Check out these delicious meatless tacos. These black bean sweet potato tacos come together quickly and are even topped with an easy homemade salsa.
Considering how big on tacos my family is it’s pretty crazy that I haven’t made them very often recently. I’m planning to make up for it by doing tacos at least once every other week and hopefully even sharing a new version with you guys each time.
These were inspired by my brother-in-law telling me about a dinner he and my sister had eaten at a friend’s house. I think he does this because he knows nothing inspires me to get into the kitchen to make something like hearing how amazing someone else made it. Hey, it’s not competition or anything, I just have this need to try making everything possible before I kick the bucket. I guess it goes along with that always learning stuff I was just talking about. 
Another reason for these tacos today is that I found street taco sized tortillas at the store this past week. In case you aren’t familiar with street tacos, they’re about half the size of regular tacos and oh so adorable!
These are awesome if you’re making them for friends and family, especially because they are nearly vegan and can easily be served completely vegan. The simple mixture of sweet potatoes, black beans, green bell peppers, and onions is seasoned with yummy taco flavors and makes for some fast, easy, and super filling tacos. I also serve them with my everyday favorite basic tomato salsa. My biggest issue with so many salsas is that they tend to get pretty watered down and not have that punch of flavor that makes them so good. That’s why my secret hack for preventing that is to add tomato paste. It really makes all the difference and I’ve had both friends and family tell me it’s the best they’ve ever had.
Now if you have some adamant meat lovers, feel free to include chicken, ground beef, or even shredded pork in the mix or on the side. I served these with my classic homemade salsa, sour cream, extra cilantro, and some cheddar. Theres always room for guacamole too of course, or any other toppings you’d like.
Click here for my easy homemade salsa recipe.
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Black Bean Sweet Potato Tacos
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Quick, flavorful vegetarian tacos!
Topped with a vibrant homemade salsa.
Ingredients
- 1 package flour street taco tortillas
- 1 medium sweet potato
- 2 teaspoons olive oil
- 1 medium green bell pepper
- 1 small onion
- 2 cloves garlic
- 1 cup (237 ml) cooked black beans
- Salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cup (118 ml) shredded cheddar cheese
- jarred or homemade salsa
- sour cream or Greek yogurt
- guacamole or sliced avocado
- 1 lime, juiced
- chopped cilantro
- Salt and pepper
Instructions
- Heat the olive oil in a medium skillet over medium-high heat and add the sweet potato, green bell pepper, garlic, and onion. Stir constantly for 6 to 8 minutes until the onions are translucent and the potatoes are tender.
- Add the black beans, chili powder, cumin, salt, and pepper to taste. Add meat if desired.
- Warm tortillas in a tortilla steamer or foil pouch in the oven if desired and gather your toppings.
- Serve tacos hot with your desired toppings.
For the Salsa
- Mix all salsa ingredients in a medium bowl until well combined.
Notes
- For extra flavor, roast the sweet potato and bell pepper before adding them to the skillet.
- To make these tacos vegan, omit the cheese and sour cream/Greek yogurt, or substitute with vegan alternatives.
- Leftover taco filling can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 10
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What is the best way to cook the sweet potatoes for the tacos?
You can peel and dice the sweet potatoes into small cubes, then roast them in the oven at 400°F for about 25-30 minutes until they’re tender.
Can I use canned black beans for this recipe?
Yes, using canned black beans is a great time-saver; just be sure to rinse and drain them before adding them to the taco filling.
What can I substitute for green bell peppers if I don’t have any?
You can substitute green bell peppers with red or yellow bell peppers for a sweeter flavor, or even use chopped zucchini for a different twist.
