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These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.

Sweet Potato Tacos
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When the cooler temperatures start to creep in, our minds turn to all the fall produce. Here’s a great recipe that straddles the season: these Sweet Potato Black Bean Tacos! Throw almost any seasonal veggies onto a sheet pan, season them up, and they work as a delicious taco filling! The best part: you can add the black beans right on the roasting pan. It comes out zingy and delicious: top with pico de gallo, cheese crumbles, and a dollop of sour cream. Our family couldn’t get enough! Even our generally wary 4 year old admitted to loving the sweet potato.

Ingredients in sweet potato tacos

This sweet potato tacos recipe is inspired by our local farmer’s market, Broad Ripple Farmer’s Market, who challenged us to create a recipe with seasonal produce we could find at the market. This concept works with just about any vegetables you want to throw onto a sheet pan, and you can add the black beans right onto the tray. It’s a great vegan sweet potato recipe sans cheese! Here’s what you’ll need:

  • Sweet potatoes
  • Bell pepper
  • Onions (we used red and white)
  • Black beans
  • Olive oil
  • Cumin, chili powder, and garlic powder
  • Pico de gallo (purchased or homemade)
  • Goat cheese or feta crumbles
  • Sour cream or other sauces (see below)
Sweet potato black bean tacos

Throw it all on a sheet pan

These sweet potato tacos might take a bit of time to roast, but like any sheet pan meal they’re simple because you throw everything right onto the pan. Here are a few notes about the process:

  • Roasting the black beans with the veggies makes them come out crispy. It adds an interesting bit of texture to contrast the tender potatoes.
  • Got other veggies? Use them too. Roughly estimate substituting the quantities. For example, use a medium zucchini instead of one of the onions. Let butternut squash stand in for half the sweet potato, etc!
  • Use parchment paper for easy cleanup. We don’t recommend using silicone baking mats, because the veggies can come out mushy and steamed instead of crisp on the outsides.
Sweet potato tacos

Toppings for sweet potato tacos

Once you’ve got the sweet potato tacos veggies in the oven, you can clean up and focus on the toppings. For these tacos we’ve got some required toppings, and some optional flavors that take them over the top. Here’s what to know:

  • Pico de gallo: This topping is required because it adds just the right acidic hit from the lime and tomatoes. You can find it at most grocery stores or make homemade pico de gallo. It’s great for this transitional time of year where there are still tomatoes at markets and in your garden.
  • Goat cheese or feta crumbles: It’s optional, but goat cheese is surprisingly delicious on a taco! We used goat cheese from our market, and it pairs perfectly with the roasty potato.
  • Sour cream: Some kind of creamy element is a must in tacos. Try sour cream, or…
  • Optional sauces: Guacamole adds even more creamy goodness. A favorite homemade sauce is this Chipotle Ranch, which is smoky, savory and stunning (try Chipotle Sauce for a vegan option). Another great idea is Cilantro Lime Crema, Lime Crema, Chipotle Crema, Easy Avocado Crema or Avocado Sauce (or Cilantro Sauce for a vegan option.) If you have the time, a sauce is a great addition: but it’s not required!

Tips on warming tortillas

One last tip for making these sweet potato tacos: warming the tortillas! It’s impossible to make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas. You can also char them with a kitchen torch, if you’re a stickler for a charred tortilla (and we are).

And that’s it! Let us know what you think of these tacos in the comments below.

Sweet potato tacos

More easy dinner ideas

This easy healthy dinner idea was a huge hit in our house, as are most of our sheet pan dinner recipes. Here are a few more you might enjoy:

Also try: Our 22 Top Sweet Potato Recipes!

This sweet potato tacos recipe is…

Vegetarian, vegan (with a vegan sauce), plant-based, dairy-free and gluten-free (with corn tortillas).

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Sweet potato tacos

Sweet Potato Tacos (Sheet Pan!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 tacos 1x


These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.


  • 1 medium red onion
  • 1 medium white onion
  • 1 red bell pepper
  • 2 pounds sweet potatoes (about 2 large or 3 medium)
  • 1 15-ounce can black beans, drained and rinsed
  • ¼ cup olive oil
  • 1 tablespoon cumin
  • ½ tablespoon each chili powder and garlic powder
  • 1 teaspoon kosher salt
  • 1 lime, cut into wedges (optional)
  • Pico de gallo, for serving
  • Sour cream, goat cheese or feta crumbles (optional)
  • Chopped cilantro, for the garnish
  • Optional sauces: Guacamole, Chipotle Ranch, Chipotle Sauce (vegan), Cilantro Lime Crema, or Cilantro Sauce (vegan)
  • 12 tortillas


  1. Preheat: Adjust the oven racks for roasting two trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Chop the veggies: Slice the onion and slice the bell pepper into wide slices. Chop the sweet potato. Place it in a large bowl with the black beans (drained and rinsed). 
  3. Season the veggies: Mix in the olive oil, cumin, chili powder, garlic powder and kosher salt and stir until everything is evenly coated. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
  4. Roast the vegetables: Place the sheets into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Cut the lime into wedges and spritz the veggies with fresh lime juice to taste (2 wedges per sheet).
  5. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  6. Assemble the tacos: Top the tortillas with the roasted vegetables, pico de gallo and cheese crumbles, if using. Top with sour cream or the alternative sauces, and chopped cilantro.
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Vegetarian
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Therese says:

    I made these for my family and friends…they loved them! I made the Lime Creamea sauce to go on top. So delicious. I had only one red bell pepper so I substituted 2 zucchini. Will make again! We made the veggies and warmed the tortillas on our Blackstone griddle instead of in the oven.

  2. kari says:

    This is our new favorite way to make tacos. And nachos. And sometimes we just eat it straight from the pan with a fork. Roasting the beans is genius; I use a zuke instead of a bell pepper. Winner!

  3. Patricia Brady says:

    These were terrific! The vegetarians and carnivores alike enjoyed them. My teen boys asked me to make them again. A definite win!

  4. Sabrina says:

    I’m in definitely for sweet potatoes! A nice change of pace for me, love the veg, thank you!