Crispy Sweet Potato Bean Tacos (Print View)

Roasted sweet potatoes, seasoned beans, and caramelized onions in warm tortillas for a hearty vegetarian meal.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced into ½-inch cubes
02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, diced (optional)
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon ground cumin
07 - ½ teaspoon chili powder
08 - ½ teaspoon kosher salt
09 - Freshly ground black pepper, to taste

→ Beans

10 - 1 can (15 oz) black beans or pinto beans, drained and rinsed
11 - ½ teaspoon ground cumin
12 - ½ teaspoon garlic powder
13 - Pinch of kosher salt

→ Taco Assembly

14 - 8 small corn or flour tortillas
15 - ½ cup crumbled feta cheese or queso fresco (optional)
16 - ¼ cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Salsa or hot sauce, to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
02 - In a large bowl, toss the diced sweet potatoes and bell pepper (if using) with half the olive oil, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the edges are crispy and golden brown.
03 - While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the sliced onions and sauté, stirring frequently, until softened and deeply caramelized, about 10 to 12 minutes. Remove from heat and set aside.
04 - In a small saucepan, combine the drained beans with ground cumin, garlic powder, and a pinch of salt. Stir gently and heat over low heat until warmed through, about 5 minutes.
05 - Warm the tortillas in a dry skillet over medium heat or directly over a gas flame until pliable and lightly charred, about 30 seconds per side.
06 - Spread a generous spoonful of seasoned beans onto each warm tortilla. Layer with roasted sweet potatoes and caramelized onions. Finish with crumbled cheese, fresh cilantro, a squeeze of lime, and salsa or hot sauce. Serve immediately.

# Expert Hints:

01 -
  • The sweet potatoes get these impossibly crispy edges that make you forget youre eating something wholesome.
  • Everything cooks on autopilot so you can catch up with whoever is sitting at your counter.
  • It converts even the most committed carnivores at a potluck table.
02 -
  • Crowding the baking sheet is the number one reason the potatoes steam instead of crisp, use two sheets if needed.
  • The onions will look like they are barely cooking for the first six minutes and then suddenly transform, trust the process.
03 -
  • A squeeze of lime juice over the assembled tacos right before biting in brightens every single flavor on the plate.
  • Warming the tortillas is not optional, a cold stiff tortilla ruins the entire texture experience no matter how good the filling is.

Go Back