clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Sweet Potato Black Bean Tacos

  • Author: Sprinkles & Sea Salt
  • Yield: 8-10 tacos 1x


These veggie packed Spicy Sweet Potato Black Bean Tacos are a delicious weeknight meal that can be easily meal prepped in advance. 



Sweet Potatoes

2 large or 4 small sweet potatoes*

1/4 cup olive oil

1 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp sea salt

Black Beans

1 15oz can black beans

2 tsp chili powder

1 tsp ground cumin

1 tsp sea salt

Adobo Cream Sauce

2 whole chipotle chilis in adobo sauce (canned)

1 tsp adobo sauce

1 cup sour cream

1 tsp lime juice

1 tsp sea salt

Cilantro Lime Rice

See recipe here: Cilantro Lime Rice


810 soft taco shells

1 ripe avocado, sliced

bunch of cilantro, chopped small


Sweet Potatoes

Preheat oven to 425°F

Peel and slice sweet potatoes into small, 1/2 inch cubes

Put chopped sweet potatoes in a medium sized bowl and toss with olive oil, chili powder, cumin, smoked paprika and sea salt until potatoes are coated evenly

Spread sweet potatoes on to a baking sheet in an even, single layer

Put baking sheet in oven and bake for 30-35 minute until potatoes are tender and start to brown

Remove from oven, set aside

Black Beans

Strain black beans into a colander to drain liquid

Wash beans with a little bit of cool water, set colander aside on a towel to drain for 5-10 minutes

Transfer beans to a large bowl, toss with 1 tsp sea salt, 2 tsp chili powder and 1 tsp ground cumin

Add sweet potatoes to beans, toss and set aside

Adobo Cream Sauce

Add chilis, adobo sauce and sour cream to the bowl of a food processor

Process on high until sauce is smooth

Add lime juice and sea salt, pulse

Set sauce aside


Dampen 2 paper towels with a little bit of water, wrap taco shells in the paper towels and microwave for 30 seconds to soften

To assemble tacos, start with a generous smear of adobo cream sauce, top with 1/4 cup cilantro lime rice and 1/2 cup sweet potato black bean mixture, garnish with slices of avocado, sprinkle of fresh cilantro and a dollop of adobo cream sauce

Serve and enjoy immediately


*About 4 – 5 cups chopped

  • Category: tacos
  • Cuisine: mexican