Overhead view of prepared ingredients and 3 assembled Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri.

Roasted Sweet Potato and Black Bean Tacos with Cilantro Chimichurri

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: About 4 servings (2 tacos per serving) 1x
  • Category: Tacos, Vegetarian
  • Method: Roast
  • Cuisine: Mexican


Take taco night to the next level with taco-spiced, roasted sweet potatoes, and black beans. These vegan-friendly tacos are topped with a bright cilantro chimichurri and quick-pickled red onions. Perfect for Meatless Monday, Taco Tuesday, or any other day of the week!



For Tacos:

  • 2 large sweet potatoes, scrubbed and cut into 1-inch cubes
  • 2 tablespoons sunflower oil
  • 1 teaspoon taco seasoning
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly cracked black pepper
  • 1 (15-ounce) can no salt added black beans, rinsed and drained
  • 1/2 teaspoon dried oregano

For Chimichurri:

  • 6 cloves garlic
  • 1 bunch cilantro (leaves and stems, about 2 loosely packed cups total)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 1/4 cup sunflower oil

For Quick Pickled Onions:

  • 1/4 cup thinly sliced red onion
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt

For Serving:

  • Warmed tortillas (I used flour)
  • Plain Greek yogurt, sour cream, or Mexican crema (optional)
  • Lime wedges (optional)
  • Hot sauce (optional)


  1. Preheat oven to 400°F.
  2. Place sweet potatoes on a large, rimmed baking sheet. Drizzle with 2 tablespoons oil. Add taco seasoning, 1/2 teaspoon salt, pepper, and toss to coat. Spread into an even layer and roast in the preheated oven for 20 minutes.
  3. For Chimichurri: With the food processor motor running, drop garlic cloves into the feed chute to mince. Stop the motor and add cilantro, red wine vinegar, lime juice, oregano, salt, and cayenne pepper, and process until finely chopped. With the motor running, slowly stream sunflower oil through the feed chute and continue to process until the chimichurri is smooth.
  4. For the Quick Pickled Onions: Place sliced onions in a ramekin or small bowl. Pour lime juice over top. Add 1/4 teaspoon salt and let sit, stirring occasionally, for at least 10 minutes.
  5. When the potatoes are ready, add black beans to the tray and season with remaining 1/2 teaspoon salt and dried oregano. Toss to coat and redistribute into an even layer, then return to the oven for an additional 8 minutes.
  6. Serve roasted sweet potatoes and black beans in warmed tortillas with chimichurri spooned over top, along with a scattering of pickled onions. Serve with Greek yogurt. lime wedges, and hot sauce alongside, if desired.

Keywords: vegetarian, Mexican, tacos

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