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Skillet Sweet Potato and Black Bean Tacos with Avocado Lime Sauce

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 8, 2026 · Updated May 11, 2026
Mexican-Inspired 30 mins onepaneasyquickvegetarianveganhealthyglutenfreedairyfreekid-friendlyfamily-friendlylowcarbflavorfulweeknight

This quick and delicious one-pan recipe combines sautéed sweet potatoes and black beans for a healthy vegan taco meal topped with a creamy avocado lime sauce. Gluten-free, dairy-free, and family-friendly—perfect for easy weeknight dinners.

Skillet Sweet Potato and Black Bean Tacos with Avocado Lime Sauce
Prep 10 min
Cook 20 min
Total 30 min
Servings 4
Difficulty easy
Cuisine Mexican-Inspired

Recipe Details

Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyeasy
CuisineMexican-Inspired
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Ingredients

Servings 4
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • Salt and freshly ground black pepper, to taste
  • 8 small gluten-free corn tortillas
  • 1 cup shredded lettuce or baby spinach
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado
  • Juice of 1 lime
  • 2 tablespoons plain unsweetened dairy-free yogurt (e.g., coconut yogurt) or more lime juice if preferred
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Heat olive oil in a large non-stick skillet over medium heat.
  2. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
  3. Add diced red onion and minced garlic to the skillet; sauté for 2-3 minutes until fragrant and softened.
  4. Stir in ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper, coating the vegetables evenly.
  5. Add the rinsed black beans and cook for 3-4 minutes to heat through, stirring occasionally. Remove from heat.
  6. Meanwhile, prepare the avocado lime sauce by blending avocado, lime juice, dairy-free yogurt (or extra lime juice), garlic powder, and salt in a small bowl or blender until smooth and creamy.
  7. Warm the corn tortillas in a dry skillet or microwave until pliable.
  8. Assemble the tacos by spooning the sweet potato and black bean mixture onto each tortilla, then top with shredded lettuce or spinach, fresh cilantro, and a drizzle of avocado lime sauce.
  9. Serve immediately with extra lime wedges, if desired.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize your Skillet Sweet Potato and Black Bean Tacos to suit your taste or pantry with these ingredient swaps that keep the recipe quick, healthy, and accessible:

  • Sweet Potato: Swap for butternut squash or pumpkin for similar sweetness and texture.
  • Black Beans: Use pinto beans or chickpeas to vary protein while maintaining vegan and gluten-free qualities.
  • Olive Oil: Substitute avocado or coconut oil for a healthy fat alternative.
  • Red Onion: Replace with shallots or green onions for a milder flavor.
  • Gluten-Free Corn Tortillas: Use whole wheat or flour tortillas if gluten is not a concern, or opt for lettuce wraps for a low-carb option.
  • Dairy-Free Yogurt: Replace with vegan sour cream or omit; extra lime juice keeps the avocado sauce creamy and tangy.
  • Spices: Use regular paprika or chipotle powder instead of smoked paprika for smoky flavor variation.

These swaps maintain the easy, quick, and flavorful nature of the meal, perfect for weeknights and adaptable to dietary needs.

Pan Or Pot Required

To make these flavorful Skillet Sweet Potato and Black Bean Tacos, a large non-stick skillet is essential. This one-pan skillet recipe simplifies cooking and cleanup by sautéing sweet potatoes, onions, garlic, and spices all in one vessel before warming the black beans.

A wide skillet surface ensures even cooking and browning of the sweet potatoes while minimizing sticking, keeping the dish healthy and light. Use of non-stick cookware also reduces oil needed.

You will also need a small blender or bowl to prepare the creamy avocado lime sauce that tops these delicious tacos, enhancing freshness and flavor without added dairy.

This cookware choice perfectly suits the recipe’s focus on quick, easy weeknight dinners that are wholesome, vegan, gluten-free, and family-friendly.

Cookware Size Guidance

For best results with these Skillet Sweet Potato and Black Bean Tacos serving 4, we recommend a large non-stick skillet sized between 10 to 12 inches in diameter. This size allows for even sautéing and browning of the sweet potatoes and vegetables without overcrowding, yielding tender, flavorful filling.

Choose a skillet with medium to high sides (about 2-3 inches) to prevent spills when stirring and cooking the mixture. Non-stick surfaces ease cooking and cleanup.

This size also accommodates warming the corn tortillas in the same pan if desired, saving time and extra dishes. If unavailable, an 8-inch skillet may be used, but consider cooking in batches to avoid uneven cooking.

Cookware Swap Guidance

This quick, healthy, and family-friendly one-pan skillet meal works best with a non-stick or cast iron skillet for even cooking and easy cleanup. If a skillet is unavailable, several substitutes maintain the flavor and convenience of this recipe:

  • Oven-Safe Skillet or Cast Iron Pan: Compatible with stovetop and oven to add roasted depth to sweet potatoes.
  • Large Sauté Pan: Ideal for even cooking with higher sides to contain ingredients while stirring.
  • Non-stick Sauteuse: Offers similar cooking surface suited for colorful vegetable sautéing.
  • Sheet Pan (for Roasting): Roast sweet potatoes and onions separately, then combine with beans and sauce for assembly to keep texture crisp—similar to Sheet Pan Dinners style.
  • Instant Pot or Slow Cooker (Adapted): Layer ingredients for an easy hands-off version, though sautéing aromatics beforehand adds flavor depth.

Choose cookware that enables even heat distribution and easy stirring to keep this meal quick, healthy, and flavorful, maintaining the onepan spirit of minimal cleanup.

Leftovers Quality

This vegan and gluten-free sweet potato and black bean taco filling keeps well in the refrigerator for 3-4 days, making it ideal for meal prep and busy weeknight dinners.

Storage: Place leftover filling in an airtight container. Store avocado lime sauce separately in a sealed container to preserve its creamy texture and fresh flavor. Wrap tortillas tightly in foil or plastic wrap.

Reheating: Warm the filling gently in a skillet over medium-low heat or microwave, stirring occasionally to prevent drying. Add a splash of water or vegetable broth if needed. Heat tortillas briefly in a skillet, oven, or microwave before serving.

Avocado Lime Sauce: Use within 1-2 days for best flavor and color. Stir before serving, adding lime juice to refresh brightness. Consider smaller sauce portions or cover the surface with plastic wrap to reduce browning.

Enjoy flavorful and wholesome leftovers that keep your weeknight meals easy, healthy, and family-friendly.

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