5-7 minutes. Remove from the oven, let cool for a few minutes, top with your favorite toppings and enjoy!
Notes
Recipe makes about 8 tacos, with 2 tacos per serving
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Vegetarian
- Method: Oven, Stovetop
- Cuisine: American
Leave a Reply