Sweet Potato & Black Bean Tacos {Vegan & Gluten Recipe

Discover the perfect blend of roasted sweet potatoes, spiced black beans, and bell peppers wrapped in gluten-free tortillas. This enticing vegan taco features a lively mix of cumin, chili powder and lime, balanced with fresh cilantro and optional avocado. A speedy, nutritious celebration of flavors ideal for meatless meals indeed.

I love making these Sweet Potato & Black Bean Tacos because they’re not only super delicious but also packed with nutrition. I start off by dicing 2 medium sweet potatoes into small cubes which gives a natural sweetness and an awesome dose of vitamin A and fiber.

I add in a can of black beans (drained and rinsed) that provide protein and iron while also making the dish filling and satisfying. The red bell pepper and small red onion are diced finely and tossed with garlic cloves, olive oil, cumin powder, chili powder and smoked paprika to create a hearty, balanced filling.

Finally, I warm up gluten free corn tortillas and squeeze fresh lime juice over the top, adding some chopped cilantro if I feel like it. This recipe is a great choice for gluten free, meatless meals, while also being a neat option for vegans looking for a tasty and healthy dinner idea.

Enjoy and do try it out for your next meal!

Why I Like this Recipe

I like this recipe cuz it gives me a great mix of sweet and spicy flavors that I just cannot get enough of. The roasted sweet potatoes with the spices make every bite interesting and really yummy.

I also love how quick and easy it is to prepare. Even when Im in a rush, I can throw it together and still have a meal that tastes great and fills me up.

Another thing I like is that it fits my healthy lifestyle. Being both vegan and gluten free means it checks a lot of boxes for me when I want a meal that’s clean and nutritious.

Plus, I enjoy how customizable it is. I can add avocado, salsa or even plant-based sour cream, so it always feels like Im making it just the way I like it.

Ingredients

• Sweet potatoes: They are packed with fiber and vitamins and add a natural, sweet flavor.
• Black beans: These little powerhouses bring protein and fiber while giving a hearty texture.
• Red bell pepper: Jam-packed with vitamin C and antioxidants, they add a crisp, fresh crunch.
• Red onion: It gives a slight tangy kick and is loaded with healthy natural compounds.
• Garlic: Brings in a punch of flavor and tons of heart friendly benefits.
• Lime juice: Offers a bright tang that helps balance and lift the overall taste.

Ingredient Quantities

• 2 medium sweet potatoes, peeled and diced into small cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, roughly chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 to 10 gluten-free corn tortillas
• Juice of 1 lime
• Fresh cilantro, roughly chopped (optional for garnish)
• Optional toppings: avocado slices, salsa or plant-based sour cream

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Toss the diced sweet potatoes, red bell pepper, red onion, and minced garlic in a large bowl with the olive oil.

3. Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper and mix until everything is evenly coated.

4. Spread the veggies out on the baking sheet in a single layer so they roast evenly.

5. Roast the veggies in the oven for about 25-30 minutes, stirring halfway through.

6. While the veggies are in the oven, warm your gluten-free corn tortillas in a dry skillet or microwave.

7. Once the veggies are tender, add the drained black beans to the tray and stir to combine, letting them warm with the rest for a few minutes.

8. Squeeze the lime juice over the mix and give it another stir.

9. Fill each tortilla with a generous scoop of the roasted veggie and bean mix.

10. Top with avocado slices, salsa, or plant-based sour cream if you like, and finish with a sprinkle of fresh cilantro. Enjoy your tasty tacos!

Equipment Needed

1. Preheated oven: You need an oven to roast the veggies at 400°F.
2. Baking sheet and parchment paper: The baking sheet is used for roasting while the parchment paper keeps the food from sticking and helps with easy cleanup.
3. Large mixing bowl: This is required to toss the diced sweet potatoes, red bell pepper, red onion, and minced garlic with olive oil and spices evenly.
4. Cutting board and chef’s knife: For safely dicing the sweet potatoes, chopping the red bell pepper, and roughly cutting the red onion.
5. Mixing spoon or spatula: To stir all the ingredients together in the mixing bowl so each piece gets well coated with the oil and spices.
6. Measuring spoons: These are needed to measure the cumin, chili powder, smoked paprika, salt, and black pepper because getting the amount right is important for the flavor.
7. Dry skillet or microwave: This is what you’ll use to warm your gluten-free corn tortillas after the veggies are roasting.
8. Tongs or a serving spoon: Handy for stirring the veggies halfway through the roast and for mixing in the drained black beans once the veggies are tender.

FAQ

Sweet Potato & Black Bean Tacos {Vegan & Gluten Recipe Substitutions and Variations

• If you can’t find sweet potatoes, try using butternut squash instead. It gives a similar sweetness and texture.
• If black beans aren’t available or you want variety, pinto or kidney beans can work fine in this recipe.
• If you don’t have red bell pepper, you could use yellow or orange bell pepper. They bring a similar crunch and color.
• Not really into red onions? White onions or even a few shallots will do the trick and still pack good flavor.
• If olive oil is not an option, avocado oil is a great substitute. Its flavor is mild and works well for cooking.

Pro Tips

1. When you’re tossing the veggies in the oil and spices, try to coat them evenly so every bite gets that full flavour. It might seem small but trust me it makes a big differance.
2. Make sure you only add the black beans after most of the roasting is done. This way they heat up without gettin mushy and losing their texture.
3. Spread out your veggies on the baking sheet so theres plenty of room – overcrowding can make them steam instead of roast nice and crisp.
4. For the tortillas, warming them up in a dry skillet on medium heat just for a minute each side gives them that slightly toasted flavor thats super delicious.
5. Squeeze the lime juice right at the end. This makes the zesty burst really stand out instead of cookin down and gettin dull in the mix.