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three sweet potato black bean tacos on a plate with arugula and an orange chipotle sauce on top

Sweet Potato Black Bean Tacos

These vegan tacos with roasted sweet potatoes, baked black beans, chipotle crema, and guacamole are truly delicious!
4.80 from 5 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 10 small tacos


Chipotle Crema

  • ½ cup cashews soaked 30-60 minutes in boiling water
  • 1 chipotle pepper in adobo sauce + 1 Tbsp sauce
  • 1 tablespoon lime juice ½ lime, juiced
  • 1 clove garlic
  • 3-4 tablespoon water

Marinated Black Beans

  • 15 oz can cooked black beans about 1 ½ cups cooked beans
  • 1 tablespoon lime juice ½ lime, juiced
  • ½ teaspoon cumin
  • ½ teaspoon salt

Roasted Sweet Potatoes

  • 2 sweet potatoes rinsed & diced
  • 2 tablespoon avocado oil
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper optional (for spice)

Other Taco Ingredients

  • 10 flour taco tortilla
  • 1 cup guacamole
  • 1 cup arugula or other green


  • Add the cashews to a bowl and cover with hot boiling water. Soak for 30-60 minutes. While the cashews are soaking, make the sweet potato black bean taco filling and preheat the oven to 400F.
  • Strain and rinse the cooked canned black beans. Then, dry completely and add to a bowl. Add the lime juice, cumin, and salt to the beans and mix together until coated. Then, set aside.
  • Once the black beans are marinated, chop up the sweet potatoes into small cubes. I like leaving the potato skin on, but you can remove it if you would like.
  • Then, add the sweet potatoes to a baking sheet. Add the avocado oil, cumin, paprika, salt, and optional cayenne pepper to the sweet potatoes and mix together until coated. Spread the potatoes out on the tray so they are not touching, then add to the oven and bake for 15 minutes.
  • After 15 minutes, remove the sweet potatoes from the oven and pour the marinated black bean mixture onto the baking sheet. Mix the black beans with the sweet potatoes and then add the tray back to the oven for another 10 minutes.
  • Remove the tray from the oven top with cilantro.
  • While the potatoes & black beans are cooking, make the chipotle crema. Strain the soaked cashews, then add them to a small blender with the chipotle pepper, adobo sauce, lime juice, and garlic clove. Add 3-4 Tbsp water as needed and blend until you have a thick but creamy chipotle sauce.
  • To assemble the tacos, spread 1-2 Tbsp of guacamole onto each tortilla. Top with a heaping scoop of the sweet potato black bean filling and arugula. Then, finish by topping with the chipotle crema. Serve and enjoy!


  • For the chipotle crema, I used Goya Chipotle Peppers in Adobo sauce and highly recommend it!
  • The sweet potato black bean taco filling can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.
  • The chipotle cashew crema can be stored in the fridge for 4-5 days.
  • Guacamole doesn't store well, so it's best to make the day you are eating the tacos.


Serving: 1taco | Calories: 255kcal | Carbohydrates: 32g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 308mg | Potassium: 513mg | Fiber: 8g | Sugar: 3g | Vitamin A: 6542IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!