This Sweet and Savory Taco Recipe Is a Hit for Meatless Mondays

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In my house, even my die-hard meat-loving children happily go vegetarian for a night when Sweet Potato and Black Bean Tacos are on the menu. There’s something special about the way the natural sweetness of roasted sweet potatoes and the savory heartiness of black beans come together, especially when they’re topped with a bright, creamy avocado-lime dressing that ties all the flavors together. As the sweet potatoes roast with a sprinkle of cumin and chili powder, the aroma wafting through the kitchen is enough to draw my family in, asking when dinner will be ready. For a dish that’s so colorful and nutritious (packed with protein, fiber, and vitamins), it still eats like a comforting indulgence—nobody even misses the meat.

As a busy mom, I also appreciate how easily this meal comes together on a weeknight with minimal fuss. Whether it’s Meatless Monday or just a midweek taco craving, you can have these tacos on the table in no time and feel great about feeding your family something so wholesome. The process is simple: you just roast the seasoned sweet potatoes until they’re caramelized and tender, warm up the spiced black beans, and then lay out everything for a DIY taco spread. It’s a fun, interactive dinner that brings the whole family together, and the best part is watching even the pickiest eaters and staunchest carnivores dig in with a smile—and go back for seconds.

Difficulty Level: easy

20 min Prep
30 min Cook
50 min Total
6 Servings

Ingredients

  • 3 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 12 corn tortillas
  • 1 avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Preheat the oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with olive oil, ground cumin, chili powder, salt, and pepper. Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
  2. While the sweet potatoes are roasting, prepare the avocado lime dressing by combining diced avocado, lime juice, and a pinch of salt in a bowl. Mash until creamy but still slightly chunky.
  3. In a separate pan, heat the black beans over low heat until warmed through. Season with salt and pepper if desired.
  4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
  5. Assemble the tacos by placing a generous spoonful of roasted sweet potatoes and black beans onto each tortilla. Top with avocado lime dressing and sprinkle with fresh cilantro.
  6. Serve immediately and enjoy your delicious Sweet Potato and Black Bean Tacos!

Also Try: Who Needs Chicken? Meet Your New Favorite Buffalo Taco

Nutrition

Calories: 420cal
Carbohydrate: 60g
Protein: 12g
Fat: 15g
Cholesterol: – -mg
Sodium: 300mg
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