These sweet potato and black bean tacos are a bold, satisfying vegetarian dish that’s both hearty and delicious. The natural sweetness of roasted sweet potatoes pairs perfectly with black beans, corn, and a zesty honey lime crema to create a taco experience I always look forward to.

Why You’ll Love This Recipe

I love how this recipe delivers huge flavor without needing any meat. The roasted sweet potatoes bring a warm, caramelized depth, while the black beans and corn add texture and protein. I find the honey lime crema to be the perfect finishing touch—it ties everything together with just the right amount of zing. Plus, I can prep the filling ahead of time, making dinner quick and stress-free.

Ingredients

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

Sweet potatoes
Black beans
Corn
Onion
Garlic
Olive oil
Ground cumin
Smoked paprika
Honey
Lime juice
Fresh cilantro
Salt and pepper
Tortillas
Honey lime crema (optional: made with sour cream or Greek yogurt, honey, lime juice, and a touch of salt)

Directions

I start by making the honey lime crema, combining sour cream or Greek yogurt with honey, lime juice, and salt. I let it sit so the flavors meld.
Then I peel and dice the sweet potatoes, toss them in olive oil and spices, and roast them until tender and slightly crispy.
While the potatoes roast, I sauté onion and garlic in a skillet, then add black beans and corn.
Once the potatoes are done, I stir them into the skillet along with honey, lime juice, and fresh cilantro.
I warm the tortillas, fill them with the sweet potato mixture, and top with crema before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes

Variations

I like to add crumbled feta or cotija for extra richness.
For some heat, I mix in diced jalapeños or a drizzle of hot sauce.
Pinto beans or chickpeas work well if I’m out of black beans.
I sometimes use avocado slices or pickled onions for more texture and flavor.

Storage/Reheating

I store leftover taco filling in an airtight container in the fridge for up to 3 days.
To reheat, I simply warm the filling in a skillet over medium heat until hot.
The crema should be stored separately and stirred before serving again.

FAQs

Can I make the taco filling ahead of time?

Yes, I often prep the filling a day in advance and store it in the fridge. It reheats beautifully.

Can I freeze the sweet potato and black bean mixture?

Absolutely. I let it cool, then freeze it in a sealed container for up to 3 months. I thaw it overnight before reheating.

What should I serve with these tacos?

I usually pair them with a fresh green salad, Mexican rice, or chips and guacamole.

Can I use canned sweet potatoes?

Yes, I can use canned in a pinch, but I prefer roasting fresh ones for better texture and flavor.

How do I make this vegan?

To make it vegan, I use a plant-based yogurt for the crema and swap honey for agave or maple syrup.

Conclusion

These sweet potato and black bean tacos have become a favorite in my kitchen. They’re simple to make, incredibly flavorful, and perfect for both vegetarians and anyone wanting to cut back on meat. Whether it’s taco night or a casual dinner with friends, I know this recipe will always hit the spot.