Confession: last week, when I shared some of my favorite savory sweet potato recipes, I intentionally omitted this one because the photos made me cringe. These tacos totally deserved to be included!
I photographed them again yesterday afternoon under gorgeous fall sunlight, and thought I’d share the recipe with you today in case you’ve skimmed past their original photos. I’m not sure these photos quite do them justice, but they’re definitely an improvement. Orange and green are a garish color combination, which might make these a fun Halloween dinner, now that I think about it.
When I originally shared this recipe well over two years ago, Cookie was healing after her accident (we don’t like to talk about it) and we were just getting settled into my current little house. I was thrilled to finally have my own dishwasher and washer and dryer, which I still appreciate to the moon and back.
Now, Cookie’s back in tip-top shape and I’m gearing up to move us to a more functional living space. I’m surrounded by fabric samples and can’t stop waffling back and forth between bed frame options. Help!
My love for tacos remains unchanged, and these tacos are as delicious as ever. This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and a pretty spectacular avocado spread made with freshly toasted pepitas for texture and savory notes. Top them off with some salty crumbled feta, more toasted pepitas and some crunchy pickled jalapeños (not shown, but highly recommended) and you have a well-balanced fall dinner.
These tacos are the taco version of my beloved sweet potato burritos, and the cold weather variation of my summer squash tacos. When I remade the recipe, I tweaked the spices a bit and made a few little edits for clarity, so this recipe is better than ever. I hope you love it, and please do let me know how it turns out for you in the comments!
Sweet Potato and Black Bean Tacos
- Author:
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entree
- Method: Stovetop and baked
- Cuisine: Mexican
These roasted sweet potato tacos feature spicy black beans and avocado-pepita dip. So delicious! This taco recipe is vegetarian (easily vegan) and gluten-free (see recipe notes for details). Recipe yields 8 to 10 hearty tacos, enough for at least 4 servings.
Ingredients
Roasted sweet potatoes
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper (omit if sensitive to spice)
- ¼ teaspoon fine sea salt
Spicy black beans
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely chopped
- Fine sea salt
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
- ⅓ cup water
- 1 teaspoon sherry vinegar or lime juice
- Freshly ground black pepper, to taste
Avocado-pepita dip
- 2 avocados, pitted
- 1 cup lightly packed fresh cilantro (mostly leaves, some small stems are ok)
- ½ cup pepitas
- 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes (go easy if sensitive to spice)
- 2 cloves garlic, roughly chopped
- 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
- 2 tablespoons water
- ½ teaspoon fine grain sea salt
- Freshly ground black pepper, to taste
Everything else
- 8 to 10 small corn tortillas
- Crumbled feta
- Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.
Instructions
- Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.
- Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.
- Make the avocado dip: First, toast the pepitas in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside.
- Scoop the avocado flesh into a food processor or blender. Add the cilantro, jalapeño, garlic, lime juice, water and salt. Blend until smooth, scraping down the sides of the processor/blender as necessary. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add more salt if necessary. Transfer the dip to a small bowl for serving.
- To warm the tortillas, heat a large skillet over medium heat and warm the tortillas in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with feta, pepitas, and anything else that strikes your fancy. Repeat with remaining tortillas and serve.
Notes
Make it dairy free/vegan: Skip the feta, and definitely add something pickled to make up for it.
Make it gluten-free: Make sure your tortillas are 100 percent corn/certified gluten free.
Serving suggestions: These tacos would be awesome with a side of simple seedy slaw (which you could also pile onto your tacos for some more crunch). If you’d like to serve a simple green salad with these tacos, try topping this lime-marinated kale with feta and pepitas.
Storage suggestions: Leftover taco components should keep well for a few days. Store them individually in the fridge, covered. Press plastic wrap against the surface of the avocado-pepita sauce to help prevent oxidation. Add a splash of water to the beans if they dry out during reheating.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Sini
So happy to hear that Cookie is already getting better! Sending her lots of hugs. It must have been an exhausting time for you both. xoxo
The tacos look delicious, Kate! And the colors are simply gorgeous. I would love to serve these at a get-together!
