Sweet Potato and Black Bean Tacos

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We usually do Taco Tuesdays in our house, but these Sweet Potato and Black Bean Tacos can be enjoyed any night of the week and best of all they are plant-based and oil-free.

If you are looking for a Meatless Monday recipe. This makes for a great Meatless Monday Dish.

The recipe is not only great for making Tacos, but we have made Burrito Bowls, Nachos, and Burrito Wraps using this recipe. And even better, this recipe will be a big hit at your next gathering or party and makes a great dish for Cinco de Mayo.  

Burrito Bowl using this recipe and topped with our Plant-based Cilantro Lime Crema
Homemade Nachos using our Best Vegan Cheese Sauce
Our Fully-Loaded Plant-based Nachos topped with Microgreens using this recipe

The key is to roast the sweet potatoes before adding them to the remaining ingredients to ensure that they have cooked enough to make them soft and allows them to cook together with the spices to ensure you are getting the most flavor from this dish. Cutting them in bite-sized cubes will help them cook quicker and makes them the right size to add to your favorite taco shell. 

We are all about spices here and the spices in this recipe are some of our favorites.  And best of all it can be a mild flavor or spice it up a bit by adding additional Cayenne Pepper.  Either way, this flavor of this dish will make you coming back for more. 

And even better, this dish is full of protein and fiber and contains some of the most nutrient rich plant-based foods that help nourish your body. 

Yield: 8-10 servings

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are oil-free and make a great dish your whole family will love.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 large sweet potatoes, diced into ½-inch cubes
  • 3 tbsp vegetable broth
  • 2 tsp cumin
  • 2 tsp paprika
  • 2 tsp coriander
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • himalayan or sea salt
  • ground black pepper
  • 1 cup white onion, diced
  • 4-5 garlic cloves, minced
  • 1-14.5 ounce can black beans, or 2 cups of dry black beans, cooked
  • 2 cups frozen corn
  • 1 lime, squeezed
  • ¼ cup fresh cilantro, chopped
  • 8-10 corn tortillas
  • Optional Toppings: Diced tomato, baby spinach, chopped romaine lettuce, diced green onions, diced avocadoes, microgreens)

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a large baking sheet with parchment paper.
  3. In a medium bowl add the diced sweet potatoes, 1 tbsp.
    vegetable broth, 1 tsp cumin, 1 tsp paprika, 1 tsp coriander, 1 tsp onion powder, 1 tsp garlic powder, salt, pepper, and mix together until evenly coated.
  4. Place the sweet potatoes on the large baking
    sheet making sure they are spread out evenly. 
  5. Bake in the oven for 15-20 minutes or until tender and once they are done cooking remove them from the oven.
  6. While the sweet potatoes are baking, in a large
    skillet add in 2 tablespoons of vegetable broth on medium heat and once hot add in minced garlic and chopped onions and sauté for about 5-6 minutes. Reduce heat to medium low and add in the black beans and corn, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, ¼ tsp cayenne pepper, salt, and pepper, and cook until warmed. 
  7. Once the sweet potatoes are done cooking, add
    them into the skillet, squeeze lime over the top and add in the cilantro and mix the ingredients together. 
  8. Serve with warm corn tortillas or add the mixture to a burrito bowl or as a layer for nachos.
  9. Add your favorite toppings and enjoy!




Notes

You can store the leftovers in an airtight container in the refrigerator for up to 5 days.

We like to add tomatoes, onions, avocadoes, kale, and cilantro to the top of our tacos, but you can make it your own and add any of your favorite toppings to the top.  I do recommend though that you add our Plant-based Cilantro Lime Crema as a dressing on top. You will thank me later. 

You can also add our Plant-based Sour Cream or enjoy alone.

Plant-based Sour Cream

Plant-based Sour Cream

This Plant-based sour cream is dairy-free, oil-free, and made using raw cashews.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 ½  cups raw cashews  
  • 1 cup water
  • 2 tablespoons apple cider vinegar (from the mother)
  • 1 tablespoon fresh lemon juice (about 1 lemon)
  • 1 tsp Himalayan or sea salt

Instructions

  1. In a high-speed blender or food processor add all the
    ingredients and mix together until smooth 
    Add additional ingredient to desired taste.  If you do not have a high-speed blender or food
    processor, you will want to soak your cashews before-hand.  In a small bowl add in cashews and hot water
    and let soak for about 10-15 minutes. 
  2. For added flavor, add your mixture to a plant-based yogurt
    and mix together until smooth.  You can
    use a plant-based yogurt like Kite-Hill’s Unsweetened Almond Yogurt and enjoy!

Notes

Store unused amount in an airtight container in the refrigerator for up to 3 days.

Have leftovers add them to a Power Bowl dish the next day for lunch or serve them alone.

Happy Cooking!

Yield: 4-6 Servings

Plant-based Cilantro Lime Crema

Plant-based Cilantro Lime Crema

This Plant-based Cilantro Lime Crema is oil-free, gluten, soy, and dairy-free.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Cup of Raw Cashews
  • 1 Lime, squeezed
  • 1/2 Cup of Cilantro Leaves
  • 1 TSP Onion Powder 
  • 2 Garlic Cloves
  • 1/2 Tsp Salt
  • 3/4 Cup of Water

Instructions

  1. Soak the Cashews in water for 4 hours or in hot water for 10 minutes. If you have a high speed blender like a Vitamix, you can skip this step.
  2. Add all the ingredients to the blender and blend until creamy and smooth.
  3. Add additional ingredients to taste
  4. Add extra water for a more creamy texture.

Notes

If you prefer your dressing to be cold, place it in the refrigerator for about 10 minutes.

Store unused Crema in an airtight container in the refrigerator for up to 3-5 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 126Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 199mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 4g

cleanfoodmama.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although cleanfoodmama.com attempts to provide accurate nutritional information, these figures are only estimates.

Here are some toppings you might enjoy with them:

Homemade Pico de Gallo

Easy Guacamole

Plant-based Cilantro Lime Crema

Best Vegan Cheese Sauce

Here are some other Plant-based Dishes you might like:

One Pan Mexican Quinoa

One Pan Quinoa and Black Bean

Stuffed Bell Peppers

Tortilla Bean Soup

Loaded Portobello Mushroom Nachos

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Stephanie is the founder of Clean Food Mama, a blog about a health journey, weight loss and getting more plants into your diet. She discusses her health journey and empowering others to do the same. She shed 125 lbs by incorporating a whole foods plant based diet. Click here to learn more about plant based foods.

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