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Sweet Potato Tacos

Sweet Potato Tacos are a delicious and nutritious twist on traditional tacos.
Roasted sweet potatoes, seasoned with smoky spices, are paired with black beans, creamy avocado, and fresh toppings, all wrapped in warm tortillas.
These tacos are easy to make, budget-friendly, and perfect for a vegetarian or vegan meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Fusion, Mexican
Servings 4 Servings
Calories 320 kcal

Equipment

  • 1 Large Baking Sheet – For roasting the sweet potatoes
  • 1 Mixing Bowl – To toss sweet potatoes with seasoning
  • 1 Knife – For chopping sweet potatoes and toppings
  • 1 Cutting Board – For safe and easy chopping
  • 1 Measuring Spoon Set – For accurate spice measurements
  • 1 Spatula or Tongs – For flipping sweet potatoes while roasting
  • 1 Skillet or Pan – For warming tortillas
  • 1 Small Bowl – For mashing avocado or preparing toppings

Ingredients
  

For the Roasted Sweet Potatoes

  • 2 medium sweet potatoes peeled and diced
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Toppings

  • 1 cup black beans cooked or canned (drained and rinsed)
  • 1 medium avocado sliced or mashed
  • ¼ cup red onion finely diced
  • ¼ cup fresh cilantro chopped
  • ¼ cup Cotija cheese or vegan alternative
  • 1 tbsp lime juice from 1 lime
  • Salsa or hot sauce to taste

For the Tortillas

  • 6 small corn or flour tortillas

Instructions
 

Step 1: Preheat the Oven

  • Preheat the oven to 400°F (200°C).

Step 2: Prepare and Season the Sweet Potatoes

  • Peel and dice the sweet potatoes into ½-inch cubes for even cooking.
  • In a large mixing bowl, toss the sweet potatoes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper until well coated.

Step 3: Roast the Sweet Potatoes

  • Spread the seasoned sweet potatoes in a single layer on a baking sheet.
  • Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and the centers are tender.

Step 4: Warm the Tortillas

  • While the sweet potatoes are roasting, warm the tortillas using one of the following methods:
  • Stovetop: Heat a dry skillet over medium heat and warm each tortilla for 30 seconds per side.
  • Oven: Wrap tortillas in foil and warm them in a 300°F (150°C) oven for 5-10 minutes.
  • Microwave: Wrap tortillas in a damp paper towel and microwave for 30 seconds.

Step 5: Assemble the Tacos

  • Place a few roasted sweet potato cubes in the center of each tortilla.
  • Add black beans, avocado, diced red onion, and fresh cilantro.
  • Sprinkle with Cotija cheese (or vegan alternative) and drizzle with lime juice.
  • Top with salsa or hot sauce, if desired.

Step 6: Serve and Enjoy

  • Serve immediately while warm, with extra lime wedges on the side.

Notes

  • Make it Vegan: Omit the Cotija cheese or replace it with a plant-based alternative.
  • Make it Gluten-Free: Use certified gluten-free corn tortillas.
  • Storage Tips: Store roasted sweet potatoes in an airtight container in the fridge for up to 4 days. Reheat before serving.
  • Meal Prep: Roast the sweet potatoes in advance and warm them up for quick taco assembly during the week.
  • Add Protein: Toss in grilled tofu, tempeh, or chickpeas for a protein boost.
  • Extra Crunch: Add shredded cabbage, toasted pumpkin seeds, or crushed tortilla chips for texture.
Keyword Sweet Potato Tacos