Crispy Sweet Potato Bean Tacos (Printable)

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

# What You’ll Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 large yellow onion, thinly sliced
03 - 1 red bell pepper, diced (optional)
04 - 1 tablespoon olive oil, divided
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 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 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - Pinch of kosher salt

→ Tacos

14 - 8 small corn or flour tortillas
15 - 1/2 cup crumbled feta cheese or queso fresco (optional)
16 - 1/4 cup fresh cilantro, chopped
17 - 1 lime, cut into wedges
18 - Salsa or hot sauce, to taste

# Directions:

01 - Preheat the oven to 425°F. Line a large 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 the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, flipping halfway through, until the sweet potatoes are crispy and golden brown on the edges.
03 - While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the thinly 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 for about 15 seconds per side until pliable and lightly charred.
06 - Spread a generous spoonful of seasoned beans onto each warm tortilla. Layer with the roasted sweet potatoes and caramelized onions. Top with crumbled cheese if desired, and finish with freshly chopped cilantro. Serve immediately with lime wedges and salsa or hot sauce on the side.

# Expert Suggestions:

01 -
  • Those sweet potatoes get edges so crispy you will fight over the corner pieces on the baking sheet.
  • The caramelized onions bring a buttery sweetness that ties everything together without any fuss.
  • It comes together in under an hour with ingredients you probably already have hanging around your kitchen.
  • Even my friends who roll their eyes at vegetarian food go back for seconds on these.
02 -
  • Crowding the baking sheet is the number one reason sweet potatoes steam instead of crisp so use two pans if needed.
  • Flipping the potatoes halfway through roasting is the moment where the magic happens so do not skip it.
  • The beans only need gentle warming and will turn mushy if you cook them too aggressively.
03 -
  • Soak the diced sweet potatoes in cold water for ten minutes then pat them completely dry before roasting to get even crispier results.
  • A pinch of sugar added to the onions in the last two minutes of cooking accelerates caramelization and adds incredible depth.

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