Vegan Sweet Potato and Black Bean Tacos

Name: Vegan Sweet Potato and Black Bean Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 small tacos
Cuisine: Mexican-inspired
Ingredients: 8 whole small corn tortillas; 300 g sweet potato, peeled and diced small; 100 g summer squash, diced; 240 g cooked black beans, drained; 150 g red cabbage, finely shredded; 150 g tomatoes, diced; 1 whole ripe avocado, sliced; 1 whole lime, cut into wedges; 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp salt

These colorful tacos bring together tender spiced sweet potato, black beans, crunchy red cabbage and avocado.

By Hez ArslanUpdated October 2, 2026

Total 35 minMakes 8 small tacos

Jump to Recipe

These colorful tacos bring together tender spiced sweet potato, black beans, crunchy red cabbage and avocado. Cook the sweet potato and summer squash in a wide pan so the vegetables brown rather than steam. Warm the tortillas just before filling, then add lime at the table for a fresh finish. Keep wet toppings separate until serving if making components ahead. Dice sweet potato and squash evenly, shred cabbage, and drain and rinse beans. Heat oil in a skillet; cook sweet potato with cumin and salt 10 to 12 minutes, stirring until tender, then add squash for 4 minutes. Warm beans in a separate small pan with a splash of water until steaming.

How to tell when it is ready

Fill with sweet potato, squash and beans; add cabbage, tomato, avocado and a squeeze of lime.

Tips

Dice sweet potato and squash evenly, shred cabbage, and drain and rinse beans.
Heat oil in a skillet.
Warm beans in a separate small pan with a splash of water until steaming.
Warm corn tortillas in a dry skillet until soft and pliable.

Troubleshooting

If tortilla cracks, warm before folding.
If potato browns outside first, cut smaller and lower heat.

Substitutions

Use pinto beans for black beans.
Use pumpkin in place of sweet potato.

Variations

Add smoked paprika to sweet potato.
Top with sliced radish.

Serving suggestions

Add lime wedges.
Serve with salsa.
Offer cilantro.
Pair with a simple green salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked filling for up to 3 days; store chopped toppings separately and slice avocado just before serving.

Storage

Refrigerate cooked filling for up to 3 days; store chopped toppings separately and slice avocado just before serving.

Food safety

Check tortilla packaging if gluten-free is needed; cool cooked filling promptly.

Frequently asked questions

How do I know sweet potato and black bean vegan tacos is ready?

Fill with sweet potato, squash and beans; add cabbage, tomato, avocado and a squeeze of lime.

How should I store sweet potato and black bean vegan tacos?

Refrigerate cooked filling for up to 3 days; store chopped toppings separately and slice avocado just before serving.

Add lime wedges. Refrigerate cooked filling for up to 3 days; store chopped toppings separately and slice avocado just before serving.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Sweet Potato and Black Bean Tacos