BAKED BLACK BEAN & SWEET POTATO TACOS WITH CHIPOTLE SAUCE
You probably know by now, I love making sheet pan meals and this one is a little bit different than my usual sheet pan meal. These baked black bean and sweet potato tacos are perfect for a busy night when you’re craving takeout but want to cook at home instead. They’re a little spicy and go along with a delicious creamy chipotle sauce that you don’t want to skip. This recipe is from my February 2024 grocery series where I turned a $60 grocery haul into five different recipes!
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other plant-based recipes if you’re looking for more:
- Creamy cashew pasta with broccoli
- Sweet crispy tofu with carrots & wild rice
- Crispy quinoa edamame salad
- Peanut sesame noodles
- Easy creamy veggie pasta
BAKED BLACK BEAN & SWEET POTATO TACOS WITH CHIPOTLE SAUCE
BAKED BLACK BEAN & SWEET POTATO TACOS WITH CHIPOTLE SAUCE
4
servings10
minutes45
minutesYou probably know by now, I love making sheet pan meals and this one is a little bit different than my usual sheet pan meal. These baked black bean and sweet potato tacos are perfect for a busy night when you’re craving takeout but want to cook at home instead. They’re a little spicy and go along with a delicious creamy chipotle sauce that you don’t want to skip. This recipe is from my February 2024 grocery series where I turned a grocery haul into five different recipes!
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Ingredients
- BAKED TACOS
4-5 medium sweet potatoes, peeled and cut into 1/2” cubes
2 tbsp olive oil
1 tsp kosher salt
2 tsp garlic powder
2 tsp ground cumin
2 tsp chili powder
1 tsp dried oregano
15 oz can black beans, drained and rinsed
10-12 corn tortillas, plus olive oil and kosher salt to coat
1/2 cup fresh chopped cilantro (about 1/3 of a bunch)
- CHIPOTLE SAUCE
3/4 cup full-fat coconut milk (half of a 13.5oz can)
4-6 chipotle peppers in adobo sauce (depending on preference)
1/2 tsp kosher salt, additional to taste
juice of 1/2 lime
Directions
- Preheat oven to 400F and line a large sheet pan with parchment paper.
- Toss the cubed sweet potatoes in the olive oil, salt, garlic powder, cumin, chili powder, and oregano. Transfer to the sheet pan and bake for 40-50 minutes, tossing halfway through, until fork tender with crispy edges.
- While the sweet potatoes cook, make the chipotle sauce by blending the coconut milk, chipotle peppers, salt, and lime juice in a blender or food processor on high speed until completely smooth. Set aside.
- To prepare the tortillas, lightly drizzle each with olive oil, and use clean hands to cover the entire surface with oil. Stack 2-3 tortillas in a lightly damp paper towel and microwave for about 20 seconds, repeat the process for all 12 tortillas.
- Transfer the softened tortillas to a separate, unlined, large sheet pan. Add about 1 tbsp of the chipotle sauce to the center of each tortilla. Place even servings of the cooked sweet potatoes and black beans on one half of the tortilla (don’t over-stuff) then fold the tortilla closed. (If they’re difficult to fold, they’re likely over-stuffed.)
- Reduce the oven to 375F and bake the tacos until crispy, 12-16 minutes. Remove from the oven and immediately sprinkle salt over the tacos. To serve, top each set of tacos with chopped cilantro and a side of chipotle sauce for dipping.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
Yum! SP + BB is a favorite combo but the crispness of the tortilla sends it! And the sauce. Yum!!!
the perfect sauce doesn’t exi-
seriously my only regret in life is not knowing how to make this sauce sooner. so simple yet so delicious
These are very tasty but a few of my tortillas broke when folding them and a couple of others sprung open as they were baking. I pressed them shut with the back of a spatula about halfway through cooking which worked out in the end. The chipotle sauce in particular is delicious. I’ll definitely make again and work on my tortilla technique.
this is my FAVORITE recipe of Jenn’s! I do 1-2 chipotles and taste test to see if I want to add more, also we use fajita size flour tortillas bc we’re not big fans of corn tortillas. you can still bake them, just a little longer. or fry them in a pan with butter because YUM 😀
This one sadly didn’t work for me. The filling and sauce were totally good, but I could not for the life of me get the corn tortillas to work. I got mine at Trader Joe’s two days prior to attempting the recipe and they were like cardboard, so they wouldn’t fold no matter how softened I got them in the microwave. Then they wouldn’t crisp up in the oven either. I’m watching the video like what is this sorcery?! I am sure the issue lies with the tortillas rather than the recipe, but it really wasn’t a successful situation over here. I second what another reviewer said about the sauce! Super tasty!
Hi Sam! Sorry the tortillas didn’t work out for you, I know those Trader Joe’s ones can be tricky, and some corn-based ones are tougher than others. I like to use Masienda corn tortillas, and the TJs almond flour tortillas are a little easier to work with!
Delicious! I substituted refried beans for the black beans due to what I had on hand and only used 3 of the adobo peppers (sensitive to spice). A (not dairy free) tip for keeping the tacos folded during baking: I added a bit of cheese to the tacos, baked for 5 mins, then folded and continued baking.
These are a family favorite, we’ve made them a few times and now I need to make extras for everyone in the office because they’re jealous of the leftovers!
We aren’t dairy free, so we turn on the broiler and crisp some cheese on top of the tacos.
El Milagro brand tortillas were great for this!
This is one of my favorite recipes! I made it a lot in college because it is so easy and yummy! I always like to eat them with guacamole 🙂
I am going to see if this will work in my new air fryer!
Delicious and easy. Will definitely make these again!
This is the best recipe! My husband who doesn’t love sweet potatoes, loves this recipe! Thank you for making a plant based meal taste so good!!!