Sweet Potato Black Bean Tacos

My sister’s boyfriend, in addition to being an all-around awesome guy, is also the ultimate carnivore.  A vegetarian meal is usually a mere appetizer for him.  Except for these tacos.  After sampling them, he declared that they were the only vegetarian meal he’d ever had that was so flavorful he didn’t miss the meat. High praise.

I’ve also served them at dinner parties, ski trips, and on a third date with a certain someone.  Haven’t failed me yet.


The flavors work together and except for a little roasting time on the sweet potatoes, they come together easily.  I will say the delight is in the details- the Garam Masala spice elevates the sweet potatoes, the radish adds needed crunch, and the goat cheese kind of binds it all together.   So if you do decide to make ‘em, don’t skimp on the fine print.

Sweet Potato Black Bean Tacos

(my own creation through trial and error)

makes 12 tacos, serves about 4 (can easily increase amounts to serve more people)

Taco Ingredients

  • 3 large sweet potatoes
  • 3 T Garam Masala spice
  • 2 cans black beans
  • 1 large onion, diced
  • 1 can of salsa
  • 12 corn tortillas

Taco Trimmings

  • 4 sliced radishes
  • 2 T diced cilantro
  • 1 log of crumbled goat cheese

Oil a baking sheet or roasting pan and preheat oven to 400 F.  Dice sweet potatoes into uniform cubes (hopefully you’re lucky like I am and have a sous chef who will complete this task with exacting accuracy).  Sprinkle garam masala on the cubes and stir to coat all the potatoes.  Roast for 1 hour and 15 minutes, or until a sweet potato is sweet and crispy to the taste.


When you are about 20 minutes away from serving, sautee the diced onion in an oiled skillet for about 5 minutes until soft.  Rinse the beans and add them, along with the jar of salsa.  Heat for about 10-15 minutes on low heat.


Warm the tortillas.  Aya taught me a fun trick once using the flame of a gas stove but it’s tricky to pull off with a lot of tortillas.  For a large group you can cover them and pop them into a low heat oven.

Prep the trimmings.    Then put out the sweet potatoes, black bean mixture, and trimmings.  Allow the lucky eaters to assemble their own tacos with their preferred ratios.

**If you have leftover sweet potatoes and goat cheese, throw them in an omelet for breakfast the next day and top with a drizzle of balsamic vinegar.  Trust me.

2 thoughts on “Sweet Potato Black Bean Tacos

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