My Seasoned Sweet Potato Tacos are packed with flavor and perfect for your next vegetarian taco night. These sweet potato tacos with black beans and cheese are hearty and filling, each serving containing almost 20 grams of protein. Serve them with a side of chips and dip or salad for a dinner the whole family will love.
I often use sweet potato, beans, and cheese, so it’s fun to figure out new recipes to make with them. These Seasoned Sweet Potato Tacos are similar to my Crispy Potato Taco recipe and don’t disappoint. The sweet potato is perfectly seasoned and goes well with the black beans and cheese. I like to top mine with some creamy avocado and tangy lime juice. Serve with chips, and enjoy!
Why You’ll Love These Easy Sweet Potato Tacos
They’re full of flavor – The seasoned sweet potatoes are the real star of the show here and are packed with flavor. Sweet potatoes, naturally, have an earthy, sweet taste that goes well with warm spices like cumin, paprika, and garlic. Top your tacos with lime juice and cilantro for a fresh bite.
They’re filling – One serving of tacos (two tacos) contains about 17 grams of protein, and you can easily add on more beans or cheese to make them even heartier. Serve them with chips and dip or veggies, and enjoy them for lunch or dinner.
It’s a great way to use sweet potato – Sweet potato is one of my favorite ingredients, and it can be used in so many different ways, both sweet and savory. Whether you’re new to cooking with sweet potato or have always enjoyed it, I hope you’ll agree these seasoned sweet potatoes are delicious! They’re soft on the inside, a little crispy on the outside, and soak up tons of flavor.
Why Your Body Will Love This Hearty Vegetarian Dinner
Heart Health – Sweet potatoes contain potassium and magnesium, which help reduce blood pressure and stroke risk and can also lower cholesterol. Black beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Black beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Nutrient Rich – Sweet potatoes are high in potassium and magnesium, but they’re also packed with notable amounts of fiber and vitamins A, C, and B6. These nutrients help build immunity and reduce inflammation, among many other benefits.
Sweet Potato Tacos Recipe Ingredients
Sweet Potato – I used two medium-large sweet potatoes for this recipe. Once diced, they were about 6 cups. I peeled the skin off of mine, but that is optional. Any color of sweet potato can be used. I do have a similar recipe using regular russet potatoes if you’re interested!
Spices – The sweet potatoes are seasoned with onion powder, garlic powder, cumin, paprika, salt, and pepper. If you don’t already have those spices on hand, you could use a tablespoon or two of a store-bought chili or fajita mix.
Beans – I recommend using refried beans for these tacos, whether homemade or store-bought, because they’re spreadable. I used store-bought black refried beans and they tasted great. You can also sprinkle on some whole black or pinto beans before throwing them the oven.
Cheese – I made these using several different cheeses, including Colby and pepper jack. You can use any kind of cheese you like, your favorite vegan cheese, or omit the cheese altogether if you prefer.
Tortillas – I used yellow corn tortillas for this recipe. I prefer using corn tortillas for tacos, but mini flour tortillas will also work well.
How To Make Seasoned Sweet Potato Tacos
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. Peel the sweet potatoes and dice them into bite-sized pieces. Place them into a large pot and cover them with cold water; add a big pinch of salt, if desired. Bring water to a boil and boil until sweet potatoes are just fork-tender, about 10 minutes. Drain the sweet potatoes well, and pat dry if needed. I let mine sit in the colander, in the sink, for a few minutes to make sure all the water drained off.
Heat a large skillet over medium heat and add oil. Once the oil is hot, add in the sweet potato, all of the spices, and the salt and pepper. Stir everything together well until all the sweet potato pieces are coated with oil and spices. Use your spatula to lightly press the sweet potatoes into a single layer, and let them cook for 4-5 minutes, then flip. Cook the sweet potatoes another 4- 5 minutes, until they’re golden brown and a little crispy.
