Black Bean Sweet Potato Tacos (Printable)

Vibrant corn tortillas loaded with roasted sweet potatoes, black beans, avocado, and crisp vegetables for a hearty plant-based meal.

# What You Need:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 pounds)
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 & Toppings

12 - 8 small corn tortillas
13 - 1 ripe avocado, sliced
14 - 3.5 ounces shredded red cabbage (approximately 2 cups)
15 - 1 small bunch fresh cilantro, chopped
16 - 1 lime, cut into wedges
17 - 2 ounces vegan sour cream or plain yogurt (optional, approximately ¼ cup)
18 - 1.75 ounces crumbled vegan feta (optional, approximately ⅓ cup)

# Directions:

01 - Preheat the oven to 425°F for roasting the vegetables.
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 vegetables are evenly coated with spices.
03 - Spread the seasoned vegetables onto a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through cooking, until sweet potatoes are tender and edges are lightly caramelized.
04 - While vegetables roast, heat the black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally until warmed through.
05 - Warm corn tortillas in a dry skillet over medium-high heat for 15–20 seconds per side, or hold directly over a gas flame for 10–15 seconds per side until pliable and lightly charred.
06 - Divide roasted vegetables and black beans evenly among warmed tortillas. Top with avocado slices, shredded cabbage, fresh cilantro, vegan sour cream, and crumbled vegan feta as desired.
07 - Serve tacos immediately with fresh lime wedges on the side for squeezing over the top.

# Expert Advice:

01 -
  • These tacos prove that plant-based meals can be incredibly satisfying without any meat substitutes or fake products
  • The roasted vegetables develop such deep flavor that even skeptics will be going back for seconds
  • Everything comes together in under an hour with mostly hands-off cooking time
02 -
  • Dont overcrowd your baking sheet when roasting the vegetables or theyll steam instead of caramelizing
  • Warming your tortillas properly makes the difference between a great taco and a mediocre one
  • Serve these immediately while everything is still warm, as cold roasted sweet potatoes lose their magic
03 -
  • Cut your sweet potatoes into uniform cubes so they all roast at the same rate
  • Dont skip the smoked paprika because its what gives these tacos their signature depth
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