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Sweet Potato Tacos Recipe

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84 Comments
4.96 from 44 votes
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These vegan Sweet Potato Tacos combine roasted sweet potatoes and savory black beans to create a quick, nutritious, and delicious meal.

Closeup of sweet potato taco

Why you’ll love these

  • Nutritious. Packed with vitamins, minerals, and protein thanks to sweet potatoes and black beans. 
  • Hearty. Meaty mushrooms, fluffy sweet potatoes, and fiber rich beans will keep you full and satisfied for hours. 
  • Easy. A quick chop of sweet potatoes is really the only prep involved in this taco recipe. 
  • Customizable. Don’t like mushrooms? Ditch ’em! Want it spicy? Throw in some cayenne pepper. 

Two sweet potato tacos above

Ingredients

  • Sweet Potatoes – peeled and cubed into 1/2 inch chunks. Not a sweet potato fan? Try Yukon gold potatoes instead. 
  • Mushrooms – add a hearty, meaty texture to satisfy the meat lovers. If mushrooms are’t your thing, simply omit and add an additional 8 oz sweet potato. 
  • Olive Oil – coats the veggies to ensure a tender texture while roasting. Oil adds healthy fats to these tacos. 
  • Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – these every day spices work together to create a homemade taco seasoning blend. In a rush? Use a store-bought taco seasoning instead. 
  • Black Beans – add additional texture and fiber to keep you full and satisfied. Another beans, such as pinto beans, may also be used. 

How to make

  1. Place sweet potatoes and mushrooms onto a silicone mat lined baking sheet, then toss with olive oil and spices. 
  2. Bake at 425 degrees F until the potatoes are tender, then stir in the black beans. 
  3. Serve with tortillas and garnishes of choice and enjoy! 

What to serve with sweet potato tacos

These sweet potatoes are great in either corn or flour tortillas. I love topping them with pico, cilantro lime sauce, and guacamole, but the options are endless. Don’t forget the side dishes!

Sweet potato taco held

How to store

Leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat in the microwave until warm. 

– Jennifer

These Sweet Potato Tacos are gluten free, vegan, healthy, and oh yeah, absolutely DE-LICIOUS! Loaded with sweet potatoes, mushrooms, black beans, and spices - these hearty tacos will surely satisfy! showmetheyummy.com

Sweet Potato Tacos Recipe

4.96 from 44 votes
These vegan Sweet Potato Tacos combine roasted sweet potatoes and savory black beans to create a quick, nutritious, and delicious meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 people
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Equipment for this recipe

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Ingredients

US Customary - Metric
  • 2 pounds sweet potatoes peeled and cubed into 1/2 in chunks
  • 1 (8 oz) package sliced mushrooms can replace with additional sweet potato
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt more to less to taste
  • 1 teaspoon pepper
  • 1 (16 oz) can black beans drained and rinsed

Recipe Video

Instructions

  • Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
  • Place sweet potatoes and mushrooms onto the prepared baking sheet, drizzle with oil, and sprinkle with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
  • Toss to combine, then bake in preheated oven for 20-30 minutes, or until the potatoes are tender, stirring every 10 minutes.
  • Remove from oven, stir in black beans, then taste and re-season, if necessary.
  • Serve in tortillas with toppings of choice and enjoy!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2 Months
Reheat:Microwave or bake until heated
*Storage times may vary based on temperature and conditions

Notes

See What to Serve with Sweet Potato Tacos for ideas on what to top your tacos with!

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Nutrition Information

Nutrition Facts
Sweet Potato Tacos Recipe
Amount Per Serving
Calories 391 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1746mg76%
Potassium 1381mg39%
Carbohydrates 69g23%
Fiber 16g67%
Sugar 10g11%
Protein 13g26%
Vitamin A 32975IU660%
Vitamin C 9.9mg12%
Calcium 124mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: healthy, plant-based meals, plant-based protein, plant-based tacos, potato tacos, vegan, vegan dinner recipe, vegan protein, vegan tacos
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dinner
Cuisine: Mexican

Reader Interactions

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  2. Jonda

    Navarre, Florida

    5 stars These are awesome. Make them all the time with or without mushrooms. I can’t even tell they don’t have meat.
    Reply

  8. Alexa

    Riverton, Wyoming

    5 stars This is our favorite recipe! We add steak to the tacos, but use the potatoes in any and everything. My husband likes them full-strength, but the rest of us decrease the chili powder to 1/2 tsp. Yum!!!
    Reply

