Cooking is my little therapy. There’s something about combining simple, wholesome ingredients into a dish that excites the senses and comforts the soul. Recently, I’ve been experimenting with air fryer recipes, and one of my favorites has become these sweet potato and black bean tacos. They’re vibrant, packed with flavor, and surprisingly easy to make. I love how the air fryer gives the sweet potatoes a crispy exterior while keeping them tender inside—perfect for taco fillings.
I also love meals that are flexible and crowd-pleasing, and these tacos fit the bill. You can jazz them up with toppings like avocado, lime, or fresh cilantro, and they feel satisfying without being heavy. Every bite has the perfect balance of sweetness, smokiness, and a little earthiness from the black beans. If you want a quick, healthy weeknight dinner, these tacos are my go-to, and I can’t wait to share the recipe with you.
What You Need To Make This Recipe
Sweet Potatoes: Sweet potatoes are the heart of this taco. They offer natural sweetness and a creamy texture when cooked, which contrasts beautifully with the black beans. Choosing medium-sized, firm sweet potatoes ensures they cook evenly in the air fryer.
Black Beans: Black beans are packed with protein and fiber, making your tacos hearty and satisfying. They bring a subtle, earthy flavor that complements the sweetness of the roasted sweet potatoes perfectly.
Taco Seasoning: Taco seasoning adds a burst of flavor with a mix of spices like cumin, paprika, chili powder, and garlic. It elevates both the sweet potatoes and black beans, giving your tacos a rich, savory taste.
Corn or Flour Tortillas: The tortillas are the canvas for your taco masterpiece. Corn tortillas provide a slightly nutty flavor and traditional texture, while flour tortillas are soft and pillowy, perfect for folding around the filling.
Olive Oil: A drizzle of olive oil helps the sweet potatoes crisp up beautifully in the air fryer while adding a touch of healthy fat. It also helps the taco seasoning stick to the veggies.
Optional Toppings: Fresh toppings like avocado slices, lime wedges, cilantro, diced tomatoes, or shredded lettuce add brightness and texture. They also bring freshness to balance the rich, roasted flavors.
Ingredients List
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 6 small corn or flour tortillas
- Optional toppings: avocado slices, lime wedges, cilantro, shredded lettuce, diced tomatoes
How to Make Air Fryer Sweet Potato and Black Bean Tacos
Prep the Sweet Potatoes
Start by peeling and dicing the sweet potatoes into small, even cubes. Toss them with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. This seasoning mix ensures each bite is packed with flavor.
Cook the Sweet Potatoes in the Air Fryer
Preheat your air fryer to 400°F (200°C). Spread the seasoned sweet potatoes in a single layer in the basket. Cook for 15–20 minutes, shaking the basket halfway through to ensure even crisping. The sweet potatoes should be tender inside with a slightly crispy outside.
Prepare the Black Beans
While the sweet potatoes cook, heat the black beans in a small saucepan over medium heat. Add a pinch of salt, pepper, and a little of the leftover taco seasoning if you like. Stir occasionally until warm and flavorful.
Warm the Tortillas
Wrap the tortillas in foil and warm them in the oven at 350°F (175°C) for 5–7 minutes, or quickly heat them in a skillet until soft and pliable. This step makes them easier to fold and less likely to tear.
Assemble the Tacos
Layer the roasted sweet potatoes and black beans onto the warmed tortillas. Add your choice of optional toppings, such as avocado slices, fresh cilantro, lime juice, or shredded lettuce, for added flavor and freshness.
Serve and Enjoy
Serve your tacos immediately while they’re warm. Pair with a side of salsa or guacamole for extra flavor. Each bite delivers a perfect blend of sweet, savory, and fresh notes.
Tips for Making this Recipe
- Cut sweet potatoes evenly to ensure consistent cooking.
- Don’t overcrowd the air fryer basket; cook in batches if necessary.
- Customize your taco seasoning with extra chili or smoked paprika for more heat.
- Use fresh toppings like lime juice or cilantro to brighten the flavors.
- Make it vegan or vegetarian-friendly easily by skipping any cheese or adding a dairy-free alternative.
- Leftover sweet potatoes can be stored in the fridge and reheated for quick taco nights during the week.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes work best for roasting in the air fryer, but if you have canned ones, drain and pat them dry before cooking.
Can I make these tacos gluten-free?
Yes! Use corn tortillas, which are naturally gluten-free.
How long do leftovers last?
Store sweet potatoes and black beans separately in an airtight container in the fridge for up to 3–4 days.
Can I freeze these tacos?
It’s best to freeze the fillings separately. Tortillas can get soggy if frozen after assembling.
Can I add other veggies?
Absolutely! Bell peppers, zucchini, or onions roasted alongside the sweet potatoes work wonderfully.