Sweet Potato and Black Bean Tacos
Saddle up for a taco adventure that’s as bold as it is nourishing! These Sweet Potato & Black Bean Tacos are the kind of dish that makes Taco Tuesday feel like a weekday holiday. With sweet potatoes roasted to golden perfection and black beans packin’ a mighty punch of protein and fibre, this is one dish you’ll be glad to have at your table. Every bite is a standoff between smoky, spicy, and sweet, and when you pile on the fixin’s—like avocado, salsa, or crunchy lettuce—you’ll taste a fiesta of flavours that’re both comforting and exciting. Best part? You’re treating your body right with vitamin-packed sweet potatoes, plant-powered protein, and heart-healthy fibre, all wrapped up in a handheld delight. Who knew healthy could taste this good?
Ingredients
Taco Filling (makes 5 cups):
- 1 tbsp lime juice (about 1 medium)
- 1 tbsp avocado oil + ¼ tsp for greasing the pan
- 1 tbsp Bragg soy seasoning or tamari
- 1½ tsp minced garlic (about 3 cloves)
- 1 tsp Bestcestershire Sauce or Vegan Worcestershire Sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp Spike all-purpose Seasoning or Old Bay Seasoning
- ¼ tsp salt
- ¼ tsp cayenne pepper
- 2 medium sweet potatoes peeled and cubed (about 4 cups)
- 2 cups cooked black beans drained and rinsed
- ½ yellow onion cut into wedges (about 1 cup)
- 1 cup salsa
Other Ingredients:
- 2 cups brown rice warm and cooked
- 2 cups romaine lettuce shredded (about ½ head)
- 1 large fresh tomato diced (about 1 cup)
- 1 medium bell pepper orange, red, or yellow, sliced with pulp and seeds removed (about 1 cup)
- 1½ cups tomato salsa
- 1½ cups guacamole
- ½ cup Cilantro-Lime Dressing
- 12 taco shells or corn flour tortillas
Instructions
- In a small bowl, add 1 tbsp each lime juice, avocado oil, and Bragg soy seasoning, 1½ tsp minced garlic, 1 tsp each Bestcestershire Sauce, smoked paprika, chili powder, and ground cumin, ½ tsp Spike seasoning, and ¼ tsp each salt and cayenne pepper. Mix until well combined.
- In a medium bowl, add about 4 cups cubed sweet potatoes, 2 cups cooked black beans, and about 1 cup onion wedges. Pour seasoning mixture over the veggies and black beans, and let marinate for about 30 minutes.
- Preheat oven to 425°F.
- Spray or spread a thin layer of avocado oil on a baking sheet. Spread the marinated veggies and black beans in a single layer and cook in preheated oven for 20–25 minutes, stirring at the 10-minute mark. Cook until potatoes are tender.
- Serve family-style. Place on the table bowls filled with Taco Filling, warm brown rice, shredded lettuce, fresh diced tomato, diced bell peppers, guacamole, tomato salsa, Cilantro-Lime Dressing, and 18 taco shells or tortillas.
- Invite everyone to scoop the fillings into a taco shell or tortilla, alternating taco filling, rice, lettuce, tomatoes, and red bell peppers. Top with Cilantro-Lime Dressing, guacamole, and tomato salsa.
Breakout Trick
For soy-free, replace Bragg soy seasoning or tamari with coconut aminos (soy-free seasoning) and use soy-free vegan Worcestershire sauce.
Nutrition
Calories: 682kcalCarbohydrates: 111gProtein: 16gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.05gSodium: 1116mgPotassium: 1475mgFiber: 19gSugar: 11gVitamin A: 13868IUVitamin C: 43mgCalcium: 142mgIron: 5mg
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