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sweet potato and black bean taco

Healthy Taco Recipe with Sweet Potatoes Black Beans and Pickled Green Onions

these vegan tacos are sweet, spicy and so filling and allergy free.
5 from 1 vote
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Course: Entrees
Cuisine: Vegan
Keyword: Sweet Potato Tacos
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 182kcal
Cost: $4 per serving



  • 2 Sweet Potatoes peeled and cut 1 inch cubes
  • 2 tbsp Olive Oil or 2 T Unsalted Organic Butter
  • 3/4 tsp Cinnamon ground
  • 1 15 oz can Black Beans rinsed and patted dry
  • 1 Package of Corn Tortillas toasted or
  • 10 Large Lettuce Leaves collard green for Wrap
  • 1 Medium Heat Jarred Salsa or Home-Made
  • 1 tbsp Olive Oil
  • 2 T Sugar sub Agave, Maple Syrup or Stevia - optional
  • 1 T Kosher Sea Salt
  • 1 Jalapeno Pepper chopped with seeds removed
  • 1 Garlic Clove sliced
  • 1/2 tsp Coriander Seeds
  • 1 Small White or Sweet Onion thinly sliced


  • Preheat oven to 425 Degrees F
  • Toss sweet potatoes with cinnamon and butter/oil. Distribute evenly on a foil lined sheet pan. Make sure none of the potatoes are on top of each other. This will cause them to steam and get soggy instead of roasting crisply.
  • Bake for 15 minutes and then flip them. Add black beans to the pan. Wait another 10 minutes until they are golden and crispy.
  • For Pickled Green Onions
  • Combine vinegar, salt, sugar, and spices into a small sauce pan. Bring heat up until salt is melted. Pour over scallions and store in a jar.
  • To Assemble Tacos
  • Take 1 tortilla or lettuce leaf and add a dollop of salsa to the center, followed by at few tablespoons of beans and potatoes. Garnish with Pickled Onions. Enjoy!



Serving: 2tacos | Calories: 182kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1128mg | Potassium: 443mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8089IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg
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