Mediterranean Roasted Sweet Potato & Black Bean Tacos
These tacos bring together the warm flavor of roasted sweet potatoes with the earthiness of black beans and the freshness found in Mediterranean cooking. The sweet potatoes roast until crisp on the edges and soft inside, and they’re seasoned with paprika, cumin and a touch of lemon. The black beans are lightly sautéed with garlic and herbs to give them more dimension. Fresh toppings like chopped tomatoes, red onion, parsley, feta and lemon yogurt sauce make the tacos bright and balanced. They’re easy enough for a weeknight meal and also feel special enough for a relaxed weekend dinner. They’re vegetarian, filling and full of color, and they offer a satisfying mix of textures that keeps every bite interesting.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4 (8–10 tacos)
Ingredients
For the roasted sweet potatoes
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon garlic powder
Salt and pepper to taste
1 tablespoon lemon juice
For the black beans
1 can (15 oz) black beans, drained and rinsed
1 tablespoon olive oil
2 garlic cloves, minced
½ teaspoon oregano
½ teaspoon cumin
Salt and pepper to taste
For assembly
8–10 small tortillas
1 small red onion, diced
1 cup diced tomatoes or cherry tomatoes
⅓ cup crumbled feta
Fresh parsley or cilantro
Optional lemon yogurt sauce
½ cup plain yogurt
1 tablespoon lemon juice
1 teaspoon olive oil
Salt, pepper and a small pinch of paprika
Instructions
Preheat the oven to 425°F (220°C). Line a baking tray with parchment.
Add the sweet potato cubes to the tray.
Drizzle olive oil, lemon juice, paprika, cumin, garlic powder, salt and pepper. Toss to coat.
Spread the potatoes in a single layer and roast for 25–30 minutes, stirring halfway.
While the potatoes roast, heat olive oil in a small skillet over medium.
Add the minced garlic and cook for 20–30 seconds.
Add the black beans, oregano, cumin, salt and pepper. Stir and cook 3–4 minutes until warm.
Prepare the lemon yogurt sauce by mixing yogurt, lemon juice, olive oil and seasonings.
Warm the tortillas in a dry pan or directly over low heat.
Assemble the tacos with sweet potatoes, black beans, tomatoes, onion, feta and herbs. Add yogurt sauce on top.
Tips
Cut the sweet potatoes into even cubes so they roast evenly.
Lemon juice brightens the potatoes and helps balance their sweetness.
Don’t skip stirring halfway; it helps them crisp on all sides.
Warm tortillas are easier to fold and taste better.
Lightly charred tortillas add a smoky note.
Use fresh garlic for the beans because it brings out more flavor.
Rinse the black beans well to remove excess sodium.
If the potatoes look dry, add a touch more oil before roasting.
Yogurt sauce can be thinned with a teaspoon of water if needed.
Assemble tacos just before eating so they don’t get soggy.
Variations
Swap black beans for chickpeas cooked with smoked paprika.
Add roasted bell peppers or onions for more sweetness.
Use spinach or arugula as a base layer.
Replace feta with goat cheese or halloumi cubes.
Add pickled red onions for a tangy crunch.
Use whole wheat or corn tortillas depending on preference.
Add a drizzle of tahini instead of yogurt for a dairy-free option.
Mix in avocado slices for creaminess.
Add chili flakes or jalapeños for a spicy version.
Top with a small spoon of hummus to lean more Mediterranean.
Q&A
Can I use canned sweet potatoes?
Fresh is best because they roast well and hold their shape.
Can I make this vegan?
Yes. Skip the feta and yogurt sauce or use plant-based alternatives.
Can I prepare the beans ahead?
Yes. They reheat quickly and keep well for up to 3 days.
Can I air-fry the sweet potatoes?
Yes. Cook at 380°F for about 15 minutes, shaking the basket halfway.
Which tortillas work best?
Soft corn or flour tortillas. Warm them before using.
Can I add meat?
You can add grilled chicken or turkey, but the dish works well as vegetarian.
How can I make the potatoes crispier?
Spread them out well and increase the oven temperature slightly near the end.
Can I add cheese besides feta?
Yes. Try mozzarella, cheddar or crumbled goat cheese.
How long do leftovers last?
Up to 3–4 days in the fridge, stored separately.
Can I double the recipe?
Yes. Use two trays so the potatoes roast properly.
Nutrition
(Approx. per 2 tacos)
Calories: 340
Protein: 11 g
Carbs: 52 g
Fat: 10 g
Fiber: 9 g
Sugar: 7 g
Conclusion
These Mediterranean-inspired tacos are full of color and flavor. The roasted sweet potatoes bring natural sweetness, and the seasoned black beans add heartiness. Fresh toppings and a simple yogurt sauce brighten everything and make the tacos feel fresh and balanced. They’re quick, filling and flexible enough to adjust to whatever you have at home. Whether you serve them for lunch, dinner or a weekend gathering, they’re an easy way to enjoy something comforting and uplifting at the same time. If you want, I can create a spicy version, a bowl version or even a breakfast taco version.