Three tacos filled with black beans, sweet potatoes, avocado, red onion, and cilantro sit on a green plate with a lime wedge, in a cozy kitchen setting.

Healthy Vegan Sweet Potato and Black Bean Tacos

by

Hey there, taco lover! Are you ready to create something that’s not only delicious but also aligns perfectly with a healthy, plant-based lifestyle?

These Sweet Potato and Black Bean Tacos are a great combination of cozy comfort food and clean eating.

Trust me, they’re like a little fiesta for your taste buds—and one of the best parts? They’re completely vegan, gluten-free, and low in calories.

Let’s taco ’bout why you’ll love them! (see what I did there)

Three vegan tacos filled with diced sweet potatoes, black beans, red onions, and cilantro on a wooden board. Text reads "Sweet Potato and Black Bean Tacos."
Pin It

What You’ll Need:

For the filling:

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • Juice of 1 lime

For the tacos:

  • 8 small corn tortillas (gluten-free)
  • 1 avocado, sliced
  • ½ cup red cabbage, shredded
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • Your favorite vegan taco sauce or salsa

Why You’ll Love This Recipe

This is a simple taco, yet tasty and nutritious. It is like that best friend who promises to stand by you at all times. Let’s break it down:

  1. Nutritious & Satisfying: Sweet potatoes are nature’s candy, while black beans add a hearty, protein-rich boost.
  2. Vegan & Gluten-Free: Just right for those who follow plant-based diets, avoid gluten, or both!
  3. Low-Calorie, High-Flavor: These tacos prove that healthy eating can still be indulgent.
  4. Meal Prep Perfection: Make the filling ahead of time and turn any busy weeknight into Taco Tuesday.

Step-by-Step Instructions:

1. Roast the Sweet Potatoes:

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Your kitchen will smell AMAZING—just saying.

2. Prep the Black Beans:

While those sweet potatoes do their thing in the oven, warm up the black beans in a small pan over medium heat. Add lime juice and a pinch of salt, giving it a quick stir. Done and done!

3. Warm the Tortillas:

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they’re warm and pliable. Alternatively, wrap them in foil and pop them in the oven for a few minutes. Soft tacos are happy tacos.

4. Assemble the Tacos:

Now comes the fun part! Fill each tortilla with a scoop of roasted sweet potatoes and black beans. Top with avocado slices, shredded red cabbage, fresh cilantro, and jalapeño slices (if you’re feeling brave). Don’t forget to drizzle on some vegan taco sauce or salsa for that extra zing.

Three vibrant tacos filled with black beans, roasted sweet potatoes, avocado slices, diced tomatoes, and herbs. A lime wedge and sour cream are nearby.

Storage Tips & Meal Prep Ideas:

  • Make Ahead: The sweet potato and black bean filling can be stored in an airtight container in the fridge for up to 4 days. Reheat before assembling the tacos.
  • Freezer-Friendly: Freeze the roasted sweet potatoes and beans separately for up to 2 months. Thaw overnight in the fridge and reheat.
  • On-the-Go Lunch: Pack the filling and tortillas separately to assemble tacos fresh wherever you are. Instant lunchtime hero vibes.
  • Great work-from-home lunch: These tacos are perfect for a satisfying work-from-home lunch. Just reheat the filling and assemble the tacos fresh for a delicious midday meal.

Nutritional Information (Per Taco):

  • Calories: ~350
  • Protein: 9g
  • Carbohydrates: 55g
  • Fat: 13g
  • Fiber: 12g
  • Sugar: 11g

FAQ

Q: Can I use flour tortillas instead of corn tortillas?
A: Absolutely! Just make sure they’re gluten-free if needed.

Q: How can I make these spicier?
A: Add extra chili powder to the sweet potatoes, or sprinkle diced jalapeño or hot sauce over the tacos.

Q: Can I add more veggies?
A: Of course! Roasted bell peppers or zucchini would be a fab addition.

Q: Are these tacos kid-friendly?
A: Totally! Skip the jalapeños and go easy on the spices for a milder version that kids will love.

Close-up of vegan sweet potato and black bean tacos, topped with avocado, tomatoes, and red onions. The text reads "Healthy Vegan Sweet Potato & Black Bean Tacos."
Pin It

Healthy, and Delicious Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a go-to for anyone who wants a quick, healthy, and utterly delicious meal.

Whether or not you’re just starting out on the whole plant-based thing, they’re bound to make you feel like a kitchen superstar.

If you like this vibe, don’t stop here!

Why not check out our Tasty Vegan Side Dishes for more plant-based recipe inspo.

And trust me, you’ll be bookmarking all of them!

Yield: 4 Tacos

Sweet Potato and Black Bean Tacos

Three tacos filled with black beans, diced sweet potatoes, and red onions are displayed on a wooden board, garnished with fresh cilantro.

Enjoy a delicious vegan meal with our Sweet Potato and Black Bean Tacos.

Perfect for a clean eating lifestyle, these tacos are made with wholesome ingredients and bursting with flavor.

Quick and easy to prepare.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • Juice of 1 lime
  • 8 small corn tortillas
  • 1 avocado, sliced
  • ½ cup red cabbage, shredded
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • Your favorite vegan taco sauce or salsa

Instructions

Roast the Sweet Potatoes:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper.
  3. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. Your kitchen will smell AMAZING—just saying.

Prep the Black Beans:

  1. While those sweet potatoes do their thing in the oven, warm up the black beans in a small pan over medium heat.
  2. Add lime juice and a pinch of salt, giving it a quick stir. Done and done!

Warm the Tortillas:

  1. Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they’re warm and pliable.
  2. Alternatively, wrap them in foil and pop them in the oven for a few minutes. Soft tacos are happy tacos.

Assemble the Tacos:

  1. Now comes the fun part! Fill each tortilla with a scoop of roasted sweet potatoes and black beans.
  2. Top with avocado slices, shredded red cabbage, fresh cilantro, and jalapeño slices (if you’re feeling brave).
  3. Don’t forget to drizzle on some vegan taco sauce or salsa for that extra zing.

Notes

Prep Time:
15-20 minutes (for preparing and seasoning the sweet potatoes, prepping the black beans)

Cook Time:
25-30 minutes (for roasting the sweet potatoes)
1-2 minutes (for warming the tortillas)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 451mgCarbohydrates: 55gFiber: 12gSugar: 11gProtein: 9g

This data was provided and calculated by Nutritionix

© Piersey
Cuisine: Mexican / Category: Recipes

Related Posts:

Leave a comment

Skip to Recipe