Save Brighten up your table with these Black Bean and Sweet Potato Tacos. This colorful and hearty plant-based meal features perfectly roasted sweet potatoes and savory black beans topped with fresh avocado and cabbage, all wrapped in warm corn tortillas for a satisfying Mexican-inspired dinner.
Save Whether you are hosting a taco night or looking for a nutritious weeknight meal, these tacos offer a perfect balance of textures and flavors that will please vegans and meat-eaters alike.
Ingredients
- Vegetables: 2 medium sweet potatoes, peeled and diced (about 500 g); 1 small red onion, thinly sliced; 1 red bell pepper, diced; 2 tablespoons olive oil
- Legumes: 1 can (400 g) black beans, drained and rinsed
- Seasonings: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Tacos & Toppings: 8 small corn tortillas, 1 ripe avocado (sliced), 100 g shredded red cabbage, 1 small bunch fresh cilantro (chopped), 1 lime (wedges), 60 g vegan sour cream (optional), 50 g crumbled vegan feta (optional)
Instructions
- Step 1
- Preheat the oven to 220°C (425°F).
- Step 2
- In a large bowl, toss diced sweet potatoes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper until evenly coated.
- Step 3
- Spread the vegetables onto a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway, until sweet potatoes are tender and slightly caramelized.
- Step 4
- Meanwhile, warm the black beans in a small saucepan over medium heat for 3–4 minutes, stirring occasionally.
- Step 5
- Heat the corn tortillas in a dry skillet or directly over a flame until warm and pliable.
- Step 6
- To assemble, divide the roasted vegetables and black beans evenly among tortillas. Top with avocado slices, shredded cabbage, cilantro, vegan sour cream, and vegan feta if desired.
- Step 7
- Serve immediately with lime wedges.
Zusatztipps für die Zubereitung
For extra heat, add diced jalapeño or a dash of hot sauce. Ensure you use a large mixing bowl to get the vegetables evenly coated in the spice blend before roasting.
Varianten und Anpassungen
Swap sweet potatoes for butternut squash or regular potatoes if preferred. This recipe is naturally vegan and gluten-free, but always verify ingredient labels for hidden allergens in store-bought vegan sour cream or feta.
Serviervorschläge
Pair these tacos with a crisp Mexican lager or a lime-infused sparkling water for a refreshing complement to the roasted flavors.
Save With 340 calories and 58g of carbohydrates per serving, these Black Bean and Sweet Potato Tacos provide a healthy and energized start to your evening.
Common Questions
- → Can I prepare these tacos ahead of time?
Yes, roast the vegetables and warm the beans up to 2 days in advance. Store them separately in airtight containers in the refrigerator. Reheat the vegetables at 180°C for 10 minutes and warm the beans gently before assembling fresh tortillas and toppings.
- → What other toppings work well with these tacos?
Beyond the suggested toppings, try pickled red onions for tang, diced tomatoes for freshness, or vegan queso for creaminess. Sliced radishes add crunch, while a squeeze of fresh lime juice brightens all flavors. Hot sauce or salsa verde works excellently for added spice.
- → How do I prevent corn tortillas from breaking?
Warm tortillas properly by heating them in a dry skillet for 20-30 seconds per side until pliable. Alternatively, wrap them in damp paper towels and microwave for 30 seconds. Keep them covered with a clean cloth until serving to maintain flexibility.
- → Can I use flour tortillas instead?
Absolutely. While corn tortillas provide traditional flavor and gluten-free options, flour tortillas work well and are often more flexible. Choose 6-8 inch flour tortillas and warm them the same way. Note this changes the dish from gluten-free to containing gluten.
- → What protein alternatives can I use?
Beyond black beans, try pinto beans for a creamier texture or lentils for earthy flavor. For additional protein, add crumbled tempeh seasoned with taco spices, or incorporate chopped walnuts for a nutritious crunch. The roasted vegetables already provide substantial body and nutrients.
- → How do I store leftovers?
Store roasted vegetables and beans separately in airtight containers for up to 3 days. Keep tortillas, fresh toppings, and avocado separate to maintain texture. Reheat vegetables in a 180°C oven for 8-10 minutes or skillet until warmed through. Assemble just before serving.