Sweet Potato & Black Bean Veggie Tacos

| Vegan | Budget-Friendly | Gluten Free | 30 Minute Meal |
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If you’re looking for a quick, budget friendly weeknight dinner, these sweet potato & black bean tacos are the perfect idea. Not only are they filling and delicious, but they are also vegan! Loaded with cumin, chili, paprika and a few other spices there’s no shortage of flavor in these veggie tacos. The black beans give a meaty texture that pair really well with the flavor and texture of the roasted sweet potatoes.

As always, the fun part about tacos is the toppings! Since we have a good flavorful base to our tacos, really any topping works. I love fresh avocado slices and some chopped cilantro. I also added a few thinly sliced jalapeños and some quick pickled red onion.

I really love pickled red onion as an addition, they add nice color and a nice pop flavor. Plus they are easy! Thinly slice 2-3 red onions, a mandolin makes this much easier, just be careful. I like this mandolin, as it is small and compact but offers a few variations. Transfer your thinly sliced red onion into a pint mason jar or airtight container, leave about 2 inches at the top. In a microwave safe dish heat 1/2 cup red wine vinegar, 1/2 water, 1 tablespoon sugar, and 1 teaspoon of salt. Heat for about a minute until the sugar dissolves. Pour over your red onions, seal, and place in the refrigerator overnight.

That’s it, easy, pickled red onions! These are good to eat after a day of pickling but will last up to 3 months, and no canning involved! They make a great topping for tacos, burgers, salads, sandwiches, and they are super inexpensive to make! Some other great topping ideas for these veggies tacos would be feta, or a vegan cheese substitute, toasted pepitas, roasted corn or corn salsa, guacamole, or some thinly sliced radishes.

Try these other veggie packed recipes:

One-Pot Black Bean Soup

Roasted Squash Soup with Herbed Croutons & Toasted Pepitas

Rainbow Veggie Spring Rolls with Spicy Peanut Sauce

Spicy Teriyaki Marinated Baby Eggplant

One-Pot Vegetarian Lentil Chili

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How can I make these with dried black beans?

Start by rinsing your dried black beans thoroughly, I use about 1 cup of dry black beans for every 1 can my recipe calls for. Start by sautéing the onion, jalapeño, and garlic as the recipe states, in a Dutch oven or high-sided pan. Once tender turn the heat down to medium and add in the rinsed, dry black beans. Top with 3-4 cups water or veggies stock, cover, and allow to simmer for 40-45 minutes.

You will occasionally need to check the beans to make sure there is enough liquid, and top off with more water or stock as needed. Once the beans are tender and the liquid has reduced, add in the sweet potatoes as stated in the recipe, season, and continue!

Instructions

For the Sweet Potatoes:

Preheat the oven to 425 degrees F. Peel and dice the sweet potatoes. In a large bowl combine the sweet potatoes, olive oil, paprika, chili powder, salt, and cayenne, mix to combine. Transfer the potatoes out onto a baking sheet, bake 20-25 minutes, until tender.

For the Black Beans:

Heat olive oil in a large saucepan over medium-high heat, once warm add in the minced red onion and jalapeño, sauté for 2-3 minutes until tender. Add in the minced garlic and sauté for another minutes. Add in the black beans, cumin, and salt, stir to combine. Reduce heat to medium. Add in the roasted sweet potatoes, stir to combine.

Serve over heated corn or flour tortillas, garnish with avocado, cilantro, and jalapenos as desired. These are best served immediately but will keep in an airtight container in the fridge for 4-5 days! See notes above for using dried black beans.

Sweet Potato and Black Bean Veggie Tacos

5 from 1 vote
Print Pin Rate
Course: Main Course
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: The Hearty Life
Cost: $

Ingredients

For the Sweet Potatoes:

  • 2 Large Sweet Potatoes, peeled and diced
  • 3 tbsp Olive Oil
  • 1 tbsp Paprika
  • 1 tbsp Chili powder
  • 1 tbsp Salt
  • 1 tsp Cayenne pepper

For the Black Beans:

  • 2 tbsp Olive Oil
  • 2 Cloves garlic, minced
  • 1 Jalapeño, finely diced
  • 1 Red onion, diced
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 15 oz. can Black Beans, drained
  • Corn or flour tortillas, warmed
  • Avocado, cilantro, sliced jalapeños, pickled red onions, for garnish

Instructions

For the Sweet Potatoes:

  • Preheat the oven to 425 degrees F. Peel and dice the sweet potatoes. In a large mixing bowl combine the sweet potatoes, olive oil, paprika, chili powder, salt, and cayenne, mix to combine. Transfer the potatoes onto a baking sheet and spread into a single layer, bake for 20-25 minutes, until tender.

For the Black Beans:

  • Heat olive oil in a large saucepan over medium-high heat, once warm add in the minced red onion and jalapeño, sauté for 2-3 minutes until tender. Add in the minced garlic and sauté for another minutes. Add in the black beans, cumin, and salt, stir to combine. Reduce heat to medium. Add in the roasted sweet potatoes, and gently stir to combine.
  • Serve over heated corn or flour tortillas, garnish with avocado, cilantro, and jalapenos as desired. The black bean and potato mixture is best served immediately but will keep in an airtight container in the fridge for 4-5 days!

Did you make this recipe?

I would love to see it! Take a picture and tag @theheartylife on Instagram and hashtag #theheartylife

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