Black Bean and Sweet Potato Tacos

Name: Black Bean and Sweet Potato Tacos
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1¾ lb (800 g) sweet potatoes, scrubbed, peeled if desired, cut into ½-inch (1.25 cm) cubes; 3 tbsp (45 ml) olive oil; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (3 g) chili powder; 1 tsp (4 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; ½ medium (75 g) small red onion, thinly sliced into half-moons; 3 tbsp (45 ml) fresh lime juice; ½ tsp (2 g) granulated sugar; ¼ tsp (1 g) kosher salt; 2 cans (15 oz each) (850 g) black beans, drained, liquid from 1 can reserved, rinsed beans; 1 tbsp (15 ml) olive oil; 3 cloves (9 g) garlic cloves, minced; ½ tsp (1 g) ground cumin; ¼ tsp (1 g) kosher salt, plus more to taste; 1 tbsp (15 ml) fresh lime juice; 12 small (6-inch / 15 cm) (340 g) corn tortillas; 2 medium (300 g) ripe avocados, halved, pitted, peeled and sliced; ½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; 2 limes (130 g) limes, cut into wedges; ½ cup (120 g) sour cream or Mexican crema, thinned with 1–2 tsp water if thick (optional); hot sauce, to taste (optional)

From the MyKitchenBank Kitchen

Cumin-and-smoked-paprika sweet potatoes roast until caramelized at the edges, then pile onto warm corn tortillas with garlicky black beans, creamy avocado, lime-pickled red onion and cilantro. A hearty vegetarian dinner that comes together on one sheet pan and one skillet.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 12 tacos (4 servings, 3 tacos each)

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Ingredients

4 servings

For the roasted sweet potatoes
1¾ lb (800 g) sweet potatoes, scrubbed, peeled if desired, cut into ½-inch (1.25 cm) cubes
3 tbsp (45 ml) olive oil
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (3 g) chili powder
1 tsp (4 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
For the quick-pickled onion
½ medium (75 g) small red onion, thinly sliced into half-moons
3 tbsp (45 ml) fresh lime juice
½ tsp (2 g) granulated sugar
¼ tsp (1 g) kosher salt
For the black beans
2 cans (15 oz each) (850 g) black beans, drained, liquid from 1 can reserved, rinsed beans
1 tbsp (15 ml) olive oil
3 cloves (9 g) garlic cloves, minced
½ tsp (1 g) ground cumin
¼ tsp (1 g) kosher salt, plus more to taste
1 tbsp (15 ml) fresh lime juice
To serve
12 small (6-inch / 15 cm) (340 g) corn tortillas
2 medium (300 g) ripe avocados, halved, pitted, peeled and sliced
½ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
2 limes (130 g) limes, cut into wedges
½ cup (120 g) sour cream or Mexican crema, thinned with 1–2 tsp water if thick (optional)
hot sauce, to taste (optional)

Equipment (7)

Large rimmed baking sheet, about 18×13 inches (46×33 cm)
Parchment paper
10-inch (25 cm) skillet or medium saucepan
Small bowl for the pickled onion
Large dry skillet or griddle for warming tortillas
Sharp chef's knife and cutting board
Instant-read thermometer is not needed; a fork tests doneness

Steps

Before you start

Position an oven rack in the center and preheat the oven to 425°F (220°C) while you cut the sweet potatoes.
Cut the sweet potatoes into uniform ½-inch (1.25 cm) cubes so they all cook in the same time.
Use a large rimmed baking sheet (or two) so the sweet potatoes sit in a single layer; crowding makes them steam instead of brown.
Slice the avocados just before serving so they stay green.

