Vegan Cilantro Lime Sweet Potato And Black Bean Tacos

Vibrant and flavorful vegan tacos are just around the corner! These scrumptious treats combine the natural sweetness of roasted sweet potatoes with the savory goodness of black beans, all wrapped up in a crispy corn tortilla and topped with a zesty cilantro lime sauce and your favorite toppings.

Ingredients

• 3 large sweet potatoes peeled and diced
• 1 can black beans drained and rinsed
• 1/4 cup freshly chopped cilantro
• 1/2 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 9 corn tortillas
• Optional: sliced avocado sliced radishes diced tomatoes shredded lettuce diced red onion salsa sour cream or vegan sour cream

Instructions

Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper.

Toss to coat, then spread out in a single layer and roast for about 20-25 minutes, or until tender.

While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3-4 minutes, or until translucent.

Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

Stir in the cumin, smoked paprika, salt, and pepper. Cook for 1 minute.

Add the black beans to the skillet, stirring to combine with the spice mixture.

Cook for about 2-3 minutes, or until heated through. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

To assemble the tacos, place some of the roasted sweet potatoes and black bean mixture onto a tortilla, followed by a sprinkle of chopped cilantro and a squeeze of lime juice.

If using, top with sliced avocado, radishes, diced tomatoes, shredded lettuce, diced red onion, salsa, and sour cream or vegan sour cream. Serve immediately and enjoy!

Notes

For the sweet potatoes, try to get them as uniform in size as possible so they roast evenly.

You can also do this step ahead of time and refrigerate or freeze for later use.

If using smoked paprika, be careful not to add too much as it can quickly overpower the dish.

To make the tacos more substantial, add some diced bell peppers or mushrooms to the skillet with the onions and garlic.

For an extra burst of flavor, marinate the sweet potatoes in lime juice and cumin for at least 30 minutes before roasting.

To make this recipe gluten-free, be sure to check the ingredients of your corn tortillas.

Don’t overcook the sweet potatoes – they should still retain some of their firmness.

If you want to add some heat, add a diced jalapeno pepper to the skillet with the onions and garlic.

You can customize the toppings to your liking, so feel free to get creative!

Nutrional Value

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 350mg
• Total Carbohydrates: 54g
• Dietary Fiber: 9g
• Sugars: 8g
• Protein: 15g