Roasted Sweet Potato & Black Bean Tacos

Roasted Sweet Potato & Black Bean Tacos Recipe

Roasted Sweet Potato & Black Bean Tacos
For better or worse (often for worse), I am an idea person. Not really in an inspiring, visionary type of way. More in a “Hey, I have an idea! I’m going to glue Japanese candy wrappers to a piece of cardboard and frame it!” kind of way. I’m less Steve Jobs, more lady on Hoarders who saves empty yogurt containers to make Christmas ornaments. I have ideas! Lots of ideas! For a while, I wanted to start a second blog, for desserts, called Oh My Pants. But then I realized that the fact that I don’t bake much might get in the way and really, I just wanted a blog called Oh My Pants.

So then I came up with another idea. I’d start a blog called Oh My House. We’d buy a house (bonus points if it was a former crack house or brothel–hello, interesting backstory!), renovate it, decorate it, and blog about it. Oh sure, the domain might have been taken, but I had the house picked out and everything! Except that there are eleventy billion home reno blogs out there right now. And we can’t buy a new house 2 years after moving into this one. Also, my idea of decorating is gluing Japanese candy wrappers to a piece of cardboard and framing it. Oh My House just wasn’t meant to be.

Tortillas & Sweet PotatoesRoasted Sweet Potato & Black Bean Tacos
New ideas are great, but sometimes it’s best to stick with what you know, right? Like sweet potatoes and black beans. Is it the most mind-blowingly innovative ingredient combination ever? No! But it’s delicious, healthy, and filling. These Roasted Sweet Potato & Black Bean Tacos are one of those classic vegetarian recipes that you really can’t go wrong with. After tossing sweet potato cubes and onion wedges with a little olive oil, lime juice, and spices, you roast them in the oven for 25 minutes; while they’re roasting, you simmer some black beans with salsa. Put them together on a tortilla, top them with delicious taco things like crumbled queso fresco and cilantro, and then get excited because dinner is done!


Roasted Sweet Potato & Black Bean Tacos

Roasted Sweet Potato & Black Bean Tacos Recipe

Vegetarian tacos filled with black beans and roasted sweet potatoes.

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 1 extra-large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, cut into 8 wedges, then broken apart
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/8-1/4 teaspoon cayenne pepper (or omit altogether for milder potatoes)
  • Salt to taste
  • 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cup cooked black beans)
  • 1/2 cup prepared salsa
  • 12 small tortillas, warmed
  • Lime wedges, cilantro, salsa, hot sauce, crumbled queso fresco or shredded cheese, diced tomatoes, sour cream or cashew cream, and other taco toppings for serving


  1. Preheat oven to 400ºF.
  2. Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time.
  3. When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
  4. Fill each taco with salsa beans and sweet potatoes, then finish with desired toppings and a squeeze of lime juice.

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I love your blog not only for the recipes, but because you make me laugh almost every time I read it! I would follow Oh My Pants and Oh My House in a heartbeat 🙂

Also, I can’t wait to try these tacos. Delish!

I’m always bouncing around ideas and running with new ones…and then realizing how busy my life is as a result! Lately, this has meant a ton of undocumented recipe play in the kitchen and revisiting old staples. A sweet potato – black bean combo has always been a favorite of mine.

Oh yeah, Chris thinks I am NUTS. I found the house I want and every morning, I look at pictures of it on That’s not creepy, right? It’s a mid-century modern ranch that’s been on the market since 2012 and keeps dropping in price. You should see what it looks like inside–just terrible! But I am obsessed with it.

You are so funny, but this wrap is not. looks so yummy, healthy and good.
You are right though, we come up with an idea, thinking, wow Genius and google it up and there are millions of stuff like that…but hey, they were your ideas too.:).

I was just looking through my cookbooks for recipe ideas and was considering making something with a sweet potato, black bean and tomato combination! I like your idea of heating the black beans with salsa instead of actual tomatoes for a tasty taco filling…and I’m sure the filling would be good just as a salad too!

I’m a vegetarian and adore sweet potatoes; my husband is a carnivore and “doesn’t dislike” sweet potatoes. We both LOVED these tacos! Thanks for the creative idea.

I made these last night – seasoned for me and the husband, plain for my unspicy pre-schooler son. Everyone LOVED them – thank you so much. These will be regular additions to our dinnertimes!

I made a couple modifications based on what was in my pantry, but you can figure out the nutrition here: . It’s my go-to for scratch recipes!

Hi Kiersten – These tacos were fabulous. The seasoning of the sweet potatoes with the lime juice and the cumin really tied them into the overall recipe so nicely. Such great, satisfying flavor and so easy to make. I had leftover taco filling that I reheated the next day for lunch… Thank you! Jennifer

Oh My Yum! Made these last night and they were a hit! We didn’t have any leftovers 🙁 I added a little soyrizo to the beans too. Trying the Cilantro Pesto Pasta tonight! Can’t wait to get out of this cubicle and go home to start cooking. Thanks for the inspiration!

Hi Kiersten,

You out did yourself here. These tacos were yummylious! I seriously was just planning on having two and then I tasted them. Oh my goodness! The best tacos ever. I ended up having 4. They’re small right. After I made them, I couldn’t help sharing the link to the recipe with others. My husband who is not a veggie or a black bean fan will LOVE these still.

Thanks for the good work! You have a huge following. These tacos are just one reason why?

All I can say is WOW!! I’m usually pretty happy with my dinners but this was fantastic. I feel like it was restaurant worthy which is what I think of when rating meals. I can’t wait for my husband to try it. He has the flu and this just wasn’t sounding so good, oops 🙁
Anyway, super excited for lunch tomorrow. Thank you!

I substituted coriander for the cumin, used feta for the cheese, and made some lime-marinated red onion to add to the tacos. Absolutely delicious! Thanks for the recipe!!

Another winner – everything I’ve made from OMV has been so good! This was one of the first vegetarian blogs I found and started following after becoming vegetarian two years ago, and it has been such a great resource.

I made a couple modifications – I used a shallot instead of an onion, and threw in a small russet potato, too, because my sweet potato wasn’t that large. And I added some chipotle chili powder for a smoky, spicy flavor. My husband, in the midst of his first bite, said, “MMMMMMMMMMMM!” Agreed! The two of us ate the entire recipe in one sitting. Oops. 🙂

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