Go Back
Two avocado sweet potato tacos on corn tortillas filled with roasted sweet potatoes, black beans, avocado slices, pickled red onions, purple cabbage, and cilantro, with lime wedges on the side.

Avocado Sweet Potato Tacos

A 30-minute, vegan weeknight taco: roasted sweet potatoes, creamy avocado, and black beans tucked into warm corn tortillas, topped with crunchy slaw and zesty lime. Simple, satisfying, and healthy—perfect for Taco Tuesday or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mexican-Inspired, Tex-Mex
Calories: 500
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes peeled and cut into 1.5–2 cm cubes
  • 2 ripe avocados sliced
  • 1 can 400 g black beans, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • Salt and black pepper to taste
  • 8 small corn tortillas or flour if preferred
  • ½ cup red cabbage thinly sliced
  • ½ small red onion quick-pickled or thinly sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. Roast sweet potatoes – Preheat oven to 220°C (425°F). Toss cubes with oil, cumin, paprika, chili powder, garlic powder, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, flipping once, until crisp and golden.
  2. Warm beans – Heat beans in a small skillet with a splash of water, pinch of cumin, and salt. Stir until warmed through.
  3. Toast tortillas – Warm tortillas in a dry skillet or over direct flame for 10–15 seconds per side. Keep wrapped in a towel.
  4. Assemble tacos – Layer tortillas with black beans, roasted sweet potatoes, avocado slices, red cabbage, and pickled onions.
  5. Finish & serve – Garnish with cilantro and fresh lime juice. Serve immediately.