Place the corn tortillas on the parchment-lined baking sheet and spread each one with 2 Tablespoons of refried beans. Next, top with 2 Tablespoons shredded cheese and then about 1/3-1/2 cup of the seasoned sweet potatoes. Place in the preheated oven and bake until cheese is melted, about 5-7 minutes. Remove from the oven, let cool for a few minutes, top with your favorite toppings and enjoy!
Recipe Frequently Asked Questions
Make these tacos gluten-free by using gluten-free corn tortillas.
Make these tacos vegan by using your favorite meltable, vegan cheese.
Why are the sweet potatoes boiled first? I like to boil them until just fork-tender because it allows the outsides to get crispier in the frying pan while the inside stays nice and soft. There are a few steps to this cooking process, so you can roast them in the oven instead if you prefer.
How many servings does this recipe make? This recipe makes about eight tacos, two of which are considered one serving. You can easily bulk up the tacos with extra toppings or sides.
How long do leftovers last? Leftovers should stay fresh in the fridge for about 4-5 days. Corn tortillas, however, don’t hold up well in the refrigerator. I recommend making the sweet potatoes ahead of time and then you can make as few tacos (or as many as you need) at a time.
Have a question I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
My Seasoned Sweet Potato Tacos are packed with tons of flavor and perfect for your next, vegetarian, taco night! These sweet potato tacos with black beans and cheese are hearty and filling, with each serving containing almost 20 grams of protein. Serve tacos with a side of chips and dip, or salad for a dinner that the whole family will love.
Ingredients
2 large sweet potato, peeled and diced (about 5–6 cups once diced)
1 1/2 tablespoons avocado oil, or favorite oil
2 teaspoons paprika
1 1/2 teaspoons cumin
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon salt, or more if needed
1/4 teaspoon black pepper
8 corn tortillas, I like to warm mine a little bit on the stove before using, but that’s an optional step
Pre-heat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. Peel sweet potatoes and dice them into bite sized pieces. Place sweet potatoes into a large pot and cover with cold water, add a big pinch of salt, if desired. Bring water to a boil and boil until sweet potatoes are just fork tender, about 10 minutes. Drain sweet potatoes well and pat dry if needed. I just let mine sit in the colander, in the sink, for a few minutes to make sure all the water has drained off.
Heat a large skillet over medium heat and add oil. Once oil is hot, add in the sweet potato, all of the spices and the salt and pepper. Stir everything together well, until all the sweet potato pieces are coated with oil and spices. Use your spatula to lightly press down the sweet potatoes, into a single layer, and let cook for 4-5 minutes and then flip. Cook sweet potatoes another 4- 5 minutes, until they are golden brown and a little crispy.
Place corn tortillas on the parchment lined baking sheet and spread each one with 2 tablespoons refried beans. Next, top with 2 tablespoons shredded cheese and then about 1/3-1/2 cup of the seasoned sweet potatoes. Place in the pre-heated oven and bake until cheese is melted, about 5-7 minutes. Remove from the oven, let cool for a few minutes, top with your favorite toppings and enjoy!
Notes
Recipe makes about 8 tacos, with 2 tacos per serving
Complete List of Fruits that Start with the Letter U (#1 is so ugly!)
Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!
It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.
Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.
Unveil the most popular fruits that start with U!
What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.
Ugli
The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.
The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.
The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.
You can also tell people you’ve made an ‘ugli cocktail!’.
The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.
Ugni
Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.
This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.
Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.
Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.
Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.
This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?
Umbu
Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.
The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.
Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.
Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.
Umbra
Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.
Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.
This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.
Ume
Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.
Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.
Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.
Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).
Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.
Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.
This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.
Usakhelauri grape
Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!
Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.
Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.
Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.
Uva Rara grape
Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.
Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.
Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.
Uva Rara is also known as Bonarda Novarese.
Uva Tosca grape
Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.
This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.
Uvalino grape
Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.
Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.
As we’re starting to learn, many grapes start with U!
Uvilla
Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”
Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.
The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.
This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.
11 Surprising Fruits That Start With U: 2025 Edition!
Discover a world of extraordinary fruits that start with U. Explore their flavors, origins, and culinary possibilities in this captivating fruit guide.
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