  9. Kate

    Paso Robles, California

    5 stars I’ll start by saying “I cheated.” The sweet potato/mushroom mixture is fantastic. I took your advise and served it over chopped red leaf lettuce and didn’t miss the tortillas at all. Here’s where I cheated though… Instead of adding black beans then making the corn salsa, I used Trader Joe’s Cowboy Caviar. Then I added crumbled goat cheese, and on my husbands, he crumbled tortilla chips. Cilantro and a squeeze of lime topped everything off. It was absolutely delicious! Thank you for the inspiration! This one’s going into our rotation.
    Reply

  10. Jeni

    Abingdon, Maryland

    5 stars We didn’t quite have enough sweet potatoes so we added some cubed squash. Everything was so delicious!
    Reply

  14. Anonymous

    Lake Mary, Florida

    5 stars Well, we had this for our first Family Game Night of the year and they were mighty tasty. I loved the flavor with all of the spices. I didn’t use the mushrooms. I have some folks who really do not like mushrooms and I saw a review of someone who had done it without them. I cut back a bit on the spices to offset and it was really great. Haven’t done a lot of cooking over the last few years and especially not healthy cooking. So, I’m really enjoying your recipes. There’s lots of simple ones that even a novice can follow. Thank you for what you do!
    Reply

    • Jennifer @ Show Me the Yummy

      Aw thank you so much!! I’m so glad you’re enjoying the recipes 🙂

  32. Hayley

    Surrey, British Columbia

    5 stars The first time I made this I halved the Chili powder in the filling and regretted it. When I remade it this past weekend I use the full 2 teaspoons. If you’re afraid of spice, I assure you this dish is NOT super spicy this way but rather righty spiced! Love these tacos.
    Reply

  33. Becca

    Hesperia, California

    5 stars The recipe looks so delicious I seriously need to try it. I’ll probably add fresh onions, garlic, and fresh peppers. Do you warm up the black beans before you add them to the Sweet Potatoes. Thank you for sharing your recipe
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Becca! I let the heat of the cooked sweet potatoes warm up the beans, but feel free to throw them on the stove or in the microwave if you want them hotter! 🙂

  34. Elisa

    5 stars These tacos were what I imagine heaven to be like, but in my mouth. I had a deadline with work last night and was dreading making food so late at night because it would take forever. These babies were seriously so quick to make. I added goat cheese and sriracha into the corn & avocado salsa, because how could I not. These will be in my weekly rotation from now on. Thank you for showing me the yummy.
    Reply

  35. Peta

    5 stars I made the sweet potato filling tonight. Was out of black beans so subbed mexi-beans instead. I had no tortillas so put it on brown rice with corn and smashed avocado on top. It was so so good!!! And I have leftovers for lunch tomorrow. Will definately make again and will have to try with corn tortillas as well! Thanks for an amazing recipe!
    Reply

  36. Zak

    These look amazing!! I am making them tonight with store bought Mission brand flour tortillas. Yours look so good though. What kind are they and how did you prepare them?
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Zak! I think mine were La Banderita? But Mission is great too! Mine were definitely store bought 🙂

  37. Jesse

    5 stars For the last month I have been trying different vegetarian recipes and this was hands down the best. I was a bit skeptical, mine definitely didn’t look even half as nice as the pictures, but oh my god, my eyes widened after the first bite and I couldn’t stop eating it. Excellent recipe. This is also the only time I ever commented because I didn’t want to keep how good this was to myself, the world had to know.
    Reply

  38. Rena

    5 stars The picture shows more ingredients, such as, onions, peppers, corn, and other ingredients. Why not include them, it could be helpful.
    Reply

  40. Joce

    5 stars OMG! Thank you for such a delicious recipe! I cut te spices in half and did not use cumin. I used as side dish without the tortilla. Will definitely make this often!
    Reply

  41. DaniB619

    5 stars I made this recipe using chayote instead of sweet potato. It was delicious! These tacos will definitely be part of the rotation from now on.
    Reply

  42. Joni

    I made these. I topped my tacos with grape tomatoes cut in half, chopped onions and cilantro!!!!!! Delicious! My meat eating husband loved them too!
    Reply

  44. Diana

    Yes, it is time to make vegan tacos and we do need more sweet potato tacos in our lives. For me, they’re the tastier of the bunch. Thank you for sharing your recipe!
    Reply

  45. Megan

    What kind of tortillas are those? Do you make them or buy them?? These look sooo yummy, I have to make them this week!
    Reply
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