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These sweet potato and black bean tacos are the hearty, satisfying taco fix you need when the weather turns colder! A fresh, flavorful, and nutritious vegetarian taco option everyone will adore.

Sweet potato has got to be one of the most versatile ingredients out there. We love using it to make vegetarian versions of our favorite Mexican recipes, like these sweet potato black bean tacos!
Paired with black beans, avocado, and smoky chipotles in adobo, our sweet potato tacos are packed with flavor. Sweet, savory, and with a hint of heat, they’re the perfect dinner when you’re craving fresh veggies with warm and cozy vibes.
This recipe originally appeared as part of our Taco of the Month series back in 2023. We recently revamped it, so we’re excited to share a new and improved version with you now!
What This Recipe Entails
You’ll make a simple sweet potato and veggie filling, then assemble the tacos with corn tortillas, refried black beans, and fresh avocado and cilantro. A low effort recipe with big flavor that’s ready in under an hour!
- Prep time: 10 minutes
- Cook time: 30 minutes

Ingredients
You can make our sweet potato taco recipe with just a few simple ingredients:
- Fresh produce – These vegetarian tacos rely on fresh, flavorful ingredients like sweet potato, peppers, onions, avocado, and lime, so make sure to pick out the best looking produce at the store. Use canned or frozen corn for convenience.
- Chipotle puree – An easy way to add smoky Mexican flavor to your cooking! Buy a can of chipotles in adobo and puree the whole thing in a food processor to get chipotle puree.
- Refried black beans – Look for vegetarian (or vegan) refried black beans at the store if you want these tacos to be vegetarian or vegan friendly.
- Corn tortillas – Authentic corn tortillas made with masa are the most flavorful base for any tacos! We love to make our own using this heirloom masa flour, but you can use store bought for convenience.
How To Make Our Sweet Potato Taco Recipe
You can easily make these vegetarian sweet potato tacos in just 3 steps and about 40 minutes:
- Make the taco filling. Sauté the sweet potatoes in a large pan with oil and salt, then add poblano, onion, and corn. Cook until softened before stirring in the chipotle puree and lime juice.
- Prepare additional ingredients for serving. Warm the refried beans and cube the avocado. Warm the corn tortillas on a cast iron griddle.
- Assemble and serve. We recommend a spoonful of refried beans in the bottom of each tortilla, then 2 spoonfuls of the sweet potato filling, followed by fresh avocado and cilantro.

Serving Suggestions
Sides we love with sweet potato tacos:
- Chips and salsa
- Fresh guacamole
- A small bowl of chicken tortilla soup (for non-vegetarians)
When to make sweet potato black bean tacos:
- Taco Tuesday – An easy vegetarian option and a unique recipe to shake up your normal taco night with.
- Dinner parties – This recipe can easily serve a crowd! Bring all the fixings to the table for a fun “build your own taco” style dinner party with friends and family.
- Fall or winter – Sweet potatoes and corn make these the perfect taco for the fall or winter seasons! They’re still so fresh and flavorful, but with the cozy, hearty flavors you love as the weather turns colder.

Storing, Reheating, and Serving Leftovers
Store leftover ingredients separately:
- Sweet potato taco filling – Store in an airtight container in the fridge for up to 5 days
- Refried black beans – Store in an airtight container in the fridge for up to 1 week
- Avocado and cilantro – Store in separate containers in the fridge for 1 to 2 days
- Corn tortillas – Seal with plastic wrap and store at room temperature for 2 to 3 days
Similarly, reheat ingredients separately before assembling leftover tacos:
- Sweet potato taco filling – Reheat in the microwave for about 1 to 2 minutes per serving (one serving = about 3 tacos’ worth), stirring halfway through. Or, reheat in a frying pan over medium-low heat for about 5 to 10 minutes, stirring occasionally.
- Refried beans – Microwave for about 30 seconds per serving.
- Corn tortillas – Reheat on a cast iron griddle over medium heat for about 1 to 2 minutes per side, or until soft.
What to do with leftover sweet potato tacos:
- Make more tacos! (obviously)
- Serve leftover ingredients burrito bowl style with cilantro lime rice
- Wrap things up in a large flour tortilla for an easy vegetarian sweet potato burrito
Expert Tips
- Don’t be afraid to adjust the heat as you’re cooking 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.
- Cook the potatoes most of the way before adding the peppers, onion, and corn – but not all the way! They’ll finish cooking as you sauté these additional ingredients.
- Make your own corn tortillas from scratch using heirloom masa flour for the best flavor. Be warned: once you do this, you’ll never go back to using store-bought tortillas!
- Only assemble as many tacos as you’re going to eat, so you can easily store leftover ingredients separately (they’ll stay fresh the longest this way).

Try our sweet potato and black bean tacos recipe and let us know what you think by rating and commenting below! If you’re hungry for more, check out all our other taco recipes here.
Love this recipe? You may enjoy these recipes, too:
- Sweet Potato Taco Bowls
- Black Bean & Chorizo Tacos with Sweet Potato Puree
- Sweet Potato Black Bean Rice Bowl
- Carne Asada Tacos with Avocado Lime Crema
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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Sweet Potato and Black Bean Tacos
Ingredients
- 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
- ¼ cup chipotle puree see notes
- 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
Instructions
- 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.
- 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.
- Once the vegetables are cooked, add the chipotle puree 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.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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