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Sweet Potato Black Bean Tacos

Serves: 6


Roasted sweet potatoes

  • 2 lbs sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks

  • 2 tbsps olive oil

  • ¼ tsp cayenne pepper (omit if sensitive to spice)

  • ¼ tsp fine sea salt

Spicy black beans

  • 1 tbsp olive

  • 1 small yellow or white onion, finely chopped

  • salt, to taste

  • 1 tsp ground cumin

  • 1 tsp FRESH IS BEST taco seasoning

  • 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)

  • ⅓ cup water

  • 1 tsp sherry vinegar or lime juice

  • black pepper, to taste

Avocado-pepita dip

  • FRESH IS BEST taco seasoning

  • 1 container of FRESH IS BEST guacamole

  • ½ cup pepitas

  • 2 tbsps water

  • salt, to taste

  • black pepper, to taste

Everything else

  • 12 FRESH IS BEST taco shells

  • Queso Fresco

Suggested garnishes: pickled red onions, cilantro, hot sauce, FRESH IS BEST salsa


1. Roast the sweet potatoes: Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt. Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

2. Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and Fresh is Best taco seasoning and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.

3. Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt and pepper, and cover until you’re ready to serve.

4. Make the avocado dip: First, toast the pepitas with Fresh is Best taco seasoning in a skillet over medium heat, stirring often, until they are fragrant and starting to make little popping noises, about 5 minutes. Transfer to a bowl and set aside. Add the Fresh is Best guacamole and water to a blender. Blend until smooth. Add almost all of the pepitas (reserve a few tablespoons for garnish) and process just until the pepitas are chopped into small pieces (some remaining texture is desirable). Taste, and add salt and black pepper. Transfer the dip to a small bowl for serving.

6. To assemble the tacos, spread black beans down the middle of each tortilla, then top with some sweet potatoes and avocado-pepita dip. Garnish with Queso Fresco, pepitas, and desired toppings. Repeat with remaining tortillas and serve.

*Make it vegan omit Queso Fresco

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