Roasted Sweet Potato and Black Bean Vegan Tacos

These tacos came to life during one of my taco Tuesday traditions, where I decided to switch things up with sweet potatoes instead of the usual fillings. The combination was an instant hit!

Print Recipe

Roasted Sweet Potato and Black Bean Vegan Tacos

Cuisine: Mexican, Plant-Based, Vegan Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 2 Estimated Cost: $ 2.04 Calories: 400 calories

Best Season: Fall

Description

These tacos are filled with roasted sweet potatoes, spiced black beans, and topped with fresh avocado and salsa for a flavorful, balanced meal.

Ingredient

Servings

• 2 medium sweet potatoes, (cubed)

• 1 can black beans

• 4 corn tortillas

• 1 avocado, sliced

• ¹⁄₂ cup salsa

• 1 tsp cumin

• 1 tsp paprika

• 1 tbsp olive oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Roast for 25 minutes until tender.
3. Warm the black beans in a small pot.
4. Warm the tortillas, then assemble tacos with roasted sweet potatoes, black beans, avocado slices, and salsa.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 400kcal

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Note

Add hot sauce for extra spice.

Use spinach or shredded lettuce for extra greens.

Keywords: Sweet potato tacos, black bean tacos, fall vegan tacos, plant-based tacos