Black Bean Sweet Potato Tacos

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These Black Bean Sweet Potato Tacos are a fun way to add fall flavor to your favorite vegetarian Mexican dinner!

A few weeks ago I made black bean sweet potato tacos for dinner & Roger loved them!

And since I could eat Mexican food for breakfast, lunch, & dinner I decided I needed to write down a solid recipe.

Plus I wouldn’t forgive myself if I didn’t share this super easy & flavorful fall Mexican recipe!

So my sister came over to help me eat them as the filling makes enough for 8 soft taco tortillas (or even more depending on how you fill them) & I knew it would be a bad idea if I sat & ate them all by myself.

I mean I knew I could do probably do it, but it would be bad because I would definitely need to spend more time at the gym that night.

Because let’s face it, you know that after I took these pictures I loaded my black bean sweet potato soft tacos with extra sour cream, like a lot of it!

That stuff is white gold!

But you aren’t here to hear about my love for sour cream, tacos, or my never-ending desire to eat all the food!

You came here for the sweet potato black bean taco recipe.

So I’ll just let the recipe & pictures do the rest of the talking & hopefully your mouth is salivating as much as mine is while looking at these yummy tacos!

I wish you (but mainly I) could reach into these pictures, pull one (them all) out, & eat them right now!!

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Black Bean Sweet Potato Tacos

These Black Bean Sweet Potato Tacos are a fun way to add fall flavor to your favorite vegetarian Mexican dinner!

• Author: Giustina Miller

Ingredients

• 1 Large Sweet Potato, peeled & diced
• 2 Tablespoons Extra Virgin Olive Oil
• 1/3 Cup Sweet Onion, diced
• 2 Large Garlic Cloves, minced
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Black Pepper
• 1 Cup Corn, fresh or frozen
• 1 Can Black Beans, rinsed & drained
• 8 Tortillas
• Cheese, queso fresco
• Cilantro, garnish
• Sour, garnish
• Salsa Verde, garnish

Instructions

1. In a large pan drizzle 2 tablespoons olive oil and cook the sweet potatoes for 5-8 minutes over medium-high heat, covered, & stirring occasionally.
2. Add the 1/3 cup diced onion, 2 large garlic cloves, 1/2 teaspoon cumin, 1/2 teaspoon paprika, & 1/2 teaspoon black pepper. Cook for 3-5 minutes, or until the sweet potatoes are cooked through, on medium heat stirring occasionally.
3. Add the 1 cup corn & 1 can black beans & cook for 5 minutes.
4. Fill the tortillas with your black bean sweet potatoes, top with cheese, cilantro, sour cream, salsa verde & enjoy!

What is your favorite fall-inspired Mexican dish?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.

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With love, Giustina

I will hasten and not delay to obey your commands.
Psalm 119:60 NIV

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