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Red Bean Sweet Potato TAco

The Ultimate Open Face Red Bean Sweet Potato Tacos!

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  • Author: wellness sleuth
  • Total Time: 3 hours 35 minutes
  • Yield: 4 servings 1x


These tacos are a culinary adventure you won't want to miss. The sweetness of the potatoes pairs perfectly with the earthy richness of the red beans, creating a delightful harmony of flavors and textures. Whether you're a taco aficionado or just looking for a delicious and satisfying meal, these open-face wonders are a must-try. They're a celebration of simple ingredients coming together to create something truly special for your taste buds.



1 large sweet potato, cubed
1 T. olive oil
1 t. ground cumin

Sea salt and black pepper, to taste
1/2 c. water
1/2 c. apple cider vinegar
1 t. salt
2 t. sugar
1 red onion, halved and thinly sliced
1 14-oz. can red kidney beans, rinsed and drained
1 avocado
1/2 c. sour cream
1 garlic clove
1 lime, juiced
4 large or 8 small tortillas
1/2 c. fresh parsley, chopped


  • Preheat oven to 400° F. Line a rimmed baking sheet with a piece of parchment paper for easy clean up.
  • In large bowl, toss sweet potatoes with olive oil and ground cumin. Season with salt and pepper, to taste. Arrange on prepared baking sheet. Roast 20-25 minutes or until brown and slightly crisp around the edges. 
  • While sweet potatoes roast, heat water, vinegar, salt, and sugar in a small saucepan to a steady simmer.  
  • Place red onion in a glass jar.  Pour vinegar mixture over the onions. Cool 10-15 minutes at room temperature and then transfer to refrigerator to chill. (The pickled onions will have best flavor if made in advance).  
  • Meanwhile, combine avocado, sour cream, garlic, and lime juice in a blender. Blend until completely smooth and creamy. 
  • Assemble tacos by spreading a dollop of avocado sauce on each tortilla, followed by roasted sweet potato chunks, black beans, pickled red onion, and fresh parsley. Enjoy!
  • Prep Time: 3 hours
  • Cook Time: 35 minutes

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