This crispy black bean and sweet potato taco recipe is packed full of flavor, and is super easy to make! These delicious vegetarian tacos are perfect for a meatless Monday or any day of the week, and they are sure to be a hit with the whole family! Plus this recipe can easily be adapted to be vegan!

a pan of tacos with jalapenos around them, one taco has sour cream and guacamole a on it, and you can see part of a dish of sour cream and one of guacamole on either side of the pan

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Tacos are staples around my house and something we usually eat at least once a week. Most of the time I simply set all our favorite toppings out and we eat buffet style. But every now and then I do actually get around to making real homemade tacos, and man is it well worth it every time!

This crispy black bean tacos recipe is the ultimate taco recipe in my opinion, don’t let the fact there is no meat fool you, these crispy tacos may be unique but they are hands down some of the best tacos you will ever eat!

a close up of a pan crispy black bean and sweet potato tacos, you can see part of a dish of guacamole on the pan as well

Even the picky eaters in my house, and my younger brother who is convinced it’s not a meal if there isn’t meat, love this recipe!

Not to mention these tacos are pretty quick and easy to make, and I’ll teach you how to make perfect crispy tacos every time, when a simple technique that can be used for any taco recipe!

These black bean and sweet potato tacos are addictive, perfectly crispy, and sure to be a hit with everyone who tries them. Plus they add a fun twist to any taco night!

a close up of a taco so you can see the filling, there is a slice of jalapeno next to it, and you can see part of a dish of guacamole behind it

Crispy Black Bean and Sweet Potato Tacos

Ingredients

sweet potatoes, peeled and cut into small cubes
olive oil
taco seasoning. Or you can season your potatoes with chili powder, cumin, garlic powder, and a little salt.
canned black beans, drained and rinsed
cheddar cheese, shredded
crumbled feta cheese
pickled jalapenos
corn tortillas

Additional add-in ideas

bell peppers
white or red onions
chipotle peppers
black olives
diced tomatoes

For serving

sour cream
guacamole
lime juice
your favorite salsa
hot sauce
cheese sauce

someone holding open a taco so you can see the filling inside

How to make Crispy Black bean and Sweet Potato Tacos

Preheat the oven to 425 degrees F.

Place the sweet potato cubes on a large rimmed baking sheet. Drizzle them with a little olive oil, and sprinkle the taco seasoning over them. Toss with your hands, making sure that all the potatoes are coated in seasoning. Bake for 10-15 minutes or until they are fork-tender and slightly crisp. Remove the pan from the oven and set aside.

Brush the corn tortillas with olive oil on both sides and set them in a single layer on a large baking sheet, pop them into the oven and bake for 3 minutes. This will make the tortillas tender and flexible.

Allow the tortillas to cool momentarily, or just until they cool enough to handle. Be careful with the tortillas they will be HOT! But it’s also best to work quickly and get the tacos stuffed and back into the oven before the tortillas cool completely, to help avoid them breaking when folded.

Place the black beans and cooked sweet potatoes on one half of each tortilla, doing your best to keep an equal amount on each one. Add the shredded cheddar cheese and crumbled feta cheese, again doing your best to divide them equally among all the tacos.

Add 4-5 pickled jalapenos to each taco, and carefully fold in half. Press the tacos down gently once they are folded to help ensure they stay closed.

Place the filled tacos in the oven and bake for 10-12 minutes. Flip and bake for an additional 10-12 minutes or until the tortillas are crisp and golden brown and the cheese is melted.

Allow the tacos to cool for 3-5 minutes before serving, and serve with any of your favorite taco toppings. I love to serve them sour cream, guacamole, and extra pickled jalapenos!

Enjoy!

a cut off picture of a pan of crispy black bean and sweet potato tacos, there some jalapenos and a dish of guacamole on the pan as well

Recipe Notes

Any leftover tacos can be stored in a freezer bag or airtight container in the fridge for up to 5 days! These delicious tacos can easily be reheated in the oven, they won’t be quite as crisp once they are reheated but still super yummy!

The amount of tacos you get from this recipe will depend on how full you stuff your tacos. I usually make 8-12.

If you like you can mash your black beans with a fork or potato masher before putting them on your tacos, this does create an extra step, but will also help your tacos stick together better! Or you can use refried black beans instead of whole beans.

Flour tortillas can be used in place of the corn tortillas in this recipe, however, I couldn’t recommend baking them, as they can burn easily. Rather I would recommend frying them in a large skillet over medium heat with a little oil until golden brown and crispy. Add the toppings and enjoy!

For extra easy cleaning up you can line your baking sheets with parchment paper before baking the sweet potatoes and tacos!

If you aren’t a fan of black beans you can use pinto beans or refried beans instead.

This recipe can easily be made vegan, simply swap out the cheddar and feta cheese for your favorite vegan cheese, make it as directed above, and enjoy!