Pin it The first time I made these tacos, it was a rainy Tuesday and I had absolutely no energy for anything complicated. I ended up roasting whatever vegetables I had on hand, and somehow those caramelized sweet potatoes paired with black beans became the most delicious accident of my week.
My roommate walked in while I was taking them out of the oven and immediately asked what smelled so good. We ended up eating them standing up at the kitchen counter, too impatient to even set the table, and those messy, satisfying bites became our regular comfort food.
Ingredients
- 2 medium sweet potatoes: I love how the natural sugars concentrate when roasted, creating those irresistible caramelized bits
- 1 small red onion: thinly sliced so they soften and sweeten perfectly alongside the potatoes
- 1 red bell pepper: adds this beautiful pop of color and a subtle sweetness that balances everything
- 2 tablespoons olive oil: helps those spices cling to every single piece of vegetable
- 1 can black beans: drained and rinsed to remove that canned taste while keeping the creamy texture
- 1 teaspoon ground cumin: gives that earthy, warm backbone we all love in Mexican inspired dishes
- 1 teaspoon smoked paprika: honestly what makes these taste like they came from a restaurant
- ½ teaspoon chili powder: just enough warmth without making it spicy
- ½ teaspoon garlic powder: distributed evenly so every bite has that savory depth
- ½ teaspoon salt: enhances all those natural vegetable flavors
- ¼ teaspoon black pepper: adds a little sharpness to cut through the sweetness
- 8 small corn tortillas: get them nice and warm so they do not crack when you fold them
- 1 ripe avocado: creamy and rich, the perfect contrast to the roasted vegetables
- 100 g shredded red cabbage: adds this amazing crunch and fresh element
- 1 small bunch fresh cilantro: bright and herbaceous, it makes everything taste alive
- 1 lime: a squeeze over the top ties all the flavors together beautifully
- 60 g vegan sour cream: optional but so good if you want that cooling element
- 50 g crumbled vegan feta: adds a salty, tangy finish that takes these to the next level
Instructions
- Get your oven ready:
- Preheat to 220°C so it is piping hot when those vegetables go in
- Season the vegetables:
- Toss the sweet potatoes, onion, and bell pepper with olive oil and all those spices until everything is evenly coated
- Roast until golden:
- Spread on a parchment lined baking sheet and roast for 25 to 30 minutes, stirring halfway, until tender and caramelized
- Warm the beans:
- Heat them in a small saucepan over medium heat for just 3 to 4 minutes until hot throughout
- Toast the tortillas:
- Heat them in a dry skillet or directly over a flame until warm and pliable, maybe even slightly charred
- Build your tacos:
- Pile on the roasted vegetables and beans, then top with avocado, cabbage, cilantro, and any optional extras you like
- Add the finishing touch:
- Serve immediately with lime wedges so everyone can add that bright squeeze of acidity
Pin it Last summer I made these for a backyard dinner and my friend who swears she hates sweet potatoes went back for thirds. She texted me the next day asking for the recipe, which is basically the highest compliment I can imagine receiving.
Make It Your Own
I have swapped butternut squash for the sweet potatoes when that is what I had, and honestly it was just as delicious. Sometimes I add diced jalapeños if I want more heat, or a drizzle of tahini mixed with lime juice instead of the vegan sour cream.
Pairing Ideas
These tacos are perfect alongside a crisp Mexican lager or some lime sparkling water. I also love serving them with a simple green salad dressed with vinaigrette to balance out the roasted, warm flavors.
Meal Prep Magic
You can roast the vegetables and warm the beans ahead of time, then just reheat everything when you are ready to eat. The components keep beautifully in the refrigerator for about 3 days, which makes these perfect for busy weeknights.
- Keep the toppings separate so everything stays fresh and crisp
- Warm the tortillas right before serving for the best texture
- Set up a topping bar and let everyone build their own perfect taco
Pin it There is something so satisfying about a colorful, hearty taco dinner that happens to be entirely plant-based. These always leave everyone feeling nourished and happy, which is really the best part.
Recipe Q&A
- → Can I prepare these tacos ahead of time?
Yes, roast the vegetables and warm the beans up to 3 days in advance. Store components separately in airtight containers and reheat gently before assembling with fresh toppings.
- → What other vegetables work in this filling?
Butternut squash, regular potatoes, or cauliflower roast beautifully alongside the sweet potatoes. You can also add zucchini or corn during the last 10 minutes of roasting for extra variety.
- → How do I prevent corn tortillas from breaking?
Warm tortillas in a dry skillet or over an open flame until pliable. Stack warmed tortillas and cover with a clean kitchen towel to keep them soft and flexible while assembling.
- → Are these tacos freezer-friendly?
The roasted vegetable and bean filling freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet. Avoid freezing assembled tacos as the texture will suffer.
- → What can I substitute for vegan sour cream?
Mashed avocado, guacamole, or cashew cream work as creamy alternatives. A squeeze of extra lime juice adds brightness if you prefer to skip creamy toppings entirely.