The Blue SaltBeta

Mexican dinner

Sweet Potato & Black Bean Tacos

Looking for a vibrant, feel-good dinner that delivers maximum flavour with minimal fuss? This easy sweet potato and black bean tacos recipe is a weeknight lifesaver. Tender, spiced sweet potato cubes meet warm, lightly smashed black beans, all tucked inside warm corn tortillas. To top it off, a crisp, zesty red cabbage slaw and a dollop of tangy lime crema bring the ultimate crunch and brightness to every single bite. Whether it's Taco Tuesday or a casual Friday feast, these colourful tacos bring pure sunshine straight to your dinner table in just thirty minutes.

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Warm corn tortillas filled with spiced roasted sweet potato cubes, smashed black beans, vibrant purple red cabbage slaw, and a drizzle of lime crema.
VeganVegetarianGluten freeDairy freeBalancedHotCrunchyFamily favoriteHealthy

Contains: none of the 9 main allergens. Always check ingredient labels.

Why you'll love it

  • Ready on the table in just 30 minutes with simple prep.
  • Irresistible contrast of roasty spiced potatoes, creamy beans, and crunchy slaw.
  • Naturally vegan, dairy-free, and gluten-free for easy sharing.

Fits your table

Eating solo

Cook the full batch of filling and keep it ready to assemble fresh tacos over a couple of nights.

For two

An ideal quick date-night dinner that lets you assemble your own tacos right at the table.

With kids

Keep the spiced sweet potatoes separate so little ones can build their own mild, handheld feast.

Swaps

For an extra herby lift, swap half the lime juice in the crema for chopped coriander, or try pinto beans instead of black beans.

Ingredients

2 servings
  • Sweet potato, cut into 1.5 cm cubes400 g
  • Ground cumin and smoked paprika2 tsp
  • Black beans, drained240 g
  • Small corn tortillas6 whole
  • Red cabbage, finely shredded150 g
  • Lime1 whole
  • Plant-based yoghurt80 g
  • Olive oil2 tbsp

Steps

Storage & leftovers

Store leftover sweet potatoes, beans, and slaw in separate airtight containers in the fridge for up to 3 days (freezing is not recommended). Reheat the sweet potatoes in the air fryer or oven to regain their crisp edges before assembling.

Nutrition

This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.

Questions

Are these sweet potato and black bean tacos gluten-free?

Yes, using small corn tortillas keeps this entire recipe naturally gluten-free.

Can I make this recipe in the oven instead of an air fryer?

Absolutely, simply roast the seasoned sweet potatoes on a baking tray at 220°C for around 25 minutes until tender and golden.

Is this taco recipe suitable for vegans?

Yes, this dish is completely vegan and dairy-free thanks to plant-based yoghurt in the lime crema.

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Last updated 2026-11-08