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Two sweet potato black bean tacos with melted cheese, garnished with cilantro and a lime wedge, on a wooden board.
Emily Carter

Sweet Potato Black Bean Tacos

These budget-friendly sweet potato black bean tacos are packed with flavor and make a hearty, satisfying meal for under $2 per serving.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 632
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sweet potatoes peeled and diced into 1/2-inch cubes
  • 3 tablespoons vegetable oil divided
  • ½ yellow onion finely diced
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • salt to taste
  • black pepper to taste
  • 1 dash cayenne pepper to taste
  • ¼ cup salsa of choice
  • 2 ounces baby spinach
  • 8 count flour tortillas 6-inch
  • 1 cup shredded cheddar cheese

Equipment

  • 1 Large baking sheet
  • 1 Parchment paper
  • 1 Large Skillet
  • 2 Mixing bowls
  • 1 Measuring cups and spoons

Method
 

  1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
  2. In a bowl, toss the diced sweet potatoes with 2 tablespoons of vegetable oil, salt, and pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until soft and lightly caramelized.
  4. While the sweet potatoes roast, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat.
  5. Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.
  6. Stir in the drained and rinsed black beans, chili powder, cumin, garlic powder, dried oregano, salt, pepper, and cayenne pepper.
  7. Pour in the salsa and stir to combine. Allow the mixture to simmer for 4-5 minutes, stirring occasionally, until the flavors meld.
  8. Remove the skillet from the heat and stir in the baby spinach until it wilts into the mixture.
  9. Add the roasted sweet potatoes to the black bean mixture and gently combine.
  10. Arrange the flour tortillas on a separate parchment-lined baking sheet and warm them in the oven for 2 minutes to make them pliable.
  11. Sprinkle half of each tortilla with shredded cheddar cheese, then spoon the sweet potato black bean filling on top of the cheese.
  12. Fold each tortilla over the filling to form a taco. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the tortillas are lightly crispy.
  13. Serve the tacos hot with your favorite toppings.

Notes

For an even crispier tortilla, you can lightly brush the outside of the folded tacos with a little oil before baking.
The filling is excellent for meal prepping. Store it in an airtight glass food storage container in the fridge for up to 4 days, then assemble and bake fresh tacos when ready to eat.
If you prefer a softer taco, you can simply warm the tortillas and fill them without the final baking step, though they won't be as crispy.