Sweet Potato and Black Bean Tacos

After a semi-indulgent vacation with the fam and a week of not cooking at all, I was pretty excited to get back into the kitchen today. We grill A LOT in the summer, but the tank for the grill was out of gas so I decided to go with a meatless menu tonight. We don’t do this often, but luckily my husband is always open to a vegetarian dish (he’s actually open to any and all food, period).

These sweet potato and black bean tacos were easy to make, filling, and so flavorful that we didn’t even miss the meat. My one year old loves sweet potatoes and any kind of beans so this was the perfect family meal.

To start, you want to peel and chop 3-4 large sweet potatoes into cubes. Usually I just roast sweet potatoes in olive oil, salt, and pepper, but for these tacos I added cumin, chili powder, and cayenne. I always roast sweet potatoes at a high temp, around 425-450 degrees, because I like them to get crispy. At this temp, it should take about 30-40 minutes flipping them halfway.


While your sweet potatoes are roasting, prep your avocado cream sauce. This stuff honestly makes the taco, and you could put it on any taco really. It is so good, you just might start eating it with a spoon, and that’s fine because it’s uber healthy. In a food processor or blender (I just used a good blender and it worked great), add a large avocado (just the flesh), greek yogurt, water, jalapeno, onion, lime juice, cilantro, and salt. Blend together until smooth and then refrigerate in a covered container until ready to serve.


Rinse, drain, and warm your black beans (I just use canned).

Lastly, toast your pumpkin seeds on a baking sheet tossed in a little bit of olive oil. This will only take about 7-8 minutes at 375 degrees.


To serve, warm a corn tortilla and top with roasted sweet potatoes and black beans. Drizzle avocado cream sauce over it and garnish with toasted pumpkin seeds.


Sweet Potato and Black Bean Tacos

  • Servings: 4-5
  • Difficulty: easy
  • Print


3-4 large sweet potatoes, peeled and cubed
3-4 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp chili powder
1/8 tsp cayenne

Avocado Cream Sauce:
1 large avocado
1/4 cup plain greek yogurt
1/2 chopped jalapeno (without the seeds)
2 tablespoons chopped red onion
1 tablespoon lime juice
1 teaspoon dried cilantro (or use fresh if you have it!)
1/2 tsp salt
1/4-1/3 cup cold water

Corn tortillas
1 can black beans
1/2 cup pumpkin seeds (with olive oil for toasting)

1. Add cubes sweet potatoes to a baking sheet (I line with foil for easy clean up), and toss in olive oil, salt, pepper, cumin, chili powder, and cayenne. Roast for 30-40 minutes at 425-450 degrees. Check halfway and flip.
2. While potatoes are roasting, put all ingredients for the avocado sauce in a blender or food processor and blend until smooth. Begin with 1/4 cup of cold water but add a bit more if you want a thinner consistency.
3. When sweet potatoes come out of oven, put pumpkin seeds tossed in olive oil in at 375 degrees until toasted (about 7-8 minutes).
4. To serve, warm a corn tortilla and top with roasted sweet potatoes and black beans. Drizzle avocado cream sauce over it and garnish with toasted pumpkin seeds.

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