Roasted Sweet Potato & Black Bean Tacos {vegan}

These roasted sweet potato tacos are a healthy, delicious way to satisfy taco cravings – plus they require just a handful of simple ingredients!

I’m constantly looking for new ways to reinvent dishes that I make often. One go-to dinner in my household is TACOS!

Tacos with roasted zucchini, peppers, and guacamole; tacos with plant-based crumbles; tacos loaded with beans, lettuce, tomatoes, and cheese… you name any kind of vegetarian taco, chances are high that I’m a fan!

Today’s recipe is inspired by the baby purees I’ve been making for my 8-month old. Lately I’ve been buying a lot of potatoes to make her, and one puree that I’ve whipped up a bunch is a cinnamon sweet potato variety.

One day I decided to roast sweet potatoes for both us adults and baby for dinner, and while thinking about how to use them, tacos popped into my head.

To make these sweet potato tacos, first toss the diced sweet potatoes with a bit of taco seasoning and olive oil, then roast them until tender.

Next, we combine black beans with salsa in a sauté pan, and let it simmer until the mixture thickens.

Layer the black beans and sweet potatoes onto the tortillas, throw some diced avocado on top, and add your favorite sauces and toppings for a satisfying, healthy, plant-based meal!

Pictured, I drizzled our tacos with this sauce I’ve been obsessed with called Bitchin’ Sauce. When I lived in San Diego and frequented the local farmers markets, I used to buy the sauce often, as they’re a local SoCal company. A couple months back, I found the sauce in my Whole Foods Market in CT, and I was so excited to see how they’ve expanded! Bitchin’ Sauce is an almond-based sauce that makes for a great addition to so many dishes.

Other toppings that would be tasty with these tacos include tomatillo salsa verde, sour cream, chipotle mayo, or hot sauce if you’re into that sort of thing.

So the next time you’re thinking about celebrating #TacoTuesday, I hope you give these sweet potato tacos a try. They’re packed with produce and flavor!

Roasted Sweet Potato & Black Bean Tacos {vegan}

Foodie Loves Fitness

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 tacos

Calories 400 kcal

Ingredients

  

1x2x3x

• 3 cups peeled and diced sweet potatoes about 2 medium potatoes
• 1-15 oz can black beans
• 1 cup salsa
• 1 avocado
• 6 small tortillas
• 1 TBSP taco seasoning
• 1 TBSP olive oil
• Salt & pepper to taste
• Favorite taco toppings: salsa sour cream, lettuce, tomato, hot sauce, etc.

Instructions

 

• Preheat oven to 425 degrees.
• Place the peeled, diced sweet potatoes in a bowl. Drizzle in olive oil and sprinkle in taco seasoning. Toss well to coat evenly, then spread the potatoes out in a baking dish.
• Bake for 15 minutes. Season with salt and pepper to taste, toss the potatoes well, then bake until tender, about another 15-20 minutes.
• Once you've tossed the sweet potatoes, get the black beans ready: Loosely drain the beans by letting liquid seep out from the opened can top, leaving a bit of liquid in the can. Next, place them in a sauté pan over medium-low heat. Add in the salsa, and heat until the mixture thickens to its desired consistency, stirring a few times.
• Core and dice the avocado.
• Once the sweet potatoes are ready, evenly place the black bean mixture and potatoes onto the tortillas. Top with diced avocado and your desired toppings. Enjoy while they're warm!

Nutrition

Serving: 2gCalories: 400kcalCarbohydrates: 61gProtein: 14gFat: 10gSaturated Fat: 3gFiber: 10gSugar: 4g

Tried this recipe?Let us know how it was!

Tell me… If you had to pick, what’s your favorite: tacos, enchiladas, or quesadillas?