If you’re looking for a hearty vegetarian option for taco night, these Smashed Black Bean Sweet Potato Tacos are the best choice! The perfect balance between savory and sweet and just the right amount of spice, the tacos are brimming with flavor.
Plus, they’re pretty fun and easy to make! You fry up the smashed black bean tacos while the sweet potatoes are crisping up the oven, for a seamless process that makes getting dinner on the table quickly do-able.
Because as a busy mom who loves big flavor, I’m always thinking about ways to keep things efficient and delicious!
Sweet Potato Black Bean Tacos Ingredient Highlights
Use your favorite seasoning! I usually make my own homemade blend of taco seasoning, but you can easily grab it from the store. One little packet will be enough seasoning for this recipe.
I usually just get low sodium canned black beans, but that is just personal preference. It’s best to get plain, unseasoned black beans so they’re not too salty.
You’ll toss the sweet potatoes in oil, but you’ll also want to keep your pan oiled for frying your tacos. I usually use a spray dispenser to add an even layer of oil to my pan before frying.
You can use corn or flour tortillas, whichever your preference. You’ll want them to be small or taco-sized.
Tacos with Sweet Potato and Black Beans Tips and Tricks
How to Make Crispy Sweet Potatoes and Season Black Beans for Vegetarian Tacos
You’ll want to get your sweet potatoes in the oven first. You can fry up your smashed black bean tacos while they’re in the oven.
Cube the sweet potatoes and toss them with oil and seasoning. Roast them on the top rack for about 25 minutes before adding the sliced onion, tossing, and putting the tray back in the oven.
Meanwhile, work on the tacos. Blend the drained, rinsed, and dried black beans with the salsa and some more seasoning until it breaks down into a thick paste.
Spread that paste in an even layer over your tortillas and fry them in an oiled pan face down. Make sure the pan is hot before pressing the black bean tortilla into it.
Don’t overcrowd your pan, I usually just do one taco at a time (or two if I’m feeling confident). They only need to fry for about 2 minutes with the black bean side down before flipping and crisping up the second side of the tortilla.
If you have a taco stand, use it! Transfer the tacos directly from the pan to the taco stand, so as it cools it keeps its taco shape.
Once the sweet potatoes are crispy and onion is cooked, add them right to your tacos and sprinkle with cheese. I like to finish with some avocado chunks for that creaminess.
If you want to be a little extra, you can whip up some homemade Guacamole to top them with (and serve as an appetizer!). These are also REALLY delish with this Sweet and Spicy Fish Taco Sauce if you really want to ramp up the flavor.
How I Store and Reheat Leftover Vegetarian Black Bean Sweet Potato Tacos
If you have any leftovers, I recommend removing the avocado. Then, you can store them in an airtight container in the refrigerator where they will last for a few days.
The best way to reheat them is to preheat your oven to 350°F. Wrap them in aluminum foil and line them up on a baking sheet. The foil just keeps the tortillas from hardening. Place on the top rack of the oven for 5-10 minutes.
Any extra sweet potato can be reheated on a baking sheet without any foil at 400°F for 5-7 minutes.
Smashed Black Bean Sweet Potato Tacos
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Food Processor * or *
- Taco Stands optional
Ingredients
- 1 large sweet potato
- ½ large red onion
- 2 tablespoons olive oil (+ more for pan-frying tacos)
- 2 tablespoons taco seasoning (separated)
- 1 (15-oz) can black beans
- 2 tablespoons salsa
- 6 small flour or corn tortillas
- ½ medium ripe hass avocado
- ¼ cup cheese
Instructions
- Preheat the oven to 425°F. Peel and cut your sweet potato and small 1-inch cubes and peel and slice the red onion.1 large sweet potato, ½ large red onion
- To a large baking sheet, add the cubed sweet potato and add olive oil and 1 tablespoon of taco seasoning. Toss to coat. Roast for 20 minutes on the top rack. After 25 minutes, toss, add the red onions, and place back in the oven for up to 10 minutes until the sweet potato is crispy.2 tablespoons olive oil, 2 tablespoons taco seasoning
- Drain and rinse the black beans. You want them as dry as possible- use a clean kitchen towel to dab them if need be. To a food processor (or high-powered blender), add the black beans, remaining tablespoon of taco seasoning, and salsa. Blend on high until it resembles a thick paste.1 (15-oz) can black beans, 2 tablespoons salsa, 2 tablespoons taco seasoning
- Spread an even amount of the black bean mixture onto 6 small tortillas (roughly 2 heaping tablespoons per tortilla), using a spatula to smooth it out into a thin layer.6 small flour or corn tortillas
- Get a frying pan hot over high heat and add a small amount of oil. Without crowding your pan (I usually work with just 1 tortilla at a time!), place the tortilla in the oiled pan, with the black beans facing down, so that they are directly on the heat. Use a spatula to press down on the tortilla to encourage the black beans to cook evenly. After about 2 minutes, flip and allow the second side to cook until its crispy and starts to brown. Repeat for all 6 tacos, adding oil and adjusting heat as need. If you have a taco stand, add the tacos to the stand after frying so they maintain their shape.
- Once the sweet potatoes are crispy, add them to your tacos with the red onion and top with cheese and avocado. Enoy!½ medium ripe hass avocado, ¼ cup cheese
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