Tacos are amazing. Tacos are fun. The preparation, the assembly, the sharing with friends, not to mention the symphony of blending the parallel flavors. As such, how special to add vegan tacos into your cooking repertoire. That way everyone can join in the glory!
In the past, I have found vegan sweet potato tacos really please a crowd. And with this recipe, they can be on the table and in someone’s mouth in under 1 hour.
Why Sweet Potato Vegan Tacos?
A sweet potato has many health benefits including being a great source of fiber, minerals, and vitamins. (1) Being a carb it will also fill you, your family or any vegan guests up quickly, whilst meeting their nutritional needs.
A fantastic combo protein is black beans. Their subtle, creamy flavor is similar, and they can soak up flavors quickly from any contrasting salsas or sauce. The ultimate icing on a taco is usually a homemade, Mexican salsa and to take them to the next level guacamole is a must. (2, 3)
How To Make Your Perfect Vegan Sweet Potato Tacos
- 4 medium sweet potatoes, peeled and cut into 1/2 to 3/4″ cubes
- Olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 to 3 teaspoons chili powder, to taste
- Chipotle powder, or cayenne, to taste
- 1/2 teaspoon smoked paprika
- 12 small or 6 medium flour or corn tortillas
- 1 15-ounce can refried black beans
- 1 lime, in wedges
- Sliced avocado, pickled jalapenos, chopped fresh cilantro, to serve.
Heat oven to 400 degrees F.
Toss sweet potatoes in a bowl, with 2 tablespoons of olive oil, then add salt, cumin, garlic powder, onion powder, chili powder, chipotle powder, and paprika, and toss to evenly coat.
Pour into a baking tray and into the oven, for 40 minutes, flipping once or twice for even color. Meanwhile, drain and rinse the black beans and bring them to the boil on a stovetop, then simmer for 10 minutes. When ready to serve, drain and serve as they are, or mash if you prefer.
For the tacos you can heat by:
- Oven – Wrap a stack of tortillas in a damp dishtowel and place them in a casserole dish of similar size. Cover the dish with a lid or aluminum foil placed tightly. 20 minutes is needed here.
- Griddle – Freshly-made tortillas can usually be successfully reheated over low to medium temperature on a skillet. Place the tortillas on the hot surface in a single layer, turning after 30 seconds to heat evenly.
- Microwave – on high for 30 seconds to one minute, depending on how many tortillas you have.
The assembly of the tacos should always be done at the table by the hungry recipients.
So go on, get out your best Mexican tableware and showcase all you have made.
First fill up your tacos first with the beans, next the sweet potato, then every delicious accompaniment on the table.
Get ready for some real yum in your tum! If you have made a meat version simultaneously, you may just witness the vegan sweet potato tacos devoured first. Surprise!
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