Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos

Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 25 mins

    TOTAL : 40 mins

    SERVING : 6

    YIELD : 6 tacos

  • Preheat the oven to 425 degrees F (220 degrees C).

  • Cut sweet potatoes into 25 to 40 smaller “French fry”-shaped pieces.

  • Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.

  • Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.

  • Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.

  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.

  • Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.

  • Warm tortillas in pairs in the microwave, 15 to 20 seconds.

  • Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Per Serving: 512 calories; protein 17.2g; carbohydrates 70.4g; fat 19.9g; sodium 1020.9mg.