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+ servings
three tacos in corn tortillas on a black plate on top of a yellow napkin and counter

Ancho Chile Black Bean Sweet Potato Tacos

A vegetarian twist on stewed tacos, this recipe is easy to make and full of flavor.
Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 tacos
Calories 165kcal


  • 2 tablespoon olive oil
  • 1 sweet potato cubed
  • 3 scallions sliced halfway up the stalk
  • Dash of salt
  • Dash of pepper
  • 1.5 teaspoon cumin
  • ½ teaspoon dried oregano or dried cilantro
  • 1.5 teaspoon ancho chile powder can sub regular chili powder
  • 1 15 oz can black beans drained and rinsed
  • ¾ cup water
  • Hot sauce to taste
  • ½ lime juiced
  • 8 corn tortillas warmed
  • Cotija cheese for serving


  • Heat oil in a medium pot over medium heat. Add diced scallions, salt, and pepper. Cook until softened - about 3 minutes.
  • Add oregano or cilantro, cumin, and ancho chile powder together. Immediately add sweet potato and stir until potato pieces are coated in spices. Fry for 3-4 minutes, stirring frequently.
  • Stir in beans, water, and a few dashes of hot sauce. Bring to a boil, cover the pot, reduce heat, and simmer. Cook for 10-15 minutes, stirring every 5 minutes, or until potatoes are tender. While this is cooking, warm the tortillas for 30-60 seconds on each side in a pan over high heat.
  • Take the lid off the pot and cook for 5 more minutes to allow extra condensation to escape. Stir in lime juice and serve in tortillas.


  • Serve with cotija cheese, salsa, sour cream, and/or a squirt of lime.
  • This can also be served over cooked rice. To do this, skip the last 5 minutes of cooking with the lid off. This will keep the liquid in the pot, which will help to provide flavor to the rice.


Serving: 1taco | Calories: 165kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 334mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4164IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg