These veggie packed Spicy Sweet Potato Black Bean Tacos are a delicious weeknight meal that can be easily meal prepped in advance. These Spicy Sweet Potato Black Bean Tacos are seriously delicious and seriously addicting!

Spicy Sweet Potato and Black Bean Tacos [Vegan]

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Cooking Time

35

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Ingredients

For the Sweet Potatoes:

  • 2 large or 4 small sweet potatoes
  • 1/4 cup olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt

For the Black Beans:

  • 1 can black beans
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt

For the Adobo Cream Sauce:

  • 2 whole chipotle chilis in adobo sauce (canned)
  • 1 teaspoon adobo sauce
  • 1 cup vegan sour cream
  • 1 teaspoon lime juice
  • 1 teaspoon sea salt

For the Tacos:

  • 8-10 soft taco shells
  • 1 ripe avocado, sliced
  • bunch of cilantro, chopped small
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Preparation

For the Sweet Potatoes:

  1. Preheat oven to 425°F
  2. Peel and slice sweet potatoes into small, 1/2 inch cubes
  3. Put chopped sweet potatoes in a medium sized bowl and toss with olive oil, chili powder, cumin, smoked paprika and sea salt until potatoes are coated evenly
  4. Spread sweet potatoes on to a baking sheet in an even, single layer
  5. Put baking sheet in oven and bake for 30-35 minute until potatoes are tender and start to brown
  6. Remove from oven, set aside

For the Black Beans:

  1. Strain black beans into a colander to drain liquid
  2. Wash beans with a little bit of cool water, set colander aside on a towel to drain for 5-10 minutes
  3. Transfer beans to a large bowl, toss with 1 teaspoon sea salt, 2 teaspoons chili powder and 1 tsp ground cumin
  4. Add sweet potatoes to beans, toss and set aside

For the Adobo Cream Sauce:

  1. Add chilis, adobo sauce and sour cream to the bowl of a food processor
  2. Process on high until sauce is smooth
  3. Add lime juice and sea salt, pulse
  4. Set sauce aside

For the Tacos:

  1. Dampen 2 paper towels with a little bit of water, wrap taco shells in the paper towels and microwave for 30 seconds to soften
  2. To assemble tacos, start with a generous smear of adobo cream sauce, top with 1/4 cup cilantro lime rice and 1/2 cup sweet potato black bean mixture, garnish with slices of avocado, sprinkle of fresh cilantro and a dollop of adobo cream sauce
  3. Serve and enjoy immediately
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