Try a vegetarian taco night with these easy Mexican sweet potato tacos! They’re fresh, flavorful, and nutritious, and cook in just 40 minutes.Jump to Recipe
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This month’s unique taco recipe is inspired by our favorite fall ingredient: sweet potatoes. This versatile ingredient can be paired with so many delicious flavors, and it’s substantial enough to act as a meat substitute for vegetarian and vegan dishes (not to mention it’s packed with tons of nutrients!). Paired with black beans, avocado, and smoky Mexican adobo sauce, these sweet potato tacos are healthy, satisfying, and perfect for fall.
We love how accenting the natural flavors of fresh produce with the right seasonings results in a dish that tastes fresh, healthy, and light while still being super flavorful and filling. That’s exactly the direction we took these tacos in, creating a simple medley of sweet potatoes, pepper, onion, and corn for the filling. They’re a little spicy and smoky thanks to some adobo sauce, which perfectly complements the sweetness of the potatoes and corn.
And they’re oh-so delicious served in homemade yellow corn tortillas, which we love to make with this heirloom masa flour.
Ingredients For Sweet Potato Tacos
These healthy sweet potato tacos are packed full of nutritious veggies and satisfying ingredients like refried black beans and avocado. Seasoned with salt, lime juice, and adobo sauce, they’ve got a hint of heat and a sweet and savory Mexican flavor.
Here’s the full list of ingredients you’ll need to make our sweet potato tacos recipe:
- Sweet potato
- Poblano pepper
- Red onion
- Canned whole kernel corn
- Olive oil
- Chipotles in adobo
- Lime juice
- Yellow corn tortillas
- Refried black beans
The taco filling is a flavorful mixture of sweet potato, poblano, onion, and corn, seasoned with salt, lime juice, and smoky adobo sauce. We pair it with refried black beans, avocado, and cilantro in corn tortillas for a balanced variety of textures and flavors. A little spicy, sweet, and savory, all at the same time.
How To Make Our Easy Sweet Potato Taco Recipe
It’s super easy to make our sweet potato taco recipe in just a few steps, and about 40 minutes. Here’s what you’ll need to do:
- First, heat olive oil in a large frying pan over medium heat. Add the sweet potatoes and season with salt. Cook until the potatoes are lightly caramelized on the outside and slightly tender, about 15 to 20 minutes, stirring occasionally.
- Next, add the poblano, onion, and corn to the frying pan. Cook until the vegetables are softened, about 5 to 7 minutes.
- In the meantime, remove the chipotle peppers from the canned chipotles in adobo and set aside. You’ll be using just the adobo sauce for this recipe – save the chipotles for another recipe by storing in the fridge or freezer.
- Once the veggies are softened, add the adobo sauce to the frying pan, along with lime juice and a pinch of salt. Lower the heat and stir to combine. Cook for just a few minutes more to warm the sauce through, then remove from heat.
- In the meantime, warm the refried beans in the microwave for about 4 minutes, stirring halfway through.
- Then, warm the corn tortillas on a cast iron griddle over medium-high heat (about 30 seconds per side).
- Finally, assemble and serve the tacos. Spread a spoonful of refried beans on each tortilla, add about 2 spoonfuls of sweet potato filling, then top with avocado and fresh cilantro. Serve immediately.
When you first add the sweet potatoes to the frying pan, make sure to give them a stir or toss them gently to coat them in oil. Then add the salt – it’ll stick to the potatoes better if they’re oiled well.
Also, have some patience while frying the potatoes. You want to cook them at a high enough heat that the outsides caramelize, but a low enough heat that the insides can soften without the outsides getting too crispy. Different stove types run at different temperatures, so use whatever is a “medium” temperature on your stove and keep an eye on the potatoes as they cook. Don’t be afraid to adjust the heat if you think they’re cooking too quickly (or too slowly!).
Storing & Reheating Leftovers
Store any leftover sweet potato taco filling, refried beans, avocado, and cilantro in separate air-tight containers in the fridge. The filling, beans, and cilantro will stay fresh for up to 4 days. Leftover avocado browns fairly quickly, but it should last about a day or two if sealed properly.
Reheat the taco filling in the microwave for about 1 to 2 minutes per serving (one serving = about 3 tacos), stirring halfway through. Or, reheat in a frying pan over medium heat for about 5 to 10 minutes, stirring occasionally.
Sweet Potato Taco Serving Suggestions
Our vegetarian sweet potato tacos have a decidedly Mexican flavor (unlike some of our other Taco of the Month recipes), so we absolutely recommend serving them with a side of chips and salsa!
You can also turn this recipe into a healthy sweet potato taco bowl if you want to skip the tortillas. Simply combine the filling with refried black beans, avocado, and cilantro in a bowl and enjoy! Or, swap refried black beans for whole black beans and optionally add steamed brown rice for a more filling option.
These delicious sweet potato tacos are a perfect vegetarian option for a Taco Tuesday dinner or taco party. You can even make them for a fall dinner party with family and friends, since this recipe can easily serve a crowd. Simply prepare the filling and toppings, and lay everything out buffet-style for guests to assemble their own tacos.
Try our recipe for Mexican sweet potato tacos and let us know what you think by rating, commenting, and sharing below! If you’re hungry for more, check out all our other taco recipes here.
Love this recipe? You may enjoy these recipes, too:
- Black Bean & Chorizo Tacos with Sweet Potato Puree
- Sweet Potato Black Bean Rice Bowl
- Carne Asada Tacos with Avocado Lime Crema
Sweet Potato Tacos
- 1 tablespoon olive oil
- 2 small sweet potatoes peeled and diced
- 3 pinches salt
- 1 medium poblano diced
- ½ small red onion diced
- 15 ounces canned whole kernel corn drained and rinsed
- 7 ounces canned chipotles in adobo
- 1 medium lime juiced
- 20 4-inch yellow corn tortillas warmed
- 15 ounces refried black beans warmed
- 2 medium avocados diced
- ¼ bunch fresh cilantro chopped
- First, heat olive oil in a large frying pan over medium heat. Add sweet potatoes and toss to coat in oil, then season with a few pinches of salt. Cook until the sweet potatoes are lightly caramelized and slightly tender, about 15 to 20 minutes, stirring occasionally.
- Next, add the poblano, red onion, and corn to the frying pan. Cook until the vegetables are softened and the potatoes are tender, about 5 to 7 minutes, stirring frequently.
- In the meantime, remove the chipotle peppers from the adobo sauce and set aside. You'll only need the sauce for the next step – save the chipotles for another recipe by refrigerating or freezing them.
- Once the vegetables are cooked, add the adobo sauce and lime juice and stir to combine. Lower the heat, and adjust salt to taste. Cook for just 2 to 3 more minutes until the sauce is warmed through.
- Finally, assemble and serve the tacos. Add about 1 to 2 spoonfuls of refried black beans to the tortilla, fill with sweet potato vegetable mix, and top with avocado and cilantro.