Crispy Sweet Potato Black Bean Tacos

There are sweet potato tacos, there are black bean tacos BUT THEN there are CRISPY Sweet Potato Black Bean Tacos. These crispy tacos are our newest taco obsession. These are like a hybrid of a taco and a quesadilla turned into a crunchy taco...absolutely heavenly! You'll need veggies, a few pantry staples, and spices. Of course, a taco with dipping sauce makes it complete so you will need some refrigerated staples for the sauce.

• Sweet Potatoes:
  • Season with chili powder, cumin, sea salt, and olive oil.
• Black Beans Filling:
  • Vegetables: red onion, corn, bell pepper, and jalapeno
  • Flavors: garlic, tomato paste, and sea salt.
• Avocado Sauce:
  • Avocado, greek yogurt, cilantro, garlic, and lime.
• Tortillas:
  • You can use corn or flour tortillas. I used corn in mine because I loved the flavor and texture it gave me when I pan-fried them. Corn tortillas are a great option if you're looking to make gluten-free tacos as well, just make sure they say gluten-free on the tortillas you choose.
• Cheese:
  • I used Kirkland's Mexican Blend Shredded cheese from Costco as this has no animal rennet in the cheese and is vegetarian friendly.

Prepare the Sweet Potatoes:

• Combine seasonings with cubed potatoes. I like to use this vegetable chopper for perfectly cubed and diced vegetables. I use the larger insert for the cubed potatoes. Bake for 30-45 minutes.
• If you prefer your food mild, reduce the chili powder to ½ teaspoon or omit it altogether.

Prepare the Black Bean Filling:

• Cook the vegetables, and add the tomato paste, and beans.
• Using the back of your spatula, slightly smash the mixture so it can easily scoop into your tortillas.

Prepare the Avocado Cilantro Sauce:

• In a food processor or blender, combine avocado, cilantro, garlic, salt, black pepper, greek yogurt, lime, and water. Blend well until creamy.
• Add more water and adjust it to your preferred consistency.

Assemble and Cook the Tacos:

• If using corn tortillas, heat these for about 10-15 seconds in the microwave or on the skillet until warm and pliable. This is to prevent them from crumbling or tearing.
• Fill ½ of the tortilla with cheese. Add a layer of the bean mixture (I use about 1-2 tablespoons depending on the side of my tortillas) and sweet potatoes. Top with a layer of cheese and fold the taco. To cook the tacos, pick your preferred method below (air fry, pan fry, or bake).

To Air Fry: This is the method I prefer. Spray both sides of the tortillas with cooking spray. Place a single layer flatly into your air fryer basket. Cook at 400°F for about 5-7 minutes, then flip the tacos and cook for an additional 5-7 minutes or until golden brown. If your taco opens up in the air fryer process, simply flip the taco. You can also place an oven-safe bowl on the taco for about 2-3 minutes then carefully remove it with tongs and resume air-fry.

To Bake: Transfer the assembled tacos to a lined baking sheet & bake the tacos at 425°F for about 10-12 minutes. Remove from the oven and use a spatula to flip the tacos. Return to the oven & bake an additional 10-12 minutes, until crispy and a golden brown color. Remove from the oven & allow to cool for 2-3 minutes (tacos will crisp as they cool).

To Pan Fry: Heat a layer of oil in a skillet over medium heat. Pan-fry both sides in a skillet over medium heat, until crispy and a golden brown color.

Serve the crispy tacos warm, finishing with your avocado cilantro sauce, lime juice, salsa, or any of your taco favorite toppings. I enjoy serving mine with a side of Vegan Esquites (Mexican Street Corn Salad). Enjoy!

I love adding these tacos to meal prep week. You can prepare the filling in advance and it remains okay to use for up to 3 days in the fridge stored in an airtight container. I also like to have the sweet potatoes and sauce ready to go. So all you have is assemble it for the day you want to eat it.

• Veggie Quesadillas with Crumbled Tempeh
• Vegan Tofu Tacos with Peanut Sauce
• Instant Pot Vegetarian Chili
• Jalapeño Corn Dip

If you loved this Crispy Sweet Potato Black Bean Tacos recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!