Kate
Thank you, Sini! It has been a crazy couple of weeks. We got 10 inches of snow yesterday, which is making it awfully hard to keep Cookie’s bandage dry! These tacos would be the perfect addition to a Mexican-themed potluck. :)
Laura (Tutti Dolci)
I think I just found tonight’s dinner, these look like taco perfection! So glad Cookie is on the mend, I love your IG of her playing in the snow!
Steph
Oh yum!! I’m glad to hear that Cookie is ok. She is so adorable.
The pepita dip sounds amazing. I’m sure it would be just as good eaten with a spoon as it would be on top of a taco!
Kate
Thank you, Steph. I just snacked on some of the avocado pepita dip on tortilla chips—so tasty!
dana
Can I please come over and you make these for me? k thanks.
G Fred
So glad Cookie is on the mend. And keep sharing house pics. I love it!
Looking forward to these tacos for din tonight :)
Kate
Hey! So I’m listening to The Moth now. Hope those tacos turned out well!
Melanie
So glad that Cookie is feeling better – these tacos look absolutely amazing!
Liz
I’m glad to hear about Cookie (sweet thing). Thank you for the lovely recipe. Take good care of you and Cookie. Have a Happy Week.
Liz
Kate, your recipes are wonderful. You are so talented!
Kate
Thank you, sweet Liz. Cookie says hi. :)
The Peace Patch
goodgolly what an awful scare…so happy Cookie is already snowdiving in her purple cast and will be fully recovered soon! Your tacos look delicious…the ingredient combination is so imaginative and full of yumful flavors…many thanks for sharing! :)
★★★★★
Kate
Thank you! I am so thankful that Cookie is healing well.
Lindsey (dolly and o
So glad to hear Cookie is on the mend! And your new place looks wonderful! Yes, I totally agree, there is never a bad day for tacos. They’re always welcome in my home. Loving the combo of avo + pepita, I will definitely have to try this :)
simply h squared
Yum! This sounds so good and I would have never thought to put roasted sweet potatoes in the mix, I will have to try this soon.
Kate
I love roasted sweet potatoes with black beans and avocado! Hope you give the combo a try soon!
Kate
I feel like I could eat that avocado-pepita dip with a spoon. Yum.
And that picture of Cookie made my day. Thanks for sharing :)
Katrina @ WVS
That pepita dip looks so good! So much goodness!
Eileen
These tacos sound so good! Black bean and sweet potato is such a classic, hearty, sweet and spicy combination. The avocado and pepitas just take it over the top. Hooray!
Kate
Thank you, Eileen! I’ll never tire of the sweet potato/black bean/avocado combination.
Angela@eatspinrunrpt
Despite Cookie’s little bit of drama, it sounds like you’re settling in quite nicely! These tacos sound amazing – I’m totally nuts about sweet potatoes, pepitas AND avocado so I’m totally drooling over this!
Chris
Yum! I can’t wait to try these. I’ve always eaten a lot of vegetarian food but have recently decided to give up meat completely and I love your recipes. Also glad to see Cookie romping in the snow. Obviously she’s feeling a lot better :).
★★★★★
Kate
Thanks, Chris! Hope you love the tacos. Glad to hear that you’re enjoying my recipes!
Melissa
This sounds delicious. I cant wait to try it.
purelytwins
these look wonderful!
Kira -HealthAbleSoul
Sweet Potatoes make a great combo for many things but tacos is got to be the best!
Tieghan
So happy Cookie is on the mend!! :)
These are my kind of tacos. I love all the veggies and that avocado dip sounds amazing!
Margarita
our dinner tonight was inspired by this post! i sauteed the sweet potatoes with kale, made some guacamole, aaaand made kelsey’s (happyolks) soft shell tacos. my husband made some refried beans with an indecent amount of bacon fat.
Kate
Sounds so good, Margarita! Sweet potatoes and kale are such a delicious combination.
dana
You are a genius and a fairy of whole foods. So glad we’re friends.
★★★★★
Kate
Oh my, thank you, friend! Let’s hang out soon.
Natalie
Hey, I’m in Singapore (I’m American though). You have people all over! Thank you so much for all the recipes!
