Who doesn’t love a quick and easy family-friendly recipe that reheats well and is even liked by some picky eaters?

I make these Black Bean and Sweet Potato Tacos on those busy weeknights when I need easy dinners. They’re ideal for busy parents, and this meal is in a regular meal-planning rotation at my house.

A bowl holds three tacos filled with roasted sweet potatoes, black beans, and topped with guacamole and pumpkin seeds. Lime wedges are on the side, and another bowl of guacamole is in the background. The scene is set on a wooden surface.

Yes, even picky eaters will like these black bean and sweet potato tacos! One of my children never ate black beans until I made this meal. She had seen black beans in many other meals over the years and elected not to try them. Offering picky eaters foods they don’t eat in different ways provides new opportunities to try them and gives them many exposures to new foods they don’t eat.

If you’re interested in other kid-friendly black bean recipes, try our Black Bean Taco Soup and Easy Black Beans and Rice.

A spread of food featuring roasted sweet potato cubes on a baking sheet, a bowl of black beans, a bowl of mashed avocado, a small bowl of pumpkin seeds, lime wedges, and a plate of tortillas on a wooden table. Tongs rest on the baking sheet.

Why You’ll Love This Recipe for Black Bean and Sweet Potato Tacos

They reheat well and are also good at room temperature, so they work well in packed lunches.
These black bean sweet potato tacos can take 20 minutes to make if you cook the sweet potatoes in an airfryer. I often cook the sweet potatoes we need for that night in the airfryer as well as roasting a big batch in the oven so we have leftovers.
It’s a choose your own journey type of meal so everyone can make their tacos with the fillings they like, even toddlers and preschoolers. Serving foods in a deconstructed way also makes it easier for more selective eaters who may not want to have all the components of the tacos.
It’s versatile. You can change up the seasonings and toppings. You can also add precooked shredded chicken, pork, or shrimp if you’d like.

A tray contains raw sweet potatoes, corn tortillas, a can of black beans, a bowl of pumpkin seeds, an avocado, a lime, a small bowl of oil, and a small bowl with various spices and salt. The ingredients are neatly arranged for cooking use.

Ingredients & Substitutions

Canned black beans
Sweet potatoes
Garlic powder (or is it salt)
Cumin
Smoked paprika
Diamond Crystal Kosher salt
Freshly ground pepper
Soft taco shells
Toasted pumpkin seeds
Grated cheddar cheese
Avocado
Sour cream
Salsa

How to Make Black Bean and Sweet Potato Tacos

A baking sheet covered with evenly spread diced sweet potatoes. The sweet potatoes are seasoned and ready for roasting. The baking sheet sits on a wooden countertop.

1. Peel and dice 3-4 medium sweet potatoes. Toss them with 3 Tablespoons olive oil and 1 teaspoon Dixie Crystals Kosher salt. Roast at 425 F for 30-40 minutes or until they’re soft and have started to brown.

A saucepan filled with canned black beans sits on a wooden surface. Next to it are three small dishes containing salt, spices, and seasoning. A can of beans and a black can opener are also visible on the right side of the image.

2. Drain one 15-ounce can of black beans. Add the beans to a small saucepan.

A stainless steel saucepan filled with various spices and seasonings sits on a wooden surface. Nearby, there's an unopened can, a can opener, and a yellow dishcloth with a white pattern. Sunlight casts shadows across the items, highlighting their textures.

3. Add smoked paprika, coriander, Dixie Crystals Kosher salt, and a few grinds of freshly ground pepper to the black beans and stir to combine. Add ½ cup of water to the black beans and bring to a simmer. Cook for 5 minutes.

A bowl of guacamole with a spoon rests on a wooden table. Next to the bowl are the remnants of an avocado shell, a small bowl of coarse salt, and several lime wedges. The table has a warm, natural grain finish.

4. Remove the skin and pit from a ripe avocado. Squeeze lime juice over the avocado. Add a pinch of salt and mash the avocado with a fork.

Variations and Substitutions

You might like this homemade taco seasoning if you’d like to use different seasonings.
I like to serve these sweet potato black bean tacos with toasted pumpkin seeds, diced avocado (or guacamole), sour cream, grated cheddar, and salsa. You could also use cheeses like Monterey jack, mozzarella, or cojita.
If you don’t like pumpkin seeds, you can omit them altogether or substitute your favorite nuts. Toasted walnuts might work well.
Use hard taco shells in place of the soft flour tortillas.
Serve with rice and chopped romaine lettuce, and make a taco bowl.
Change up the toppings: try this corn and peach salsa or a store-bought pico de Gallo.

Expert Tips from a Registered Dietitian

Many people worry that canned beans aren’t healthy, but they are, in fact, healthy. Fresh beans are picked, washed, blanched, and then cooked in cans with water and salt. Both canned and dried beans are packed with protein, fiber, and complex carbohydrates, along with vitamins and minerals.
If you’re concerned about the salt content, drain and rinse the beans before using them. But you can also use the liquid in the cans! It’s essentially flavorful bean broth.

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