Tulo

Black Bean and Sweet Potato Tacos Recipe

A hearty vegetarian taco filling of roasted sweet potato and smoky black beans, no meat substitute needed.
Photo by Polina Tankilevitch on Pexels

Roasting the sweet potato at high heat concentrates its natural sugars into real caramelization instead of steaming it soft, giving the filling a texture and depth that doesn't read as a meat substitute standing in for something missing.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 2 large sweet potatoes, diced small
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp lime juice
  • 8 tortillas corn tortillas
  • 1 whole avocado, sliced
  • 1/4 cup cilantro, chopped

Nutrition per serving

Calories
403
Protein
11g
Carbs
62g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 425°F (220°C).
  2. 2Toss the diced sweet potato with olive oil, cumin, smoked paprika, chili powder, and salt.
  3. 3Spread in a single layer on a baking sheet and roast for 20-25 minutes, stirring once, until caramelized and tender.
  4. 4Warm the black beans in a small pot with a splash of water, then stir in the lime juice.
  5. 5Warm the tortillas and fill with roasted sweet potato, black beans, avocado, and cilantro.

Tips & variations

  • Spread the sweet potato in a genuinely single layer, crowding the pan traps steam and the pieces soften instead of caramelizing.
  • A squeeze of lime and a spoonful of plain yogurt or crema balance the sweetness of the potato nicely if serving with something creamy.

Storage & reheating

Refrigerate the roasted sweet potato and beans separately for up to 4 days. Reheat in a skillet or oven rather than the microwave to bring some of the caramelized edge back.

Tips from the Tulo kitchen

  • Cut the sweet potato into genuinely small, even pieces, roughly half-inch cubes roast through and caramelize in the same 20-25 minutes; larger chunks won't.
  • Don't rinse the black beans too aggressively, a little of their own starchy liquid clinging on helps the lime juice cling to them too.

FAQ

Can I make this ahead of time?

Yes, the roasted sweet potato and seasoned beans both keep well refrigerated for up to 4 days, reheat before assembling the tacos.

What can I use instead of sweet potato?

Butternut squash or regular roasted potatoes both work with the same spice blend, though sweet potato's natural sugars caramelize the most readily at high heat.

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