Purple Sweet Potato Black Bean Tacos with Harissa and Garam Masala
Packed with tender purple sweet potatoes, cozy cinnamon, smoky harissa, and hearty black beans, these healthy Purple Sweet Potato Black Bean Tacos are colorful and comforting. They are so easy and quick to make on a busy weeknight.
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These black bean purple sweet potato tacos are vegetarian, fiber-packed, budget-friendly, and loaded with bold flavor. They are a fusion blend of African Harissa and South Asian Garam Masala in Mexican Tacos!
Whether you’re meal prepping for the week or feeding hungry family members around the table, this recipe delivers every single time.
Why I Love These Purple Sweet Potato Black Bean Tacos:
- So quick: prepping the ingredients for this recipe takes about 10 minutes or less, and the cook time is around 15 minutes, which means I can have dinner ready in less than 30 minutes!
- Naturally vegetarian and easily customizable to fit other dietary needs.
- Loaded with warming spices and a delicious balance of sweet, savory, and spicy flavors.
- This spin on traditional taco recipes is great for meal prepping.
The combination of harissa, cinnamon, and garam masala creates an unexpected flavor blend that works beautifully with sweet potatoes and black beans. Every bite is earthy, slightly smoky, gently sweet, and deeply satisfying.
And, this filling can be enjoyed in a bowl as well as in tacos.
Ingredients
For the Filling
- Yellow onion
- Purple sweet potatoes
- Olive oil
- Water
- Powdered harissa
- Ground cinnamon
- Garam masala
- Salt and black pepper, to taste
- Fresh cilantro
- Can of black beans
For Serving
- Warm tortillas
- Extra cilantro
- Lime wedges
- Avocado slices and/or guacamole
- Pico de gallo and/or salsa
How to Make this Sweet Potato Black Bean Tacos Recipe
Step 1: Prep the ingredients
Peel and chop the onion. Peel and chop the purple sweet potatoes into approximately 1/2 inch squares. The smaller the pieces, the quicker they cook. And, drain and rinse the canned black beans.
Step 2: Sauté the Onion
Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for about 7 minutes until soft and slightly golden brown.
This step builds the savory base of the taco filling, so don’t rush it.
Step 3: Cook the Purple Sweet Potatoes
Add the peeled and chopped purple sweet potatoes to the skillet.
Pour in 2 tablespoons of water, cover the pan, and pan fry these potatoes for 4 minutes over medium heat.
Uncover, stir well, add another tablespoon of water, then cover again and roast for about 2 minutes, or until the sweet potatoes are fork-tender. If they are cut small enough, the purple sweet potatoes will cook in about 6-7 minutes.
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Step 4: Add the Spices
Stir in the harissa, cinnamon, and drained black beans to the roasted sweet potatoes and black bean mixture. Cook for about 1 minute until fragrant.
Then fold in the garam masala, stirring well to coat the ingredients evenly. Season generously with salt and pepper to taste. Toss on some chopped cilantro. At this point, my kitchen smells absolutely incredible.
Step 5: Assemble the Tacos
Pile the sweet potato black bean filling into warm tortillas and top with your favorite toppings. A squeeze of lime brightens everything up beautifully.
Tips for the Best Sweet Potato Black Bean Tacos
Use Purple Sweet Potatoes if You Can
Purple sweet potatoes add stunning color and a slightly denser texture that holds up wonderfully in tacos. Orange sweet potatoes work too if that’s what you have on hand.
Don’t Skip the Harissa
Harissa adds smoky heat and depth that balances the sweetness of the potatoes perfectly. This is the brand I use often, which can be found on Amazon. Do keep in mind that the harissa and garam masala do make the purple sweet potatoes a tad less purple.
Warm Your Tortillas
Warm tortillas make a huge difference. A quick char over a gas flame, a few seconds in a hot skillet over medium high heat, or baking them for a short time on a parchment paper-lined baking sheet adds amazing flavor.
Serving Suggestions
By the way, I have got to say, this purple sweet potato and black bean filling is delicious as is. It can be added to a bowl with some celery, avocado, and tomatoes. And, it can be enjoyed in tacos as well!
These vegetarian tacos pair beautifully with:
- Cilantro lime rice or turmeric quinoa
- Fresh guacamole or avocado crema and sour cream
- Mango chutney or hot sauce
- Corn salad, or this tasty and refreshing mango salad
They’re also fantastic with a side of tortilla chips and your favorite salsa for an easy taco night spread.
Storage Tips
Store leftover filling in an airtight container in the refrigerator for up to 4 days.
The filling reheats beautifully in a skillet or microwave, making these tacos excellent for meal prep lunches throughout the week.
Frequently Asked Questions
Can I use different spices?
Absolutely. The harissa, garam masala, and cinnamon can be replaced with a mix of cumin, coriander, smoked paprika, and cayenne pepper.
Can I use orange sweet potatoes instead?
Yes. Orange sweet potatoes will create a softer, sweeter filling but still taste delicious.
Are these tacos spicy?
