Photo of Sweet potato & black bean tacos by WW

Sweet potato & black bean tacos

Total Time
35 min
15 min
20 min
Sweet potato cubes (we leave the skin on for more fiber, flavor, and texture) are boldly seasoned with cumin, garlic powder, and cayenne pepper, then roasted at a high temperature to caramelize lightly on their exterior. They make a great taco filling, especially when paired with meaty black beans and rich avocado. Instead of just warming the tortillas in the microwave, you can add richer flavor by charring them over an open flame on the stovetop or in a dry cast-iron skillet over high heat.


Uncooked sweet potato

12 oz, unpeeled and cut into 1/2-in cubes

Olive oil

1 Tbsp

Ground cumin

¾ tsp

Kosher salt

½ tsp

Garlic powder

½ tsp

Cayenne pepper

¼ tsp

Canned low sodium black beans

1 cup(s), rinsed and drained

Corn tortilla

8 tortilla(s), medium, warmed


1 item(s), medium, thinly sliced


½ cup(s)

Fresno chile pepper

1 medium, or jalapeño pepper, thinly sliced

Lime wedge

8 wedge(s), optional


  1. Preheat oven to 450°F. Line a large sheet pan with parchment paper. In a medium bowl, toss sweet potatoes with oil until well coated. Sprinkle with cumin, salt, garlic powder, and pepper; toss well to coat. Spread sweet potatoes onto prepared pan. Roast for 15 minutes.
  2. Remove pan from oven and stir in black beans. Roast until thoroughly heated, about 3 minutes. Divide sweet potato mixture evenly among tortillas; divide avocado, salsa, and chile evenly among tortillas. Serve with lime wedges, if desired.
  3. Serving size: 2 tacos