The Most Excellent Sweet Potato and Black Bean Tacos
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 vegan, plant-based and dairy-free, 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 vegan and plant based recipe will be a big hit at your next gathering or party and makes a great dish for Cinco de Mayo.
It is a kid-friendly vegan recipe your whole family will love.
Roast the sweet potatoes
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.
Spice it up!
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, the flavor of this vegan dish will make you coming back for more.
And even better, this dish is full of plant based protein and fiber and contains some of the most nutrient rich plant-based foods that help nourish your body.
- 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)
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper.
- 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.
- Place the sweet potatoes on the large baking
sheet making sure they are spread out evenly.
- Bake in the oven for 15-20 minutes or until tender and once they are done cooking remove them from the oven.
- 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.
- 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.
- Serve with warm corn tortillas or add the mixture to a burrito bowl or as a layer for nachos.
- Add your favorite toppings and enjoy!
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.
And why you are at it add in one of our favorite vegan and plant based recipes, our Most Delicious Vegan Plant Based Sour Cream to the top and you have the perfect vegan and plant based meal.
- 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
- 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.
- 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!
Store unused amount in an airtight container in the refrigerator for up to 3 days.
They make great leftovers. Add them to a power bowl or burrito bowl for lunch the next day and you have a complete plant based meal full of plant foods that will help nourish your body.
- 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
- 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.
- Add all the ingredients to the blender and blend until creamy and smooth.
- Add additional ingredients to taste
- Add extra water for a more creamy texture.
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.
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