Sweet Potato Vegetarian Tacos with Avocado
These vibrant vegetarian tacos feature roasted sweet potatoes, black beans, creamy avocado, and fresh herbs—layered with bold spices and big flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (8–12 tacos)
- Category: Dinner, Main Course
- Method: Roasted, Assembled
- Cuisine: Mexican-Inspired, Vegetarian
- Diet: Vegetarian
Ingredients
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 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
¼ tsp 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 red onion, finely chopped
½ cup fresh cilantro, chopped
1 lime, cut into wedges
Optional Toppings:
Crumbled cotija or feta cheese
Sour cream or vegan yogurt
Salsa or hot sauce
Instructions
Preheat Oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare Sweet Potatoes: Wash and dice sweet potatoes into ½-inch cubes. Toss with olive oil.
Season: Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Sprinkle over sweet potatoes and toss to coat.
Roast: Spread in a single layer on the baking sheet (use two pans if needed). Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
Prep Toppings: While roasting, rinse beans and prep toppings: chop onion, cilantro, slice avocados, cut lime.
Combine Filling: Once sweet potatoes are roasted, gently fold in the black beans to warm them through.
Warm Tortillas: Heat tortillas using a skillet, microwave, or oven method of your choice.
Assemble Tacos: Add sweet potato and bean filling to tortillas. Top with avocado, red onion, cilantro, and a squeeze of lime.
Customize: Add cheese, sour cream, or salsa as desired. Serve immediately.
Notes
Leave the sweet potato skin on for added fiber and texture.
Use corn tortillas for a gluten-free option.
Add extra toppings like pickled onions, hot sauce, or vegan cheese for more variety.
Make it a bowl by serving the filling over rice or quinoa.
Store leftover filling in the fridge for up to 3 days—great for meal prep.
