Black Bean Sweet Potato Tacos (Print Version)

Vibrant tacos with roasted sweet potatoes, black beans, and crisp toppings in warm corn tortillas.

# Ingredient List:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 tablespoons olive oil

→ Legumes

05 - 1 can (15 ounces) black beans, drained and rinsed

→ Seasonings

06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon chili powder
09 - ½ teaspoon garlic powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

→ Tacos and Toppings

12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 1 cup shredded red cabbage
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - ¼ cup vegan sour cream or plain yogurt, optional
18 - ¼ cup crumbled vegan feta, optional

# Recipe Steps:

01 - Preheat the oven to 425°F.
02 - In a large bowl, combine diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Spread the seasoned vegetables onto a parchment-lined baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and slightly caramelized.
04 - While vegetables roast, warm the black beans in a small saucepan over medium heat for 3 to 4 minutes, stirring occasionally.
05 - Warm the corn tortillas in a dry skillet or directly over a flame until warm and pliable.
06 - Divide the roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
07 - Serve immediately with lime wedges on the side.

# Expert Suggestions:

01 -
  • It comes together in under an hour, making weeknight cooking feel less like a chore and more like something you actually want to do.
  • The roasted sweet potatoes get caramelized edges that taste almost indulgent, proving plant-based meals don't have to feel like you're missing out.
  • You can prep everything in advance and just reheat, which means less stress when friends show up hungry.
02 -
  • Don't crowd the baking sheet when roasting your vegetables, or they'll steam instead of caramelize, and you'll lose all that wonderful depth of flavor.
  • If your avocado isn't quite ripe when you're ready to cook, slice it anyway but wait until the last possible moment to add it to the tacos so it stays fresh and creamy.
03 -
  • If you notice your sweet potatoes roasting faster than your peppers and onions, push them to the side of the pan where it's slightly cooler and let everything finish at its own pace.
  • A squeeze of lime juice right before eating brings out all the spice flavors in a way that tastes like magic, so don't skip this step even if it feels obvious.
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