Print Recipe

Sweet Potato Taco Filling

Vegetarians and vegans rejoice, Taco Tuesday can still be yours without being bland!  This taco filling is tasty, filling, and doesn't feel like a "concession" taco like so many other veggie options do.  
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Sweet Potato Tacos, Tacos, Vegan Tacos, Vegetarian Tacos
Servings: 6
Author: ThePlantSmith


  • 3 tbsp olive oil
  • 1 tsp minced garlic or 2 cloves of fresh
  • 12 oz sweet potato chopped and diced
  • 1 15 oz can black beans drained and rinsed
  • 1/4 tsp salt
  • 1 tbsp cumin
  • 1/2 tsp minced onion
  • 1 tbsp taco seasoning, mild or spicy
  • 1 cup water
  • black pepper and salt to taste


  • Wash and chop up your sweet potato(es) into very small pieces.  If you have a food chopper, this is absolutely the time to use it.  Set aside.
  • Open, drain, and rinse your can of black beans.  Set aside.
  • Heat up the olive oil in a large skillet, add garlic and cook about 30 seconds until fragrant.
  • Add chopped sweet potatoes and beans and then stir to mix in with garlic.  
  • Then stir in salt, cumin, minced onion, and taco seasoning.
  • Pour in water, turn heat to low, and cover with a lid.  Leave simmering until most of the liquid is gone and potatoes are tender (about 15-20 minutes).  Season with salt and pepper to taste.  
  • Serve on tortillas with your favorite toppings.  Mine are fresh onions, sliced radishes, romaine, and guacamole.  To stay away from cheese and have tacos that aren't dry, try using a vegan lime crema or sour cream.