Sweet Potato and Black Bean Vegetarian Tacos with avocado, cheese, and enchilada dipping sauce makes for the most magnificent meatless taco recipe. Make these yummy, filling tacos when you’re craving light and healthy comfort food that is also satisfying and delicious!
Back in the early days of The Roasted Root, I ate a lot of plant-based meals. In doing so, I learned that the combination of sweet potatoes, black beans and avocado creates a dream team!
There’s something about the way the flavors and textures come together that make this trifecta absolute perfection for a satisfying meal.
Well, here we are, bringing the celebration to vegetarian tacos with perfect roasted sweet potatoes, black beans, creamy avocado, and a sprinkle of cheese.
I like employing enchilada sauce for either drizzling on the tacos or for dipping, but any type of store-bought or homemade salsa works here too.
The sweet potatoes get chopped up then roasted with chili powder to bring that classic taco flavor.
Mix it up by adding your favorite toppings like pico de gallo, guacamole, grated cheese, sour cream, corn, extra roasted vegetables, etc.
Let’s discuss the fresh ingredients in these delicious vegetarian tacos.
Ingredients for Sweet Potato and Black Bean Tacos:
Sweet Potatoes: Pick up a couple medium-sized sweet potatoes from the grocery store to make delicious roasted sweet potato tacos. You can use jewel yams or purple sweet potatoes too!
Avocado Oil: The potatoes get chopped up and tossed in avocado oil, chili powder, and sea salt then roasted to perfection. Use olive oil if you prefer.
Chili Powder: The easiest iconic taco seasoning blend, chili powder goes a long way in bringing smoky savory flavor to the sweet potatoes, making them taste nice and hearty.
Black Beans: One can of black beans gets heated up on the stove top then used in these
Avocado: Creamy avocado brings that cool enticing texture to these incredible tacos in addition to healthy fat to round out the meal. If you prefer using guacamole, feel free to whip some up!
Feta or Cotija Cheese: A little sprinkle (or heavy shower) of a crumbly tangy cheese like feta cheese or cotija cheese (or queso fresco) gives a lovely pop of flavor. You can swap it out for any cheese you like, such as cheddar cheese, Monterey Jack cheese, colby jack cheese, etc. Omit the cheese to make vegan tacos.
Fresh Cilantro: If you’re a cilantro lover, chop up some fresh cilantro and toss it in the tacos!
Enchilada Sauce: For dipping or drizzling. This ingredient is entirely optional. I use a store-bought organic enchilada sauce that I love, but you can use your favorite homemade enchilada sauce or replace it with any type of salsa.
Tortillas: Warm tortillas are responsible for swaddling these amazing vegetable tacos. I use corn tortillas but any type of tortillas or taco shells work here. Use your favorite grain-free tortillas, low-carb tortillas, or flour tortillas.
Optional Additions:
- Red onions, grated cheddar cheese, and sour cream are all great taco toppings.
- Roast up any of your favorite vegetables to include in these tacos. Cauliflower, zucchini, bell pepper carrots, portobello mushrooms, root vegetables, brussels sprouts, green beans, butternut squash, and broccoli are a great option. Pick and choose your hearty vegetables!
- For spicy tacos, add cayenne pepper to the sweet potatoes.
- Serve the tacos with steamed brown rice to complete your plant-based protein profile. Refried beans or pinto beans make delicious sides too.
- Include some lime wedges in the mix so you can drizzle fresh lime juice over the tacos if you’d like.
- Change up the sauce selection by whipping up a creamy cilantro sauce.
Now that we’re familiar with the simple ingredients, let’s make some delicious veggie tacos!
How to Make Sweet Potato and Black Bean Vegetarian Tacos:
Preheat the oven to 375 degrees Fahrenheit. Note: if you’re savvy at cooking sweet potatoes in the air fryer, feel free to do so instead of roasting.
Peel and chop the sweet potatoes and transfer them to a large baking sheet along with the avocado oil, chili powder, and sea salt.
Use your hands to toss everything together until the sweet potatoes are coated in oil and seasonings. Spread the sweet potatoes in a single layer over the sheet pan so that they bake evenly.
Bake sweet potatoes at 375 for 20 to 25 minutes, or until golden-brown and soft on the inside. The exact roasting time depends on the size of the sweet potato chunks, so start keeping an eye on the sweet potatoes around 18 minutes to be sure they get nice and crispy but don’t become overcooked.
While the sweet potatoes are roasting, heat the black beans in a small saucepan on the stove top until hot. Chop up (or prepare) any additional taco toppings as well.
Heat up your tortillas using your preferred method. I usually microwave mine but heating them on the stove top works great too.
Load up the tortillas with roasted sweet potatoes, black beans, sliced avocado, fresh chopped cilantro, and cheese.
Drizzle the tacos with enchilada sauce or use enchilada sauce in a bowl as a dipping sauce. As an alternative, use your favorite salsa or hot sauce.
Enjoy these delicious healthy vegetarian tacos!
Store any leftovers in an airtight container (or separate containers) in the refrigerator for up to 1 week.
And that’s it! A delicious plant-based meal to enjoy the next time you’re craving something cozy and comforting yet meatless.
Make these for your next taco night, or prep everything in advance to make meal prep tacos. The best part is you can change it up with different veggies on busy weeknights to make the BEST vegetarian tacos recipes.
Meatless Monday and Taco Tuesday are covered in one meal with these easy vegetarian tacos.
If you love vegetarian Mexican food, also try my Small Batch Sweet Potato and Black Bean Enchiladas.
Looking for more plant-based recipes? Here are some reader favorites.
More Vegetarian Dinner Recipes:
- Quick and Easy Chana Saag
- Instant Pot Lentil Soup
- Mediterranean Chickpea Salad
- Vegan Pasta Primavera
- Creamy Sweet Potato and Quinoa Stew
- Vegan Corn Chowder
Enjoy these yummy black bean sweet potato tacos with your favorite additions or customizations!
Sweet Potato and Black Bean Vegetarian Tacos
Ingredients
- 2 medium-sized sweet potatoes
- 3 Tbsp avocado oil
- 1 Tbsp chili powder
- 1 tsp sea salt
- 1 15-oz can black beans, heated on the stove top
- 2 large ripe avocados
- ½ cup feta cheese or cotija cheese crumbles
- Fresh cilantro optional
- 8 corn tortillas*
- Enchilada sauce or salsa for dipping or drizzling
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Peel and chop the sweet potatoes and transfer them to a large baking sheet along with the avocado oil, chili powder, and sea salt.
- Use your hands to toss everything together until the sweet potatoes are coated in oil and seasonings. Spread the sweet potatoes in a single layer over the sheet pan so that they bake evenly.
- Bake sweet potatoes at 375 for 20 to 25 minutes, or until golden-brown and soft on the inside. The exact roasting time depends on the size of the sweet potato chunks, so start keeping an eye on the sweet potatoes around 18 minutes to be sure they get nice and crispy but don't become overcooked.
- While the sweet potatoes are roasting, heat the black beans in a small saucepan on the stove top until hot. Chop up (or prepare) any additional taco toppings as well.
- Heat up your tortillas using your preferred method. I usually microwave mine but heating them on the stove top works great too.
- Load up the tortillas with roasted sweet potatoes, black beans, sliced avocado, fresh chopped cilantro, and cheese.
- Drizzle the tacos with enchilada sauce or use enchilada sauce in a bowl as a dipping sauce. As an alternative, use your favorite salsa or hot sauce.
- Enjoy these delicious healthy vegetarian tacos!
Notes
Nutrition
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