Sweet Potato Vegetarian Tacos with Avocado

Why You’ll Love This Recipe

I love how each ingredient in these tacos brings something special: the caramelized sweetness of the roasted sweet potatoes, the earthy depth of black beans, the richness of avocado, and the brightness from fresh herbs and lime. They’re naturally vegetarian, optionally gluten-free, and so easy to prepare. Plus, the leftovers (if I have any) make an incredible lunch the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sweet Potato Filling
2 large sweet potatoes (about 1.5 lbs), diced into ½-inch cubes
1 can (15 oz) black beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and freshly ground black pepper, to taste

For Assembly and Toppings
8–12 small corn or flour tortillas
2 ripe avocados, sliced or cubed
½ cup finely chopped red onion
½ cup fresh cilantro, chopped
1 lime, cut into wedges

Optional Toppings
Crumbled cotija or feta cheese
Sour cream or plain Greek yogurt
Favorite salsa or hot sauce

Directions

Step 1: Prep the Sweet Potatoes

I start by preheating my oven to 400°F (200°C). I wash and scrub the sweet potatoes (no need to peel) and dice them into uniform ½-inch cubes for even roasting.

Step 2: Season and Toss

In a large bowl, I toss the sweet potatoes with olive oil. In a separate bowl, I mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper, then sprinkle it over the potatoes and toss until every piece is coated.

Step 3: Roast to Perfection

I spread the seasoned potatoes on a parchment-lined baking sheet in a single layer—no crowding. Then I roast for 20–25 minutes, flipping halfway through, until they’re tender inside and caramelized on the edges.

Step 4: Prep the Toppings

While the sweet potatoes roast, I prep my toppings. I chop the red onion and cilantro, slice the avocados, and rinse and drain the black beans.

Step 5: Combine the Filling

Once the sweet potatoes are done, I gently fold in the black beans directly on the baking sheet. The residual heat warms the beans perfectly without overcooking.

Step 6: Warm the Tortillas

I warm the tortillas in a dry skillet for 30 seconds per side, or wrap them in foil and pop them in the oven for a few minutes while the sweet potatoes finish roasting.

Step 7: Assemble the Tacos

I spoon the sweet potato and black bean mixture into each warm tortilla, then top with avocado, red onion, and cilantro. A generous squeeze of lime juice over the top brings all the flavors to life.

Servings and timing

Yield: 8–12 tacos
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 2 tacos (approx.)
Calories per Serving: ~550 kcal

Variations

When I want to switch things up, I sometimes add sautéed bell peppers or roasted corn to the filling. For a spicier version, I toss the sweet potatoes with chipotle powder or serve with a smoky salsa. If I’m out of avocados, I use a quick cashew crema or a dollop of Greek yogurt for that creamy element.

Storage/Reheating

I store leftover sweet potato filling in an airtight container in the fridge for up to 4 days. To reheat, I sauté it gently in a pan or microwave it until warmed through. I always keep the toppings fresh and assemble the tacos just before eating to keep the textures right.

FAQs

Can I use canned sweet potatoes?

I wouldn’t recommend it for this recipe. Roasted fresh sweet potatoes give the best texture and flavor. Canned ones can turn mushy and won’t caramelize.

Are these tacos gluten-free?

Yes, as long as I use corn tortillas and double-check that all ingredients (like spices) are gluten-free.

Can I add cheese to make it more filling?

Absolutely. Crumbled cotija, feta, or shredded cheddar all work great. I add it just before serving.

What can I serve with these tacos?

I like pairing them with a side of Mexican rice, guacamole, or a fresh tomato salad. Chips and salsa are always a hit too.

Can I make the sweet potato filling ahead?

Yes! I often roast the sweet potatoes and mix in the beans the day before. They reheat well, and assembly is super quick after that.

Conclusion

These Sweet Potato Vegetarian Tacos with Avocado are a flavorful, filling, and colorful meal that I come back to again and again. They’re easy to prep, endlessly customizable, and perfect for sharing. Whether I’m keeping it simple or adding all the toppings, every bite bursts with spice, sweetness, and creamy goodness.

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