Kate
That’s awesome, Natalie! Thanks for reading from around the world. :)
Sara
I just moved to the UK and I’m going through mexican food withdrawl. I’m going to have to make these.
Kate
Oh, I hope you do! I lived in France for a few months and had serious Mexican food cravings.
Sara
I actually just moved from Paris! It was dismal, but there was a place called Candelaria in the Marais which was cooking up some pretty fine tacos and you could buy fresh tortillas from them.
Robyn B
Why am I looking at these right before dinner?!?! They look sooooooo good.
dishing up the dirt
So happy to hear Cookie is on the mend! These tacos are screaming my name!
Sophie
Ah, a First World kitchen! I am sooo happy for you! I remember the day I moved to an apartment that had a dishwasher, AND an in-unit washer/dryer. I nearly cried tears of joy and relief. Congratulations! So far, your new place is darling!
So glad Cookie is on the mend and so glad you shared these tacos with us! I love everything you do with avocados and can’t wait to try this sauce :)
Helen @ Scrummy Lane
I hear you re. the kitchen, Kate. It’s long been one of my life’s ambitions to get a dishwasher (haven’t achieved it yet!)
As for these tacos, I’m not a vegetarian but I could happily be one if I got to eat food like this every day! Love the idea of combining sweet potato with feta in a taco … yum!
Joanne
I’m so glad to hear that Cookie is okay!! It does sound like she’s recovering, so that’s good. Yay for tacos!! My favorite food. Especially with sweet potatoes. The best.
Andy
Hi Kate. I only just discovered your blog (I was searching for a recipe for buckwheat pancakes after having eaten some at a friend’s house) and you are re-inspiring my love of cooking that has lain dormant for a while.
Sorry to hear about Cookie’s accident and glad she is recovering well. Enjoy your new house!
Anyway, I shall be making the peanut soba noodle slaw for lunch and then something very similar to this recipe for dinner with my nearly 13 year old daughter tonight. Black beans are harder to find in the UK but I have some! No sweet potatoes but will try that next time. I had to Google pepitas but happy to discover I have some in the cupboard!
Thank you so much for this blog. I am looking forward to working my way through the back posts of recipes. There seem to be many Mexican themed posts which are particularly to my liking!
All good wishes from the UK.
Andy
Kate
Andy, I’m so sorry I didn’t thank you for your thoughtful comment sooner. Thank you. I hope you are enjoying those Mexican recipes!
Kathryn
So glad to hear that Cookie is recovering and then you can start to relax and settle into your new pad. As for these tacos, it’s like you read my mind! I wrote down a rough plan of something like this for dinner later this week so this recipe is very timely indeed.
Micheline
Hi Kate! I’ve been a fan of yours for a long time now, just wanted to say hi. These look delish!! I love all of your different options for main dishes.
Stefanie
Sigh, what I wouldn’t give for a dishwasher, garbage disposal, and of course more counter space! Oh! And a whole slew of these tacos and plenty of chips to go with that dip!
afracooking
Taco are just such a comforting food! Love your flavour combination!
Laura
I made this burrito for dinner last night and i have to admit: these are the best burrito’s ever!! So yumm!
Kate
Thanks, Laura! So glad you enjoyed the taco recipe.
Big J
I love anything in a tortilla. Start adding avocado and cheeses, and I’m down. Looks delicious!
Dan Heaver
Amazing, by pure coincidence the day I discover your blog, I happen to have a pile of sweet potatoes to use up!
DTrevino
I cannot wait to try these tacos especially with the avocado dip. This is a good blend of taco ingredients. It is also perfect timing that I found this–I have home grown avocados in my kitchen.
Kate
Oh, I’m jealous of those home-grown avocados! Hope you loved the tacos.
Helen
What a good idea to swap out the rice in a burrito for some roasted sweet potatoes. But then I love sweet potatoes for breakfast, lunch and dinner.
Kate
I love sweet potatoes at all times of the day, too!
katie
Made these for a couple friends who came over for dinner……….you could hear a pin drop while we were eating, they were so DELICIOUS!!!!! And so healthy for you! I followed the recipe to a tea and it was great, will be another staple from your blog! I am so happy to hear that Cookie is doing better :) Hope your February is going well and you are staying warm!
