Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a flavour-packed vegetarian delight. Roasted chunks of sweet potato are seasoned with smoked paprika and cumin, paired with black beans, and topped with zingy pickled onions and crumbled feta in soft tortillas. Fresh, hearty, and vibrant, they’re perfect for a quick weeknight dinner or a laid-back gathering.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

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

While the Sweet Potato and Black Bean Tacos are satisfying on their own, here are some great ideas to serve alongside and round out the meal:

🥗 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.

Nutrition