Sweet Potato & Black Bean Tacos {Easy, Gluten-free, Vegan Recipe}

Sweet Potato & Black Bean Tacos {Vegan & Gluten-free} Easy Recipe

4.87 from 29 votes

Sweet Potato & Black Bean Tacos {Easy, Gluten-free, Vegan Recipe}

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.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: gluten-free, tacos, vegan

Servings: tacos

Calories: 139kcal

Equipment

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 are for 1 taco, using ¼ cup sweet potato and 2 tablespoon black bean mixture.)

Nutrition