Sweet Potato & Black Bean Tacos

Sweet Potato Black Bean Tacos-11

The thing about Nashville is that there are a lot of really great places to eat. But the thing about my bank account is that it can’t handle eating out every day, as much as I really (really!) want to.

One of my all time favorite restaurants in East Nashville is a vegan restaurant called The Wild Cow. It’s one of those places I go to and always get the exact same thing: Sweet Potato & Black Bean Tacos with a side of garlicky kale. And since my wallet doesn’t allow me to go to Wild Cow and get these tacos on a daily basis, I had to compromise by making them at home. My version of these Sweet Potato & Black Bean Tacos tastes a bit different than the Wild Cow makes them but they’re still deliciousssss!

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Speaking of which, I added a new Nashville tab to my menu. When I go to all of these restaurants, I always take my camera and take lots of pics of the food and then never do anything with them. So, I’m going to start posting a few more restaurant reviews on here.

These tacos are also conveniently pretty easy to make. I suggest making them in big batches and then eating them over a few days. The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good few days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.

First, sweet potatoes are chopped up, seasoned, and put in the oven to roast for ~20 minutes.

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While those roast, the lime slaw and avocado sauce are prepared.

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I used a bag of pre-chopped and prepared slaw because it’s easy. However, making your own is good too.

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In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and honey are mixed together.

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The slaw and cilantro are added in and tossed to thoroughly coat them in the sauce.

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Next the avocado sauce is prepared. It might seem tempting to skip this part of the recipe and just omit the sauce. Don’t do it! Trust me. I used THIS recipe, slightly adapted from Host the Toast. To make the sauce vegan, make sure to replace the sour cream with a vegan alternative.

Avocado, sour cream, cilantro, lime juice, and S&P are blended together in a food processor until the sauce is creamy smooth.

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Once the sweet potato is done roasting, all that’s really left to do is assemble the tacos.

Warm black beans are spooned on top of a warm corn tortilla

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Then the sweet potatoes and slaw are added

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And finally the yummy avocado sauce

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These tacos make me feel like it’s summer and for that, I love them so much!

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Have a lovely weekend, friends!


Sweet Potato & Black Bean Tacos

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x



  • 1 large sweet potato, peeled and diced into 1 inch pieces
  • 1 tablespoon of olive oil
  • S&P to taste
  • 1 15oz can of black beans, warmed up
  • white corn tortillas


  • 1/2 bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
  • 1/2 cup of chopped cilantro
  • juice of 1 lime
  • 1/4 cup of coconut oil (some other neutral oil will also work), melted
  • 2 tablespoons of honey
  • 1 teaspoon of cumin
  • 2 tablespoons of white whine vinegar (or apple cider vinegar)

Avocado Sauce:

  • 1/2 cup of sour cream
  • 1 avocado, pitted and skinned
  • small handful of chopped cilantro
  • 1 tablespoon of line juice
  • S&P to taste
  • Optional for garnish: extra cilantro
  • Sriracha


  1. Pre-heat oven to 375 degrees F.
  2. In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
  3. On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
  4. While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and honey are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
  5. To prepare the avocado sauce: Avocado, sour cream, cilantro, lime juice, and S&P are blended together in a food processor until the sauce is creamy smooth.
  6. Black beans are heated up either in the microwave or on the stove.
  7. Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
  8. ENJOY!!


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16 comments on “Sweet Potato & Black Bean Tacos”

  1. Those look AMAZING! I’m seriously drooling over here! :)

  2. Wow! Healthy & delicious, can you make me like a million of these? ;)

  3. What the what? You put sweet potatoes in there? That sounds like the best idea, ever. I bet it was SO good. You are so creative. I only eat baked sweet potatoes, or sweet potato fries. I’m so re-creating this (minus the beans lol)

  4. ok yum! I have to try this recipe. That avocado sauce sound amazing.

  5. Whoa, these look delish!

  6. These look awesome! Black beans and sweet potatoes are a match made in heaven, and that avocado sauce looks downright dreamy.

  7. What a great substitution!! I would never think to put sweet potatoes in a taco, but why not!! And the avocado sauce, yum… everything is better with avocado!

  8. This looks amazing! I’ve been meaning to try a black bean/sweet potato combo and this looks like the perfect one to try!

  9. Oh my…. I am sitting here drooling at my desk and now the mystery of what to eat tonight is solved!! Looks amazing!

  10. These tacos looks so beautiful, delicious and appetizing! YUMMY! :)

  11. We made these the other night for dinner and had them a second night too! Outrageously delicious!! We made a vegan version, using agave syrup in place of honey and non-dairy sour cream. Thanks so much for the recipe :)
    Are the instructions meant to not print out on the recipe? Just curious.
    Thanks again!

    • YAY!! This makes me SO happy! I’ve been wanting to make these again myself because they really are so good. Thank you so much for leaving a comment and letting me know that you liked them. And thanks for pointing out that the instructions are missing in the printable version! That’s my bad. I’ll fix it today.

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