There’s something very satisfying about a flavoursome taco. Whether it’s the warm, soft tortilla cradling flavourful fillings or the contrast of textures with each bite, tacos never seem to go out of style. And while meat-filled versions often steal the spotlight, the combination of sweet potatoes and black beans proves that plant-based options can be just as bold, hearty, and downright delicious.
Sweet Potato and Black Bean tacos are a personal favourite in our household, especially on midweek evenings when time is short but the craving for something tasty is high. What makes this dish shine is the balance it strikes — soft and naturally sweet chunks of roasted sweet potato, paired with the earthy creaminess of black beans, all tucked into a warm tortilla. It’s simple food with big flavour.
The magic starts with the sweet potatoes. Roasting them in the oven brings out their natural sweetness while giving them crispy edges and a golden, caramelised finish. Add a touch of smoked paprika and cumin, and suddenly they’re not just sweet—they’re smoky, warming, and a little bit spicy. It’s this contrast that makes them such a great taco filling.
Black beans come in next with their rich, velvety texture and subtle nuttiness. They absorb flavours well, making them ideal for tossing into the mix with the roasted veg. Together, the sweet potato and black beans form a filling that’s both satisfying and protein-rich—completely meat-free but every bit as filling as a traditional taco.
But it doesn’t stop there. What really elevates these tacos are the toppings. A scattering of pickled red onions adds a tangy kick and brings colour to the plate. A few crumbles of feta or goat’s cheese introduce a salty contrast that cuts through the sweetness. And if you’re feeling fancy, a dollop of Greek yoghurt or sour cream, plus a handful of fresh coriander, ties it all together with creaminess and freshness.
They’re the kind of tacos that are as fun to assemble as they are to eat. Whether you’re laying everything out taco-bar style for friends or making a quick solo dinner, there’s something enjoyable about piling your own tortilla just the way you like it. They also make fantastic leftovers — simply reheat and refresh with a few extra toppings.
As a bonus, they’re versatile. Gluten-free if you use corn tortillas. Vegan if you skip the cheese and yoghurt. And endlessly adaptable depending on what you have in the fridge. Add avocado, shredded lettuce, or a spoonful of spicy salsa, and you’ve got a whole new twist.
Sweet Potato and Black Bean Tacos might just become your go-to when you need a meal that feels special without demanding too much effort. Full of colour, texture, and comforting flavour, they tick every box for a brilliant midweek dinner.
Sweet Potato and Black Bean Tacos
Ingredients
- 2 medium sweet potatoes peeled and cut into 2cm chunks
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- salt to taste
- black pepper to taste
- 400 g black beans drained and rinsed
- 8 small corn tortillas small soft flour tortilla
- 1 small red onion thinly sliced
- 1 large lime juice only
- 100g g feta cheese crumbled
- 1/4 bunch fresh coriander chopped
- 2 tbsp Greek yoghurt or sour cream
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- In a large bowl, toss the sweet potato chunks with olive oil, cumin, smoked paprika, salt and pepper. Spread them out on a baking tray and roast for 25–30 minutes, turning once halfway through, until golden and tender.2 medium sweet potatoes, 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, salt, black pepper
- While the potatoes are roasting, place the sliced red onions in a small bowl with the lime juice and a pinch of salt. Let them sit for at least 10 minutes to soften and brighten.1 small red onion, 1 large lime, salt
- Warm the black beans gently in a saucepan or microwave, seasoning lightly with salt and pepper.400 g black beans
- Warm the tortillas in a dry frying pan for a few seconds on each side, or wrap them in foil and place in the oven for 5 minutes.8 small corn tortillas
- Assemble the tacos Fill each tortilla with a scoop of roasted sweet potato, a spoonful of black beans, and top with pickled onions, crumbled feta, chopped coriander, and a drizzle of yoghurt or sour cream if using.100g g feta cheese, 1/4 bunch fresh coriander, 2 tbsp Greek yoghurt
- Serve the Sweet potato and black bean tacos immediately, ideally with lime wedges on the side.
Notes
🥗 Fresh & Crunchy Sides
- Mexican Slaw: A tangy slaw made with shredded cabbage, carrot, red onion, lime juice, and coriander. Adds crunch and zing!
- Corn and Avocado Salad: Sweet corn kernels, diced avocado, cherry tomatoes, and red onion tossed in lime juice with a touch of chilli.
- Chopped Cucumber & Tomato Salsa: A simple, refreshing mix of cucumber, tomatoes, jalapeño, and fresh lime.
🍚 Hearty Additions
- Mexican Rice: Lightly spiced tomato rice with garlic and cumin – perfect for making the meal more filling.
- Quinoa with Lime and Coriander: A healthier grain option that adds protein and soaks up the taco flavours beautifully.
🥑 Dips & Extras
- Guacamole: A classic – mashed avocado with lime, salt, and optional extras like chilli, red onion, or garlic.
- Sour Cream or Greek Yoghurt: A cooling contrast to the spices in the tacos.
- Salsa Roja or Salsa Verde: For a bit of heat and acidity on the side.
🍹 Drinks
- Lime and Mint Sparkling Water: Refreshing and zesty.
- Margaritas (classic or mocktail): A citrusy hit that complements the taco spices.
- Agua Fresca (e.g. watermelon, pineapple, or hibiscus): Light and fruity Mexican-style drinks.
🧁 Light Dessert Ideas
- Chilli Chocolate Squares: Rich dark chocolate with a little kick.
- Coconut and Lime Mini Cakes: Something citrusy to cleanse the palate.
These additions turn sweet potato and black bean tacos into a complete, colourful feast—great for friends, family, or just treating yourself.