These sweet potato tacos are filled with chili-spiced sweet potatoes, black beans, and a creamy avocado lime sauce. A delicious vegetarian dinner!
These sweet potato tacos are one of my favorite weeknight dinners. Filled with chili-spiced roasted sweet potatoes, black beans, and a bright, creamy avocado lime sauce, they’re delicious, satisfying, and so simple to make. I first shared the recipe years ago, and it’s been a staple in my rotation ever since.
Before we get to the recipe, I wanted to mention how flexible these sweet potato tacos are. I roast the sweet potatoes with chili powder, but you could use other spices like cumin, coriander, and/or smoked paprika. I call for black beans, but pinto beans are equally tasty. And I’m sharing a few different sauce options below because I’ve tried quite a few in this recipe and love them all.
I hope this recipe becomes one of your favorites too, and leave a comment below to let me know what variations you try!
How to Make Sweet Potato Tacos
This sweet potato taco recipe has three simple steps:
1. Make the avocado yogurt sauce: Simply blend together Greek yogurt, avocado, garlic, lime juice, salt, and pepper. If you’re vegan, I’ve listed a cashew cream option in the recipe below. Vegan mayo would also be a great substitute for the yogurt. For a more herbaceous sauce, blend in a handful of cilantro. If you like things spicy, consider adding a chunk of jalapeño, to taste.
2. Roast the sweet potatoes with olive oil, salt, pepper, and chili powder until puffed and browned.
3. Assemble the tacos with the sauce, sweet potatoes, and black beans. This time, I topped mine with a few pickled red onions and microgreens too. They’re both optional, but delicious!
Lastly, I always, always, always finish my sweet potato tacos with a big squeeze of lime for extra pop!
Other Sauce Options
I love the avocado yogurt sauce on these tacos, but I like to change things up from time to time. If you do too, try any of these bright, creamy sauces on these tacos instead:
- Creamy Chipotle Sauce
- Cilantro Lime Dressing (try the creamy avocado or Greek yogurt options)
- Cilantro Lime Crema
- Avocado Sauce
- Guacamole
What to Serve with Sweet Potato Tacos
We often enjoy these sweet potato black bean tacos as a weeknight dinner on their own. The beans, roasted potatoes, and avocado yogurt sauce make a satisfying plant-based filling!
But if you’re hungry for something on the side, you can’t go wrong with any of these Mexican-inspired recipes:
Round out the menu with margaritas to drink!
Looking for more veggie taco ideas? Check out these 10 Best Vegetarian Taco Recipes next!
Sweet Potato Tacos
Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- ½ teaspoon chili powder
- Sea salt and freshly ground black pepper
- 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas
- 1 cup cooked black beans, drained and rinsed
- Lime wedges, for serving
Avocado yogurt sauce
- ½ cup whole milk Greek yogurt
- 1 small avocado
- ½ garlic clove
- Juice of 1 lime
- Sea salt and freshly ground black pepper
Optional toppings
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled red onions
- Microgreens or fresh cilantro
Instructions
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle with olive oil and toss with the chili powder and pinches of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20 minutes, or until puffed, fragrant, and golden brown.
- Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble the tacos in the tortillas with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season to taste and serve with lime wedges for squeezing.
Notes
Made this tonight, absolutely delicious!
I tweaked a few things to suit my fam’s preferences:
*Added carrots, sweet paprika and cumin to the sweet potato.
*Used non-fat yogurt for the sauce.
*Added more beans and cooked them w/ half a pound of ground beef, garlic powder, chili powder and sweet paprika.
Soo good! I would love to make it w/o the beef next time, but my fam ain’t ready for Meatless Monday yet lol. Also gonna use another sweet potato next time, bc we really liked them
These tacos are Amazing!!! Best combo of flavors and ingredients, excited to have a new favorite!!
Avocado Sweet Potato Tacos is awesome! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe.
Somehow this recipe reminded me of Asian pizza called “Banh trang nuong”.
Its difficult to find corn tortillas in my place, do you have a suggestion to replace it with something else…
Hi Marina, you can use flour tacos if you’d like.
I just made this for brunch and think they are terrific! Thanks, I’ll be checking your site again!
For some reason, I love cooking your recipes. It looks delicious, for sure this Avocado Sweet Potato Tacos is going to be on my table tonight. Thank you, for this simple yet delicious looking recipe.
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Love this recipe! I’ve made for dinner several times – these tacos are amazing. Even my husband (who is far from a vegetarian) enjoyed these as well. The avo lime sauce is the perfect addition. Thank you!!
Hi Megan, I’m so glad you’ve been loving these!
These sweet potato tacos were incredibly delicious. I roasted my red onions instead of pickling them because I was out of white vinegar. Paired the meal with a nice rose for a lovely quarantine meal with my hubby! I also just purchased one of your cookbooks and am completely inspired by the many ways you use veggies. Thanks for your delicious ideas. Next…mushroom polenta. Cheers to healthier meals. ☺️?
Question: If i use avocado mayo as a substitute, do i still blend it along with the other ingredients or Is the mayo a complete substitute for making the yogurt sauce? Thanks
Either – you could use mayo in place of the yogurt or, for a lighter sauce, do 50/50 yogurt and mayo.
So if i opt for mayo i still blend it with avocado, garlic etc?
yes, for this sauce… or you could make this chipotle sauce (with mayo) exactly as it’s written: https://strong-nights.today/chipotle-sauce/%3C/a%3E It would be awesome on these tacos as well.
So delicious and easy to make. Thank you!!
I made this meal tonight, and it is SO good! I’m dairy free at the moment and substituted vegenaise for the Greek yogurt in the sauce, and it’s still very good. Thank you for this recipe! It is officially in my family’s meal rotation!
This looks really delicious! As someone trying to eat less meat and more healthy veggie food, I am really excited to find this recipe and try it.
Hi Noemi, I hope you enjoy the tacos!
very very tasty. even my meat loving husband thought it was delicious! I had to use hard taco shells. all the flavors just melled together beautifully.
Hi, do you peel the sweet potatoes before roasting? It looks like you leave them on? Also., any tips on how to cook/warm up the tortillas? Just plain on a pan? Many thanks!
Hi Sheela, nope, I don’t peel them. You can warm the tortillas in the oven (wrapped in foil), in the microwave (no foil), or over a gas flame for a few seconds per side. I hope you enjoy!
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Just tried these for dinner tonight and they’re fantastic! Coming back for more next week!
Yay, I’m so glad these made it to the rotation!
Just tried these for dinner tonight and they’re fantastic! Coming back for more next week!
Just tried these for dinner tonight and they’re fantastic! Coming back for more
Just tried these for dinner tonight and they’re fantastic! Coming back for more
These were amazing. The avocado yogurt sauce is the perfect topping. Thank you; this will be in the regular weekly rotation. ?
Yay, I’m so glad these made it to the rotation!
Fantastic!