Sweet Potato & Black Bean Tacos {Vegan & Gluten Recipe

I whipped up these Sweet Potato and Black Bean Tacos that impressed me instantly. Roasted sweet potatoes offer subtle sweetness paired with spiced black beans and zesty lime. Avocado and cilantro bring a cool finish. This vibrant dish is healthy and easy to make, making it my favorite weeknight treat.

I love cooking these Sweet Potato & Black Bean Tacos because they are a healthy vegan and gluten free meal that comes together in about 30 minutes. I start by peeling and cubing 2 medium sweet potatoes then tossing them with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika and 1/2 teaspoon chili powder.

The roasted sweet potatoes, which are full of vitamins A and C, marry really well with a can of drained and rinsed black beans for protein and fiber. I then spoon the mix onto 8 small gluten free corn tortillas.

For added creaminess and freshness I top them with slices of avocado, a handful of fresh cilantro and a squeeze of lime. This dish shares the spirit of delicious Vegan Dinner Videos and Sweet Potato High Protein Recipes so its a must try for anyone looking for a tasty meatless meal.

Why I Like this Recipe

I love this recipe for soooo many reasons. First, its really simple to make and even if i mess up a little bit every time, it always comes out tasty enough. Second, i like that its super healthy with sweet potatoes and black beans that give me plenty of energy without feeling heavy. Third, the blend of spices totally gives the sweet potatoes a nice kick and that just makes every bite exciting. Lastly, it’s perfect for my vegan and gluten free lifestyle and i can always throw in extra toppings like avocado or more salsa if i’m feelin creative.

Ingredients

• Sweet potatoes: They pack plenty fiber and vitamins while adding a natural sweetness to the tacos
• Olive oil: Provides healthy fats and a silky texture that helps blend the flavours
• Black beans: Full of protein and fiber, they keep you feeling full and add hearty texture
• Avocado: Creamy and rich in healthy fats, perfect for balancing spicy ingredients
• Corn tortillas: Gluten-free and loaded with carbohydrates for energy and a soft bite
• Lime: Adds a zesty, sour kick that brightens up every bite

Ingredient Quantities

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 8 small gluten-free corn tortillas
• 1 avocado, sliced (optional)
• A handful of fresh cilantro, roughly chopped (optional)
• 1 lime, cut into wedges
• Your favorite salsa (optional, for serving)

How to Make this

1. Preheat your oven to 425°F and line a baking tray with parchment paper.

2. Toss your cubed sweet potatoes in 1 tablespoon olive oil, salt, pepper, cumin, smoked paprika, and chili powder until they’re well coated.

3. Spread the sweet potatoes out evenly on the tray so they roast better.

4. Bake for about 25 minutes, stirring halfway through, until they’re soft and lightly browned.

5. While the potatoes are roasting, heat the black beans in a small pot over medium heat. Stir them occasionally till they get warmed through.

6. Warm the gluten-free corn tortillas in a dry skillet for a few seconds on each side.

7. To build your taco, put a few spoonfuls of the roasted sweet potato on each tortilla.

8. Add a generous scoop of black beans on top.

9. Layer on avocado slices and sprinkle with chopped cilantro, then squeeze over a little lime juice.

10. Top with your favorite salsa if you like it spicy or extra tangy, then serve and enjoy your meal!

Equipment Needed

1. Preheated oven and a baking tray with parchment paper
2. Mixing bowl (for tossing and coating the sweet potatoes)
3. Measuring spoons (for spices and oil)
4. Spatula (for stirring the sweet potatoes on the tray and beans in the pot)
5. Small pot (to heat the black beans)
6. Dry skillet (for warming the gluten-free corn tortillas)
7. Knife and cutting board (for slicing the avocado and chopping cilantro if you’re using it)

FAQ

Sweet Potato & Black Bean Tacos {Vegan & Gluten Recipe Substitutions and Variations

• If you don’t have sweet potatoes, you can try cubed butternut squash or even carrots to keep that natural sweetness.
• Instead of olive oil, you could use canola oil or melted coconut oil which works just as well in roasted veggies.
• If black beans are not available, kidney beans or pinto beans make a great substitute and still add a hearty texture.
• No gluten-free corn tortillas? Try gluten-free flour tortillas or use crisp lettuce leaves as a fun alternative.
• If you’re not a fan of avocado, a dollop of hummus or even guacamole in its place will bring a creamy, delicious twist.

Pro Tips

1. Try not to overcrowd your baking tray when you toss those sweet potatoes in olive oil and spices. When they’re spread out real thin, they tend to roast better and get that crispy edge you want.

2. If you’re feelin like mixing it up, add a little garlic powder or even a pinch of cayenne to your spice mix. It gives the sweet potatoes a nice little kick without overpowering the other flavors.

3. When you’re heating up those black beans, stir ’em every now and then and let ’em simmer just a bit so they don’t end up tasting bland. A gentle heat does wonders for their flavor.

4. For the tortillas, warming them in a dry skillet for only a few seconds on each side is key. It makes ’em soft but still able to hold all the fillings, so they’re easier to fold up when you’re putting your tacos together.