1
Preheat and prepOven 425°F / 220°C
- Place a rack in the center of the oven and heat to 425°F (220°C).
- Line a large rimmed baking sheet with parchment.
- Cut the sweet potatoes into even ½-inch (1.25 cm) cubes.
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Ready when: Cubes are all roughly the same size.
Tip: Uniform cubes cook evenly; smaller pieces burn while larger ones stay hard.
2
Season sweet potatoes
- In a large bowl, toss the cubes with 3 tbsp olive oil, 2 tsp cumin, the smoked paprika, chili powder, 1 tsp salt and several grinds of pepper until every cube is evenly coated and glossy.
- Spread in a single layer on the baking sheet with space between pieces.
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Ready when: No cubes are stacked or touching in thick clumps.
Tip: Use two pans if needed; crowded potatoes steam rather than caramelize.
3
Roast sweet potatoesOven 425°F / 220°C
- Roast at 425°F (220°C) for 25–30 minutes, flipping the cubes with a spatula at the 15-minute mark.
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Ready when: Edges are deep golden brown and slightly crisp, and a fork slides into the center with no resistance.
Tip: If the bottoms darken before the centers soften, lower the oven to 400°F (200°C).
4
Pickle the onion
- While the potatoes roast, combine the sliced red onion, 3 tbsp lime juice, sugar and ¼ tsp salt in a small bowl.
- Toss and press the onion down into the liquid.
- Leave at room temperature, stirring once or twice.
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Ready when: Onion slices are bright pink and tender-crisp, with a mellow tang.
5
Cook the garlic
- Heat 1 tbsp olive oil in a 10-inch (25 cm) skillet over medium heat until it shimmers, about 1 minute.
- Add the garlic and ½ tsp cumin and stir constantly for 30 seconds.
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Ready when: Garlic smells fragrant and is pale gold, not brown.
Tip: Burnt garlic turns bitter; pull the pan off the heat briefly if it browns quickly.
6
Simmer the beans
- Add the drained black beans, ¼ tsp salt and ¼ cup (60 ml) of the reserved bean liquid (or water).
- Raise the heat to medium-high until bubbling, then reduce to medium-low and simmer 6–8 minutes, stirring occasionally.
- Mash about a quarter of the beans against the side of the pan with a spoon to thicken the sauce.
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Ready when: Beans are hot throughout and coated in a thick, creamy sauce that is not watery.
Tip: If the pan looks dry, add a splash more liquid, 1 tbsp at a time.
7
Finish the beans
- Remove the skillet from the heat and stir in 1 tbsp lime juice.
- Taste and add salt if needed.
- Cover to keep warm.
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Ready when: Beans taste bright and well seasoned.
8
Warm the tortillas
- Heat a large dry skillet or griddle over medium-high heat.
- Warm the tortillas 20–30 seconds per side, until pliable with a few light brown spots.
- Stack them in a clean kitchen towel or foil to keep them steamy and soft.
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Ready when: Tortillas bend without cracking and have light toasted spots.
Tip: Don't over-toast; they'll turn stiff and crack when folded.
9
Prep the toppings
- Slice the avocados, chop the cilantro, cut the limes into wedges, and thin the crema with a little water so it drizzles.
- Drain the pickled onion.
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Tip: Slice the avocado at the last minute to prevent browning.
10
Assemble and serve
- For each taco, spoon about 2 tbsp of black beans onto a warm tortilla, top with a heaping ¼ cup roasted sweet potatoes, a few avocado slices, pickled onion and cilantro.
- Drizzle with crema and hot sauce if using, and serve right away with lime wedges.
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Ready when: Tortillas are generously filled but still fold without tearing.
Tip: Double up tortillas if they're thin and tear easily.

Good to know

Tips

Don't skip the lime juice at the end of the beans; the acid balances the sweetness of the potatoes.
For extra crisp edges, preheat the baking sheet in the oven for 5 minutes before adding the potatoes (omit parchment, and use a bit more oil).
Warm tortillas right before serving; they're far more flexible and flavorful than cold ones.
Add a pinch of cayenne or a minced chipotle in adobo to the potatoes for more heat.

Make ahead

"Roast the sweet potatoes and cook the beans up to 3 days ahead; refrigerate separately in airtight containers. Pickled onion keeps up to 1 week in the fridge. Reheat components before assembling and slice avocado fresh."

Storage & reheating

"Store components separately in airtight containers. Sweet potatoes and beans keep in the fridge up to 4 days; pickled onion up to 1 week. Freeze cooled beans and sweet potatoes up to 2 months. Reheat sweet potatoes on a baking sheet at 400°F (200°C) for 8–10 minutes, and beans in a skillet or microwave with a splash of water. Assembled tacos are best eaten immediately; don't store with tortillas or avocado."

Substitutions

sweet potatoes → butternut squash cubes. Use ½-inch cubes; roasting time is similar, about 25 minutes.
corn tortillas → small flour tortillas. Warm the same way; they are softer and easier to fold. Not gluten-free.
sour cream or Mexican crema → plain coconut yogurt or cashew cream. Makes the tacos fully vegan; thin with water and add a squeeze of lime.
black beans → pinto beans. Same quantity and method; the flavor is slightly milder and creamier.