The best crispy baked black bean and sweet potato tacos! Easy, healthy, and delicious vegetarian tacos that everyone will love!

These tacos make the BEST easy weeknight dinner!

These baked tacos are filled with a super flavorful mix of black beans, sweet potatoes, spinach, and salsa for a healthy mix and the best plant-based taco! You won’t even miss the meat in these- they’re hearty, full of flavor, and so satisfying. I am obsessed!

Dip these crispy baked tacos in your favorite salsa, queso, sour cream, or guacamole. Or, if you’re like me, a little of all of everything 🙂

I can’t wait to hear what you think of these gluten free and vegetarian black bean tacos! ENnjoy! xo

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Crispy Baked Black Bean + Sweet Potato Tacos

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner

Description

Easy crispy baked vegetarian tacos with a black bean and sweet potato filling!


Ingredients

Scale
  • 2 large sweet potatoes, peeled and diced into small cubes
  • 3 tbsp avocado oil, divided
  • 1⁄2 of a white or yellow onion, finely diced
  • 1 (15 oz) can Bush’s Beans Organic Black Beans, drained and rinsed
  • 1 tsp chili powder
  •  1⁄2 tsp cumin
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp dried oregano
  • Salt + pepper, to taste
  • Dash of Cayenne, to taste
  • 1⁄4 cup salsa of choice
  • 2 large handful of baby spinach
  • Almond flour or regular flour tortillas
  • Shredded Mexican blend cheese

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Toss the sweet potato cubes with 2 tbsp of olive oil and salt and pepper; lay out in a single layer on the baking sheet. Bake for 20-25 minutes, until soft.
  2. Meanwhile, heat a large skillet over medium heat with 1 tbsp of avocado oil. Sauté diced onion for 3-4 minutes, then stir in the black beans, all of the spices plus salt and pepper to taste, and the salsa. Allow to simmer for 4-5 minutes.
  3. Remove from heat and stir in the baby spinach. Mix black bean mixture with the roasted sweet potatoes.
  4. Add tortillas to a parchment-lined baking sheet and warm them in the oven for 2 minutes. *Note, you can make as many tacos as you’d like, and save any leftover filling for another meal.
  5. Sprinkle half of each tortilla with cheese (as much or as little as you’d like), and scoop out some of the taco filling on top of the cheese. Fold each tortilla over the filling. Bake for 10-15 minutes and serve with desired toppings.

Notes

*If making the filling ahead for later, gently heat the filling before baking the tacos.

Gluten Free, Lunch + Dinner, Recipes, Vegetarian

Category:

May 30, 2022

Crispy Baked Black Bean + Sweet Potato Tacos

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Alison says:

    Added onions and peppers to the sweet potato bake. New favorite veggie taco recipe!

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Simple. Attainable. Gathered Nutrition.