If you’re looking for a dinner that’s cozy, crispy, and packed with flavor, these tacos are it. I make these all the time when I want something easy but still special.
They’re baked, not fried, so they’re lighter but still super crunchy.
Plus, they’re full of good-for-you stuff like sweet potatoes and black beans. Perfect for family dinners, meal prepping, or even a fun taco night!
Why I Love This Recipe
I seriously can’t get enough of these tacos — and neither can my family. Here’s why:
- Super Crispy Without Frying: All the crunch, none of the mess.
- Kid-Approved: The sweetness of the potato and cheesy goodness wins them over.
- Easy to Customize: You can add whatever toppings you love.
- Great for Meal Prep: Make the filling ahead and assemble later.
- Vegetarian and SO Satisfying: You won’t even miss the meat!
What You’ll Need
- 2 medium sweet potatoes, peeled and diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or any melty cheese you love)
- 10 small flour or corn tortillas
- Olive oil spray
- Optional toppings: fresh cilantro, salsa, sour cream, lime wedges
Pro Tips
- Dice sweet potatoes small so they cook faster and mix better into the tacos.
- Warm tortillas slightly before filling to prevent cracking.
- Don’t overfill the tacos — you want them to close and crisp up nicely.
- Use parchment paper to make cleanup a breeze.
- Spray the tops of the tacos lightly with olive oil spray for max crunch.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Mixing bowl
- Potato peeler
- Knife and cutting board
- Can opener
- Olive oil spray
Substitutions and Variations
- Use white beans or pinto beans instead of black beans.
- Swap cheddar for Monterey Jack, mozzarella, or even a dairy-free cheese.
- Add some cooked ground turkey or beef if you want extra protein.
- Throw in some spinach or kale for extra veggies.
Make-Ahead Tips
- Roast the sweet potatoes and mix the filling a day ahead.
- Assemble tacos right before baking for the best crunch.
How to Make Crispy Baked Black Bean + Sweet Potato Tacos
Step 1: Roast the Sweet Potatoes
Toss the diced sweet potatoes with olive oil spray, salt, pepper, and a sprinkle of cumin. Roast at 400°F for about 20 minutes until tender and slightly crispy.
Step 2: Make the Filling
In a bowl, mix roasted sweet potatoes, black beans, remaining cumin, chili powder, smoked paprika, and garlic powder. Stir until everything’s coated and cozy.
Step 3: Assemble the Tacos
Warm tortillas a little (microwave for 20 seconds covered with a damp towel). Spoon some filling onto one half of each tortilla, sprinkle with cheese, and fold over.
Step 4: Bake
Place folded tacos on a parchment-lined baking sheet. Spray the tops lightly with olive oil spray. Bake at 425°F for 10–12 minutes, flipping halfway, until golden and crispy.
Leftovers + Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or air fryer to keep them crispy — not the microwave (makes them soggy).
- You can freeze the taco filling separately and assemble fresh when ready.
How Many Servings + Cook Time
Servings: Makes about 4 servings (2–3 tacos each)
Cook Time: 35 minutes total
What to Serve With
- Fresh guacamole
- Mexican rice or quinoa
- Side salad with lime vinaigrette
- Chips and salsa
- Corn on the cob
FAQ
Can I make these gluten-free?
Yep! Just use gluten-free corn tortillas instead of flour.
Can I make them spicy?
Totally — add a pinch of cayenne or some diced jalapeños to the filling.
Do they stay crispy?
They’re best right out of the oven, but if you reheat them in the oven or air fryer, they crisp right back up.
Can I make them vegan?
Of course! Use dairy-free cheese or just skip it — they’re still delicious.
Conclusion
These Crispy Baked Black Bean + Sweet Potato Tacos are gonna be your new go-to for an easy, family-friendly dinner. I can’t wait for you to try them! If you make them, please leave a comment and tell me how it went — or drop any questions you have. Let’s taco ’bout it! 🌮❤️