Sweet Potato Tacos

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If you’re looking for a satisfying, nutritious, and quick 30-minutes meal, these Sweet Potato Tacos are it! They’re packed with hearty roasted sweet potatoes, protein-rich refried black beans, and warm spices, all wrapped up in soft corn tortillas and topped with a creamy, spiced yogurt sauce.

You probably already know that sweet potatoes are one of my favorite ingredients to cook with, that’s exactly why I created my sweet potato casserole without eggs in the first place. But since taco night is a big deal in my house, I knew I had to come up with a sweet potato taco recipe that’s both flavorful and nourishing.

Since my family gave this recipe a big thumbs up, of course I had to share it with you! Sweet potatoes, hearty black beans, and Greek yogurt in a taco? Not exactly your classic combo, but trust me, it works!

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🥘 Ingredients

I always keep these ingredients on hand because they’re simple, wholesome, and come together effortlessly to make these delicious sweet potato tacos.

Refried Black Beans: I love how black beans add creaminess and pair perfectly with the sweet potatoes. I always go for a good-quality, vegan-friendly brand like the ones from Whole Foods.

Sweet Potatoes & Carrots: These are packed with Vitamin A and bring the best texture to the tacos. I dice the sweet potatoes small for even cooking.

Red Onion & Garlic: Caramelized red onions add a hint of sweetness, and fresh garlic brings bold, savory flavor.

Spices: Chili powder, paprika, cumin, cayenne, salt, and taco seasoning give these tacos a rich, smoky, and slightly spicy kick.

Toppings: I keep it simple with fresh cilantro, but you can add whatever you love. Check out my serving suggestions for more ideas.

Corn Tortillas: I use soft corn tortillas because they hold up well and taste amazing with the filling. Just warm them up before serving for the best texture.

Plain Greek Yogurt: This makes the creamiest, most delicious taco sauce! It’s the perfect cooling contrast to the warm, spiced filling.

🍲 Substitutions

Beans: If you don’t have black beans, refried pinto beans or even my easy vegan refried beans work just as well.

Corn Tortillas: Feel free to swap them for crispy taco shells or flour tortillas if that’s more your style.

Yogurt: You can use any plain yogurt, mayo, sour cream, or even ricotta as a substitute, whatever you have on hand.

Vegan: It’s so easy to make vegan tacos! Swap the Greek yogurt for vegan mayo, vegan sour cream, or plain coconut yogurt.

🔪 How To Make

My healthy sweet potato taco with creamy sauce recipe comes together in just 30 minutes and five simple steps. Here is how I make it:

Prep The Taco Fillings

Cut Up Your Veggies: With a sharp knife, I chop the sweet potatoes, onions, and carrots into small, even pieces, about ½-inch cubes (they cook faster and evenly this way!) and then add them to a medium bowl. I also chop up fresh cilantro and keep it in a separate small bowl to sprinkle on later.

Heat The Black Beans: In a medium saucepan, I gently heat the refried black beans over low heat and stir in about 2 teaspoons of taco seasoning, I adjust this based on how spicy I want it. Once the beans are warm, creamy, and perfectly seasoned, I set them aside until it’s time to assemble the tacos.

Cook The Veggies: I sauté the onions, carrots, and sweet potato cubes in a large skillet with a drizzle of olive oil over medium heat. Then I stir in minced garlic, chili powder, paprika, cumin, optional cayenne pepper, and a pinch of salt (I usually start with ½ teaspoon and add more if needed). I cook everything together until the sweet potatoes are soft and lightly browned, covering the pan helps speed this up.

Make The Greek Yogurt Sauce: Next, I prepare the yogurt sauce by stirring taco seasoning into plain Greek yogurt, I typically start with 2 teaspoons, tasting as I go to get the perfect spice level. I then add about 1-2 tablespoons of water to thin it out to my preferred consistency. If I’m in the mood for something tangy, I’ll use fresh lime juice instead of water, it adds a really nice zing!

Assemble The Tacos

Heat Up The Corn Tortillas: I prefer heating my corn tortillas in a dry skillet until they’re soft and warm, flipping once or twice. If you have a gas range, you can also carefully warm them directly over the flame, I do this when I want a nice charred edge! After warming, I keep them wrapped in a clean kitchen towel so they stay soft and ready for filling.

On Each Charred Tortilla: On each warm, charred tortilla, I spread a generous spoonful of seasoned refried black beans, then layer on the sweet potato, carrot, and onion mixture. Next, I drizzle on that creamy yogurt sauce and sprinkle with fresh cilantro. Then they’re ready to eat right away!

📖 Variations

One of my favorite things about this recipe is how versatile it is. I love trying out these yummy variations.

With a Quick Cabbage Slaw : I love adding a crunchy element, and a simple slaw made with shredded cabbage, fresh lime juice, and a pinch of salt brings the perfect tangy contrast to the creamy sweet potatoes and black beans.

Roasted Cauliflower: Roasting cauliflower with olive oil and taco seasoning alongside the sweet potatoes adds even more texture and flavor. It’s an easy way to sneak in extra veggies while keeping the tacos hearty and satisfying.

Portobello Mushroom: Adding portobello mushrooms halfway through cooking gives these tacos a rich, umami depth and a slightly “meaty” texture. If you love mushrooms like me, this is a must-try!

Make it Kid Friendly: Honestly, these tacos are already a huge hit with my kids! But since some little ones (including mine!) can be sensitive to spice, I usually swap out the yogurt sauce for plain Greek yogurt or mild sour cream to make them completely picky-eater-proof. It’s an easy change, and they always ask for seconds.

🍽 Serving Suggestions

Serve these tacos with sweet potatoes as an easy lunch or as dinner on your next taco night! Here are a few of my favorite pairings:

With A Side: Serve two or three tacos along with a healthy side dish such as my Mexican fruit salad, a comforting vegetarian taco soup, or chips and this healthy taco dip.

With A Main Dish: I like serving these tacos alongside a meatless main. Try my Mexican rice casserole, an air fryer quesadilla, or this layered taco casserole with tortillas.

With A Variety Of Toppings: Feel free to use a bunch of taco toppings that you enjoy! I kept it simple with fresh cilantro, but other ideas include shredded cheese (cotija cheese would be great here), pico de gallo, salsa, guacamole, this dairy-free taco sauce is my favorite, or my smoky red pepper crema.

🫙 Storage Directions

Refrigerating: I usually let all the sweet potato taco ingredients cool to room temperature first, then store them in separate airtight containers in the fridge. I’ve found they keep well for about 3-4 days.

Reheating: When I’m ready to enjoy leftovers, I gently reheat the veggies either in the microwave or in a skillet. For the tortillas, I prefer warming them quickly in a dry skillet or right over the stove flame, but the microwave works too.

Make Ahead: If I want to save some time, I cook the veggies and prepare the yogurt sauce in advance. For the freshest taste, I always recommend serving them the same day or at least the next day. I wait to heat the tortillas and assemble the tacos until right before serving – that way, everything stays delicious.

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