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 a delicious idea for your next Meatless Monday! (Gluten-Free & Vegan-Friendly)
Happy Monday! I love a good fresh start and starting a Monday with a recipe this good feels like a very good start indeed.
Lots of you have been interested in seeing more meatless and plant-based meals, and I am here for it! They can be a great way to fit in more veggies, experiment with different cuisines, help the planet, and lighten your grocery bill.
Maybe it’s just me, but I feel like Tex-Mex food is SO EASY to do vegetarian. Between seasoned sweet potatoes, hearty black beans, a crunchy cabbage slaw, some creamy avocado, and a little chipotle crema on top, there’s absolutely nothing to “miss” in this recipe.
It’s just flavorful, delicious sweet potato black bean tacos goodness! Here’s how we pack a TON of flavor into this recipe…
HERE’S WHAT GOES INTO OUR SWEET POTATO BLACK BEAN TACOS.
There is nothing boring going on in these sweet potato black bean tacos. Every layer adds color and flavor! Here’s what we put in them:
SEASONED ROASTED SWEET POTATOES. To start, diced sweet potatoes get tossed in a mix of olive oil, chili powder, cumin, onion powder, garlic powder, and salt. Then they’re roasted to perfection, giving them SERIOUS flavor and a gorgeous caramelized texture I dream about.
KICKED UP BLACK BEANS. Next up is black beans! I doctor up canned black beans with a little spoonful of salsa to wake them up a bit, making them a perfect pairing for the sweet potatoes.
FRESH CABBAGE SLAW. To keep things fresh, I love adding some shredded cabbage or super-simple cabbage slaw. (You can also swap in the honey-lime cilantro slaw I use for my fish tacos!)
AVOCADO. I’ll add it to just about anything, but a few slices of creamy avocado is so nice next to the spices in the potatoes and black beans. (You can also use my homemade guacamole instead. It’s dynamite!)
CHIPOTLE CREMA. You can skip this step, but I love finishing off my black bean tacos with a little chipotle crema. It’s a yummy extra layer of flavor and kick, and the creaminess is nice with all the other flavors going on.
CORN TORTILLAS. You can wrap these sweet potato black bean tacos in flour or corn tortillas, but I prefer corn tortillas (easier for GF!). Scroll down to the FAQ below to see a tip for the BEST tasting corn tortillas. (Spoiler: it’s easy!)
FAQ + TIPS & TRICKS FOR PERFECT SWEET POTATO BLACK BEAN TACOS:
PRO TIP: WARM YOUR TORTILLAS! I recommend warming your tortillas (whether you use flour or corn) in a pan for a few minutes to take out the “raw” taste and really wake up the flavor. If you have a gas burner, you can also use metal tongs to toast them a bit over the flame before making your tacos. Store warmed tortillas in a clean kitchen towel (or tortilla warmer) before serving.
OTHER MIX-INS TO TRY. For a change of pace, you can try one of these variations:
- Cilantro Lime Ranch or Tomatillo Ranch instead of the chipotle crema
- Guacamole (any flavor!) instead of sliced avocado
- Honey Lime Cilantro Slaw instead of the quick cabbage slaw below
ARE THESE TACOS SPICY? Everyone’s spice tolerance is different, but I made these so that my spice-averse kids could eat them. I’d classify them as mild, since they’re basically at the heat level of mild taco seasoning. If you like more kick…
CAN I MAKE THEM SPICIER? Absolutely. You can add a bit more chipotle chili powder to the sweet potatoes, or use a canned chipotle chili in the crema. Or, just finish these off with some sliced jalepeños. It’s up to you!
LOVE TACOS? ME TOO! YOU MIGHT ALSO LIKE:
- The BEST Fish Tacos with Honey Lime Cilantro Slaw
- Potato & Egg Breakfast Tacos (They’re incredible)
- Vegetarian Tortilla Soup
- Taco Cauliflower Rice Skillet
- Taco Pasta Salad (Vegan)