Go Back
+ servings
tacos with sweet potato, black beans and guacamole
Print Recipe
4 from 2 votes

Plantain Sweet Potato Tacos with Guacamole

These Plantain Sweet Potato Tacos are stuffed with plantains, sweet potatoes and black beans and topped with a simple guacamole. They're vegan, gluten free and a great lunch or dinner option!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner
Cuisine: Mexican
Keyword: tacos
Servings: 8 tacos
Author: Erin


  • 8 flour or corn tortillas
  • 2 plantains
  • 3 tablespoon olive oil
  • 2 sweet potatoes peeled and diced
  • 1 can black beans drained and rinsed

for the guacamole:

  • 1 avocado
  • 2 tablespoon red onion diced
  • 1 tablespoon cilantro chopped
  • Juice from 1 lime


  • Peel and dice sweet potatoes, then cook them in a large skillet with the olive oil.
  • Meanwhile, drain and rinse the beans, then heat them in a saucepan over the stove.
  • Once the sweet potatoes are cooked, push them to the side of the skillet, then add the plantains and cook for 2 minutes, then flip them over and cook for 2 minutes on the other side.
  • Heat taco shells as you normally would (I heat mine in a skillet over the stove); then set aside.
  • For guacamole: mash avocado into the bottom of a bowl, then add the onion, cilantro, and lime juice together and stir to combine. Place a spoonful of guacamole on the bottom of each taco shell, then top the tacos with the beans, sweet potatoes and plantains.
  • Enjoy!


*I almost always peel sweet potatoes, but you don't have to peel them (totally delicious with the skins on too!)