Sweet Potato Tacos

If you’re looking for a new recipe for meatless Monday or taco Tuesday, these sweet potato tacos will surely be a hit. A taco recipe like this is perfect for a busy weeknight when you need an easy-to-make recipe that uses simple ingredients.

These hearty, filling tacos feature roasted sweet potatoes, lots of seasonings and refried black beans. If you’re pressed for time, you could even roast the sweet potatoes and onions in advance and reheat them right before putting the tacos together. Top the sweet potato black bean tacos with avocado, cilantro and a squeeze of lime, then serve them with rice, esquites or a sharp green salad for the ultimate feast.

Ingredients for Sweet Potato Tacos

• Sweet potatoes: Roasting enhances the sweet flavor and creamy texture of sweet potatoes. There is a difference between sweet potatoes and yams (even if the grocery store sometimes labels sweet potatoes as yams). You want the sweet potato variety with orange flesh and brownish skin, although purple sweet potatoes add another dimension to the tacos.
• Sweet onion: This sweet potato taco recipe calls for sweet onions like Vidalia or Walla Walla.
• Seasonings: The roasted vegetables get spiked with classic taco seasonings, including chili powder, ground cumin, smoked paprika, garlic powder, salt, onion powder, pepper and cayenne pepper. In a pinch, you can also use a homemade spice blend.
• Olive oil: To roast vegetables in the oven, toss them in olive oil for flavor and to prevent them from sticking to the pan.
• Refried black beans: Use store-bought or homemade refried beans. If you prefer, you can substitute refried pinto beans.
• Tortillas: Our recipe calls for flour tortillas, but corn tortillas taste just as good.
• Toppings: Serve these sweet potato black bean tacos with your favorite taco toppings like sliced or mashed avocado, chopped red onions, fresh cilantro and lime wedges.

Directions

Step 1: Roast the vegetables

Preheat the oven to 400°F. In a large bowl, combine the sweet potatoes, onions, chili powder, ground cumin, smoked paprika, garlic powder, salt, onion powder, pepper, cayenne pepper and olive oil. Toss to coat. Place the seasoned vegetables onto foil-lined baking sheets. Roast until the sweet potatoes are fork-tender and crispy on the edges, 25 to 30 minutes.

Editor’s Tip: To ensure an even cook on the potatoes, spread them out in one layer so they don’t overlap. Using two baking sheets ensures there’s enough room for the potatoes and onions. Toss them about halfway through to get even browning.

Step 2: Heat the refried black beans

Heat the refried black beans according to the package directions.

Step 3: Layer and garnish the tacos

Divide the refried black beans among the tortillas. Top each tortilla with the roasted sweet potato mixture. Garnish with avocado, red onion, cilantro and lime wedges.

Editor’s Tip: Warming tortillas in a hot pan makes them more pliable, and the caramelization adds flavor. Warm them while the vegetables roast, then set the tortillas aside in a kitchen towel or tortilla warmer.

Ellie Crowley for Taste of Home

Sweet Potato Taco Variations

• Add a little avocado crema: A refreshing avocado crema perfectly complements these tacos. To make the crema, blend an avocado (peeled and pitted!), 1/2 cup Greek yogurt or sour cream, 1 tablespoon fresh lime juice, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin and 1/2 teaspoon salt.
• Make it meaty: For the meat lovers in your life, you can easily make these sweet potato black bean tacos even heartier by topping them with cooked seasoned taco ground beef, chicken or ground chorizo.
• Amp up the heat: If you love spicy food, add chopped jalapeno or serrano peppers as a topping.
• Pile on the veggies: To add even more nutrition to these tasty tacos, roast cauliflower florets, sliced red pepper or broccoli florets along with the sweet potatoes and onions.

How to Store Sweet Potato Tacos

Leftover roasted vegetables and refried beans should be stored in separate airtight containers in the refrigerator. They’ll last three to four days.

How do you reheat the fillings for sweet potato tacos?

You can easily reheat the sweet potato taco fillings in the microwave. Place the leftovers in a microwave-safe container, cover and cook until heated through. If the refried beans have dried out in the fridge, add a splash of vegetable broth or water.

Can you freeze the sweet potato taco fillings?

Absolutely! You can freeze the roasted sweet potatoes and the refried black beans. Store them in separate freezer-safe containers for up to three months.

Sweet Potato Taco Tips

Ellie Crowley for Taste of Home

What salsas and toppings can you serve with sweet potato tacos?

Nearly any salsa recipe will pair well with these tacos. No time to make salsa from scratch? A spicy taco sauce flavored with cayenne pepper is another tasty option. For toppings, our favorites include sliced or mashed avocado, chopped red onions, fresh cilantro or lime wedges. Shredded or crumbled cheese (think Cotija, feta, Monterey Jack or cheddar) is never a bad idea. And you can’t go wrong with a generous dollop of sour cream or plain Greek yogurt.

What side dishes can you serve with this sweet potato taco recipe?

Some of our favorite side dishes for tacos include cilantro lime rice or Spanish rice. A fresh cilantro lime slaw adds plenty of color to your dinner table. Creamy, cheesy Mexican street corn is also a perfect pair with tacos.