It started with my Sheet Pan Beef Tacos with Avocado Lime Crema. Then came the Chicken Tacos with Smoky Chipotle Crema. And now? We’re going full veggie.

These Sheet Pan Sweet Potato Tacos with Chili Lime Crema are the latest addition to my taco rotation—and honestly, maybe my favourite yet. The roasted sweet potato and black bean filling is savoury, satisfying, and so flavourful, you’d never guess they’re vegetarian. The zesty crema pulls it all together with a perfect little kick.

Just like the beef and chicken versions, these come together fast, make very few dishes, and taste way more impressive than the effort involved.

Why You’ll Love This Recipe:

• Vegetarian but Hearty: The sweet potato and black bean filling is protein-packed and so satisfying, you won’t miss the meat.
• Adjustable Spice Blend: Use whatever spices you have on hand—or skip anything you’re not into.
• Easily customizable: Swap in different beans, cheeses, or toppings to make it your own.
• Weeknight-friendly: Ready in about 30 minutes, perfect for busy evenings.
• Perfect for Any Size Group: Easily halved or doubled, whether you’re cooking for one or feeding a crowd.

Prep for the Sheet Pan Sweet Potato Tacos:

Luckily, this recipe doesn’t need much prep—but here are a few quick tips to keep things moving:

• Preheat your oven so it’s ready when you are.
• Measure out all of your spices into a bowl to save time.
• Chop your sweet potato and red onion, and drain and rinse the black beans.
• Gather your toppings so they’re ready to go—I used pickled red onion, avocado, and lime wedges!

How to make Sheet Pan Sweet Potato Tacos:

Step One:

Preheat the oven to 400°F.

Step Two:

In a large pan, heat a generous amount of olive oil over medium heat. Add the cubed sweet potato, cover, and cook for about 15 minutes, stirring every few minutes until tender and lightly browned. Important to keep the lid on during this time so they almost steam and sauté at the same time!

Step Three:

Stir in the seasonings and mix well. Add the red onion and a little more olive oil (if needed). Sauté uncovered until the onion is softened and everything is nicely golden. Stir in the drained black beans and cook for 1–2 minutes, just until warmed through. Remove from heat and set aside.

Step Four:

Line a baking sheet with parchment paper. Place the tortillas on the sheet and brush both sides with olive oil. Add the sweet potato mixture to one half of each tortilla.

Step Five:

Top with some pepper jack cheese, then fold the tortillas in half and press firmly to seal. Sprinkle a little extra cheese on top.

Step Six:

Bake in the preheated oven for about 15 minutes, or until golden and the cheese is melted and bubbly.

Step Seven:

While the tacos bake, make the chili lime crema. In a blender or food processor, combine the sour cream or Greek yogurt, lime zest and juice, chili powder, garlic powder, and a pinch of salt. Add a pinch of cayenne if you want some heat, then blend until smooth.

Step Eight:

Once the tacos are crispy and golden, remove from the oven. Dress with pickled red onions, avocado, lime wedges, and a drizzle of the chili lime crema.

Substitutions You Can Try:

This recipe is super flexible, so feel free to make it your own!

• Sweet potatoes: Either fresh or frozen sweet potatoes work in this recipe!
• Veggie alternatives: Try butternut squash, white or yellow potatoes, or cauliflower in place of the sweet potatoes.
• Black beans: Pinto beans, kidney beans, or even lentils make great swaps.
• Pepper Jack cheese: Feel free to swap in cheddar, colby jack, or a dairy-free alternative.
• Tortillas: I used flour tortillas, but large corn tortillas would also work here. Pop them in the microwave for a few seconds to soften before assembling.
• Garnishes: Feel free to mix it up! Try shredded lettuce, cotija cheese, pico de gallo, or whatever you have on hand.

How to Store the Sheet Pan Tacos:

If you haven’t assembled all of the tacos yet (preferred storage method):

Let the sweet potato and black bean mixture cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days, or freeze for up to 3 months.

Reheat in a skillet and then assemble + bake fresh tacos when you’re ready to enjoy this meal again!

If you need to store assembled tacos:

Wrap each leftover taco in its own piece of foil to avoid them sticking together, then place them in an airtight container. Store in the fridge for up to 2 days.

Reheat in the oven at 375°F for 10-15 min.

Freezing the tacos:

Allow the prepared tacos to cool completely and then store in the freezer for up to two months.

Reheat in the air fryer: 375°F for 5-8 minutes, flipping halfway through (no overlapping).

Reheat in the oven: 375°F for 12-15 minutes, flipping halfway through (on a baking sheet).

These might be my favourite sheet pan tacos yet. If you give them a try, tag me (@britacooks)—I love seeing your recreations!