Black Bean and Sweet Potato Tacos

May 8, 2018

The past week has felt like summer around here and you know that makes me so happy. All I want to do is cook everything on the grill and be outside all day long! Life has been busy recently but the good kind of busy, not the kind that feels hurried and scattered. We celebrated Wiley’s birthday last week at the beach and it was so wonderful.

We stayed with some friends in our college town of Wilmington NC, spent the days at the beach and the evenings eating good food and catching up. It was so nice to get away for a few days and not think about renovating a house or checking off all the checklists. The night after we got home, I was in a taco mood and looked in the fridge to see what I could come up with. I had sweet potatoes, lettuce, black beans and some other essentials in the pantry which all resulted in these really, really tasty tacos. I served them to Wiley that night for dinner he took one bite, looked up and said “these are so good, you would pay $8.00 for one of these anywhere around town” (we always joke about taco prices). His approval always means that I was successful in the kitchen.

These Black Bean and Sweet Potato Tacos are so simple to make but taste so good! The ingredient that can’t be missed in the recipe: fire roasted tomatoes. They add just the right amount of smokiness and flavor. You might have to look a little bit in the grocery store to find them but I promise, they are there (always on the canned tomato isle).

In less than 30 minutes you can whip up these perfectly delicious tacos that make the best warm weather dinner! Enjoy!

Black Bean and Sweet Potato Tacos

Category: Recipes


Black Bean and Sweet Potato Tacos


  • 6-inch taco shells (flour or corn)
  • Romaine lettuce, chopped
  • 1 sweet potato, cubed
  • 1 can black beans, rinsed and strained
  • ½ can of diced fire roasted tomatoes
  • ¼ cup water
  • ½ sweet onion, minced
  • 1 tsp garlic powder
  • 2 tsp sea salt
  • 2 tsp pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • cilantro for garnish


  1. In a large pot, bring 3 cups of water to a boil. Once boiling add cubed sweet potatoes.
  2. In a separate pot heat 1 tbsp olive oil to medium heat. Add in minced onions and allow to cook until translucent. Pour in rinsed black beans, fire roasted tomatoes and ¼ cup water. Stir. Sprinkle in garlic powder, salt, pepper and paprika. Bring mixture to a boil and boil for about 5 minutes until some of the water has reduced. Turn down to medium heat and continue to cook.
  3. In a skillet, heat 1 tbsp olive oil over medium-high heat. Strain sweet potatoes until all water is gone and pour them into the pan. The goal is to get them nice and crispy so cook on higher heat for a few minutes and then toss them to cook all sides. This should only take a few minutes. Remove from heat.
  4. If you like, warm your tortillas. Now it’s time to assemble the tacos. Start with lettuce, use a slotted spoon to scoop up the black bean mixture, then top with crispy sweet potatoes and cilantro. Serve with limes and/or avocados.

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