Dinner · Vegetarian · Vegan · Dairy-free · Fall

Sweet Potato Black Bean Tacos with Lime Slaw

Name: Sweet Potato Black Bean Tacos with Lime Slaw
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 2 lb sweet potatoes, peeled and cut into 3/4-inch cubes; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp fine salt; 1 tbsp olive oil; 1 small yellow onion, finely chopped; 2 tsp ground cumin; ¼ tsp chili powder spice blend, not pure ground chile; 2 cans black beans, 15 oz / 425 g each, drained and rinsed; ⅓ cup water, plus a splash if needed; ¼ tsp fine salt; 1 tsp fresh lime juice; 3 cups finely shredded red cabbage; 2 tbsp fresh lime juice; ¼ tsp fine salt; ¼ cup chopped fresh cilantro; 12 small 6-inch corn tortillas; 2 ripe avocados, pitted and sliced just before serving; Lime wedges, optional

Roasted sweet potato, cumin-scented black beans and crisp lime slaw tucked into warm corn tortillas. Add sliced avocado and bring the fillings to the table.

Recipe by Tasty Recipes

Published 2026-09-09

1 hr 5 min4 servings

Timing breakdown · 6 timed stages

Estimated total: 20 minutes to prepare the oven and potatoes, up to 40 minutes to roast, and 5 minutes to assemble. Prepare the beans, slaw and tortillas while the potatoes roast; no extra chilling or resting is required.

Preparation: 25 min
Cooking: 40 min

Optional: Roasting Step 2: 30 to 40 minutes
Preparation / waiting Step 3: 5 to 8 minutes
Preparation / waiting Step 3: 30 seconds
Cooking Step 3: 5 minutes
Cooking Step 5: 10 minutes
Roasting Step 6: 20 to 30 seconds

Durations are taken from the method and may overlap. Some preparation steps are not timed. Optional stages are separate from the main meal.

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Sweet potato and black bean tacos topped with purple cabbage, avocado slices and cilantro, with a lime wedge

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How to make Sweet Potato Black Bean Tacos with Lime Slaw

01
Heat the oven to 425°F (220°C). Wash and dry the produce before cutting. Toss the sweet potato cubes with their olive oil, smoked paprika and salt on a large rimmed baking sheet. Spread them out; use a second sheet if they overlap.
02
Roast for 30 to 40 minutes, turning halfway through, until the cubes are tender and browned at the edges. If using two sheets, swap their positions when turning the potatoes.
03
While they roast, warm the bean oil in a saucepan over medium heat. Soften the onion for 5 to 8 minutes. Stir in cumin and chili powder for 30 seconds, then add the drained beans, water and bean salt. Cover and simmer gently for 5 minutes.
04
Mash roughly half the beans with a fork, leaving the rest whole. Stir in the teaspoon of lime juice. Keep warm over very low heat, adding a splash of water if the mixture becomes dry.
05
Toss the cabbage with the slaw lime juice, salt and cilantro. Set aside while you finish cooking, about 10 minutes, for the cabbage to soften slightly. Slice the avocado near serving time.
06
During the final minutes of roasting, warm the tortillas in batches in a dry skillet over medium heat, about 20 to 30 seconds per side or according to the package. Keep the warm tortillas wrapped in a clean towel.
07
Divide the beans, potatoes, slaw and avocado among the tortillas. Serve three small tacos per person, with optional lime wedges. Assemble just before eating to keep the tortillas from becoming soggy.

Recipe questions

Can I prepare the fillings ahead?

Yes. Keep cooked potatoes and beans in separate shallow covered containers and refrigerate within 2 hours, at 4°C (40°F) or colder. Use within 3 days and reheat to 165°F (74°C). Refrigerate the slaw separately and add freshly sliced avocado when serving.

Are these tacos spicy?

They are gently seasoned rather than deliberately hot. Use a mild chili powder blend and ordinary smoked paprika. Pure ground chile can be much hotter, so it is not an equal substitute.

Can I use dried black beans?

Use about 3 cups of fully cooked, drained beans. Dried beans need their own soaking and cooking process before you begin; that time is not included here.

Why are my sweet potatoes soft instead of browned?

Crowded pieces trap steam. Spread the cubes in one layer with a little space between them, use two sheets if necessary, and check tenderness before removing them from the oven.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Adapted with smoked paprika, a simple cabbage-lime slaw and sliced avocado instead of avocado-pepita dip. Makes 12 small tacos, three per serving. Check tortilla labels if avoiding wheat or gluten. Image: AI-generated illustration.

Adapted from Kathryne Taylor at Cookie and Kate.

Additional guidance: Joy the Baker: cabbage and lime slaw inspiration · Health Canada food storage guidance · FoodSafety.gov: reheating leftovers