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


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


  • 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


  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.


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

Gluten Free, Lunch + Dinner, Recipes, Vegetarian


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!

  2. Josie says:

    Very good ! the whole family loved it !

  3. Rebecca says:

    These were AMAZING!! So delicious, easy and filling, can’t wait to make them again.

  4. Laura says:

    These were absolutely delicious! 10/10. And simple to make. Definitely recommend!

  5. Mik says:

    These are super good and satisfying! I did a couple substitutions, like us in corn tortillas cuz that’s what I had. I also used anchomchile powder. I really enjoyed these veggie tacos. Can’t wait to try more of your recipes!

  6. N says:

    Yum! I made these tonight and they were so easy and delicious. We topped them with sour cream and a light salsa. Will definitely be making again!

  7. Taylor says:

    So yummy! The perfect balance of sweet and savory. Definitely will be making these again.

  8. gmaarieee says:

    Mia, my love, you have done it once again. This was phenomenal!!

    I saw the instagram reel you posted today and HAD to try these, And once again, your recipes have exceeded my expectations!

    Didn’t have cumin so had to skip it. Added avo (because of your picture) and let me just tell you. Actually, I can’t tell you I don’t even have words for how great this was.

    Used VioLife for a dairy-free cheese and TJ’s GF Almond Flour Tortillas.

    Next time I’m going to have to make more of these, my 18 year old brother ate them all!!

    THANK YOU!!! <3

  9. Rachel Zygmunt says:

    Unbelievable! Even my husband who “doesnt like beans” loved this. Will make again and again and again! Has anyone tried to freeze them? I have done freezer burritos and I think these would be the same– microwave a bit to warm the filling and air fry to crisp up!

  10. Tyna Brady says:

    Hearty, quick and easy! The flavors gave us chili vibes and the combination of sweet potatoes and black beans, you don’t miss the meat at all. We will now only use the Siete tortillas to make crunchy tacos. Would absolutely make it again!

  11. Charlotte Bierer says:

    Love this recipe! A staple in the winter and as the cold weather approaches I’ll be making all the time. Easy to sub veggies etc, great leftovers and so so good!

  12. Hannah Scully says:

    This was a hit! Everyone in the house agreed we would add this to the meal rotation. The siete tortillas were perfect. Super healthy but also really filling and easy to make after work! We made a sauce with crushed adobo peppers and plain Greek yogurt, and had that with mashed avocado on the side. Thanks Mia! 🙂

  13. Meredith Gold says:

    Love these!! Easy and delicious! Thank you!

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Simple. Attainable. Gathered Nutrition.