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    Home » Vegan

    Black Bean Sweet Potato Tacos

    August 1, 2021 by Emily Cooper 22 Comments

    Jump to Recipe·Print Recipe
    Black Bean Sweet Potato Tacos with Text
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    Black Bean Sweet Potato Tacos --  A healthy dinner recipe that uses sweet potato skins as the taco shell! Both vegan and gluten-free friendly!

    Baked Sweet Potato Tacos on White Plate

    This recipe was originally published in 2016 but has since been updated.

    I had originally planned on calling these sweet potato skin tacos, but then I thought it sounds like you were eating sweet potato tacos made of skin, and that just sounded a little too Texas Chainsaw for me. *shudders*

     Now that I've totally ruined your appetite and scarred your brain images for life, let's eat!

    What makes these sweet potato tacos delicious and healthy

    • sweet potatoes
    • black beans
    • cumin
    • chili powder
    • lime juice
    • green onion
    • sliced avocado
    • chopped tomatoes
    • salsa

    How to make these sweet potato tacos

    Start by scrubbing two medium sweet potatoes, and piercing with a fork. Wrap each of them in a damp paper towel, and microwave on high for 6-8 minutes, or until softened. Let cool to touch, and cut each potato in half lengthwise.
    Scoop out flesh into a small saucepan, leaving enough in to keep skin in tact. Set potato skins aside. In the saucepan, add 1 cup of black beans, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon lime juice, and stir to combine. Heat over medium, and continue to cook until mixture is warmed, or about 5 minutes. Alternatively, you can heat mixture in the microwave on high for 1-2 minutes.

    Sweet Potato Tacos on White Plate

    Transfer potato and bean mixture to reserved potato skins to fill. Top with green onion, sliced avocado, chopped tomatoes, salsa, and any other desired toppings before serving.

     

    Pro Tips

    • If not vegan, you can also top with a sprinkle of cheddar cheese, sour cream, or even add some cooked chicken to the mixture. Alternatively, you can use dairy-free cheese and sour cream.
    • Use whatever beans you enjoy or have on hand. Get extra veggies in too by adding some sautéed peppers and onions, chopped spinach, or corn.

    FAQs

    How long do these tacos last?

    The filling will keep for 3-4 days. I recommend keeping the taco 'shells' and filling separate, heating the filling, and adding to the 'shells' when ready to serve. You can even crisp them up in the oven for more texture.

    Can I use different filling ingredients?

    Absolutely! Like a lot of my recipes, these serve as a jumping off point, where you can use the basic recipe, and add what you like, or have on hand. Feel free to play around with the spices, like adding cayenne for a kick, swapping out the beans, or adding your favorite taco toppers.

    Sweet Potato Tacos On Plate

    Money-Saving Tips for these Sweet Potato Tacos

    Buy in bulk. Purchase ingredients you use often like sweet potatoes, beans, or spices in larger sizes. These tend to be more cost effective. Always check the unit price to be sure!

    more sweet potato recipes

    Black Bean Sweet Potato Burrito

    2 Ingredient Sweet Potato Pancakes

    2 Ingredient Sweet Potato Waffles

    Did you make this recipe? Leave me a comment and a rating to let me know how it came out!

    Hand holding sweet potato taco

    Pin this to your Dinner board!

    Print
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    Sweet Potato Tacos on White Plate

    Baked Sweet Potato Tacos


    • Author: Emily Cooper. RDN
    • Total Time: 15 mins
    • Yield: 4 tacos 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    A healthy dinner recipe that uses sweet potato skins as the taco shell! Both vegan and gluten-free friendly!


