Reimagining: Sweet Potato Tacos

We are trying to eat less meat and more vegetables around our house. It’s healthier, and it’s cheaper! That said, it is hard for me to reimagine tacos without meat. I even had a friend tell me this week, “What even IS a taco if there is no meat?!” But, in a world where I’m reimagining life without school, life wearing a mask, and life with contactless pickup at stores, I figure I may as well reimagine a healthier version of my staple meals, too!

These tacos are hearty, pretty and delicious. What’s not to love? I almost always have cilantro, corn tortillas and cheese on hand, so the only thing I really add to my grocery list for this meal are sweet potatoes. And of course avocado, because they make everything better!

Sweet Potato Black Bean Tacos (Gluten Free & Vegan-Friendly) • One Lovely Life

Sweet Potato & Black Bean Tacos - These black bean tacos are loaded with seasoned sweet potatoes and fresh cabbage slaw, and drizzled with chipotle crema. They're perfect for Meatless Monday! (Gluten-Free & Vegan)

Serving size: 5
Calories per serving: 300

5 diced sweet potatoes
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 can drained black beans
1 tablespoon salsa

1) START THE SWEET POTATOES. Preheat oven to 400 degrees F. Place diced sweet potatoes in a medium bowl. Sprinkle with chili powder, cumin, salt, onion powder, garlic powder. Drizzle with olive oil. Stir to coat well.

2) BAKE SWEET POTATOES. Spread seasoned sweet potatoes out on a baking sheet, shaking to evenly distribute them. Bake at 400 degrees 20-25 minutes, or till tender. (Exact time will vary based on how small you diced the potatoes, how hot your oven is, and what color pan you used.)

3) While the sweet potatoes are baking, PREPARE THE BLACK BEANS. Drain black beans, and pour into a small bowl or saucepan. Add salsa to the beans and stir to combine. Warm through in the microwave or on the stovetop over medium-low heat.

4) MIX UP THE CHIPOTLE CREMA. Next, add mayo to a jar or small bowl, and add lime juice, chili powder, chipotle chili powder, and salt. Stir to combine well.

5) Lastly, PREP THE SLAW. In a medium bowl, combine slaw with lime juice and 1-2 Tbsp. of the chipotle crema. (Alternatively, you can *just* add lime juice + a pinch of salt to the cabbage.)

6) When the sweet potatoes are done, BUILD YOUR TACOS. To build tacos, layer corn tortillas with sweet potatoes, black beans, and slaw. Add any additional desired toppings (avocado, cilantro, tomato, etc.) and drizzle with chipotle crema.


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I peel them, and cut them up using a vegetable chopper to get small, uniform chunks. Then I season them with chili powder (they’re not spicy, I promise) cumin, garlic powder, onion powder and kosher salt- toss in olive oil. Spread them out on a pan and bake at 400 until soft! Then I just heat up black beans combined with some salsa, and it’s a main course! Serve with all your favorite toppings. Mine include cilantro, cheese, tomato, avocado and cilantro.

These are a great meal to serve for company, or have as a quick weeknight dinner. They’re so versatile! Let me know in the comments if you make them, and what you liked about them!


    Stefanie Hathaway
    Monthly Newsletter Contributor since 2016
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