Black Bean & Sweet Potato Tacos with Corn Salsa

If you’ve followed us a while, you know our love of tacos!

They are simple, customizable (which is perfect when feeding a family with different tastes!), easily made gluten-free and the filling combinations are endless!

Plus, we often serve tacos with some kind of guacamole, salsa and chips, which makes everyone happy, especially hungry teens!

Because my husband and I love black beans, we often whip up some version of these Easy Black Bean & Sweet Potato Tacos with corn salsa, but I have never added a recipe to the website… until now!

So what’s in them?

It’s your favorite tortilla filled with:

Quick Seasoned Black Beans

Roasted Sweet Potatoes

Corn Salsa (optional but recommended!), and

Avocado… and it is so delicious!

In fact, we love this mix of ingredients so much that we’ll often add it to quesadillas or burritos too!

So let’s make them!

I have a cooking video on this page so you can follow along and see easy it is to make these Black Bean & Sweet Potato Tacos with corn salsa.

If you’re new to this website, there is a printable recipe on the bottom of every recipe page with exact measurements and ingredients.

So that these come together quickly, I start with the Roasted Sweet Potatoes and prepare the beans and corn while the potatoes cook.

The Roasted Sweet Potatoes are simply seasoned with:

oil (I’ve used avocado oil, grapeseed oil, olive oil)

cumin

chili powder an

kosher salt. 

I like to add the oil and spices to a large bowl and mix together, then add the sweet potatoes and stir to make sure they are well coated.

Then I add to a baking sheet and roast.

While the sweet potatoes roast, prepare the beans.

To make the Seasoned Beans, all you need is:

canned black beans

garlic

cumin

chili powder

salt

lime juice

olive oil

Simply add all the ingredients to a small saucepan and heat up!

In the video, I recommend whisking the marinade together first but to speed things up, I’ve just been adding it all directly to the pan.

Next, let’s make the Corn Salsa.

This is optional but super tasty!  I say it’s optional because we don’t always make it… if I need a super quick dinner, I’ll just make the tacos with the sweet potatoes, beans and avocado!

For the salsa you’ll need:

corn, frozen, canned or off the cob

olive oil

red onion

cherry or grape tomatoes

jalapeno

cilantro

lime juice

lime zest

kosher salt

I give a recommended ingredient quantities with a range on the salsa so you can adjust to tastes.

If you’re using canned or frozen corn, the first thing I love to do is, quickly saute them in a pan so that they toast and get lightly browned with some extra flavor.

All you do is heat up a saute pan with a bit of oil, then add the corn and heat for 7-10 minutes until they start to “pop” and get lightly browned.

Let cool a bit, then add the toasted corn to a large bowl with red onion, jalapeno, lime zest, lime juice, olive oil and salt, then mix together.

Then stir in cilantro and tomatoes.

Then all you do is assemble!

To each tortilla (I’ve used both flour tortillas and corn tortillas), add the warmed beans and roasted sweet potatoes. Top with some salsa and avocado and enjoy!

Meal Prep Tips so that these come together quickly.

1. The beans, sweet potatoes and corn salsa can all be made ahead fully and reheated before eating.
2. Or you could partially prep any or all of the ingredients, for instance:

• cut the sweet potatoes, store in a sealed container in the refrigerator, and then season and bake before serving
• zest and juice the lime, cut the onion, tomatoes and other parts of the salsa, store in sealed containers, but don’t combine until serving.
• mix beans and seasoning, store in a sealed container and heat before serving.

For more taco ideas, click here.

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Scroll down for the recipe and leave a comment if you try.