    Ingredients

    Units Scale
    • 2 medium sweet potatoes
    • 1 cup canned black beans, drained and rinsed
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon lime juice
    • ¼ cup chopped green onion
    • ½ sliced avocado,
    • 2 tablespoons salsa
    • ¼ cup chopped tomatoes
    • any other desired toppings

    Instructions

    1. Wash potatoes and pierce with a fork.
    2. Wrap in a damp paper towel, and cook in microwave for 8-10 minutes, or until cooked through.
    3. Let cool slightly, cut each potato in half and scoop out flesh into a small saucepan, leaving enough to keep skin in tact. Set potato skins aside.
    4. In the small saucepan combine sweet potato, black beans, cumin, chili powder, and lime juice over medium heat until heated through ~ about 5 minutes. Alternatively, heat in a microwave-safe bowl for 1-2 minutes, or until warmed.
    5. Transfer sweet potato mixture into sweet potato skins.
    6. Top with avocado, green onion, salsa, chopped tomato, and/or any other desired toppings and serve.

    Notes

    * nutrition facts are estimated

    • Prep Time: 5 mins
    • Cook Time: 10 mins
    • Category: Main dish
    • Method: Stovetop
    • Cuisine: American

    Nutrition

    • Serving Size: 1 taco
    • Calories: 152
    • Sugar: 4
    • Sodium: 72
    • Fat: 4
    • Saturated Fat: 0
    • Unsaturated Fat: 4
    • Trans Fat: 0
    • Carbohydrates: 26
    • Fiber: 7
    • Protein: 5
    • Cholesterol: 0

    Keywords: sweet potato, taco, vegan, gluten free, vegetarian

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

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    Reader Interactions

    Comments

    1. Chelsey

      August 01, 2016 at 6:40 am

      The perfect Meatless Monday dinner...love the sweet potatoes as taco shells - so creative!

      Reply
    2. rachel @ athletic avocado

      August 01, 2016 at 6:46 am

      Wow these are GENIUS!

      Reply
    3. Annmarie Licatese

      August 01, 2016 at 7:16 am

      YUM! These look awesome! Pinned for later 🙂

      Reply
      • Emily Cooper

        August 04, 2016 at 1:50 pm

        Thanks Annmarie! Let me know if you give them a try!

        Reply
    4. Tara | Treble in the Kitchen

      August 01, 2016 at 9:32 am

      Love the idea of making a sweet potato into a taco shell. Sounds super flavorful!

      Reply
      • Emily Cooper

        August 04, 2016 at 1:50 pm

        Thanks Tara! Definitely a whole lotta flavor going on there 😉

        Reply
    5. Rachel @ Delicious Balance

      August 01, 2016 at 12:07 pm

      This is SUCH a good idea!!!!!! And I was laughing out loud as I was reading your post...love your writing style!

      Reply
      • Emily Cooper

        August 04, 2016 at 1:48 pm

        Aw thanks Rachel! Try to keep it light around these parts 😀

        Reply
    6. Katie

      August 01, 2016 at 1:09 pm

      I assumed you'd be chopping and roasting the sweet potatoes, genius idea girl!!

      Reply
      • Emily Cooper

        August 04, 2016 at 1:49 pm

        Thanks love! In normal circumstances, they would also be slathered in pb, but I don't think I could get too many people to join me on that taco train.

        Reply
    7. Laura @ Sprint 2 the Table

      August 01, 2016 at 11:46 pm

      This is the coolest idea! I always prep sweet potatoes for the week, so this would be super easy to have for a quick dinner.

      Reply
      • Emily Cooper

        August 04, 2016 at 1:47 pm

        Totally! Let me know what you think if you give it a try!

        Reply
    8. Emily

      August 05, 2016 at 11:57 am

      This. 'a lot of the nutrients are snug as a bug in those skins. Especially that fiber that everyone’s telling you need in a powder form'

      YAY for eating skins! As long as you wash them, they are on of my favorite parts of eating a potato as long as they are cooked right. It looks absolutely delicious. I love stuffing potatoes.

      Reply
    9. Beth

      July 17, 2017 at 6:30 pm

      What did you top the ones pictured with?

      Reply
      • Emily Cooper

        July 18, 2017 at 10:06 am

        Chopped tomatoes, avocado, green onion, and some dairy-free yogurt thinned out with some almond milk. 😀

        Reply
    10. Erica

      December 27, 2017 at 10:51 am

      How many calories??

      Reply

    Trackbacks

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