Save to Pinterest I threw these tacos together on a weeknight when the fridge was nearly empty and I was too tired to think. The sweet potatoes had been sitting in the pantry, the can of black beans was a backup, and somehow it all came together in under forty minutes. My partner walked in just as I was squeezing lime over the first taco, and the smell alone made them forget they'd offered to pick up takeout. We ate standing at the counter, and I knew this would be on repeat.
I made these for a friend who swore she didn't like sweet potatoes, and she went back for thirds. She kept talking about the contrast between the caramelized edges and the creamy avocado, and I realized that sometimes the best meals are the ones you don't overthink. Now she texts me every few weeks asking if I'm making the tacos again, and I always say yes because they're that easy to love.
Ingredients
- Sweet potatoes: Choose firm ones with smooth skin, and cut them into even cubes so they roast at the same rate and get those golden, caramelized edges.
- Black beans: Rinse them well to get rid of the canned taste, and warm them gently so they stay creamy instead of drying out.
- Red onion: Roasting it alongside the sweet potatoes mellows the sharpness and adds a subtle sweetness that ties everything together.
- Cumin and smoked paprika: These two spices do most of the heavy lifting, giving the sweet potatoes a smoky, earthy flavor that feels much more complex than it actually is.
- Corn tortillas: Warming them just until pliable keeps them from cracking, and a quick toast in a dry skillet adds a little charred flavor.
- Avocado and lime: The creaminess and acidity balance the sweetness and spice, and a good squeeze of lime right before serving makes everything taste brighter.
Instructions
- Prep and season the sweet potatoes:
- Toss the cubed sweet potatoes and sliced onion with olive oil and all the spices in a big bowl until every piece is coated. The oil helps them crisp up, and the spices cling to the edges where they'll caramelize.
- Roast until golden:
- Spread everything on a lined baking sheet in a single layer and roast at 425°F, tossing halfway through so they brown evenly. You'll know they're done when the edges are dark and crispy and your kitchen smells amazing.
- Warm the black beans:
- While the sweet potatoes roast, heat a little oil in a skillet and add the beans with a pinch of salt. Stir them gently for a few minutes until they're heated through and slightly glossy.
- Warm the tortillas:
- Heat them in a dry skillet for a few seconds on each side, or wrap them in a damp towel and microwave for 30 seconds. They should be soft and pliable, not stiff or crumbly.
- Assemble and serve:
- Layer the roasted sweet potatoes and onions, black beans, shredded cabbage, avocado slices, and cilantro in each tortilla. Add cheese, sour cream, salsa, and a squeeze of lime, then serve right away while everything is still warm.
Save to Pinterest One night I made a double batch and packed the leftovers for lunch the next day, keeping the components separate so nothing got soggy. My coworker leaned over and asked what smelled so good, and I ended up sharing the recipe over email that afternoon. It's become my go-to whenever someone asks for something quick, healthy, and actually exciting to eat.
Toppings That Make It Your Own
I've tried these tacos with everything from pickled jalapeños to a drizzle of tahini, and they always work. Crumbled feta adds a salty tang, cotija gives it a more traditional feel, and a spoonful of Greek yogurt mixed with lime zest makes a quick creamy topping. If you have leftover corn or roasted peppers, throw those in too.
Make-Ahead and Storage
You can roast the sweet potatoes and onions up to two days ahead and store them in the fridge, then reheat them in a hot skillet to crisp them back up. The black beans keep well too, and the cabbage stays crunchy if you keep it separate. I don't recommend assembling the tacos in advance because the tortillas get soggy, but all the parts come together in minutes once you're ready to eat.
Swaps and Substitutions
Butternut squash works just as well as sweet potatoes and roasts at the same temperature, and you can swap the black beans for pinto or even lentils if that's what you have. If corn tortillas aren't your thing, flour tortillas are just as good, and I've even used these fillings in a burrito bowl when I was out of tortillas entirely.
- Add a handful of roasted pepitas or sunflower seeds for crunch.
- Stir a spoonful of chipotle in adobo into the black beans for smoky heat.
- Use spring mix or arugula instead of cabbage if you want something softer.
Save to Pinterest These tacos have saved me more weeknights than I can count, and they've never felt boring or like a compromise. They're proof that you don't need a long ingredient list or complicated techniques to make something people remember.
Recipe FAQs
- → How do I roast the sweet potatoes evenly?
Cut sweet potatoes into uniform cubes and toss with oil and spices to coat evenly. Spread in a single layer on a baking sheet and roast, tossing halfway through to ensure caramelization and tenderness.
- → Can I use canned black beans directly?
Yes, drain and rinse canned black beans before warming them briefly in a skillet with a pinch of salt to enhance their flavor.
- → What tortillas work best with these tacos?
Corn tortillas add authentic flavor and keep the dish gluten-free, but small flour tortillas can be used as a flexible alternative.
- → How can I make this dish vegan-friendly?
Omit cheese and substitute sour cream with a plant-based alternative to keep the dish completely vegan without sacrificing creaminess.
- → What toppings complement these tacos well?
Fresh lime wedges, salsa or hot sauce, crumbled cheese, and sour cream (or dairy-free versions) enhance the layered flavors and add brightness.
- → Can I add extra heat to the dish?
Yes, include sliced jalapeños, chipotle powder, or your favorite hot sauce for a spicy kick.