Looking for a delicious, plant-based taco recipe that’ll satisfy even the most devoted meat-lovers? These Vegan Sweet Potato Tacos are exactly what you need. They’re packed with flavor, surprisingly hearty, and come together in just about 30 minutes. I’ve perfected this recipe through countless test runs, and it’s become a staple in my weekly meal rotation.
Ingredients
- 2 large sweet potatoes, diced into ½-inch cubes
- 1 can black beans, drained and rinsed
- 1 red onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 8-10 corn tortillas
- Toppings: avocado, lime wedges, cilantro, vegan sour cream, pickled red onions
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, and cayenne (if using). Season with salt and pepper.
- Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
- While the sweet potatoes roast, heat the remaining oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until softened.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Stir in the black beans and cook until heated through, about 3-4 minutes.
- Warm your tortillas either in the microwave wrapped in a damp paper towel, or directly over a gas flame for added char.
- Assemble the tacos by filling each tortilla with the roasted sweet potatoes and black bean mixture. Top with your chosen garnishes.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-5 (8-10 tacos)
Recipe Notes
For the best results, keep these helpful tips in mind:
- Don’t overcrowd the baking sheet when roasting sweet potatoes – they need space to get crispy.
- Make sure your sweet potato cubes are roughly the same size for even cooking.
- To make ahead, roast the sweet potatoes and prepare the bean mixture up to 2 days in advance. Reheat before serving.
- Store leftover filling in an airtight container in the fridge for up to 4 days.
- For extra flavor, try adding a squeeze of lime juice to the bean mixture while cooking.
- If you prefer spicier tacos, add a diced jalapeño with the onions or increase the cayenne pepper.
Vegan Sweet Potato Tacos
A delicious, plant-based taco recipe packed with flavor, surprisingly hearty, and comes together in just about 30 minutes.
Ingredients
- 2 large sweet potatoes diced into ½-inch cubes
- 1 can black beans drained and rinsed
- 1 red onion finely diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper optional
- Salt and pepper to taste
- 8-10 corn tortillas
- Toppings: avocado lime wedges, cilantro, vegan sour cream, pickled red onions
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, and cayenne (if using). Season with salt and pepper.
- Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
- While the sweet potatoes roast, heat the remaining oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until softened.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Stir in the black beans and cook until heated through, about 3-4 minutes.
- Warm your tortillas either in the microwave wrapped in a damp paper towel, or directly over a gas flame for added char.
- Assemble the tacos by filling each tortilla with the roasted sweet potatoes and black bean mixture. Top with your chosen garnishes.