I’m SO excited to share these vegetarian sweet potato black bean tacos with you. They’re inspired by my friend Jessica’s new cookbook The Pretty Dish.
Let me just tell you that I’ve basically been obsessed with Jessica’s recipes for years. She’s an inspiration to many, dedicated to her craft and incredibly talented when it comes to creating epic, creative flavor combinations. She’s also a beauty product fanatic, which makes me love her even more.
Since I love tacos, but don’t make them at home nearly enough, I decided that Jessica’s Butternut Squash Black Bean tacos were going to happen on the blog. Unfortunately finding butternut squash this year can be a little difficult, so I opted for the always seasonal sweet potato. Where my sweet tayta lovers at?
These tacos are simple to make and involve a super addicting avocado lime crema (also slightly adapted from Jessica’s original recipe). I added avocado because I love the creamy texture it gives the tacos and helps cool the jalapenos down a bit.
Look I don’t know what else to say about these bomb veggie tacos, other than you’re going to fall in love. And if you don’t already have The Pretty Dish, then add it to your Amazon cart ASAP. The cookbook is full of more than 150 everyday recipes & 50 beauty DIYs to nourish your body in and out.
To be completely honest, it’s one of my favorite cookbooks I’ve had in quite some time and I CANNOT wait to make more recipes from it soon!
Hope you love the tacos as much as Abra and I did! xoxo!
More healthy taco recipes you’ll love:
Gaby’s Grilled Fish Tacos with Pineapple-Mango Salsa
Amazing Slow Cooker Turkey Tacos
Blackened Salmon Tacos with Forbidden Rice & mango Guacamole
Salsa Verde Lentil Tacos with Mango-Pomegranate Pico
Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema
Ingredients
- For the Avocado Lime Crema:
- 1/4 cup 2% plain Greek yogurt
- 1/2 avocado
- 1/4 cup water, to thin
- 1/2 teaspoon chili powder or chipotle chili powder
- Grated zest and juice of 1/2 lime
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
- For the tacos:
- 1 1/2 tablespoons coconut oil
- 1 tablespoon brown sugar or coconut sugar
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 2 cups cubed sweet potatoes (from 1 large or 2 smaller sweet potatoes)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 corn tortillas, warmed or at room temp
- For topping:
- 1/2 cup black beans
- Jalapeño slices
- Cabbage
- Fresh chopped cilantro
- Optional: Extra avocado slices
Instructions
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To make the tacos: Preheat the oven to 400 degrees F. In a small bowl, whisk together the coconut oil, brown sugar, minced garlic and chili powder.
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Place the sweet potatoes on a baking sheet and pour mixture over the top. Season with salt and pepper and toss well to coat. Roast for 30-40 minutes, tossing a bit halfway through.
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While the tacos are cooking, prepare you avocado lime crema, by adding all crema ingredients to a blender or food processor and processing until smooth and creamy. Add additional water if necessary to thin out.
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Assemble the tacos by filling the tortillas with the sweet potatoes. Top with the cabbage, black beans, avocado, jalapenos and a drizzle of the avocado lime crema. Serves 2; make 2-3 tacos per person. Feel free to double the recipe for meal prep.
Recipe Notes
Recipe adapted from The Pretty Dish by Jessica Merchant
TO MAKE VEGAN: Leave out the Greek yogurt in the crema and use extra avocado instead!
26 comments
Yes yes yes to these! They sound amazing for a taco Tuesday!
Absolutely!!
So Delicious coconut yogurt would also be a good sub for vegans if you have it near you. Between this recipe and the new one on Minimalist Baker, I’m starting to think this is some new weird targeted tastebud ads… It’s like you knew what I was craving!
Yes! Haha ’tis the season for yummy tacos 🙂
Yay tacos! Thank you the recommendation for Jessica’s cookbook. Can’t wait to check it and her site out!
You bet! The recipes are gorgeous – hope you love them 🙂
Tacos! The flavors in these sounds perfect!
Yes! They’re seriously so good!
great taco idea, they have all of my veg favorites that I usually find in a salad, nice change in a taco, thank you!
These look so colorful and tasty Monique! Perfect for meatless Monday nights!
Yes absolutely! Meatless Monday, Taco Tuesday, you name it 😉
thank you so so so so much!
xoxoxoxo
I loved these tacos!!!! I made the sauce vegan, so without the yogurt. Just added some vinegar and more lime to it instead. I forgot to add the sliced avocado inside but it was delicious anyway! I could eat these everyday. So, so good. Thanks.
Perfect!! I pretty much ate these every day after I made them 😉 so glad you loved them too!
This is my favorite recipe I have tried so far and I make one of your recipes at least twice a week! I am cleaning up and I can’t stop dipping the sweet potatoes in the crema sauce- soooo good, everyone needs to try this!
Love this one! And yes that avocado-lime crema is the best.
These are awesome, I HIGHLY recommend adding pickled jalapeños, they took the tacos to the next level!
YUM pickled jalapeños sound delicious. Glad you enjoyed!
These were AMAZING. I hosted a taco party and wanted to have a vegan option so I made these! The only change I made since I was feeding a crowd was made the sweet potato recipe x5 and let cool on the pan. I mixed a can of rinsed black beans, 1/4 water and seasoned with chili powder and cumin in the crockpot and mixed in the sweet potatoes. I put on low until the beans were cooked/hot. Huge hit at the party… sadly, no leftovers. Making again this week and making the crema this time too!
Perfect! Love the idea of serving these at a party 🙂 glad everyone enjoyed!
I made these tacos last night and they are the perfect combo of spicy and sweet. The sweet potatoes could be their own separate side dish. Are there any recipes for the leftover red cabbage?
Absolutely! Glad you enjoyed! Feel free to search “cabbage” in the search bar 🙂 tons of delicious recipes: https://www.ambitiouskitchen.com/?s=cabbage&post_type=post
Loved these! Made a double batch for meal prep! Definitely took me a bit longer than 10 minutes to prep due to all the chopping (I used all the recommended garnishes too). Loved the sticky glaze on the potatoes, it paired well with the zesty and creamy crema. Mine didn’t get as smooth as yours – could still see some cilantro bits – but it’s probably because my food processor isn’t that strong. Awesome flavors and a great meatless option – 3 tacos definitely filled me up! Thanks Monique for an approachable and delicious meal!
So happy you loved this one! Once you chop & cook everything up the filling makes great leftovers, too 🙂
These were SO GOOD!! I sometimes don’t feel full after vegetarian meals but the combination of black beans, sweet potatoes plus the extra slices of avocados in the tacos made them very filling, I made two small tweaks: I looooove pickled jalapeños so I used those instead of fresh jalepeños, and they were perfect! I also like seasoned black beans better than plain, so I rinsed and patted them dry and roasted them together with the sweet potatoes. Everything was delicious! Thank you!
Such a great vegetarian dinner 🙂 also pickled jalapeños sound amazing!