Sweet Potato & Black Bean Tacos

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The savory warmth of roasted sweet potatoes, combined with perfectly spiced black beans, makes these tacos incredibly satisfying. Paired with a creamy avocado-pepita dip and a touch of feta, every bite is a flavor explosion. The pepitas add a crunchy texture that contrasts beautifully with the smooth avocado. These tacos are both hearty and wholesome—perfect for cozy weeknight dinners or fun gatherings. They’re naturally vegetarian, easily made vegan, and entirely gluten-free. Bright garnishes like pickled onions or jalapeños take them over the top. Whether you’re serving them to guests or enjoying them solo, they’re a vibrant, nourishing meal that’s as fun to make as it is to eat.

Full recipe:

Ingredients:

Roasted Sweet Potatoes

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (optional)
¼ teaspoon fine salt

Spicy Black Beans

1 tablespoon olive oil
1 small yellow or white onion, finely chopped
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans (or 3 cups) black beans, rinsed and drained
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Salt and freshly ground black pepper, to taste

Avocado-Pepita Dip

2 ripe avocados
1 cup fresh cilantro, loosely packed
½ cup pepitas (pumpkin seeds)
1 small jalapeño, seeded and chopped, or ¼ tsp red pepper flakes
2 cloves garlic
2 tablespoons lime juice
2 tablespoons water
½ teaspoon fine salt
Freshly ground black pepper, to taste

To Assemble

8 to 10 small corn tortillas
Crumbled feta cheese (omit for vegan option)
Pickled jalapeños, radishes, or onions (optional garnish)
Extra pepitas and cilantro for garnish

Directions:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss sweet potatoes with olive oil, cayenne, and salt. Spread on the baking sheet and roast for 30-40 minutes, flipping halfway, until golden and tender.
In a skillet, heat olive oil over medium. Add onions and cook until soft and translucent (5-8 min). Add cumin and chili powder, stir for 30 seconds.
Add black beans and water. Simmer for 5 minutes. Mash about half the beans with a fork, then stir in vinegar, salt, and pepper. Remove from heat.
Toast pepitas in a dry skillet over medium heat for 5 minutes, stirring frequently. Set aside.
In a food processor, combine avocado, cilantro, jalapeño, garlic, lime juice, water, and salt. Blend until smooth. Add most of the pepitas and pulse to keep texture.
Warm tortillas in a skillet or over open flame.
To assemble, spread beans on each tortilla, top with roasted sweet potatoes, a dollop of avocado dip, crumbled feta, pepitas, and garnishes.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: ~320 kcal per serving | Servings: 4

A Flavorful Plant-Based Favorite: Sweet Potato & Black Bean Tacos

Sweet Potato & Black Bean Tacos are a vibrant, satisfying, and incredibly nourishing dish that’s become a favorite in modern vegetarian and plant-based cooking. Combining earthy roasted sweet potatoes, hearty black beans, and a bright avocado-pepita dip, this taco recipe doesn’t just offer comfort and flavor—it’s also packed with health benefits and dietary flexibility. Whether you’re a full-time vegan, a weekday vegetarian, or someone looking to spice up your Taco Tuesday routine, this dish deserves a spot in your recipe rotation.

The Story Behind the Recipe

Originally created by food blogger and cookbook author Kathryne Taylor of Cookie and Kate, these tacos were inspired by her love for sweet potato burritos. With a goal to create a hearty, flavor-packed taco that didn’t rely on meat or cheese for satisfaction, she balanced the natural sweetness of roasted sweet potatoes with smoky black beans and an avocado dip elevated with toasted pepitas and lime juice.

The recipe was born during a transitional time in her life—recovering from her dog’s accident and settling into a new home—making it a comforting go-to meal. Over the years, the recipe has been refined to maximize taste, texture, and ease, resulting in a beautifully balanced, crowd-pleasing taco that can be whipped up even on a busy weeknight.

Why These Tacos Are the Best

These tacos check all the boxes: flavor, nutrition, texture, and versatility. Here’s why they’re so special:

Bold, Balanced Flavor: Roasted sweet potatoes offer caramelized sweetness, while black beans are seasoned with cumin and chili powder to bring depth and a bit of heat. The avocado-pepita dip ties it all together with creamy, zesty, and nutty notes.
Nutrient-Dense: This recipe delivers fiber, protein, and healthy fats without relying on meat or processed ingredients. It’s filling without being heavy.
Customizable: From toppings to spice levels, this dish is adaptable for all preferences. Plus, it’s naturally vegetarian, gluten-free, and can easily be made vegan.
Textural Contrast: The creamy avocado dip and soft beans are complemented by the crispness of pepitas and the tender chunks of sweet potato, making each bite interesting and delicious.
Great for Meal Prep: All the elements—roasted sweet potatoes, beans, and dip—store well, making them ideal for batch cooking and quick lunches or dinners throughout the week.

