sweet potato tacos

These easy sweet potato tacos are a delicious vegetarian weeknight dinner that you can easily make vegan or gluten-free.

Avocado Sweet Potato Tacos

sweet potato (cubed)

Extra-virgin olive oil (for drizzling)

chili powder

tortillas (I like these white corn & wheat tortillas,

black beans (cooked, drained, and rinsed)

Lime (for serving)

Sea salt and black pepper

whole milk Greek yogurt

avocado

garlic

lime

Sea salt & fresh black pepper

avocado (diced)

scallions (diced)

feta cheese

onions

Microgreens cilantro

Preheat oven to 400° F and line a large baking sheet with parchment paper.

Toss the sweet potatoes with olive oil, chili powder, salt and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.

Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.

Assemble the tacos with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season with salt, pepper, and squeezes of lime.

These healthy tacos have the best blend of flavors and no one will even miss the meat! Loaded with roasted sweet potatoes, hearty black beans and finished with bright fresh lime and honey. Easily one of the best vegetarian recipes!

Sweet Potato and Black Bean Tacos (with Honey and Lime)

lbs sweet potatoes, (peeled

Tbsp olive oil, (divided)

tsp cumin

paprika

tsp coriander

cayenne pepper ((optional))

Salt and black pepper

yellow onion, (diced)

tsp minced garlic

(14.5 oz) can black beans, (drained and rinsed)

yellow corn, (thawed and drained)

Tbsp honey

lime juice

Tbsp chopped fresh cilantro

Corn or flour tortillas

Sliced avocado, romaine lettuce, cotija or feta cheese, (for serving (optional))

Preheat oven to 425 degrees. Line a baking sheet with foil then place sweet potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat.

Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and season lightly with salt and pepper to taste then toss to evenly coat. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing.

Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

Dress up your roasted sweet potato tacos with citrus &amp; spice! Ready in 40 min with avocado lime crema and spicy black beans &amp; charred corn!

Add Sweet Potato Black Bean Tacos To The Menu

potato

sea salt

black pepper

chilli powder (or seasoning of choice)

tbsp arrowroot starch (or cornstarch, optional for extra crispiness)

olive oil

½ large avocado*

sour cream (try our easy 4 Ingredient Sour Cream!)

lime, juiced (about 2 tbsp)

Sprinkle of salt

2-3 tbsp cold water to thin (add more or less as desired)

garlic clove,

black beans (can use frozen)

corn kernels (can use frozen)

hot chilli pepper, deseeded and minced

tsp orange zest (can use frozen)

orange juice, optional

cilantro

Preheat your oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat. 

Wash, dry, and dice sweet potatoes (I like to leave the skin on). Season potatoes with salt, pepper and chilli powder. Then coat in the starch. Then add the oil and toss the potatoes until no more starch is visible. 

Bake at 425 for 25 &#8211; 30 minutes, tossing and rotating the pan halfway.

As the sweet potato bakes, heat oil in a large skillet or saute pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the corn kernels and season with salt and pepper. Char the corn for about 8 minutes, stirring occassionally, until nicely browned and starting to pop. 

While the corn chars you can multitask and make the crema if you haven’t made it beforehand. Slice your avocado in half. Scoop the flesh out of the half without the pit and add it to a blender or food processor. Add the sour cream, lime juice, and sprinkle of salt and blend until smooth. 

Once the corn is charred, add the beans and minced chilli pepper, cook for another 3 minutes or so to heat the beans through. Add the orange zest and splash of orange juice if using. Stir for another minute and then remove from the heat and keep warm until ready to serve.

When your sweet potato is close to done, heat your tortillas as directed on your package. 

Remove the pit from the remaining half of the avocado by gently squeezing the sides of the avocado to loosen the pit OR carefully striking the pit with the blade of your knife (strike it with the whole flat edge, not the tip) and twist to pull the pit loose. Carefully use the tip of your knife to score the flesh of the avocado into cubes. Then guide a spoon around the edges of the avocado to scoop out the flesh (it will come out nicely cubed instead of struggling to slice the slippery avocado outside the skin).

Spoon 1-2 tablespoons of your crema on the warmed tortillas, top with the spicy citrus corn and beans, then the roasted sweet potato. Garnish with cilantro and more drizzled crema (you can add a bit more water to thin out some crema and make more of a drizzle for the top). Enjoy warm!

