Ultimate Sweet Potato Black Bean Tacos (Vegan & Gluten-Free)

I’ve perfected these vibrant, plant-based tacos through countless Taco Tuesday experiments. The secret lies in spice-roasting the sweet potatoes until they’re caramelized and seasoning the black beans with aromatic spices. This Mexican-inspired dish proves that vegan tacos can be just as satisfying as traditional versions.

Why You’ll Love This Recipe

After extensive testing, I’ve found that the key to exceptional vegetarian tacos is layering flavors and textures. The combination of crispy-edged sweet potatoes, creamy black beans, and zesty toppings creates an incredibly satisfying meal.

Ingredients

For the Sweet Potatoes

• 1 large sweet potato (about 450g), cut into ½-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (optional)
• Sea salt and black pepper to taste

For the Seasoned Black Beans

• 1 (15 oz/425g) can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon oregano
• ¼ cup vegetable broth or water

For Assembly

• 8-10 corn tortillas (6-inch)
• 2 ripe avocados, sliced
• 1 cup purple cabbage, shredded
• Fresh cilantro, chopped
• 2 limes, cut into wedges

For the Lime Crema (Optional)

• 1 cup cashews, soaked overnight
• ¼ cup water
• Juice of 2 limes
• 1 clove garlic
• ½ teaspoon salt

Step-by-Step Instructions

Roasting Sweet Potatoes

1. Preheat oven to 400°F (200°C)
2. Toss sweet potato cubes with oil and spices
3. Spread on baking sheet in single layer
4. Roast for 25-30 minutes, flipping halfway through
5. Should be crispy outside, tender inside

Preparing Black Beans

1. Heat oil in saucepan over medium heat
2. Sauté onion until translucent (5 minutes)
3. Add garlic, cook 1 minute
4. Add beans, cumin, oregano, and broth
5. Simmer 10 minutes, mashing some beans
6. Season to taste

Making Lime Crema (if using)

1. Drain soaked cashews
2. Blend with water, lime juice, garlic, and salt
3. Process until completely smooth
4. Add water if needed for desired consistency

Assembly

1. Warm tortillas in dry skillet
2. Layer with beans, sweet potatoes
3. Top with avocado, cabbage, cilantro
4. Drizzle with lime crema
5. Serve with lime wedges

Pro Tips for Perfect Results

• Double-stack corn tortillas for extra stability
• Toast tortillas until slightly charred for better flavor
• Cut sweet potatoes uniformly for even cooking
• Make extra lime crema – it keeps well and works on everything

Nutritional Information

Per serving (2 tacos):

• Calories: 385
• Protein: 12g
• Carbohydrates: 52g
• Fiber: 14g
• Fat: 18g
• Iron: 4mg
• Vitamin A: 380% DV
• Vitamin C: 25% DV

Serves 4-5 (2 tacos each)

Storage & Make-Ahead

• Store components separately
• Sweet potatoes keep 4 days refrigerated
• Beans keep 5 days refrigerated
• Lime crema keeps 1 week refrigerated
• Prep vegetables ahead for quick assembly

Variations

• Add roasted corn
• Include pickled red onions
• Top with pumpkin seeds
• Add fresh jalapeños for heat
• Include grilled peppers
• Try with different beans

These tacos have become my go-to recipe for entertaining both vegan and non-vegan friends. The combination of spice-roasted sweet potatoes and creamy black beans creates a satisfying filling that even meat-lovers enjoy. The key is layering textures and flavors – crispy sweet potatoes, creamy beans, fresh vegetables, and zesty lime crema all work together to create the perfect bite.

Remember to heat your tortillas properly – this prevents them from breaking and enhances their flavor. I recommend preparing extra sweet potatoes and beans as they’re great for meal prep and can be used in bowls, salads, or quick weekday lunches.

Whether you’re new to plant-based eating or just looking for a delicious Meatless Monday option, these tacos deliver big on flavor while providing excellent nutrition. They’re perfect for casual dinners, entertaining, or meal prep throughout the week.