Sweet Potato and Black Bean Tacos

sweet potato and black bean tacos
sweet potato and black bean tacos

Sweet Potato and Black Bean Tacos

Mae Reilly
Course Main Course
Servings 4


  • 2 medium sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • Pinch of salt and black pepper
  • 1 1/2 cups canned black beans rinsed and drained
  • 1 avocado diced
  • 8 tortillas
  • 1/2 cup feta cheese crumbled

Pickled Red Onions

  • 1 medium red onion thinly sliced
  • 1/2 cup white wine vinegar
  • pinch of sugar
  • pinch of salt
  • 1/4 cup warm water or enough to cover the onion


  • Start by making the quick pickled red onions. Place the sliced onion in a jar and add the vinegar, sugar and salt. Shake to combine. Add warm water so that it covers the onion and shake again. Store in the refrigerator for at least 1 hour, or up to 2 weeks.
  • Now roast the sweet potatoes. Preheat oven to 425 degrees and line a baking sheet with parchment paper. Toss the peeled and diced sweet potatoes with olive oil, chili powder, salt and pepper. Spread in a single layer on the baking sheet and roast for 30-35 minutes, or until the potatoes are tender. Remove from the oven and let cool slightly.
  • To assemble the tacos, fill each tortilla with sweet potatoes, black beans, avocado, feta cheese and pickled onions. Serve with some hot sauce if you like things spicy. These can be served warm or at room temp.
Keyword tacos

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