The harissa adds mild to medium heat. You can easily adjust the spice level by using more or less. Want it milder? Use this mild harissa. If you prefer it spicier, then use a pinch of chili powder.
These Sweet Potato Black Bean Tacos are proof that simple pantry ingredients can create something deeply flavorful and satisfying. The warming spices, tender sweet potatoes, hearty black beans, and fresh cilantro come together in the most delicious way.
They’re vibrant, nourishing, comforting, and exactly the kind of meal that makes weeknight cooking feel exciting again.
Ingredients
- 1 Onion (medium sized yellow onion or red onion)
- 2 Purple sweet potatoes (these weren’t too large, about medium sized. BTW, I got these from Whole Foods)
- 3 tbsp. water
- 2 tsp harissa
- 1 tsp Ceylon cinnamon
- 1 tsp garam masala
- 2 tbsp. cilantro fresh cilantro chopped up)
Instructions
- Peel and chop the onion. Peel and chop the purple sweet potatoes into approximately 1/2 inch squares. The smaller the pieces, the quicker they cook. And, drain and rinse the canned black beans.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for about 7 minutes until soft and slightly golden brown.
- Add the peeled and chopped purple sweet potatoes to the skillet.
- Pour in 2 tablespoons of water, cover the pan, and pan fry these potatoes for 4 minutes over medium heat.
- Uncover, stir well, add another tablespoon of water, then cover again and roast for about 2 minutes, or until the sweet potatoes are fork-tender. If they are cut small enough, the purple sweet potatoes will cook in about 6-7 minutes.
- Stir in the harissa, cinnamon, and drained black beans to the roasted sweet potatoes and black bean mixture. Cook for about 1 minute until fragrant.
- Then fold in the garam masala, stirring well to coat the ingredients evenly. Season generously with salt and pepper to taste. Toss on some chopped cilantro.
- Pile the sweet potato black bean filling into warm tortillas and top with your favorite toppings. Or, enjoy these in bowls with chopped celery, avocado, tomatoes, and tofu or chicken.
Notes
Purple sweet potatoes add stunning color and a slightly denser texture that holds up wonderfully in tacos. Orange sweet potatoes work too if that’s what you have on hand. Don’t Skip the Harissa
Harissa adds smoky heat and depth that balances the sweetness of the potatoes perfectly. This is the brand I use often. Do keep in mind that the harissa and garam masala do make the purple sweet potatoes a tad less purple. Warm Your Tortillas
Warm tortillas make a huge difference. A quick char over a gas flame, a few seconds in a hot skillet over medium high heat, or baking them for a short time on a parchment paper-lined baking sheet adds amazing flavor.
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Nutrition
Ingredients
- 1 Onion (medium sized yellow onion or red onion)
- 2 Purple sweet potatoes (these weren’t too large, about medium sized. BTW, I got these from Whole Foods)
- 3 tbsp. water
- 2 tsp harissa
- 1 tsp cinnamon
- 1 tsp garam masala
- 2 tbsp. cilantro (fresh cilantro chopped up
Instructions
- Peel and chop the onion. Peel and chop the purple sweet potatoes into approximately 1/2 inch squares. The smaller the pieces, the quicker they cook. And, drain and rinse the canned black beans.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté for about 7 minutes until soft and slightly golden brown.
- Add the peeled and chopped purple sweet potatoes to the skillet.
- Pour in 2 tablespoons of water, cover the pan, and pan fry these potatoes for 4 minutes over medium heat.
- Uncover, stir well, add another tablespoon of water, then cover again and roast for about 2 minutes, or until the sweet potatoes are fork-tender. If they are cut small enough, the purple sweet potatoes will cook in about 6-7 minutes.
- Stir in the harissa, cinnamon, and drained black beans to the roasted sweet potatoes and black bean mixture. Cook for about 1 minute until fragrant.
- Then fold in the garam masala, stirring well to coat the ingredients evenly. Season generously with salt and pepper to taste. Toss on some chopped cilantro.
- Pile the sweet potato black bean filling into warm tortillas and top with your favorite toppings. Or, enjoy these in bowls with chopped celery, avocado, tomatoes, and tofu or chicken.
Notes
Tips for the Best Sweet Potato Black Bean Tacos
- Use Purple Sweet Potatoes if You Can
Purple sweet potatoes add stunning color and a slightly denser texture that holds up wonderfully in tacos. Orange sweet potatoes work too if that’s what you have on hand. - Don’t Skip the Harissa
Harissa adds smoky heat and depth that balances the sweetness of the potatoes perfectly. This is the brand I use often, which can be found on Amazon. Do keep in mind that the harissa and garam masala do make the purple sweet potatoes a tad less purple. - Warm Your Tortillas
Warm tortillas make a huge difference. A quick char over a gas flame, a few seconds in a hot skillet over medium high heat, or baking them for a short time on a parchment paper-lined baking sheet adds amazing flavor.
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
I would never have thought to unite garam masala with harissa and cinnamon – this combination of spices is fantastic. Made this for lunch and ate it straight up in a bowl! Thank you.