Dinner just got SO delicious with these Bean and Sweet Potato Tacos that everyone in the family, even picky eaters, will love. These crispy plant-based tacos are filled with so much flavor. Plus, these tacos, along with the creamy avocado lime sauce, are dairy free and vegan! Serve these with a side of Turmeric Coconut Basmati Rice, Mango Salsa, and Guacamole with Corn Salad. For a side dish, make One Pan Creamy Mexican Cauliflower Rice.
Why I Love This Recipe
- Super Quick: An easy dinner that’s ready in 50 minutes is always a win to me. You can even make these tacos in the oven on a sheet pan to save cooking time.
- Plant-Based Cravings: You can still enjoy mouthwateringly delicious tacos and eat a healthy, balanced diet. These plant-based tacos are filled with beans and sweet potatoes for complex carbohydrates, fiber, and plant-protein.
- Crowd Favorite: I mean, who doesn’t love celebrating Taco Tuesday with some crispy and delicious tacos?! These are always a hit whether you’re serving your family or a large crowd.
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Notes on Ingredients
- Black Beans: Black beans pair well with the Mexican seasonings but any kind of bean works including white, red, or pinto.
- Taco Sauce: Use mild, medium, or hot taco sauce depending on your preference. I love the Simply Organic taco sauce for cleaner ingredients.
- Tortillas: You can use either corn or flour tortillas. Corn tortillas will keep the recipe gluten-free!
- Yogurt: Be sure to use a plain, unsweetened, and dairy free yogurt. I love Siggi’s plant-based plain yogurt.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Bean and Sweet Potato Tacos?
- Bake the sweet potato.
- Mash all taco filling ingredients in a bowl or pulse in a food processor.
- Add filling to tortillas and fold in half, then pan fry on medium high heat in olive oil.
- Make the crema by blending all ingredients in a blender and then dip tacos in the crema. Eat fresh and enjoy!
- Step 1: First, bake the sweet potato and mash together the taco filling ingredients: black beans, sweet potato, salsa, taco sauce, and spices.
- Step 2: Then, fill each corn tortilla half with filling and then fold and half.
- Step 3: Add each taco to an oiled pan and pan fry until golden.
- Step 4: Next, make the avocado crema. To a blender, add avocado, yogurt, oil, cilantro, lime, and salt.
- Step 5: Blend until super creamy.
- Step 6: Lastly, dip the tacos in crema, serve, and enjoy!
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Commonly Asked Questions
Store the tacos in an airtight container for up to 4 days. To re-heat, place back on a warmed-up skillet for 5 minutes, flipping halfway through. Store the crema in an airtight container for up to 4 days.
You can use any type of salsa – mild, medium, or hot – and any brand. I recommend a salsa that is more “pureed” rather than a chunky, fresh salsa like Pico de Gallo.
There are a couple of options for cooking the sweet potato. The first method is to peel the sweet potato, cube it, put the cubes in a microwave safe bowl with olive oil, and microwave for about 5 minutes. Another option is by baking the sweet potato whole at 425F for 30-40 minutes. Then, cut the potato in half and scoop out the inside.
For similar quick, easy, and satisfying dinners, try my One Pot Taco Casserole or One Pan Spicy Dumplings.
“These bean & sweet potato tacos will satisfy your taco-craving while making you feel super nourished and full! These are a must-make!!!”
– Jordan
Extra Helpful Tips
- Make sure to drain and rinse the black beans before using to help prevent gas and bloating.
- Time saver: cook the sweet potato ahead of time so it’s ready.
- If you are in a crunch for time, or want them all made at once, line a baking sheet with parchment paper, and place the filled tortillas on the baking sheet. Coat with olive oil and bake or air fry until golden brown.
- Use a food processor to mash the taco filling quickly and easily.
- Store the tacos and avocado crema in airtight containers for up to 4 days. To re-heat, place back on a warmed-up skillet for 5 minutes, flipping halfway through.
If you tried these Bean and Sweet Potato Tacos or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Bean and Sweet Potato Tacos (quick and easy!)
