Black Bean and Sweet Potato Tacos

These Black Bean and Sweet Potato Tacos are a colorful, hearty plant-based meal featuring roasted sweet potatoes, savory black beans, and vibrant toppings. Wrapped in warm corn tortillas, this Mexican-inspired dish is both satisfying and naturally vegan and gluten-free.

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The beauty of these tacos lies in the contrast between the caramelized, spiced sweet potatoes and the fresh, zesty garnishes. Whether you are hosting a festive dinner or preparing a quick weeknight meal, these tacos bring a burst of flavor and color to the table.

Ingredients

• Vegetables: 2 medium sweet potatoes, peeled and diced (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 or plain yogurt (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 to the filling before serving.

Varianten und Anpassungen

Swap sweet potatoes for butternut squash or regular potatoes if preferred for a different texture.

Serviervorschläge

Pair these tacos with a crisp Mexican lager or a lime-infused sparkling water for a refreshing finish.

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Enjoy these wholesome and delicious tacos as a satisfying main dish. The combination of simple ingredients and bold spices makes this recipe a standout for any plant-based menu.

Recipe FAQs

→ Can I make these tacos ahead of time?

Yes, roast the vegetables and warm the beans up to 2 days ahead. Store them separately in airtight containers in the refrigerator. Reheat the vegetables in a 180°C oven for 10 minutes before assembling. Keep toppings fresh and assemble just before serving for the best texture.

→ What other vegetables work well in these tacos?

Butternut squash, regular potatoes, or cauliflower roast beautifully alongside sweet potatoes. You can also add zucchini, mushrooms, or bell peppers for extra variety. Just keep the vegetable pieces similar in size to ensure even cooking.

→ How do I prevent corn tortillas from breaking?

Warm them thoroughly in a dry skillet or directly over a gas flame until pliable. If they're still stiff, wrap the warmed tortillas in a clean kitchen towel to keep them soft and flexible while you assemble the filling.

→ Can I use flour tortillas instead?

Absolutely. Flour tortillas work well and tend to be more forgiving than corn varieties. They'll add a slightly different flavor and texture, but the filling combinations remain equally delicious.

→ What protein options can I add?

The black beans provide excellent plant-based protein. For additional protein, consider adding crumbled tofu, seasoned lentils, or your favorite plant-based meat alternative. These options complement the roasted vegetables perfectly.

→ How can I make these tacos spicier?

Add diced jalapeño to the roasting vegetables, increase the chili powder, or drizzle with your favorite hot sauce before serving. A pinch of cayenne pepper in the seasoning blend also works wonderfully.