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Vegan Sweet Potato Tacos with Black Beans and Lime Recipe

Roasted sweet potatoes, hearty black beans, zippy lime, and crunchy slaw join forces in a flavor-packed vegan taco miracle.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 can 15 oz black beans, drained and rinsed
  • Juice of 1 lime
  • 1/4 teaspoon garlic powder
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 1/4 cup chopped cilantro
  • Optional: avocado slices vegan sour cream, or hot sauce (for those extra moods)

Method
 

  1. Preheat oven to 400°F (because roasting is our form of therapy).
  2. Toss sweet potato cubes with olive oil, paprika, cumin, salt, and pepper.
  3. Spread on baking sheet and roast for 25 minutes, flipping halfway through.
  4. Warm black beans in a pan, add lime juice, garlic powder, and a pinch of salt.
  5. Heat tortillas in a dry skillet or microwave, no judgment here.
  6. Assemble tacos: tortilla + sweet potato + beans + cabbage + cilantro + whatever toppings your heart desires.
  7. Serve immediately and prepare to flex on everyone’s taste buds.

Notes

🧾 Nutritional Values (Per Serving)

  • Calories: 310
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 52g
  • Fiber: 10g
  • Protein: 9g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin A: 120%
  • Vitamin C: 25%
  • Iron: 20%
  • Folate: 18%
  • Magnesium: 22%

💁‍♀️ Extra Tips

  • Roast extra sweet potatoes. You’ll want them for snacking, trust me.
  • Add pickled onions for a flair of extra diva energy.
  • Don’t skip the lime—it literally ties the whole taco plot together.
  • Pair with margaritas, if you're into balance.