Sweet Potato Black Bean Baked Tacos
I love a good baked taco and these Sweet Potato Black Bean Baked Tacos are perfect to add to the Fall dinner menu! They are perfectly crispy and so simple to make too. Add these to your easy dinner menu!
I’m always on the hunt for new, easy dinner recipes and especially the kind I can pull together quickly on a busy weeknight and still feel completely satisfied after. Baked tacos have been a longtime favorite in our weekly rotation because they check all the boxes: simple to prep, fun to customize, and absolutely delicious every time. If you’ve been following along, you might’ve tried my ground beef or shredded chicken versions, but today I’m so excited to introduce a new vegetarian twist that might just be my favorite yet.
These Sweet Potato Black Bean Baked Tacos are packed with flavor and have the coziest vibe which makes them so perfect for a fall or winter meal. The creamy refried black beans add a boost of protein, while the roasted sweet potatoes bring just the right amount of natural sweetness and heartiness. They’re super versatile too! I’ve made them for dinner, but they also work great as a crowd-pleasing appetizer. In fact, I’m planning to serve them at a Friendsgiving this year, and I just know they’re going to be a hit.
Truly, they’re such a good, simple, and satisfying meal. I can’t wait for you to try them!
What you need for Sweet Potato Black Bean Baked Tacos:
- Almond Flour Tortillas
- Refried Black Beans
- Yellow onion
- Sweet Potato
- Shredded Mozzarella Cheese
- Chili Powder
- Cumin
- Oregano
- Garlic Powder
- Sea Salt
- Black Pepper
- Avocado Oil Spray
- Optional: cilantro, grated cojita cheese
How to make these tacos:
- Preheat oven to 425 degrees.
- Peel and chop up sweet potatoes. Add olive oil, salt, pepper and garlic powder.
- Heat up refried black beans.
- Saute onion with olive oil and spices.
- Heat up tortillas in the oven for 2.5 minutes to warm once sweet potatoes are done cooking.
- To one side of the tortilla, add black beans, sweet potato & onion. Top with shredded cheese and spray with avocado oil spray.
- Place in the oven for 12-13 minutes until crispy. You can also broil for 1 minute to finish it off.
- Top with jalapeno sauce, cilantro and crumbled cojita cheese.
- Enjoy!
How to store your leftover tacos:
It’s best to store any leftovers in a sealed container in the fridge. I like using these!
If you want to switch it up, try doing this instead:
Use your favorite tortillas!
Use shredded pepperjack cheese or crumbled goat cheese instead
Dip in your favorite sauce! (I used this one!)
If you like this recipe, you may also enjoy these on One Balanced Life:
Street Corn Inspired Chicken Baked Tacos
Sweet Potato Black Bean Enchiladas
FAQs:
Yes! I recommend using any corn tortilla that you like. The Siete tortillas work great here too!
These can definitely be reheated the next day! They won’t maintain the same crisp but will still be delicious.
No, you can opt for regular black beans here too if you’d like.
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Sweet Potato and Black Bean Baked Tacos
These Sweet Potato Black Bean Baked Tacos are crispy, packed with flavor and so simple to make too!
Ingredients
- 1 pkg (8 tortillas) Almond Flour Tortillas
- 1 large (or 3 cups) sweet potato, peeled & cubed (small cubes!)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- dash of black pepper
- 1 cup yellow onion, diced
- 1/2 can Siete refried black beans
- 1 cup shredded mozzarella cheese
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp garlic powder
- 1/2 tsp sea salt
- Toppings: jalapeno sauce, cilantro & crumbled cotija
- Avocado Oil Spray
Instructions
- Preheat oven to 425 degrees.
- Peel and chop up sweet potatoes. Add avocado oil spray, salt, pepper and garlic powder.
- Heat up refried black beans.
- Saute onion with olive oil and spices: sea salt, cumin, chili powder, oregano, garlic powder.
- Heat up tortillas in the oven for 2.5 minutes to warm once sweet potatoes are done cooking.
- To one side of the tortilla, add black beans, sweet potato & onion. Top with shredded cheese and spray with avocado oil spray.
- Place in the oven for 12-13 minutes until crispy. You can also broil for 1 minute to finish it off.
- Top with jalapeno sauce, cilantro and crumbled cojita cheese.
- Enjoy!
