These Roasted Sweet Potato & Black Bean Tacos are one of those classic vegan recipes that you really can’t go wrong with. After tossing sweet potato cubes and onion wedges with a little olive oil, lime juice, and spices, you roast them in the oven for 25 minutes; while they’re roasting, you simmer some black beans with salsa. Put them together on a tortilla, top them with delicious taco things like crumbled vegan cheese and cilantro, and then get excited because dinner is done!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients:
- 1 extra-large sweet potato, peeled and cut into 1/2-inch cubes
- 1 small onion, cut into 8 wedges, then broken apart
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/8-1/4 teaspoon cayenne pepper (or omit altogether for milder potatoes)
- Salt to taste
- 1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cup cooked black beans)
- 1/2 cup prepared salsa
- 12 small tortillas, warmed
- Lime wedges, cilantro, salsa, hot sauce, crumbled vegan cheese or shredded vegan cheese, diced tomatoes, vegan sour cream or cashew cream, and other taco toppings for serving.
Instructions:
- Preheat oven to 400ºF.
- Toss the sweet potato cubes, onion wedges, olive oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl. Transfer to a rimmed baking sheet and bake for about 25 minutes, or until potatoes are tender, stirring halfway through cooking time.
- When potatoes are almost done, combine the black beans and salsa in a small saucepan. Cook over medium heat until warmed through.
- Fill each taco with salsa beans and sweet potatoes, then finish with desired toppings and a squeeze of lime juice.