★★★★★
Kate
Thank you, Katie! I’m so happy to hear you and your friends loved the tacos! I’ll have to make some for girls night soon. :)
Tara
Made these tonight. Delicious! They are definitely going into our family’s rotation. Thanks for making this a mouth watering vegetarian week for us!
★★★★★
Kate
Terrific news! Thank you, Tara.
r.a.
Thanks for a great recipe, we enjoyed this for dinner tonight.
Kate
Happy to hear it. Thank you for commenting!
Meredith
Leftover dip also worked great as a hummus substitute with carrots and peppers or other raw veggies you might have on hand! The creaminess was a nice contrast and it had some kick to it!
Kate
Great ideas! Thank you for sharing, Meredith.
Jenny @ BAKE
wow these tacos look amazing! I’ve never thought of packing them full of sweet potatoes before, I am going to have to try that!
Kate
Thanks, Jenny! Sweet potato tacos are my absolute favorite.
Julie
I could survive on the avocado dip alone! This combines so many delicious flavors in a healthy good looking package! My husband usually considers anything vegetarian an appetizer so I was thrilled when told me to save this recipe.
★★★★★
Kate
Julie, so glad you’re both enjoying the tacos! You’re not the first to report that they have been popular with carnivorous guys. Hooray!
Robyn
Could you recommend a substitute dip for those of us who aren’t fond of avacados? Thanks
Kate
Hi Robyn, great question. Salsa verde plays nicely with the other flavors in this recipe. So does sour cream. You could serve one or both of those on the side, or even mix some salsa into sour cream so it’s not so runny.
Lori
These were great! Thanks for the wonderful recipe.
(by the way, our dog, Teddy, loves plain baked sweet potatoes. when I was making this I think he thought we were taking his treat. little did he know I baked his plain ones first, then made ours with all the spices).
Kate
Cookie loves sweet potatoes, too! Actually, she’ll eat just about anything, but she especially enjoys roasted sweet potato. :)
Julie
I have tried (and loved) SO many of your recipes, but I think this one is my new favorite. You are amazing!
★★★★★
Kate
Thank you, Julie! So glad to hear it. P.s. We share the same last name. :)
Angela
All I have to say is WOW. These were FAN-tastic! My daughter and I made these last night and they were phenomenal! Thank you!
Kate
Thank you, Angela!
Mary
These were FANTASTIC, and so easy (even easier because I skipped the avocado sauce and just mashed up a rough guac). Topped with chopped cilantro and raw onion and didn’t miss the cheese. This is going on my (short) list of “so filling and satisfying you forget it’s vegan” recipes. Found your blog by googling “black bean tacos”…I’m glad I did!
Kate
Mary, that’s great to hear! So glad you loved the tacos. Your version sounds terrific.
Erin
I’m so glad I found your site. Another excellent recipe! I made this tonight for my husband (a big meat fan) and he loved it, too. The feta really made it for me. Will make again and again!
Kate
Thank you, Erin! I’m glad you found my site. :) So glad you both loved the tacos. I have more tacos up my sleeve, coming soon!
Sarah
Just made these to accompany tonight’s world cup games! Unbelievably good! Thanks for the recipe!
★★★★★
Kate
Hooray! Thanks for commenting to let me know, Sarah!
Ann Alexander
I dug this up because I was looking for vegan recipes to accommodate some visiting family. But my husband (who’s not a vegan) loved it, especially the dip! Thanks.
★★★★★
Kate
Hooray! Thank you for commenting, Ann.
Ashley Marie
I want to try this but I am confused about pepitas. I looked it up, and it says they are pumpkin seeds or sunflower seeds. Which are they or what do you recommend? Thank so much!
Kate
Sorry about that! Pepitas are green shelled pumpkin seeds.
B
These were amazing! I made a batch up for my lunch this week. I added Radishes on top as well as Kalamata olives. So deelish!
Thank you for this recipe.
★★★★★
Kate
Thanks, B!
Cam
I loved this!
Kate
Yay! Thanks, Cam.
Cynthia
Wow! These tacos were amazing. I plan to prepare this meal again soon and invite friends over for dinner.