Health Benefits of Sweet Potatoes and Black Beans

This dish isn’t just tasty—it’s a powerhouse of nutrition. Here’s a breakdown of what you’re getting in each key ingredient:

Sweet Potatoes
Sweet potatoes are an excellent source of beta-carotene, which converts to vitamin A in the body. This antioxidant supports healthy vision, skin, and immune function. They’re also rich in fiber, vitamin C, potassium, and manganese.

Black Beans
Black beans are one of the best plant-based protein sources, making them essential in vegetarian and vegan diets. They also offer fiber, iron, folate, and magnesium. Their slow-digesting carbohydrates help keep blood sugar stable, making them a diabetic-friendly food.

Avocado
Avocados are known for their heart-healthy monounsaturated fats, which can help reduce bad cholesterol levels. They also contain more potassium than bananas and are loaded with fiber and anti-inflammatory compounds.

Pepitas (Pumpkin Seeds)
Pepitas add a delightful crunch while bringing in protein, iron, magnesium, and zinc. Toasting them enhances their flavor and gives the dip a subtle nuttiness.

Perfect for Any Occasion

These tacos are flexible enough for weeknight dinners and impressive enough for guests. Here are some scenarios where they shine:

Family Dinners: Everyone can customize their own taco with toppings like pickled jalapeños, hot sauce, or shredded cabbage.
Meal Prep Lunches: Make a batch on Sunday and enjoy healthy, satisfying lunches for days.
Game Day Snacks: Serve taco components buffet-style for a casual and fun gathering.
Meatless Monday: A great way to introduce plant-based meals to skeptics with bold flavors and filling ingredients.

Tips for Best Results

To make the most out of this recipe, follow these expert tips:

Cut Sweet Potatoes Evenly: For even roasting, keep chunks around the same size (1 inch is ideal).
Toast Your Pepitas: Don’t skip this step! Toasting brings out their flavor and aroma, transforming the dip from good to incredible.
Mash the Beans: While simmering the beans, mash about half of them with a fork to create a creamy yet chunky texture. It helps the beans stay on the tortilla without falling out.
Warm the Tortillas Properly: Warming tortillas over a dry skillet or flame enhances their flavor and prevents breakage. Stack them under a clean tea towel to keep them warm.
Garnish Generously: Add freshness and acidity with garnishes like pickled onions or jalapeños, which cut through the richness of the avocado and sweet potato.

Make It Your Own: Variations and Swaps

The beauty of these tacos is how adaptable they are. Here are some ways you can tweak the recipe based on your taste or pantry:

Make it Vegan: Omit the feta or use a plant-based alternative. The pickled toppings and pepitas add enough brightness and texture that you won’t miss the cheese.
Add More Protein: For extra protein, add tofu, tempeh, or even a handful of roasted chickpeas.
Try a Different Dip: Swap the avocado-pepita dip for cashew cream, spicy hummus, or a citrusy guacamole.
Switch Up the Beans: While black beans are ideal, pinto beans or lentils can be great substitutions.
Use What You Have: Don’t have cilantro? Use parsley. No pepitas? Try sunflower seeds or chopped almonds.

Pairing Suggestions

To make this a complete meal, consider pairing these tacos with:

Simple Lime Slaw: Crunchy cabbage tossed with lime juice, olive oil, and a touch of honey or maple syrup adds tang and texture.
Cilantro-Lime Rice: A great way to stretch the meal or serve buffet-style for a taco bar.
Roasted Corn Salad: Bright and juicy corn pairs well with the earthiness of the sweet potatoes.
Sparkling Water with Lime: Refreshing and cuts through the richness of the avocado.

Storage and Reheating

The components of this recipe store beautifully, making it ideal for meal prepping:

Sweet Potatoes and Beans: Store in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet or microwave.
Avocado-Pepita Dip: Best consumed within 2-3 days. To prevent browning, press plastic wrap directly onto the surface of the dip and store in an airtight container.
Tortillas: Keep tortillas in their original packaging or wrapped in foil to maintain freshness. Reheat in a pan or over flame.

Audience-Approved and Highly Rated

This recipe consistently gets rave reviews from readers of the Cookie and Kate blog and across social media. It’s praised for being:

Kid-friendly
Budget-friendly
Allergy-friendly (dairy-free, gluten-free, and nut-free options)
Easy to scale for meal prep or parties

It’s not often you find a recipe that pleases both vegans and omnivores alike, but these tacos do just that. They’re hearty, flavorful, and deeply satisfying—no meat required.

Conclusion

Sweet Potato & Black Bean Tacos represent everything great about modern plant-based cooking: they’re vibrant, accessible, and packed with nutrients. Whether you’re looking to eat more vegetables, reduce your meat consumption, or just want a delicious dinner that comes together in under an hour, this recipe delivers. Each element works in harmony—from the crispy-edged sweet potatoes to the creamy avocado dip and protein-rich black beans—making every bite exciting and balanced. Try them once, and you’ll understand why they’ve become a staple in so many kitchens.