Smoky Vegan Sweet Potato and Black Bean Tacos

5 from 2 votes
Jump to Recipe

This post may contain affiliate links.

Vegan Black Bean Tacos bursting with fresh flavors from sweet potatoes and sauce. Easy to make, filling and a great flavor explosion. You will be hooked on these tacos and crave them weekly.

Sweet Potato Black Bean Tacos On a green Plate.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make These Vegan Black Bean Tacos

These tacos are completely vegan. They are full of smoky flavor and they will fill you up quick. The sauce that goes with them is light and addictive. You can easily ditch the tortilla and serve over a bed of lettuce for a taco salad if you’s like to cut calories. This meal will please the entire family and is great for dietary restrictions. The fresh topping options are vast and fun as well.

Ingredients To Make This Recipe

Sweet Potato Black Bean Tacos Ingredients on a counter

Sweet Potatoes. Choose your favorite type.

High quality Olive Oil.

Liquid Smoke. To get the smoky flavor.

Seasoning. Paprika, garlic, salt, chili powder, dried oregano, cumin, nutritional yeast (optional)

Black Beans. Cooked/canned to save time.

Red onion. For garnish

Arugula. Any green of choice. For garnish

Tortillas.

Tahini. Well stirred for the dressing.

Lime. Juice will be used in the sauce and as garnish.

Fresh Cilantro.

Honey. For the sauce. Use maple syrup if vegan.

How To Make This Recipe

Steps to make Sweet Potato Black Bean Tacos

Step One. Set oven to 375º. Peel and chop up sweet potato into bite sized equal pieces. Add the potatoes to a large bowl with oil, liquid smoke and seasonings. Toss well to be sure the potatoes are all evenly coated. Line a cooking sheet with parchment paper or foil. Lay the potatoes down on it flat and evenly spread apart. Bake for about 20 minutes or until the potatoes are softened and browned.

Step Two. Chop up the onion and cilantro, set aside. Rinse your canned beans and set aside. Next mix all your dressing ingredients (tahini, honey, water, cilantro, lime juice, salt) together in a high-speed blender or with an emersion blender. Once potatoes are done cooking, heat up beans if you’d like in the microwave for one minute.

Step Three. Top tortillas with black beans, seasoned cooked potatoes, greens, onions and any leftover cilantro. Drizzle sauce over tacos and enjoy.

Sweet Potato Black Bean Tacos on a green plate up close.

Recipe FAQ’s

I don’t like Sweet Potatoes

You can use russet potatoes or cauliflower instead.

I don’t have liquid smoke.

No problem. You can make this recipe without, it just won’t have the smoky flavor as apparent.

How long will these keep?

They are best served right away but they make a great meal prep meal. They last in the fridge (unassembled) for up to 5 days. The dressing might get slightly thick, just stir in a tbsp of water to thin out.

Are these good without the sauce?

Yep! They are excellent without the sauce, you can top with salsa.

Other Recipe To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Sweet Potato Black Bean Tacos on a green plate.
5 from 2 votes

Sweet Potato Black Bean Tacos

Sweet Potato Black Bean Tacos bursting with fresh flavors. Easy to make, filling and a great flavor explosion. You will be hooked on these tacos and crave them weekly.
Prep: 10 minutes
Cook: 25 minutes
Servings: 4

Ingredients 

  • 2.5 cup chopped sweet potato , *about two medium sweet potatoes
  • 1.5 tbsp olive oil
  • 2 tbsp liquid smoke, *see notes
  • 1 tbsp chili powder
  • 1 tbsp dried crushed oregano
  • 1 tbsp garlic powder
  • 2 tbsp nutritional yeast , *optional
  • ½ tbsp paprika
  • ½ tsp cumin
  • ½ tsp salt
  • 1 15 oz can of cooked black beans, *rinsed
  • ½ cup chopped red onion
  • 8 tortillas of choice

Cilantro Lime Sauce (optional)

  • ¼ cup well stirred tahini
  • 3 tbsp warm water
  • ½ tsp lime zest
  • tbsp fresh lime juice
  • tbsp chopped fresh cilantro
  • 1 tsp honey , *see notes
  • ½ tsp sea salt

Instructions 

  • Set oven to 375º. Peel and chop up sweet potato into bite sized equal pieces. Add the potatoes to a large bowl with oil, liquid smoke and seasonings. Toss well to be sure the potatoes are all evenly coated. Line a cooking sheet with parchment paper or foil. Lay the potatoes down on it flat and evenly spread apart. Bake for about 20 minutes or until the potatoes are softened and browned.
  • Chop up the onion and cilantro, set aside. Rinse your canned beans and set aside. Next mix all your dressing ingredients (tahini, honey, water, cilantro, lime juice, salt) together in a high-speed blender or with an emersion blender. Once potatoes are done cooking, heat up beans if you'd like in the microwave for one minute.
  • Top tortillas with black beans, seasoned cooked potatoes, greens, onions and any leftover cilantro. Drizzle sauce over tacos and enjoy

Notes

*use more if you like smoky flavor, the potatoes absorb a lot of it. 
*use maple syrup if vegan 

Nutrition

Calories: 433kcal | Carbohydrates: 58g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1127mg | Potassium: 607mg | Fiber: 8g | Sugar: 8g | Vitamin A: 12439IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 433
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating