Who doesn’t love a quick and satisfying meal? These Easy Vegan Sweet Potato and Black Bean Tacos are your ticket to a delicious dinner that’s both wholesome and packed with flavor. With creamy avocado, tangy lime, and a hint of spice, these tacos are as easy to make as they are to devour. Perfect for a weeknight meal or a casual get-together with friends!
Steps
- Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper. Toss sweet potato chunks with olive oil, cayenne pepper, and salt. Spread them out in a single layer and roast for 30-40 minutes, flipping halfway, until tender and caramelized at the edges.
- Heat olive oil in a saucepan over medium heat, then add chopped onions with a pinch of salt. Cook until onions are softened and translucent, about 5-8 minutes. Stir in cumin and chili powder, then add black beans and water, simmering gently for 5 minutes.
- Use a masher to partially mash the beans, then remove from heat and mix in vinegar, salt, and pepper. Keep covered until ready to serve.
- Toast pepitas in a skillet over medium heat, stirring often until fragrant and popping slightly. Set aside in a bowl. In a blender, combine avocado, cilantro, jalapeño, garlic, lime juice, water, and salt, blending until smooth. Add most of the pepitas and blend lightly, leaving some texture.
- Warm tortillas in a skillet over medium heat, flipping to heat both sides, or directly over a gas flame. Keep warm by stacking them and covering with a tea towel.
- Build the tacos by spreading black beans on the tortillas, then adding sweet potatoes and avocado-pepita dip. Top with crumbled feta, remaining pepitas, and any preferred garnishes like pickled jalapeños. Serve immediately.
Ingredients
- Pepita Dip recipe:
- 2 pounds sweet potatoes (3 to 4 medium), peeled and cut into 1-inch chunks
- 2 tablespoons olive oil
- ¼ teaspoon cayenne pepper (optional)
- ¼ teaspoon fine salt
- 1 tablespoon olive oil
- 1 small yellow or white onion, finely chopped
- Fine salt
- 2 teaspoons ground cumin
- ¼ teaspoon chili powder
- 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
- ? cup water
- 1 teaspoon sherry vinegar or lime juice
- Freshly ground black pepper, to taste
- Pepita Dip:
- 2 avocados, pitted
- 1 cup fresh cilantro, loosely packed (mostly leaves)
- ½ cup pepitas
- 1 small jalapeño, seeded and roughly chopped, or ¼ teaspoon red pepper flakes
- 2 cloves garlic, roughly chopped
- 2 tablespoons lime juice (about 1 medium lime) or 1 tablespoon sherry vinegar
- 2 tablespoons water
- ½ teaspoon fine salt
- Freshly ground black pepper, to taste
- 8 to 10 small corn tortillas
- Crumbled feta
- Suggested garnishes: Pickled jalapeños or pickled radishes or pickled red onions, torn cilantro, hot sauce, etc.
FAQ
- Can I make these tacos vegan?
- Yes, you can easily make these tacos vegan by omitting the feta cheese. Adding a pickled element, like jalapeños or radishes, can enhance the flavor in place of the feta.
- Are these tacos gluten-free?
- Absolutely! Just ensure that your tortillas are made from 100% corn or are certified gluten-free to keep the tacos suitable for a gluten-free diet.
- How can I store leftover ingredients?
- Store each component separately in the fridge, covered. The avocado-pepita dip should have plastic wrap pressed against its surface to slow down oxidation. If the black beans dry out during reheating, add a bit of water to them.
- What can I serve alongside these tacos?
- These tacos pair well with a simple seedy slaw, which can also be added to the tacos for extra crunch. A lime-marinated kale salad topped with feta and pepitas would also complement the meal nicely.
- Can I adjust the spiciness of the tacos?
- Certainly! If you’re sensitive to spice, you can omit the cayenne pepper from the sweet potatoes and reduce or eliminate the jalapeño or red pepper flakes in the avocado-pepita dip.
Tips
- Roast Sweet Potatoes Evenly: To achieve perfectly roasted sweet potatoes, ensure they are cut into uniform 1-inch chunks. Arrange them in a single layer on the baking sheet to allow even roasting and caramelization.
- Customize Spice Levels: Adjust the amount of cayenne pepper in the sweet potatoes and the jalapeño or red pepper flakes in the avocado-pepita dip based on your spice preference. If you prefer a milder taste, you can reduce or omit these spices.
- Toast Pepitas Carefully: When toasting pepitas, keep an eye on them and stir frequently to prevent burning. They should be fragrant and make popping sounds, indicating they’re ready.
- Prevent Avocado Dip Oxidation: To keep the avocado-pepita dip fresh and green, press plastic wrap directly onto its surface when storing in the refrigerator. This helps minimize exposure to air and slows down the oxidation process.
Equipment
- Pepita Dip recipe that you might consider purchasing on Amazon, especially if you don’t already have these items at home:
- Large, Rimmed Baking Sheet – For roasting the sweet potatoes.
- Parchment Paper – To line the baking sheet for easy clean-up.
- Food Processor or Blender – To make the avocado-pepita dip.
- Skillet – For toasting pepitas and warming tortillas.
- Potato Masher – To mash the black beans.
- Citrus Juicer – Helpful for extracting lime juice.