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Sweet Potato and Black Bean Tacos with Chili Lime Almonds
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This sweet potato and black bean tacos recipe is inspired by the unforgettable sweet potato tacos from one of my favorite LA-based food trucks, Guerrilla Tacos. Chef Wes Avila’s truck, once praised by the late food critic Jonathan Gold, was known for pushing boundaries with creations like foie gras and bacon tacos or uni tostadas. The rotating menu was always worth the drive across the city.
In my version, roasted sweet potatoes are tucked into warm flour tortillas with hearty black beans, crumbled cotija cheese, smoky chipotle salsa, and a crunchy topping of chili-lime almonds. These vegetarian tacos are bold, vibrant, and full of flavor – proof that meatless meals can be just as satisfying! For more vegetarian tacos full of flavor, try these creamy poblano tacos or crispy mushroom adobo tacos.
Why You’ll Love This Recipe
- Hearty & satisfying: Roasted sweet potatoes paired with smoky chipotle salsa make for a filling vegetarian option.
- Unique crunch: The chili-lime almonds add a fun, unexpected texture you won’t find in your average taco.
Key Ingredients in This Recipe
- Black beans – Using dried beans takes some extra work since they need to be soaked prior to cooking but they are delicious. I typically use canned black beans in my recipes for a shortcut. Drain the beans of the liquid from the can and rinse in water prior to using.
- Sweet potatoes – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. As they are roast the natural sugars slightly caramelize. Over half the US sweet potato crops are grown in North Carolina. I cut the sweet potatoes into larger spears in this recipe though they can also be cut into sticks for smaller fries.
- Cotija – Cotija cheese is a type of hard, crumbly and salty Mexican cheese made from cows milk that has a consistency between feta and Parmesan. Locate it in the cheese sections at large markets such as Whole Foods or Hispanic markets.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and Substitutions
- The spiced chili lime almonds are so good I make a double batch just to snack on while the sweet potatoes are roasting.
- Omit the cotija cheese to make these tacos vegan or swap with your favorite dairy-free cheese.
How to Meal Prep These Tacos
- Make the beans, sweet potatoes, salsa and almonds ahead of time and store in airtight containers until ready to use.
- Once ready to serve, warm the tortillas then heat the ingredients and assemble the tacos.
Pro tip
Warm the tortillas: Quickly heat flour or corn tortillas over an open flame or in a dry skillet for a soft, pliable texture and a hint of char.
How to Make Sweet Potato and Black Bean Tacos (Step-by-step)
In a medium mixing bowl toss the almonds in the olive oil, chili powder, lime zest, lime juice and salt.
Heat a medium non-stick sauté pan over medium-low heat and add the spice-coated almonds. Then, stir occasionally until the almonds are toasted and dried, about 10 minutes. Remove to a bowl and set aside.
Preheat the oven to 400ºF (200ºC). Toss the sweet potatoes in 3 tablespoons of the olive oil and arrange in a single layer on an aluminum foil-lined baking sheet.
Season with salt and pepper. Roast until tender and golden brown, about 20 minutes.
Heat a medium saucepan over medium heat, add the beans, remaining olive oil, cayenne, coriander and cumin. Next, stir until the ingredients are combined and the beans are heated through and slightly mashed, about 5 minutes. Remove from heat and set aside.
Spread a spoonful of the black beans on a tortilla and fill with a scoop of sweet potatoes then top with green onions, cotija cheese, almonds and about 2 teaspoons of salsa. Serve immediately.
FAQ – Frequently Asked Questions
Yes! Corn tortillas add a more traditional flavor and are naturally gluten-free.
Feta is a great substitute with a similar salty tang, or you can use a dairy-free cheese alternative to make these vegan.
The homemade chipotle salsa brings a smoky heat, but you can adjust the spice level by adding less salsa or balancing with extra sour cream or avocado. You can also substitute your favorite salsa.
You can roast the sweet potatoes and prep the black beans and almonds in advance. Just reheat the potatoes before assembling the tacos so they’re warm and flavorful.
They are filling on their own though you could try pairing them with Mexican street corn, a fresh cabbage slaw, or simply a side of chips and guacamole.
Other Recipes to Try
If you enjoy this sweet potato and black bean taco recipe, I recommend checking out some of these vegetarian tacos:
- Fried Cauliflower and Avocado Tacos
- Crispy Adobo Mushroom Tacos
- Pesto Potato Tacos with Goat Cheese
- Creamy Poblano Tacos
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Sweet Potato and Black Bean Tacos with Chili Lime Almonds
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Ingredients:
For the chili lime almonds:
- 1 cup slivered almonds
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- ½ teaspoon kosher salt
For the filling:
- 2 medium sweet potatoes, peeled and diced
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt. as needed
- ¼ teaspoon freshly ground black pepper
- 1 (15½-ounce) can black beans, rinsed and drained
- ¼ teaspoon cayenne
- ½ teaspoon coriander
- ½ teaspoon cumin
For serving:
- 6 small flour tortillas, warmed
- 2 green onions, thinly sliced
- ½ cup crumbled Cotija cheese
- ¼ cup chopped cilantro
- 1/3 cup smoky chipotle salsa
Instructions:
For the chili lime almonds:
- In a medium mixing bowl toss the almonds in the olive oil, chili powder, lime zest, lime juice and salt.
- Heat a medium non-stick sauté pan over medium-low heat and add the spice-coated almonds. Stir occasionally until the almonds are toasted and dried, about 10 minutes. Remove to a bowl and set aside.
For the filling:
- Preheat the oven to 400ºF (200ºC). Toss the sweet potatoes in 3 tablespoons of the olive oil and arrange in a single layer on an aluminum foil-lined baking sheet.
- Season with salt and pepper and roast until tender and golden brown, about 20 minutes.
- Heat a medium saucepan over medium heat, add the beans, remaining olive oil, cayenne, coriander and cumin. Stir until the ingredients are combined and the beans are heated through and slightly mashed, about 5 minutes. Remove from heat and set aside.
For serving:
- Spread a spoonful of the black beans on a tortilla and fill with a scoop of sweet potatoes then top with green onions, cotija cheese, almonds and about 2 teaspoons of salsa. Serve immediately.
Notes:
Nutrition:
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I make these tacos almost once a week! They are the most perfect weeknight meal. I’ve used flour and corn tortillas and they both work really well!
I definitely recommend making more almonds for extra snacking!
Thank you so much for sharing Siobhan! I’m so glad you enjoy the recipe!! Always love snacking on the almonds too!!