These Sweet Potato & Black Bean Tacos make a healthy vegan and gluten-free meal. They are easy to make and ready in around 30 minutes!
The sweetness of the roasted potatoes balances the hint of spiciness from the black beans. This tasty combination creates tacos that are full of flavor! You can customize these tacos by adding a variety of toppings.
How to Make Vegan Sweet Potato & Black Bean Tacos:
This recipe comes together in about 30-35 minutes, depending on how long you roast your potatoes. Usually, it takes only 30 minutes to get them slightly browned (the way I like them). But sometimes I have to leave them in an extra 5 minutes, it just depends on the size of the sweet potato chunks.
I used Homemade Taco Seasoning, but you can use store-bought as well.
- Coat the sweet potato chunks with salt & oil, then spread them out on a Large Sheet Pan lined with parchment paper.
- Bake at 425ºF for about 30-35 minutes, mixing them about half way through.
- Meanwhile, heat olive oil in a large sauce pan over medium-high heat.
- Add the garlic and taco seasoning and cook, stirring often, until fragrant (about 1 minute).
- Mix in the black beans, cayenne pepper, and water. Bring to a simmer, reduce heat to medium, cover, and cook for 10 minutes.
- Remove cover, mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture.
- Mix in the lime juice and salt and pepper, remove from heat and let cool slightly before serving.
- To build tacos: On a warmed corn tortilla, layer about 2 tablespoons of black beans, about ¼ cup of sweet potato chunks, and toppings of your choice.
Recommended Toppings:
Here are some of the toppings we like to use. Sometimes we use dairy cheeses, but they also taste great without any cheese!
Vegan options:
- Authentic Guacamole
- Cilantro
- Hot Sauce (try our Taco Shop Red or Green Hot Sauce)
- Vegan Shredded Cheese
- Avocado Slices
- Shredded Cabbage
If okay to eat Dairy Cheeses, try:
- Shredded Cheese
- Cotija Cheese
- Queso fresco
Enjoy! 🙂
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Sweet Potato & Black Bean Tacos {Easy, Gluten-free, Vegan Recipe}
Ingredients
For the Roasted Potatoes:
- 2 lb sweet potato, peeled and cut into ½" cubes (about 2 large or 3-4 small potatoes)
- 2 tablespoon olive oil
- ½ tsp salt
For the Black Beans:
- 2 cans black beans (or 3 cups homemade) rinsed and drained
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon Homemade Taco Seasoning (or use store-bought)
- ¼ teaspoon cayenne pepper
- ½ cup water
- ½ tablespoon lime juice
- salt & pepper to taste (I used ¼ teaspoon of each)
Other:
- corn tortillas
Optional Toppings:
- Authentic Guacamole
- Cilantro
- Hot sauce or salsa (try our Taco Shop Red or Green Hot Sauce)
- shredded cabbage or lettuce
- Vegan Shredded Cheese
If not Vegan, you can also try:
- Shredded Cheese any variety
- Cotija cheese crumbled
- Queso fresco crumbled
Instructions
- Coat the sweet potato chunks with 2 tablespoon oil, and ½ teaspoon of salt, then spread them out on a Large Sheet Pan lined with parchment paper.
- Bake at 425ºF for about 30-35 minutes, mixing them about half way through.
- Meanwhile, heat olive oil in a large sauce pan over medium-high heat.
- Add the garlic and taco seasonings and cook, stirring often, until fragrant (about 1 minute).
- Mix in the black beans, cayenne pepper, and water. Then bring to a simmer, reduce heat to medium, and cook covered for 10 minutes.
- Remove cover, mash half of the beans with a potato masher, stir and cook an additional 3 minutes to dry out some of the moisture.
- Mix in the lime juice and salt and pepper, remove from heat and let cool slightly before serving.
- To build tacos: On a warmed corn tortilla, layer about 2 tablespoons of black beans, about ¼ cup of sweet potato chunks, and toppings of your choice.
Video
Notes
Nutrition Facts
Watch the Video on how to make the Sweet Potato & Black Bean Tacos
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