Easy Roasted Sweet Potato Tacos
I love these simple sweet potato tacos with black beans and a 3-ingredient chipotle slaw. These tacos are vegetarian and can easily be adapted to be vegan! So delicious! Whenever I see sweet potatoes sitting on my counter, I head straight to this easy vegetarian taco recipe. The spiced sweet potatoes and black beans combine to make a delicious and filling meal. I love adding my quick chipotle slaw on top, which is a little creamy and tangy and has some spice (or a lot if you want it!). I mention this below, but I’ll do it quickly here. You can take this recipe, substitute the sweet potatoes for winter squash, and swap the black beans for whatever canned beans you have in your pantry. So save this recipe for your next busy day (which, let’s be honest, is probably tomorrow, right!?). For more veggie-forward tacos, try my easy veggie tacos or these roasted cauliflower tacos! Key Ingredients Sweet Potatoes: As with all my sweet potato recipes, I look for medium sweet potatoes that are firm and have smooth skin. I also love purple sweet potatoes (ube) for this recipe if you can find them. You can also substitute winter squash, like roasted butternut squash. Spices: We want our sweet potatoes to pack a punch, so you’ll roast them with a little oil, cumin, chili powder (try homemade chili powder), smoked paprika, and garlic powder. Black Beans: Canned black beans are fine for these tacos, but feel free to use home-cooked black beans if you have them. You can also swap for other beans. I’ve used white beans and even chickpeas in this recipe plenty of times in the past. Here is how to cook dried black beans if you need guidance. Easy Chipotle Slaw: I combine cabbage with sour cream, lime juice, salt, and chipotle in adobo sauce, which adds a smoky, spicy kick. I find small cans of chipotle in adobo at my local store, usually in the international aisle or where salsas are sold. Tortillas: Use your favorite tortillas. I love homemade tortillas. If you’d like to make your own, take a look at our corn tortillas recipe or these soft flour tortillas. Sweet Potatoes: As with all my sweet potato recipes, I look for medium sweet potatoes that are firm and have smooth skin. I also love purple sweet potatoes (ube) for this recipe if you can find them. You can also substitute winter squash, like roasted butternut squash. Spices: We want our sweet potatoes to pack a punch, so you’ll roast them with a little oil, cumin, chili powder (try homemade chili powder), smoked paprika, and garlic powder. Black Beans: Canned black beans are fine for these tacos, but feel free to use home-cooked black beans if you have them. You can also swap for other beans. I’ve used white beans and even chickpeas in this recipe plenty of times in the past. Here is how to cook dried black beans if you need guidance. Easy Chipotle Slaw: I combine cabbage with sour cream, lime juice, salt, and chipotle in adobo sauce, which adds a smoky, spicy kick. I find small cans of chipotle in adobo at my local store, usually in the international aisle or where salsas are sold. Tortillas: Use your favorite tortillas. I love homemade tortillas. If you’d like to make your own, take a look at our corn tortillas recipe or these soft flour tortillas. How to Make Sweet Potato Tacos These sweet potato tacos come together so quickly. You’ll start by getting your sweet potatoes in the oven. Toss them with avocado oil and spice, spread them into a single layer, and roast until tender. While the potatoes roast, you can toss your black beans with a little oil (we will add them to the sweet potatoes for the last 5 minutes to warm them through). Then, get started on that chipotle slaw. It’s quick and easy. Toss cabbage with sour cream, lime juice, a pinch of salt, and minced chipotle in adobo (start with 1 tablespoon and add from there). Then, just as the sweet potatoes are tender, toss the black beans onto the baking sheet. Let them warm through, and then you are ready to build your tacos. Easy! Easy Roasted Sweet Potato Tacos PREP 10 mins COOK 40 mins TOTAL 50 mins PREP 10 mins COOK 40 mins TOTAL 50 mins These roasted sweet potato tacos with black beans are super simple and perfect for busy nights. I use canned black beans for this recipe, but you can just as easily use cooked black beans (here’s how I cook black beans if you need it.) You can add more toppings to these if you’d like. When I have it in the kitchen, I love a crumbly cheese like queso fresco or cotija! 