Smoky Sweet Potato & Black Bean Tacos

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A recipe for Smoky Sweet Potato Black Bean Tacos that is healthy and satisfying. A great twist on the old Mexican favorite. Great for vegetarians.


  • 1 tablespoons olive oil (I added a kick with chili pepper infused olive oil)
  • 2 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cumin
  • 1 medium red onion, diced
  • 2 medium sweet potatoes, peeled and cut into 1/2” cubes
  • 15 ounces (1 can) black beans, drained and rinsed if using canned
  • 1 tablespoon lime juice, plus wedges for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 tortillas, flour or corn
  • 46 ounces feta cheese
  • Handful of greens
  • Cilantro, optional


  1. Heat the oil in a skillet or saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the paprika and cumin and stir a few times. Add the onion and cook for 2-3 minutes, until the onion starts to soften.
  2. Add the sweet potato, cover and cook for about 15 minutes, or until tender, stirring once or twice.
  3. Add the black beans and lime juice and cook until heated. Season with salt and pepper to taste.
  4. Assemble the tacos: spoon the cooked sweet potato mixture into the taco shells and top with feta, greens, and cilantro. Sprinkle with fresh lime.