Sweet Potato & Black Bean Tacos

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Some friends of the Sweet Pea Living blog follow a strict Taco Tuesday schedule every week (I’m looking at you, Allie and Meghann). Personally, I’ve never been organized enough to ensure that our taco night lands on Tuesday… but I do try to host at least one taco night per week in our household. Several years ago I set out to create the tastiest, easiest, and cleanest vegan taco recipe possible and this is that recipe. I am happy to announce that this dish stands the test of time and is ready to be re-introduced to all of you on the blog!

This recipe is almost too easy to make, so whenever I have a little extra time on my hands, I dress it up by making my own tortillas! All you need is a bag of masa harina flour, some water, and simple seasonings. Trust me — homemade tortillas take tacos to a whole new level of flavor and fun. Try it out sometime!

If you’re looking for the perfect Taco Tuesday recipe for next week, look no further than here! As always, when you make this recipe, please don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how these beauties turn out for you!

Sweet Potato & Black Bean Tacos

Sweet Pea Living
Find comfort in these irresistible vegan tacos featuring sweet potatoes, black beans, and fresh Mexican garnishes!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 4 servings


  • 1 large sweet potato skinned and diced
  • 1 tbsp olive oil extra virgin
  • 1 tbsp taco seasoning
  • 1 tsp salt
  • 15 oz canned black beans drained and rinsed
  • 1 cup pico de gallo salsa separated
  • 1 lime juiced
  • 8 taco tortillas storebought or homemade


  • ½ red onion diced
  • cilantro chopped
  • ½ avocado diced


  • Preheat oven to 450° F.
  • In a large bowl, combine sweet potatoes, olive oil, chili powder, and salt. Toss well and spread out on a baking pan.
  • Bake sweet potatoes for 30 minutes, until tender. Check pan every 15 minutes and flip potatoes as needed to avoid burning.
  • In a large cast iron skillet, combine black beans, ¼ cup pico de gallo, and lime juice.
  • Assemble tacos by layering each tortilla with sweet potatoes, black bean mixture, red onion, avocado, cilantro, and pico de gallo. Serve hot and enjoy!


Keyword Tacos, Vegan
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

1 Comment

  1. Sooo sooo good! Super easy to put together and incredibly flavorful! After a few bites, I realized I didn’t add the red onion. My goodness – the flavor that little ingredient added to the dish! Definitely going in the rotation of taco favorites.

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