Sweet Potato and Black Bean Tacos | Easy Vegan Weeknight Dinner

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned chickpeas

Lentils offer protein with fewer calories, while chickpeas are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat is healthier, while flour tortillas are often less expensive.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is healthier, while sour cream is a cheaper alternative.

Preheat oven to 400°F (200°C).

Place diced sweet potatoes on a lined baking sheet.

Sprinkle sweet potatoes with olive oil, chili powder, cumin, smoked paprika, onion powder, garlic powder, Cayenne, salt, and lime juice.

Toss sweet potatoes using hands to coat evenly.

Bake sweet potatoes in the preheated oven for about 20 minutes until fork-tender.

Remove sweet potatoes from the oven and toss in rinsed black beans.

Return the sweet potato and black bean mixture to the oven for an additional 5 minutes.

Mix vegan sour cream with lime juice, lime zest, minced garlic, and salt until smooth to make lime sour cream.

Char corn tortillas over an open flame until edges are nicely charred.

Construct tacos by placing sweet potato mixture on tortillas, adding avocado, a dollop of lime sour cream, pureed Chipotle in adobo, and a sprinkle of cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens