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Black Bean Sweet Potato Tacos

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  • Author: Tori Cooper


Check out these delicious meatless tacos. These black bean sweet potato tacos come together quickly and are even topped with an easy homemade salsa.




  • 1 12-count package flour street taco tortillas (or 68 larger ones if you prefer)
  • 1 medium sweet potato (cubed)
  • 2 teaspoons olive oil
  • 1 medium green bell pepper (seeded and chopped)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup cooked black beans
  • salt & pepper to taste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup shredded cheddar cheese (optional)

Optional Toppings:

  • jarred or homemade (recipe follows salsa)
  • sour cream or Greek yogurt
  • guacamole or sliced avocado
  • juice of 1 lime
  • chopped cilantro
  • salt & pepper

My Favorite Simple Salsa:

  • Click the link above for the recipe.



  1. 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.
  2. Add the black beans, chili powder, cumin, and salt and pepper to taste. (If you’d like to add meat this is also where you’d add it.)
  3. Warm tortillas in a tortilla steamer or foil pouch in oven if desired and gather your toppings. Serve tacos hot with all the toppings you’d like!

Salsa: (*see note on prep)

  1. Mix all ingredients for salsa in a medium bowl until well combined.


*My favorite way to make salsa fast and easy is to literally skip all the dicing of the veggies and throw all the ingredients for the salsa into my food processor or blender and pulse until everything is diced and mixed. Start by adding just the garlic, cilantro, onion, and lime juice and pulsing a few times, then add the rest and pulse a few times more. Done!

  • Category: Main
  • Cuisine: Tex-Mex
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