DELICIOUS! DELICIOUS! DELICIOUS! I love sweet potato but I must admit the avocado lime creama is the star of this recipe.

Loaded with tangy slaw and black beans, these easy sweet potato tacos are the comforting vegetarian dinner that Meatless Monday dreams are made of.

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Sweet-Potato-Tacos-11.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1619792982&s=2ac98fb7ac6a49a252bad6c52a64259c

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Sweet Potato Tacos

sweet potatoes, potatoes

Tbsp extra virgin olive oil

Tbsp taco seasoning

(15 oz) can black beans,

quick slaw (recipe below)

(6 corn tortillas, warmed

oz goat cheese crumbled, optional

queso

red cabbage

lime, lime

tsp kosher salt

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Sweet-Potato-Tacos-11.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1619792982&s=f3b07ba3a797e7abea822f8a402f97e1

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Sweet-Potato-Tacos-11.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1619792982&s=423f1ea67f362c1e92e91a9e747ae582

Preheat oven to 375° F.Spread the sweet potatoes out on a rimmed baking sheet

Drizzle with olive oil and taco seasoning, toss until combined

Cook potatoes on center rack until tender, about 25 minutes

While the potatoes are still warm, toss them with the black beans.Meanwhile, in a medium sized bowl, mix all ingredients for the quick slaw.To serve place a scoop of the sweet potato mixture into a warmed tortilla shell

Top with quick slaw, crumbled goat cheese, a scoop of guacamole and a drizzle of vegan queso.

This was so good! The flavors paired very well together! I will definitely be making this again!

I wanted to make these immediately when I read the recipe. The only change I made was to add cilantro lime rice because I already had to rice made and needed to use it. The dish is amazing!  Such a wonderful blend of flavors and textures. I will be making these often.

Been trying to go more plant based since my hubby and I are 55 now! I used fresco cheese these were delish! Will definitely make these again!

Fantastic recipe. I've been looking for more meatless recipes that are also filling and this one hits the spot. It's a very easy recipe to follow and doesn't take much time to prepare. Make sure you're cutting those sweet potatoes small enough or else you'll have to increase the cooking time to make sure they're done all the way. 

For add-ons, I did avocado and goat cheese crumbles. I highly recommend the goat cheese. It contrasts very nicely with the other flavors. The slaw balances out the textures and gives these tacos a satisfying crunch. I'll definitely be making this again - it's simple, healthy, and filling and the leftovers were just as delicious as the first night.

You can try serving this to your toddler with the components separated if they aren't quite up to holding and eating a regular taco. Simply arrange the filling, the tortillas, and toppings on a plate and let them eat them however they like!

Roasted Sweet Potato Tacos

can chickpeas ((rinsed and drained; or about 2 cups))

potatoes

onion

salt

cumin

corn tortillas

Salsa, shredded cheese, shredded lettuce, sour cream, hot sauce (optional)

Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil.

Toss chickpeas, sweet potato, and onion with olive oil and salt on the pan and spread out evenly.

Bake for 22-25 minutes or until the sweet potatoes and onion are soft.

Serve warm with tortillas and other taco toppers as desired.

These sweet potato tacos with black beans are one of the best vegetarian recipes. Serve with your favorite toppings for a delicious meatless dinner!

Sweet Potato and Black Bean Tacos

soft taco shells

sour cream

sweet potatoes,

pepper

garlic powder

onion powder

onion, diced

garlic, minced

black beans,

juice of 1 - 2 limes**

Preheat the oven to 450 degrees

Peel and dice the sweet potatoes and place...

Peel and dice the sweet potatoes and place in a bowl

Add the salt, pepper, garlic powder, onion powder,...

Add the salt, pepper, garlic powder, onion powder, chili powder, cumin, and enough olive oil to coat (I used 1/4 cup)

Toss well to combine the spices and oil...

Toss well to combine the spices and oil with the sweet potatoes

Transfer the sweet potatoes to a nonstick baking...

Transfer the sweet potatoes to a nonstick baking sheet and roast at 450 degrees for 15 minutes

Stir and flip potatoes, and roast an additional...

Stir and flip potatoes, and roast an additional 10 - 15 minutes, until the edges are crispy

While the sweet potatoes are cooking, add the...

