Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Black Bean & Sweet Potato Tacos (Hearty, Flavor-Packed & Cozy Vegetarian)

Sarah Smith
Jan 1
2 min read

Updated: 1 day ago

Close-up of a taco filled with roasted sweet potatoes, black beans, corn, guacamole, and cilantro. The tortilla is lightly charred.

These Black Bean & Sweet Potato Tacos are warm, hearty, and packed with bold flavor — roasted sweet potatoes, seasoned black beans, and cozy spices tucked into soft tortillas. They’re satisfying enough for dinner, naturally vegetarian, and perfect for easy weeknight meals.

Serve them with sides like Mexican Street Corn (Elote), Mexican Rice, or a spoonful of Classic Guacamole Dip for a taco night that feels comforting but still fresh and colorful.

Whether you’re planning a meatless Monday, Taco Tuesday, or just craving something cozy and filling, these tacos deliver big flavor with simple ingredients.

Why You’ll Love This

Hearty tacos filled with seasoned black beans and roasted sweet potatoes
Bold, satisfying flavor in a meatless meal
Simple ingredients with easy prep
Perfect for weeknight dinners, taco nights, or casual entertaining

Recipe Card

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4

Nutritional Information (Per Serving – Approximate)

Calories: 410
Protein: 12g
Carbohydrates: 58g
Fat: 14g
Fiber: 12g
Sugar: 9g

Ingredients

For the Filling

2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
1 (15 oz) can black beans, drained and rinsed

For Serving

8 small flour or corn tortillas
Shredded lettuce or cabbage
Diced tomatoes or pico de gallo
Avocado slices or guacamole
Fresh cilantro
Lime wedges

Instructions

1. Roast the Sweet Potatoes

Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.

Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.

2. Warm the Black Beans

During the last 5 minutes of roasting, add black beans to a small skillet over medium heat. Season lightly with salt and cumin if desired. Warm until heated through.

3. Assemble the Tacos

Warm tortillas in a skillet or microwave. Fill each tortilla with roasted sweet potatoes and black beans.

4. Add Toppings & Serve

Top with lettuce, tomatoes, avocado, cilantro, and a squeeze of fresh lime. Serve warm.

Tips for Best Results

Cut sweet potatoes evenly for consistent roasting
Roast at high heat for crispy edges and deeper flavor
Add a drizzle of hot honey or Chipotle Lime Marinade for heat
These tacos are great with Homemade Salsa

Frequently Asked Questions

Can I make these tacos vegan? Yes — they’re naturally vegan as written. Just use dairy-free tortillas and toppings.

Can I prep these ahead of time? Absolutely. Roast the sweet potatoes and store with beans in the fridge for up to 4 days.

What tortillas work best? Both corn and flour tortillas work well. Corn adds a more traditional taco flavor.

Can I add extra protein? You can add sautéed mushrooms, extra beans, or even tofu for more protein.

Final Thoughts

These Black Bean & Sweet Potato Tacos are proof that vegetarian dinners can be just as cozy, hearty, and satisfying as meat-based meals. With bold spices, tender roasted vegetables, and endless topping options, they’re a go-to recipe for busy weeknights or casual family dinners.