Equipment
- 1 pan medium
- 1 bowl for mixing
- 1 spoon or fork for mashing
- 1 blender
- 1 food processor optional
Ingredients
- 6 tortillas
- 1 can organic black beans drained and rinsed
- 1 sweet potato cooked and mashed without the skin
- ¼ cup salsa
- 3 tablespoon taco sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper
avocado lime crema
- ½ cup yogurt unsweetened dairy free
- ½ avocado
- 2 tablespoon olive oil
- 1 cup cilantro plus more for garnish
- 2 tablespoon lime juice
- salt sprinkle
Instructions
- Bake the whole sweet potato in the oven at 425F for 30-40 minutes until soft.
- Mash all taco filling ingredients in a bowl or pulse in a food processor.
- Add filling to tortillas and fold in half, then pan fry on medium high heat in olive oil.
- Make the crema by blending all ingredients in a blender and then dip tacos in the crema. Eat fresh and enjoy!
Sharon Patterson says
Can you please, share the calorie and nutritional values for these tacos?
Taylor From HealthyGirl Kitchen says
Feel free to use an app like MyFitnessPal to calculate macros.
Jordan Stacy says
These bean & sweet potato tacos will satisfy your taco-craving while making you feel super nourished and full! These are a must-make!!!
Rebecca Liebes says
Such a yummy and creative combination. Love this!
Dora says
Loved the combination of textures (soft filling/crunchy tortilla), flavors, and temperatures. I baked the sweet potatoes in the airfryer and then crisper up the tacos in it, too. I tried guacamole as the dip and that was as good as the avocado lime crema! Great recipe that I will keep in my recipe rotation.
Jordan Stacy says
Yay! So glad you enjoyed this recipe! – Jordan from the HealthyGirl Team
Alyssa says
I don’t like cilantro. What would you recommend instead?
Jordan Stacy says
Omit or use parsley! – Jordan from the HealthyGirl Team
Jennifer Slozak says
Could you update the serving size please? It says 1g
Jordan Stacy says
The serving size is for 1/6 of the recipe. Hope this helps! – Jordan from the HealthyGirl Team
Ri says
LOVED THESE! So easy to make, and so delicious; my whole family went back for thirds!
Jordan Stacy says
So glad your family enjoyed them, Ri! – Jordan from the HealthyGirl Kitchen Team
anne borella says
Soooo easy…..home cooked black beans, drained, whirled in processor with added sweet potato, spices and salsa….mised in enough to create a tasty not too dry and not too soft mixture, leaving some beans partially whole for a bit of texture. Warmed corn tortillas, so they folded easily, spread just enough to permit closing of the half moon package, then layered a few at a time into a little heated olive oil in a cast iron pan until golden and crispy on one side…flipped and sauteed the other side. Delicious..a nice little crispy bite through to the very tasty filling….delicious with just salsa….didn’t have the ingredients for the avodado sauce…just good!
Sarah says
This was easy and delicious, thank you!!
Jordan Stacy says
So glad you loved them Sarah! -Jordan from the HealthyGirl Team
Sam says
I’m making these now and can’t wait to eat them! Is there a substitute I can use for the yogurt? I’m not much of a yogurt fan.
Jordan Stacy says
Hi Sam! Jordan from the HealthyGirl Team here. You can use sour cream in place of the yogurt!
Kaeli says
These are very easy and quick, can also double up the recipe to meal prep. Very customizable, too.
Skye Chauna says
I Just had these for dinner and look forward to turning the leftovers into lunch tomorrow! I subbed the taco sauce for a can of green chiles and used almond flour wraps. I used Nancy’s Low Fat probiotic yogurt (not vegan) for the sauce, it was delicious! Thank you for sharing this plant based, protein packed recipe. I’ll definitely be adding it to my rotation and sharing with friends. 😊
Jordan Stacy says
Hi Skye! Jordan from the HealthyGirl team here. YAY, we are so happy you loved them! So glad the swaps worked out for you.
Belinda says
Quick, easy and so tasty. Made a batch yesterday for a quick lunch. So good I’m making a double batch for dinner tonight. Haven’t all the ingredients for the crema, but they’re delicious anyway.
Jordan Stacy says
Hi Belinda! Jordan from the HealthyGirl team here. Thank you so much for taking the time to leave a review. We are so happy you loved these tacos!