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Sweet Potato Tacos With Mint-Cilantro Salsa [Vegan, Gluten-Free]

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A delicious taco made with a filling black bean purée, creamy avocado, crispy sweet potatoes, and topped with a cooling mint-cilantro salsa! A crazy good taco that is anything but traditional. Sweet potatoes, black beans and avocados together provide that signature satiating feeling that so often comes from tacos.

Sweet Potato Tacos With Mint-Cilantro Salsa [Vegan, Gluten-Free]

This Recipe is :

High Fiber Vegan



Cook Time



For the Tacos:

  • 5 pieces of corn tortilla
  • 1 avocado
  • 1 can of black beans
  • 2 tablespoons water
  • 1 small garlic clove
  • 2 small sweet potatoes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon of chili flakes
  • 3 tablespoons olive oil
  • Sea salt

For the Mint-Cilantro Sauce:2 ripe tomatoes

  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh cilantro
  • 1/4 red onion
  • Juice of 1/2 lemon
  • Sea salt


  1. Start by preheating the oven to 400°F. Thinly slice the sweet potatoes into small, bite-size cubes. Place in a non-stick baking pan and toss the cumin, sea salt, chili flakes, and 3 tablespoons of olive oil together and massage into the sweet potatoes. Place in the oven and cook for 30 minutes, turning half way.
  2. In the meantime, make the black bean purée. Simply drain and rinse the black beans and blend with the garlic clove and two tablespoons of water in the food processor until it becomes smooth and creamy. Sprinkle with sea salt.
  3. Now prepare the salsa by adding all the ingredients into the food processor and pulse until chopped but still chunky.
  4. When the sweet potatoes are crispy, take them out of the oven and make the tacos. Start by smearing two tablespoons of the black bean purée onto a warmed tortilla, then add the sweet potatoes, slices of avocado, and mint salsa.





Easy food that makes you enthusiastic, not frustrated. Marie is a food photographer in San Francisco, CA and the author of 8thandlake.com, a popular health food blog. Marie started 8thandlake after her boyfriend suffered from 8 years of unexplained stomach pains. What started out as a way to share delicious foods, turned into a space for creating hardly strictly vegan recipes that focus on bringing veggies to the center of the plate, fresh fish, and a lot of dark chocolate — food that makes you enthusiastic not frustrated.



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