Sweet Potato Tacos
Published Jan 16, 2026
Vegetarian sweet potato taco recipe made with sheet-pan roasted sweet potatoes, black beans, and a simple yogurt-based lime crema.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Make baked black bean sweet potato tacos for dinner!
These sweet potato tacos are the newest thing in my Taco Tuesday rotation, and they also happen to be vegetarian, which wasn’t even the goal when I started making them. I roast the sweet potatoes on a sheet pan with spices, toss in some black beans, and that’s basically the whole situation. I usually use corn tortillas, but my kids grab crunchy taco shells every time, so we roll with it. For me, these sweet potato tacos are one of those easy dinners that don’t feel like a “meatless” compromise at all.
Happy Cooking!
– Yumna
Sweet Potato Tacos Ingredients
- Corn tortillas: I prefer corn tortillas for this recipe, but you can use flour tortillas or hard shell tacos.
- Sweet potatoes: Choose sweet potatoes that are firm and have smooth skin without any bruises, soft spots, or sprouting. Here’s a tutorial on how to dice sweet potatoes.
- Black beans: Use low-sodium black beans if you can. Really, you can use any type of bean for this sweet potato taco recipe.
- Red cabbage: You can buy it pre-shredded, or read my tips on how to shred cabbage. If you can’t find pre-shredded red cabbage, you can also do a bagged coleslaw mix.
- Avocado: Look for a ripe avocado that gives a little when you squeeze it. Here are my tips on how to slice an avocado for garnish.
- Olive oil: Any neutral high-heat oil you have works.
- Herbs and seasonings: You’ll need chili powder, cumin, garlic powder, smoked paprika, salt, and pepper for the sweet potatoes. Or you can use a pre-mixed taco seasoning. I like to serve the tacos with fresh cilantro, but if you don’t like the taste, you can skip it.
- For the lime crema sauce: Whole milk Greek yogurt, lime juice, honey, chili powder, and salt.
How to Make Sweet Potato Tacos
Sweet Potato Taco Recipe
These sweet potato tacos use roasted sweet potatoes, black beans, cabbage, and a quick yogurt-based lime crema.
Ingredients
For the sweet potatoes
- 2 medium sweet potatoes peeled and diced (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the taco assembly
- 8 small corn tortillas
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup shredded red cabbage
- 1 avocado sliced
- Fresh cilantro for garnish
For the Sauce
- ½ cup whole milk Greek yogurt
- 1 tablespoon lime juice plus lime wedges for serving
- 1 teaspoon honey
- ½ teaspoon chili powder
- Pinch salt
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the diced sweet potatoes on the baking sheet and drizzle with olive oil. Add the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly and spread in a single layer.
- Bake for 22–25 minutes, flipping halfway through, until browned and tender. Add the drained black beans to the sheet pan, toss with the sweet potatoes, and return to the oven for 10 more minutes to warm through.
- Stir together the Greek yogurt, lime juice, honey, chili powder, and salt in a small bowl.
- Warm the tortillas in a skillet or microwave.
- Assemble the tacos by layering roasted sweet potatoes, shredded cabbage, black beans, and sliced avocado. Sprinkle with cilantro. Drizzle with the sauce and serve with lime wedges.
Notes
- My Top Tip: Cut the sweet potatoes into even cubes. They’ll cook more evenly this way and will be easier to eat in the tacos.
- Storage: Store leftover taco filling in an airtight container in the fridge for 3–4 days. Reheat on the stove or in the microwave until warmed through. Serve with warmed corn tortillas. Freezing is not recommended.
Nutrition
Serving: 2tacos, Calories: 485kcal, Carbohydrates: 73g, Protein: 15g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.003g, Cholesterol: 1mg, Sodium: 1108mg, Potassium: 1181mg, Fiber: 18g, Sugar: 9g, Vitamin A: 16714IU, Vitamin C: 24mg, Calcium: 167mg, Iron: 4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add diced onions: I recommend cooking down the onions until they soften, or even better, making caramelized onions.
- Make taco bowls or taco salad: Instead of assembling tacos, serve everything over white rice or fresh lettuce.
- Or, make burritos: Roll the sweet potato mixture and toppings into larger tortillas to make burritos. These freeze well! Assemble the burritos, let them cool to room temperature, wrap each one in foil, and place them in a freezer-safe bag for up to 3 months.
Recipe Tips
- Cut the sweet potatoes into even cubes. They’ll cook more evenly this way and will be easier to eat in the tacos.
- Spread the sweet potatoes evenly on the sheet pan. If they’re too crowded, they’ll turn mushy instead of caramelizing.
- Warm the tortillas directly on the flame. If you have a gas stove, use tongs to place the tortillas directly on a medium-low flame for 15–30 seconds on each side. They’ll puff up and get a nice char. Be VERY careful, and don’t leave them unattended!
Serving Ideas
- Condiments: Simple Guacamole, Homemade Salsa, Corn Salsa
- Rice: Cilantro Lime Rice, Broccoli Rice, Cilantro Lime Cauliflower Rice
- Soup: Vegetarian Tortilla Soup, Black Bean Soup, Sweet Potato Soup
FAQs
Should I peel the sweet potatoes first?
It’s up to you! I don’t because it adds a step, and I like the texture of the sweet potato skin. But you can peel them first if you prefer.