While the sweet potatoes are cooking, add the diced onion, minced garlic, and 1 teaspoon of olive oil to a large skillet

Cook over medium high heat for 7 -...

Cook over medium high heat for 7 - 10 minutes, until the onion is soft and translucent

Add the drained black beans, lime juice, and...

Add the drained black beans, lime juice, and cooked sweet potatoes and stir until heated through

Taste and adjust seasonings if necessary

Serve the sweet potato and black bean filling...

Serve the sweet potato and black bean filling on soft taco shells 

Garnish with chopped fresh cilantro

Add toppings of choice. We love sour cream,...

Add toppings of choice. We love sour cream, avocado, and fresh squeezed lime juice

These healthy black bean sweet potato tacos are the best vegetarian tacos ever. Sweet potatoes and vegetables are perfectly spiced and roasted, then tossed with a honey, lime cilantro mixture for the most flavorful and delicious tacos. Taco night isn&#039;t complete without this sweet potato taco recipe!

Black Bean Sweet Potato Tacos Recipe

½ lbs. sweet potatoes

TBS olive oil, (divided)

¼ tsp ground coriander

tsp sea salt

¼ tsp pepper

green pepper

red pepper ((1 medium pepper), cut into 1” pieces)

(14.5 oz) black beans ((rinsed and drained))

yellow corn (thawed and drained)

TBS honey ((maple syrup

TBS lime juice

TBS fresh cilantro (chopped)

Preheat oven to 425 degrees F. Generously grease a large baking sheet.

Mix spices together in a small bowl, set aside.

Put sweet potatoes in a large bowl and add 3 TBS olive oil. Stir until potatoes are evenly coated.

Sprinkle spices on sweet potatoes and stir until the sweet potatoes are evenly coated with the spice mixture.

Bake in preheated oven for 20 minutes, or until they just start to brown, stirring halfway through.

While sweet potatoes are baking, add peppers to the large bowl that the sweet potatoes were mixed in. Add 1 TBS olive oil and a little extra salt and pepper. Stir until evenly coated.

After 20 minutes, or once sweet potatoes are slightly browned, remove the pan from oven and add peppers. Stir until combined.

Return to oven for 20 more minutes, stirring halfway through.

While pan is in the oven, mix honey, lime juice and cilantro together in a small bowl and stir to combine.

Once sweet potatoes and peppers are looking nice and roasted, add corn and black beans and stir to combine.

Drizzle honey lime cilantro sauce over all the veggies on the pan and stir until everything is evenly mixed/coated.

Return to the oven for 10-15 minutes, stirring halfway through. Until corn is slightly browned and the sauce has stuck to the veggies!

Remove from oven and serve immediately in tortillas or over salad greens, topped with your favorite taco toppings (guacamole, salsa, etc).

https://mediavine-res.cloudinary.com/video/upload/t_original/v1594502119/zgg525n1xdktf3wosczp.mp4

These healthy black bean sweet potato tacos are the best vegetarian tacos ever. Sweet potatoes and vegetables are perfectly spiced and roasted, then tossed with a honey, lime cilantro mixture for the most flavorful tacos ever. I never have a taco night without making this sweet potato taco recipe!

Black Bean Sweet Potato Tacos

These sweet potato tacos are a dinner idea everyone will love! Roast black beans and veggies on a sheet pan and add your favorite toppings.

Sweet Potato Tacos (Sheet Pan!)

red onion

white onion

red bell pepper

sweet potatoes (about 2 large or 3 medium)

black beans, drained and rinsed

chili powder and garlic powder

lime,

Pico de gallo,

Sour cream, goat cheese

cilantro,

Optional sauces: Guacamole, Chipotle Ranch, Chipotle Sauce

tortillas

Preheat

Adjust the oven racks for roasting two trays. Preheat the oven to 450 degrees Fahrenheit.

Chop the veggies

Slice the onion and slice the bell pepper into wide slices. Chop the sweet potato. Place it in a large bowl with the black beans (drained and rinsed). 

Season the veggies

Mix in the olive oil, cumin, chili powder, garlic powder and kosher salt and stir until everything is evenly coated. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.

Roast the vegetables

Place the sheets into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Cut the lime into wedges and spritz the veggies with fresh lime juice to taste (2 wedges per sheet).

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