4 Servings You Will Need 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces 2 tablespoons avocado oil 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika 1/8 teaspoon garlic powder 1/2 teaspoon fine sea sea salt 1 (15oz) can black beans, drained and rinsed, or use 1 ½ cups cooked black beans 1/3 cup sour cream 1 tablespoon fresh lime juice 1 to 3 tablespoons finely chopped chipotle chiles in adobo sauce, depending on spice preference 2 cups shredded cabbage 8 corn tortillas, warmed, try homemade corn tortillas Fresh cilantro and lime wedges for serving Directions 1Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. 2Prepare sweet potatoes: Add sweet potatoes to a bowl and toss with 1 1/2 tablespoons avocado oil, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/8 teaspoon garlic powder, and 1/2 teaspoon fine sea salt. Spread the sweet potato onto the prepared baking sheet and roast until tender, 25 to 30 minutes. 3Prepare black beans: While the sweet potatoes roast, toss the black beans with the remaining 1/2 tablespoon of oil and lightly season with salt. 4Make the chipotle slaw: In the bottom of a medium bowl, stir together 1/3 cup sour cream, 1 tablespoon lime juice, and 1 to 3 tablespoons of minced chipotles in adobo (add to taste, the more you add, the spicier it will be). Season with salt, then fold in the cabbage. Allow this to sit on the counter for 10 to 15 minutes while the sweet potatoes finish roasting. 5Warm black beans: When the sweet potatoes are tender, toss the black beans onto the baking sheet with the sweet potatoes. Move everything around the pan and roast for 5 minutes. 6Assemble tacos: Build your tacos with a generous scoop of roasted sweet potatoes and black beans, chipotle slaw, fresh cilantro, and an extra squeeze of lime juice. 1Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. 2Prepare sweet potatoes: Add sweet potatoes to a bowl and toss with 1 1/2 tablespoons avocado oil, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/8 teaspoon garlic powder, and 1/2 teaspoon fine sea salt. Spread the sweet potato onto the prepared baking sheet and roast until tender, 25 to 30 minutes. 3Prepare black beans: While the sweet potatoes roast, toss the black beans with the remaining 1/2 tablespoon of oil and lightly season with salt. 4Make the chipotle slaw: In the bottom of a medium bowl, stir together 1/3 cup sour cream, 1 tablespoon lime juice, and 1 to 3 tablespoons of minced chipotles in adobo (add to taste, the more you add, the spicier it will be). Season with salt, then fold in the cabbage. Allow this to sit on the counter for 10 to 15 minutes while the sweet potatoes finish roasting. 5Warm black beans: When the sweet potatoes are tender, toss the black beans onto the baking sheet with the sweet potatoes. Move everything around the pan and roast for 5 minutes. 6Assemble tacos: Build your tacos with a generous scoop of roasted sweet potatoes and black beans, chipotle slaw, fresh cilantro, and an extra squeeze of lime juice. Adam and Joanne's Tips Storing: Store leftover roasted sweet potato and black beans in an airtight container for up to 4 days. Store the chipotle slaw for up to 3 days (it will wilt as it sits). Chipotles in adobo sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. Vegan substitutes: Use cashew cream instead of sour cream or your favorite plant-based sour cream. The nutrition facts provided below are estimates. Storing: Store leftover roasted sweet potato and black beans in an airtight container for up to 4 days. Store the chipotle slaw for up to 3 days (it will wilt as it sits). Chipotles in adobo sauce: These are usually sold in small 7-ounce cans. They are a flavor powerhouse! Chipotles are smoked dried jalapeños, and in this case, they are packed in adobo sauce, which is a tangy, slightly sweet, spicy sauce made with tomatoes, vinegar, and spices. They pack a punch, and I love them for it. Use as much or as little as you like. Vegan substitutes: Use cashew cream instead of sour cream or your favorite plant-based sour cream. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 2 tacos / Calories 382 / Total Fat 12.7g / Saturated Fat 3.1g / Cholesterol 11.3mg / Carbohydrate 57.5g / Dietary Fiber 13.6g / Sodium 785.7mg / Total Sugars 5.9g / Protein 11.5g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us