Sweet Potato Tacos

Weekday deliciousness

I’ve been making this meal since college. It’s inexpensive, healthy, easy, and quite tasty. And with the sweet potato’s recent growth in popularity (in 2015, farmers produced more sweet potatoes than in any year since World War II) this recipe turns out to be in vogue as well! For Luke and I, sweet potato tacos are a reliable weekday meal. We often neglect this recipe, as it’s almost too basic. But, when we made it recently and spruced up our tacos with a couple extra fixings we looked at our plates and both said, “Damn! These tacos are kinda good looking!” Like, cover of a magazine good looking. We decided they’re worth sharing. This recipe is somewhat of an original, though the black beans are a riff on a Goya recipe, courtesy of the back of the can. Shout out to Goya Foods!


  • 2-4 sweet potatoes (depending on size), cut into 1-inch pieces
  • olive oil
  • salt & pepper, to taste
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 can black beans
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 jalapeno finely chopped (optional)
  • 1 TBS red wine vinegar
  • 1 1/2 tsp oregano
  • 1/4-1/2 cup water
  • 8-10 soft tortillas
  • cilantro, finely chopped (for topping)
  • feta cheese, crumbled (for topping)


  1. Begin by roasting the sweet potatoes. Preheat oven to 425°F. In a bowl, mix the sweet potatoes with 1-2 TBS olive oil, cumin, chili powder, and 1 tsp salt and pepper. Move sweet potatoes to a large baking sheet and spread evenly. It’s best if each sweet potato has some breathing room. You don’t want them overlapping! Roast for 30-35 minutes, making sure to check halfway through. Give em a shake so they get a little brown on all sides.
  2. While sweet potatoes are roasting, make the beans. Heat 1-2 TBS olive oil over medium-high heat in a medium saucepan. Add onions, bell pepper, and jalapeno. Cook for about 6 minutes, or until onions are translucent and peppers are soft. Add garlic and cook 1-2 minutes more. Pour in the beans, with their juices. Fill the can with water a little less than halfway. Stir water around to make sure all the contents of the can are loose and pour into saucepan.  Add red wine vinegar, oregano, and 1 tsp salt. Bring beans to a boil and then simmer uncovered. Simmer for 15-2o minutes, or until sauce has thickened.
  3. When sweet potatoes are finished, mash slightly on the sheet. You want them to be a little chunky.
  4. While everything is finishing up, we advising warming up your tortillas. Either for 1 minute in the microwave, or a little nicer, individually in a skillet (this will give them a bit of charring).
  5. Assemble your tacos to your liking! We start with a base of sweet potatoes, a scoop of beans, a few drops of Valentina Salsa Picante, some freshly chopped cilantro, and a scattering of feta cheese.

Details: Serves 2-4. You’ll have plenty of beans, so roast more sweet potatoes if you’re trying to feed a few more mouths!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.