Chipotle Sweet Potato Tacos + Black Beans + Guacamole

Chipotle Sweet Potato Tacos + Black Beans + Guacamole

Serves: 4


Sweet Potatoes + Black Beans:

  • 2 tbs olive oil
  • 1 medium red onion, diced
  • 2 medium sweet potatoes, cut into 1/4″ cubes
  • 1 can black beans, drained and rinsed
  • 1/2 chipotle in adobo sauce (to taste, omit if you don’t like it hot)
  • 1-2 tbs adobo sauce (to taste)
  • 2 tbs honey
  • Juice from 2 limes


  • 2 medium-large ripe avocados
  • 1/2 teaspoon salt
  • 1-2 tbs fresh lime juice (to taste)

Everything Else:

  • 8 corn tortillas (hard or soft)
  • 1 bunch of cilantro leaves, chopped
  • sour cream (optional)


Sweet Potatoes + Black Beans:

  1. Heat olive oil over medium heat in skillet.
  2. Add onions and cook until onions begin to soften, 3-4 minutes.
  3. Stir in the sweet potatoes and cook for another 3-4 minutes.
  4. In a small food processor, combine the chipotle, adobo sauce, honey, and lime juice. Pulse until the chipotle is broken up into small pieces.
  5. Pour into the pan with the sweet potatoes and reduce the heat to medium-low.
  6. Add the beans and continue to cook until sweet potatoes have softened, 10-15 minutes.


  1. Add all ingredients to a bowl.
  2. Stir well (using a fork to mash the avocado).

Bringing it All Together:

  1. If the corn tortillas are uncooked, warm them in a panini maker or non-stick skillet until pliable / hard (whichever you prefer).
  2. Scoop a spoonful of the sweet potato mixture into each corn tortilla.
  3. Add another spoonful of guacamole.
  4. Sprinkle sour cream (if using) and cilantro over the top and serve immediately.

Variations & Notes:

  • If you are serving kids or aren’t into spice, be conservative with the chipotle and just use the adobe sauce.
  • Leftover sweet potatoes + beans + rice + arugula + guacamole = a great grain bowl for lunch the next day.

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