Vegetarian Tacos
Roasted sweet potatoes and black beans come together in these flavorful, easy-to-make Vegetarian Tacos! Topped with a zesty cilantro-lime sauce, these tacos are the perfect balance of savory, tangy, and fresh.
Servings: 8 servings
Cost: $8.90
Ingredients
Sweet Potatoes and Black Beans
- 4-1/2 cups sweet potatoes 1.5 pounds total or 2 to 3 large potatoes; peeled and chopped into small pieces
- 1-1/2 teaspoons chili powder divided
- 1/2 teaspoon paprika
- 3 tablespoons olive oil divided
- Salt and pepper
- 1 small yellow onion 2/3 cups, chopped
- 1/2 teaspoon minced garlic
- 2 (14.5-ounce) cans black beans drained and rinsed
- 1 cup mild salsa
- 1-1/2 teaspoons ground cumin
Tacos
- Corn tortillas or flour tortillas, street-taco-sized; or skip tortillas and serve over cilantro lime rice!
- Toppings as desired see note 1
- queso fresco cheese or feta cheese, optional
Dressing (see note 2)
- 1 lime
- 2 tablespoons ranch seasoning mix
- 1/2 to 1 teaspoon minced garlic
- 1 tomatillo husk removed and coarsely chopped
- 1/3 of a large bunch cilantro
- 1/2 jalapeño seeds removed for mild and left for spicy dressing
- 1/2 cup mayo full-fat
- 1/2 cup sour cream I use fat-free
Instructions
Sweet Potato/Black Beans
- Preheat oven to 425°F. Peel sweet potatoes and chop into bite-sized chunks. Toss potatoes with 1 teaspoon chili powder, paprika, salt and pepper (I use 1/2 teaspoon each), and 2 tablespoons olive oil. Toss and spread evenly on a sheet pan. You don’t want potatoes overlapping or they’ll steam instead of roast, so use 2 sheet pans if needed.
- Roast potatoes in the oven for 20 minutes. Remove from oven, toss around, and return for another 5–10 minutes or until crisp-tender.
- Meanwhile, prepare the beans. In a large pan, heat remaining 1 tablespoon olive oil. Add chopped onion and sauté 3 minutes over medium-high heat. Add garlic and stir for another 30 seconds. Mix in drained and rinsed black beans, salsa, remaining 1/2 teaspoon chili powder, and cumin. Simmer for about 5–10 minutes, stirring occasionally. Slightly mash half of the beans if desired.
Dressing
- Zest and juice 1 lime. Add the juice and zest to a blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, and cilantro (Just cut off the large stems, but the rest is fine).
- Add 1/2 a jalapeño (a full one for more kick) and the mayo. Add salt and pepper to taste (I use around 1/4 to 1/2 teaspoon salt and 1/8 teaspoon pepper).
- Blend until completely smooth. Taste and adjust to personal preference (more lime, garlic, salt/pepper).
- Whisk or blend in the sour cream. Store in the fridge until ready to serve!
Assembling the Tacos
- To make the tacos, grill or warm the tortillas (see post for how to grill tortillas) and top with the black bean mixture, followed by the roasted sweet potatoes. Add sauce and any additional toppings: fresh lime juice, additional fresh cilantro, and fresh avocado! Add cheese to the tacos if desired. Enjoy while hot!
Notes
Note 1: Try some of these topping: Fresh avocado, lime, and cilantro.
Note 2: I made these tacos with the choice of two dressings (see 3rd picture in the post). Everyone loved both dressings, but the one I’m sharing today was the winner! If you want to make the dressing pictured on these tacos (the dark green one), you can find that alternate recipe in the post!
Make this vegan: Simply use vegan cheese, sour cream, and mayo, and check the label of the tortillas, since some contain lard.
Nutrition Note: Nutrition information does not include the optional avocado or cheese.
Storage: Store all the components of the Vegetarian Tacos separately and assemble when ready to enjoy. All components will last for up to 3 days in the fridge.
Nutrition
Serving: 1serving | Calories: 266kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 561mg | Potassium: 646mg | Fiber: 11g | Sugar: 4g | Vitamin A: 6367IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 3mg