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Sweet Potato Tacos
Sweet Potato Tacos
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious sweet potato tacos with spicy black beans and creamy cilantro-lime sauce, a flavorful and simple vegan dish.
Ingredients:
  • 2 sweet potatoes, quartered lengthwise
  • 3.25 tablespoons olive oil, divided
  • 1.25 teaspoons cayenne pepper, divided
  • 0.5 teaspoon salt
  • 0.75 teaspoon smoked paprika, divided
  • 0.25 teaspoon ground black pepper
  • 0.5 cup pumpkin seeds
  • salt and ground black pepper to taste
  • 2 (16 ounce) cans black beans, drained and rinsed
  • 0.5 tablespoon ground cumin, or to taste
  • 1 teaspoon chili powder
  • 0.75 lime, juiced, divided
  • 6 ounces vegan sour cream
  • 1 bunch fresh cilantro, finely chopped, divided
  • 1 teaspoon paprika
  • 12 (6 inch) white corn tortillas
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Cut sweet potatoes into thin strips resembling French fries, aiming for 25 to 40 pieces.
  • In a bowl, toss sweet potato pieces with 2 tablespoons of olive oil, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper until evenly coated. Spread the coated sweet potatoes onto a large baking sheet.
  • Combine pumpkin seeds with a drizzle of olive oil, salt, and pepper in a bowl. Transfer seasoned seeds to a small baking sheet.
  • Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for a quick 2 minutes, then remove and allow to cool. Bake potatoes for about 15 minutes, flipping halfway through for even cooking.
  • Heat up a tablespoon of olive oil in a big saucepan on medium heat. Toss in black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a splash of lime juice, and season with salt and pepper. Mix well and cook for 5 to 7 minutes until everything is heated through.
  • Mix vegan sour cream, lime juice, cilantro, paprika, cayenne pepper, and salt until the sour cream flavor is subtle and the lime-cilantro taste shines through.
  • Place two tortillas together in the microwave and heat them on high for 15 to 20 seconds until warm.
  • Divide the beans evenly among the warm tortillas. Top each with sweet potato pieces, a dollop of sour cream mixture, pumpkin seeds, and cilantro.

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