Thank you for your wonderful blog.
Kate
Thank you, Cynthia! I’m so glad to hear it!
Meghan
Delicious, thank you for sharing the recipe!
★★★★★
Kate
Hooray, thanks Meghan!
Greg
These tacos are amazing. This is the third time we’ve mad either. The pumpkin seeds really add to the Guac.
Thanks!
Kate
Hooray! Thanks, Greg.
Shana
I made these yummy tacos for dinner last night! I used 4 sweet potatoes and ended up adding more olive oil and cayenne because they seemed a little bare. I also let them marinate for like 20 minutes in the bag so they got good and flavorful and my family loved them! The dip and beans were also a success, and everyone thought the flavors blended beautifully! SO satisfied, will make again, ESPECIALLY the sweet potatoes.
★★★★★
Lacey
Made these for dinner , big winner here! Boyfriend took a bite and inmediately said “these are good!” I had mine sans cheese and also thought they were delish. Thanks for the great recipe!
Kate
Awesome! Thank you, Lacey!
Charlie
Oh my God! I know I’m almost a year late to the game here, but I made these for dinner tonight, and THESE ARE THE BEST TACOS I’VE EVER HAD IN MY LIFE! (Sorry about the all caps.)
Kate
Yes!!! I’m glad these tacos induced an all-capital reaction. :)
Michelle @ Modern Acupuncture
Wow, seriously! My boyfriend would flip over this. The pepitas… he’s all over that!
Cindy
Thanks for the great article on blogging tips. I just started mine a couple weeks ago and am learning so much. Your article led me to your amazing recipes. I’m trying the sweet potato and black bean tacos tonight. Of course the avocado pepita dip will accompany as well!
Kate
Thank you, Cindy! Best of luck with your new blog. Hope you loved the tacos!
Joanne Swenson
I made the sweet potato black bean burritos for my very fussy teen daughter whose withering criticism is a regular dinner side dish. She loved them! I loved them! Fantastic combo! Five stars! Reminiscent of a soup combo many like: Corn, Jalapeno and Sweet Potato Soup from New Orleans: http://eatyourvegetable.com/sweet-potato-corn-and-jalapeno-bisque/
Kate
Thank you, Joanne! So glad the recipe went over well with your daughter. :) That bisque looks fantastic!
James
I wouldn’t think in a million years to combine those ingredients but man does that make a pretty dish.
ES
These were DELICIOUS. I made them using this method to make the tacos crispy http://smittenkitchen.com/blog/2009/02/crispy-black-bean-tacos-with-feta-and-slaw/. Then each person opened them up at the table post-cooking to add the sweet potatoes and avocado. We loved it–thanks for a great recipe.
★★★★★
Kate
Oh fun! I’ll have to try that trick with my next tacos. Thank you, ES!
Cindy Craddock
These are absolutely fantastic, thank you. 5+ stars. I added a bit of shredded cabbage on top and a few cut grape tomatoes. Delicious… I want to make these for all my neighbors!!
Kate
Your tacos sound great! Thanks, Cindy!
Ela
Oh my gosh, these sweet potato tacos were absolutely delicious! I made them yesterday and my father, an avid meat eater, completely devoured them! Thanks for an awesome recipe :D
★★★★★
Kate
Excellent!!! Thanks, Ela!
Andrea
OH MY HEAVEN!! Okay, so these are amazing! I heard about these from one of my clients (as a personal trainer, I am always looking for clean, healthy recipes). These have been SUCH A HIT! My meat and cheese only husband LOVES THEM TOO. I have been obsessed and recommending them to all of my clients. I have to say, everyone of them loves it too.
*Recipe note: So, I had some lime and cilantro hummus leftover, and just threw in the avocado with that.. Delicious alternative, when you wanna finish off that leftover batch of hummus…
★★★★★
Kate
Yessss, thanks Andrea! So glad they made the cut for you. Thanks for sharing them with your clients. Your hummus version sounds great!
Quinn
These have been in my go to weekday toco rotation for a while now (we eat a lot of tacos). They are SO delicious and still healthy! Thank you, Kate!!
Whenever I have leftovers of the filling, I make my version of huevos rancheros with them by topping a warmed tortilla with the sweet potato, black bean mixture and then adding two poached eggs. Throw on some feta, cilantro, and lime juice and it makes such an amazing brunch!!
★★★★★
Kate
Awesome! Great to hear that you’re enjoying the tacos so much. Your huevos rancheros sound stellar!!!
Stef Durham
I regularly use recipes off the internet and I have never bothered to comment… until now. I made these tacos tonight and savored every bite. This was seriously one of the best meals I have ever eaten! The flavor combination, textures, and colors were all perfect. My husband and I are both raving about them. I have already emailed it to multiple people. Thank you so much! Absolutely fabulous recipe. I just signed up to follow your blog.
★★★★★
Kate
Stef, thank you so much for taking the time to comment and share my recipe with your friends! Delighted to hear that you both enjoyed it so much. I hope you enjoy my other recipes just as much!
Jane
Kate,
I discovered your blog a few weeks ago and I just love your way with flavor combinations and textures. My boyfriend and I are moving toward a more vegetarian diet and your recipes are making that transition effortless. Thank you for sharing healthy, delicious meals that don’t take forever to make! I also appreciate the way you organize your recipes with ingredients and instructions in order so that the complete dish comes together seamlessly.
Yesterday I made these tacos and they are terrific, love em! The leftovers were just as tasty today. My boyfriend says this recipe is a keeper as well, so thank you.
Last week I made your Roasted Carrot & Potato Lentils & Miso Parsley Sauce… fabulous as well and another “keeper”!
Thank you Kate, you inspire me expand my vegetarian horizon and cooking style!
★★★★★
Kate
Jane, thank you so much for your sweet comment! I’m really happy to hear that you’re enjoying my recipes. Thanks again and happy cooking to you both!
Cindy
HI Kate,
I came across your blog by accident. I’ve been a vegetarian since ’97 but only recently developed a gluten intolerance (recent = last 60 days). I was drawn to this recipe bc it has a great selection of nutritious meatless protein plus it’s GF. They were delicious!!! So full of flavor! Looking forward to reviewing your blog in more detail for more great ideas!
Thanks so much!
★★★★★
Kate
Hi Cindy! I’m so glad you found my blog. Welcome! :) You picked a great recipe to start off with, hope you enjoy the others just as much!
Pratima
Made these along with the portobello+poblano fajitas for a group of friends. Huge crowd-pleaser, and i had GF, vegetarian, almost-vegan, meat-eater, the whole gamut. I made the black bean soup from this site as well, just in case, but these tacos were quite filling on their own! Everything was delicious. Thanks Kate! Definitely checking out more of your recipes.
★★★★★
Kate
Wow, what a feast! So glad it all turned out well for you, Pratima. :)
Angela
Two vegetarians here, with a toddler who is trying anything. We are having this for dinner tonight and it is AMAZING! This definitely will be rotated into our weekly taco Tuesday menu planning! I’ll also post it to my Facebook page, Bakebook – and certainly will credit you!! Thanks!
Kate
Thank you, Angela! Glad you all enjoyed the tacos!
Gloria
This has become one of my absolute favorite recipes! I’ve found it helpful to make the avocado dip first and put it in the fridge, and then move on to the sweet potatoes and black beans. Thank you for always providing such excellent recipes! I know I can always count on the flavors being on point, while keeping me and husbnad healthy.
★★★★★
Kate
Thank you very much, Gloria! Glad you two are enjoying these tacos!
Holly
Just made these and WOW. I am literally in heaven. So healthy and SO delicious, every component is incredible individually and then when u put it all together – perfection! Im not one to comment on or review things online but I feel compelled by this awesome dish to share my joy! Thank u thank u!
Kate
Holly, thank you for taking the time to say so! I appreciate it! Glad you loved these.
KC
Just wanted to thank you for restoring my hope in cooking! Was unsure if these tacos would live up to the hype in the comments, but I’m speechless. Simply amazing. Also tried the Clementine Sunshine Smoothie. Wow. Will continue to follow. So glad I found your blog!
★★★★★
Kate
Oh yay, thank you, KC! So glad you’re enjoying my recipes (and cooking!).
