Roasted Sweet Potato Tacos with Homemade Black Beans (vegan)

These simple and hearty roasted sweet potato and black bean tacos are a healthy and delicious meal that your whole family will love. The roasted sweet potato and pressure cooker spicy black beans are packed with flavor and fiber!

The Best Roasted Sweet Potato Tacos with Homemade Black Beans

They are simple. I am talking way easy to throw together. Make a pot of my Easy Pressure Cooker Spiced Black Beans (vegan), roast the sweet potato, and prepare simple guacamole and shredded red cabbage and you are set.

They are customizable. I don’t know about you but I love a simple taco night. You can easily use your favorite toppings that you have on hand to throw into the tortillas. You can even turn it into a bowl by omitting the tortilla.

They have so much flavor. Ditch the processed packet of taco seasoning and make these spicy black beans instead. These tacos have so much flavor going on. Taco Tuesday never tasted so good! No, but really, you can enjoy this meal any day of the week.

They are family-friendly. There’s nothing better than a meal that pleases everyone from mom and dad to the kiddos. That is exactly what you’ll get from these vegan tacos. It’s a great recipe to make for Taco Tuesday, too!

They are healthy. You will only find wholesome and simple ingredients in this recipe. Mexican food can be greasy and unhealthy but that’s not always the case. I think the best part about this delicious and easy recipe is how healthy it is.

Why are These Tacos Healthy?

No-lard or unhealthy oils: You won’t find any grease or lard in the beans for starts. Just good for you extra virgin olive oil.

No dairy: There’s no cheese, sour cream, or cream sauce in these plant-based tacos. That’s because they are vegan and perfectly tasty without dairy.

Only healthy ingredients: With cabbage, sweet potato, and avocado, you’ll get a nice serving of vegetables. That means fiber and healthy fats, which are great for a healthy diet. 

Optional Toppings

While the tacos taste wonderful as they are, you can definitely add any of your favorite Mexican toppings. Here are some ideas.

Avocado

Cilantro lime rice or brown rice

Cilantro

Grilled onion or bell pepper

Salsa like Pico de Gallo or hot sauce

Fresh lime juice

The Ingredient List

Pressure cooker black beans: These are truly one of the best pressure cooker black bean recipes I have had. The black beans will really transform this meatless taco recipe. Thanks to these hearty black beans, you can enjoy your next meatless Monday without missing meat.

Sweet potato chunks: They will cook faster because they are cut into cubes. They are the perfect size for sweet potato tacos and my favorite way to enjoy sweet potatoes. They will also be tossed in the following spices: cumin, chili powder, garlic powder, and onion powder.

Avocado oil: You’ll use this healthy oil to roast the potato chunks in the oven along with salt and pepper to taste. They will turn out deliciously golden brown and soft on the inside. 

Avocados: Find yourself a few medium to large good-quality avocados for this guacamole. The quality and size of the avocados really make a difference in how the homemade guacamole turns out.

Lime juice: You’ll want plenty of fresh squeezed lime juice for this simple guacamole. Or, at least that’s how I like it. Citrusy lime juice and a dash of sea salt is what guacamole is all about, am I right?

Red cabbage: You’ll thinly slice the cabbage and toss it in fresh lime juice. It will add the perfect crunch to your tacos and increase the health benefits. It’s a win-win.

Pickled onions: You can make these ahead of time and store them in the fridge. The tangy pickled red onions add a wonderful dimension to these tacos.

Corn tortillas: You can definitely use your favorite tortillas for this recipe. I prefer soft corn tortillas but you can also use flour tortillas, or hard taco shells, or omit them altogether and make sweet potato bowls instead.

Step-by-Step Instructions

*I recommend making these pickled onions the day before or at minimum the morning before having these tacos for dinner. Otherwise, you could alternatively grill the onions.

Step one: Make the pressure cooker black beans if you haven’t already. Alternatively, open two cans of black beans. Rinse and drain them, add them to a saucepan, and place the same spices (just a dash of eash) and oil into the pot. Heat them on medium heat until they are warmed all of the way through. 

Step two: Roast the sweet potato chunks. Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat. Peel and chop the potatoes into small cubes and place them on the lined cookie sheet.

Drizzle the cubes with avocado oil and sprinkle with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Use your hands to toss and coat everything evenly.

Spread the potato chunks into a single layer and roast them for 10 minutes. Pull them from the oven, toss them again, and place them back in the oven for another 15-20 minutes or until they are slightly golden brown on the edges and soft on the inside. Set them aside. 

Step three: Prepare the cabbage by thinly slicing 1/2 of the cabbage and tossing in lime juice from 1/2 a lime and a pinch of salt. *You can also use a mandoline to thinly slice quickly and easily. Set the cabbage aside. 

Step four: Prepare the simple guacamole. Place three avocados, juice from 1 lime, and salt to taste in a bowl. Use a fork or whisk to mash it up and stir until the guacamole is creamy. Set it aside.

Step five: Warm the tortillas. You can start by heating your corn tortillas. You can do this in a pan over medium heat. Once the pan is hot, place a few tortillas into the pan and heat for 30-45 seconds, and then flip and heat another 30-45 seconds.

You can also wrap 6 tortillas in tin foil and place them in a preheated oven at 450 degrees Fahrenheit for about 8 minutes.

Last, you can use the microwave. Lightly dampen a few paper towels. Place one paper towel onto a microwavable plate. Next, add a few tortillas and then cover them with another damp paper towel. Heat them for 30-second increments until they are at the perfect temperature.

Step six: Assemble your tacos. Place a large scoop of black beans down the center of the tortilla. Next, add roasted sweet potato chunks, red cabbage, pickled onions, and finish with guacamole and any additional toppings you desire. Enjoy! 

Tips + Modifications

Feel free to use a can of black beans or even pinto beans if you are in a pinch. You can doctor them up with a little avocado oil, onion powder, garlic powder, chili powder, salt, and pepper and heat them over the stove.

I recommend heating the corn tortillas before building your tacos. It really adds to the enjoyment of the tacos.

You can store any leftovers in an airtight container and in the fridge for up to three days. However, leftover guacamole should only be stored for a day. I do recommend leaving one avocado pit in the leftover guacamole to keep it from turning very brown.

More Vegan Mexican Recipes

This simple vegan taquitos recipe is a healthy weeknight dinner option for the whole family. It’s packed with fiber-filled beans, sauteed red onion, and then topped with a flavorful mango and tomato salsa. 

This healthy and vegan version of the viral TikTok crispy fried tacos is the perfect dinner for busy weeknights or lazy weekend dinners. Make these easy, healthy, and delicious crispy black bean tacos for dinner tonight. A meal that your whole family will love.

Enjoy!

XOXO

Michelle