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Sweet Potato & Black Bean Tacos

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Flavorful and hearty plant-based tacos featuring roasted sweet potatoes and seasoned black beans, topped with your favorite fixings—perfect for a satisfying vegan meal.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 8 corn or flour tortillas
  • Toppings: sliced avocado, chopped red onion, fresh cilantro, salsa, lime wedges, vegan sour cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss cubed sweet potatoes with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
  3. Spread sweet potatoes on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
  4. Meanwhile, heat black beans in a saucepan over medium heat until warmed through. Optionally season with extra cumin, salt, and a squeeze of lime juice.
  5. Warm tortillas in a dry skillet or wrapped in foil in the oven.
  6. Assemble tacos by adding roasted sweet potatoes and black beans to each tortilla.
  7. Top with avocado, red onion, cilantro, salsa, lime juice, and vegan sour cream if desired. Serve immediately.

Notes

  • Add diced jalapeños or hot sauce for a spicy version.
  • Top with shredded cheese or vegan cheese for extra richness.
  • Include fresh spinach or lettuce for a crunchy, fresh touch.
  • Serve filling over quinoa or rice for a taco bowl alternative.
  • Swap black beans with pinto or kidney beans if preferred.

Nutrition

Find it online: https://thefamilycooking.com/sweet-potato-black-bean-tacos/