Amy
These were delicious and so filling! Had a hodge podge night and ate them with your lentil soup, also 5 stars!
★★★★★
Kate
Thanks, Amy! That sounds like a great meal! I’m hodge-podge dining all the time with my blog and cookbook leftovers.
Diana
I was reading through the 24 meals post and was inspired to make a variation of this recipe – I happened to have most ingredients and, with some tweaks, I don’t have to buy an unhealthy lunch tomorrow thanks to you!!
Pete
Ahoy there, lass. What be a good substitute for cilantro? Aye, it be tastin’ like a bar of soap to me.
Kate
Hi Pete! I’d probably just skip cilantro in Mexican recipes. I can’t think of a proper substitute.
Sarah
I made this last night and it was the perfect filling (yet light) meal for my husband and I after hot yoga! I only needed 2 tacos and I was full. The flavors all work together beautifully. I loaded mine up with hot sauce for an extra kick! Thank you for so many accessible whole food vegetarian recipes! Can’t wait to eat the leftovers tonight :)
Melissa
Awesome !
Everybody demolished this dinner.
Thanks!
★★★★★
Amanda
I was looking for a sweet potato taco recipe and this was the first one to pop up. I tried it with homemade corn tortillas and left out the cayenne and jalapeños. WOW! They were incredible. My kid gobbled them up like candy. I am now totally full…I did not mean to eat this much but I could’t help it. I definitely have to use your site more often.
★★★★★
Megan
These are were a huge hit! Cheers from Maine:)
Neil D
Made this for dinner today. The avocado pepita sauce is a revelation!
★★★★★
Audra
This was delicious as written! So good and worth the time! Also – it inspired me to make a shorter version of sweet potato tacos as part of an easy weekly meal idea. This week it will be a tortilla, roasted sweet potatoes, black beans, an avocado, and a tomato. LOVE!
★★★★★
mary
Made this tonight…..Splendid!!
★★★★★
Kate
Awesome! Thank you, Mary.
Kristen Drew-Manning
Made these tacos for dinner on Friday. They were delicious and so easy to prepare. Even the carnivores loved them and couldn’t stop raving about the sweet potatoes. Thank you for expanding my menu options and making it possible for me to prepare just 1 dinner now instead of 2.
★★★★★
Kate
Thank you so much, Kristen! Happy to hear that. :)
Natalie
Absolutely delicious!
★★★★★
Kate
Thank you, Natalie!
Lola
These look so yummy and really feeling a Mexican dish recently. Must give it a try!
Hope
Arn’t taco’s the best? These look great, thanks for the recipe. I love the idea of using pepita’s in the avocado dip – that dip looks like I could spread it over just over about anything – yum!
Evelyn
Hahahaha awww! I can’t exactly remember anymore how the original pictures look like, but I do know they looked good enough for me to make the recipe, fall hopelessly in love with it, and ever since it’s one of my go to taco recipes (together with your kale/ black bean one, which is so easy but so delicious, and my guests always refuse to believe it only takes 15 minutes to whip them up). The new pictures are beautiful however!
Kate
Thank you, Evelyn! Yay, so glad you’re enjoying those.
Susanna
These look amazing. Can’t wait to try them. I am not vegan, or even vegetarian, but I do try to have at least 3 or more vegetarian meals a week and you are a wonderful and trusted source. Thanks.
★★★★★
Kate
Thank you so much, Susanna. That’s great to hear. :)
Amy
This looks great! Where can you buy pepitas?
Kate
Thanks, Amy! I’m sorry for the delay. I buy them in the bulk bin section at the nearest grocery store. They are often in the health food section, and you might find them with the other nuts. I hope you can find them!
Medha
These tacos are so delicious! Sweet potatoes and black beans are so good together- they add so much earthiness to a plate, I love it :) And the avocado and pepitas together is genuis!
Kate
Thank you, Medha!
Tori//Gringalicious
Yum! Tacos never looked better!
Angela - Patisserie Makes Perfect
Kate this looks so yummy! Pinned :-)
Sara @ Last Night's Feast
That dip looks beyond. Thanks for sharing =)
Kate
Thanks, Sara!