veganoEasy

Roasted Sweet Potato and Black Bean Tacos

Name: Roasted Sweet Potato and Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 400 g Black beans; 2 Avocado; 2 tbsp Vegetable oil; 1 Serrano chilli; 1 manojo pequeño Coriander; 500 g Sweet potato; 8 Corn tortilla; 0.25 White onion; 2 Lime

45 min (15 prep + 30 cook) Easy 4 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

About this recipe

Vegan tacos with roasted sweet potato, mashed black beans, and fresh avocado salsa. Colourful, nutritious, and easy.

History & Origin

Sweet potato is one of the oldest and most revered tubers in Mexico, cultivated for over 5,000 years in Mesoamerica. In the markets of central Mexico, roasted sweet potatoes with piloncillo are an iconic street snack. This modern recipe brings the sweet potato to taco format, pairing it with mashed black beans — a fundamental food in the Mexican diet since pre-colonial times. The fresh avocado salsa, made with avocado, lime, serrano chilli, and coriander, adds creaminess and freshness that balances the sweetness of the roasted sweet potato. This combination is a perfect example of contemporary Mexican vegan food: colourful, nutritious, full of flavour, and deeply rooted in tradition.

Estimated cost

£4.50

Total cost

£1.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

300

Calories

Protein

45g

Carbohydrates

10g

Fat

Fibre

350mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Preheat the oven to 200°C. Toss the sweet potato cubes with vegetable oil, salt, and black pepper. Spread in a single layer on a baking tray. Roast for 25–30 minutes, turning halfway through, until golden and tender.
2
While the sweet potato roasts, mash the black beans in a frying pan over medium heat with a fork or potato masher until you have a thick paste. Season with salt and add a splash of cooking water if needed to reach the desired consistency. Keep warm.
3
Make the avocado salsa: in a bowl, mash the avocados with a fork. Add the lime juice, chopped serrano chilli, finely chopped onion, and half the coriander. Season with salt. Leave it slightly chunky for texture.
4
Warm the corn tortillas directly on a griddle or frying pan, 30 seconds each side. Wrap in a cloth to keep warm.
5
Assemble the tacos: spread a spoonful of mashed beans on each tortilla, add several cubes of roasted sweet potato, then top with a spoonful of avocado salsa.
6
Scatter the remaining coriander over the top and add an extra squeeze of lime juice. Serve immediately.