Black Bean, Sweet Potato and Kale Taco Recipe

We can all agree that tacos are delicious. But oftentimes, it’s hard to ignore the fact that they just aren’t exactly good for you. Well, fear not, because we made over this Mexican dish to be both healthy and delicious! Made with superfoods kale and sweet potato, these nutrient-filled tacos pair perfectly with most fixings — so pile them on! Ready in 30-minutes flat, this recipe is sure to be a crowd pleaser.

Sweet Potato Kale Tacos
Photo by Renee Blair

Serves 8

Prep time: 20 minutes
Cook time:  30 minutes



For the Taco Filling:
1 medium sweet potato
1 onion
3 tbs olive oil
1 cup of cooked quinoa
4 large leaves of kale
1 can of black beans
1 teaspoon chili powder
1/4 tsp cumin
Sea salt, to taste

Taco Accompaniments:
6-inch corn or flour tortillas
Sliced fresh avocado
Chopped fresh cilantro
Fresh lime juice
Shredded cabbage
Shredded cheddar cheese (or a vegan alternative)


  1. Preheat oven to 375 ° F. Chop the sweet potato into one-inch cubes. Thinly slice the onion. On a parchment-lined baking dish, combine the sweet potato, onion, olive oil, and a few pinches of salt. Toss to coat and bake for 30 minutes, stirring once to promote even cooking.
  2. While the sweet potatoes bake, cook the quinoa if you haven’t already done so according to package directions. Thinly chop the kale and add to a large mixing bowl. Drain and rinse the black beans and add to the kale. Add 1 cup of cooked quinoa to the bowl, along with the spices. Toss well.
  3. When the sweet potatoes and onions are done, add them right to the bowl with the kale, beans, and quinoa. The heat from the potatoes will slowly wilt the kale. Season with sea salt and more spice, if desired. Toss gently to combine all the filling ingredients.
  4. Serve the filling in tortillas with as many accompaniments as you like. The more, the merrier (and tastier!).
Sweet Potato Kale Tacos
Photo by Renee Blair

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