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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 8 small corn tortillas - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - 1 avocado, sliced - ½ cup corn (fresh or frozen) - ¼ cup red onion, finely chopped - Fresh cilantro, for garnish - Lime wedges, for serving - Approximately 300 calories per serving - Key nutrients: fiber, protein, vitamins A and C Sweet potatoes are the star of these tacos. They bring a sweet and creamy texture. Roasting them turns up the flavor, making them caramelize beautifully. Black beans add protein and fiber, making your meal filling and nutritious. The spices play a big role too. Cumin gives warmth, while smoked paprika adds depth. Chili powder gives a gentle kick. Together, these spices create a rich flavor that pairs well with sweet potatoes. Corn tortillas are perfect for holding all these fillings. They have a soft texture that complements the crunchy veggies. Warming them makes them easy to fold and eat. Don't forget your garnishes! Sliced avocado adds creaminess and healthy fats. Red onion gives a bit of sharpness, and fresh cilantro adds brightness. Lime wedges are essential for a zesty finish. Just squeeze some over the top before you take a bite. This mix of ingredients creates a well-rounded taco that is packed with flavor and nutrition. Try it out, and you will love how everything comes together! {{ingredient_image_1}} - Preheating the oven Start by preheating your oven to 425°F (220°C). This helps cook the sweet potatoes evenly. - Preparing sweet potatoes Peel and dice the sweet potatoes. Place them in a bowl. Add olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Toss until all pieces are coated. - Roasting sweet potatoes Spread the sweet potatoes on a baking sheet. Make sure they are in a single layer. Roast them for 25-30 minutes. Stir halfway through to help them brown evenly. - Heating black beans and corn While the sweet potatoes roast, take a saucepan. Add the drained black beans and corn. Heat over medium heat for 5-7 minutes, stirring often until warmed through. - Warming tortillas Heat the corn tortillas on a skillet over medium heat. Cook each side for about 30 seconds until they are soft and pliable. - Final assembly steps Take a tortilla and add a spoonful of roasted sweet potatoes. Next, add a spoonful of the black bean and corn mixture. Top with sliced avocado, red onion, and fresh cilantro. Serve with lime wedges on the side for a fresh squeeze. To boost flavor, I love using spices like cumin, smoked paprika, and chili powder. These spices add warmth and depth to the sweet potatoes. For a kick, add cayenne pepper or chipotle powder. Always taste your mixture before cooking. Adjust salt and pepper to your liking. When roasting sweet potatoes, cut them into small, even pieces. This ensures they cook evenly. Toss them well with olive oil and spices. Spread them out on the baking sheet. Don’t overcrowd them; this helps them caramelize nicely. Stir halfway through cooking for even browning. For dips, serve your tacos with fresh salsa or creamy guacamole. Both add great flavor and texture. A dollop of vegan sour cream can also work well. Pair these tacos with a simple salad or roasted veggies. Corn on the cob or a side of rice complements the meal nicely. If you like crunch, try serving with tortilla chips on the side. Plating is key to making your tacos pop. Stack the tacos neatly on a colorful plate. You can arrange the toppings in little bowls for guests to add as they like. Garnish with fresh cilantro and lime wedges for a bright finish. A sprinkle of red onion on top adds color and flavor. Serve with a side of lime for that fresh squeeze. This makes for an eye-catching meal! Pro Tips Roasting Sweet Potatoes: For maximum caramelization, ensure the sweet potatoes are spread out in a single layer on the baking sheet. This allows them to roast evenly and develop a delicious flavor. Black Bean Variations: Add extra flavor to the black bean mixture by incorporating spices like garlic powder or onion powder. You can also add diced bell peppers for added texture and taste. Tortilla Technique: To keep your tortillas warm and pliable, wrap them in a clean kitchen towel after warming. This helps prevent them from drying out before serving. Serving Suggestions: Enhance your tacos by offering a variety of toppings, such as salsa, hot sauce, or pickled jalapeños. This allows your guests to customize their tacos to their taste. {{image_2}} You can easily switch beans in this recipe. Pinto or kidney beans work well. They both add rich flavor and texture. Feel free to change the veggies too. Zucchini and bell peppers are great options. Both add crunch and color. Just chop them up and toss them in with the sweet potatoes. You have choices for how to serve these tacos. Soft shell tortillas are classic, but hard shell tacos are fun too. They add a nice crunch. If you're in the mood for something different, try a taco bowl. Just skip the tortillas. Use a bowl and layer the sweet potatoes, beans, and toppings. It’s a tasty twist! If you need gluten-free options, use corn tortillas. They are safe and delicious. For a low-carb meal, try using lettuce wraps. They give the same great taste and are light. Just wrap the filling in big lettuce leaves for a fresh bite. Store leftovers in an airtight container in the fridge. Make sure to cool the tacos first. They will last for about 3-5 days in the fridge. If you want to keep them fresh, avoid adding garnishes before storing. This will help keep the flavors bright. You can freeze the cooked sweet potatoes and black bean mixture. Let them cool completely before freezing. Use freezer bags to save space. These components will stay fresh for about 3 months. To reheat, let them thaw overnight in the fridge. Heat in the microwave or on the stove until hot. Prep ingredients in advance to save time. Peel and dice sweet potatoes a day ahead. You can also rinse the black beans and corn earlier. To build meal portions, fill tortillas right before eating. This keeps the tortillas from getting soggy. Enjoy the fresh flavors at every meal! These tacos can last up to three days in the fridge. Make sure to store them in an airtight container. This helps keep them fresh and safe to eat. Yes, you can prepare some parts in advance. Roast the sweet potatoes and heat the black beans a day before. Store them separately in the fridge. Just warm them up when you’re ready to eat. Great sides for vegan tacos include: - Rice or quinoa - Fresh salsa - Guacamole - A simple salad - Corn on the cob - Chilled drinks like agua fresca or iced tea These sides add flavor and balance to your meal. Enjoy exploring different combinations! In this post, I covered how to make tasty vegan tacos packed with sweet potatoes and black beans. You learned about the main and extra ingredients, cooking steps, and helpful tips for serving and storing. These tacos are versatile and easy to prepare. You can customize them to fit your tastes and needs. Enjoy experimenting with flavors and creating your own perfect dish!

Vegan Sweet Potato Black Bean Tacos

Delicious and healthy tacos filled with roasted sweet potatoes and black beans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 0.5 cup corn (fresh or frozen)
  • 0.25 cup red onion, finely chopped
  • fresh cilantro, for garnish
  • lime wedges, for serving

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Toss well to ensure all pieces are evenly coated.
  • Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and starting to caramelize, stirring halfway through.
  • While the sweet potatoes are roasting, prepare the black bean filling. In a medium saucepan, add the rinsed black beans and corn, and heat over medium heat until warmed through. Stir occasionally for about 5-7 minutes.
  • Warm the corn tortillas by placing them on a skillet over medium heat for about 30 seconds on each side or until pliable.
  • To assemble the tacos, place a spoonful of the roasted sweet potatoes in each tortilla, followed by a spoonful of the black bean and corn mixture.
  • Top with sliced avocado, chopped red onion, and fresh cilantro.
  • Serve the tacos with lime wedges on the side for squeezing over.

Notes

Serve with lime wedges for added flavor.
Keyword black bean, healthy, sweet potato, tacos, vegan