HealthyGirl Kitchen

menu icon
subscribe
search icon

×
Get my new cookbook! →

Bean and Sweet Potato Tacos (quick and easy!)

Published: · Modified: by · This post may contain affiliate links

Jump to Recipe Print Recipe

Dinner just got SO delicious with these Bean and Sweet Potato Tacos (quick and easy!) that everyone in the family, even picky eaters, will love. These plant-based tacos are filled with so much flavor, and the taco shell gets golden and delicious. And of course, these tacos, along with the creamy avocado lime sauce, are completely dairy free and vegan! Serve these tacos with a side of fresh mango salsa or chunky guacamole with corn salad for a flavorful twist.

One bean and sweet potato taco being held on a white spatula overtop a white plate filled with 5 bean and sweet potato tacos all garnished with chopped cilantro.
Jump to:

Notes on Ingredients

Ingredients needed to make bean and sweet potato tacos laid out on a marble counter and labeled including: salsa, taco sauce, salt, pepper, smoked paprika, vegan plain yogurt, garlic powder, cilantro, lime, tortillas, beans, oil, avocado, and sweet potato.
  • 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?

  1. Bake the sweet potato.
  2. Mash all taco filling ingredients in a bowl or pulse in a food processor.
  3. Add filling to tortillas and fold in half,  then pan fry on medium high heat in olive oil.
  4. Make the crema by blending all ingredients in a blender and then dip tacos in the crema. Eat fresh and enjoy!
A white bowl of black beans and mashed sweet potato. Beside the bowl is a black fork, and two white bowls of taco sauce and salsa.
  1. Step 1: First, bake the sweet potato and mash together the taco filling ingredients: black beans, sweet potato, salsa, taco sauce, and spices.
A white bowl filled with bean and sweet potato taco filling and a large black spoon. To the left is a stack of corn tortillas and a white plate with a corn tortilla on it filled with taco filling on the right side. There is a sprig of cilantro beside the white plate.
  1. Step 2: Then, fill each corn tortilla half with filling and then fold and half.
Two bean and sweet potato tacos frying in a small white pan. Around the pan is a small bottle of oil, a stack of corn tortillas, a piece of cilantro, and a large bowl of taco filling with a black spoon in it.
  1. Step 3: Add each taco to an oiled pan and pan fry until golden.
A glass jar filled with oil and vegan yogurt. Above the jar is a sprig of cilantro and half of an avocado.
  1. Step 4: Next, make the avocado crema. To a blender, add avocado, yogurt, oil, cilantro, lime, and salt.
A white bowl of avocado crema.
  1. Step 5: Blend until super creamy.
Bean and sweet potato tacos stacked side by side on a white plate garnished with cilantro. To the left is a small white bowl of avocado crema.
  1. Step 6: Lastly, dip the tacos in crema, serve, and enjoy!

Commonly Asked Questions

How many days can I store the Bean and Sweet Potato Tacos in the fridge to eat as leftovers?

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.

What is the best kind of salsa to use in the taco filling?

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.

How should I cook the sweet potato?

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.

A close up of the bean and sweet potato tacos on a white plate.

Save this for later?

We'll email this post to you, so you can come back to it later!

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.

How to Store

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.

More Healthy Dinners

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!

Three Bean and Sweet Potato Tacos on a piece of parchment paper on top of a cutting board. Also on top of the wood cutting board is a bowl of avocado crema sauce and a large sprig of cilantro.

Bean and Sweet Potato Tacos (quick and easy!)

Danielle Brown
Dinner just got SO easy with these Bean and Sweet Potato Tacos (quick and easy!) that everyone in the family, even picky eaters will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine Mexican
Servings 6
Calories 270 kcal

Equipment

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!

Notes

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.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 37gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 426mgPotassium: 487mgFiber: 8gSugar: 5gVitamin A: 5907IUVitamin C: 6mgCalcium: 100mgIron: 3mg
Tried this recipe?Let us know how it was!

More Entrees

Comments

  1. Sharon Patterson says

    Can you please, share the calorie and nutritional values for these tacos?

    Reply

    • Taylor From HealthyGirl Kitchen says

      Feel free to use an app like MyFitnessPal to calculate macros.

      Reply

  2. 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!!!5 stars

    Reply
5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating