Craving a vegetarian taco? Our Sweet Potato and Black Bean Tacos are packed with flavor and nutrients! This satisfying and healthy meal is perfect for a quick and easy weeknight dinner. Learn how to make these delicious tacos with our simple recipe.

Flavorful Sweet Potato and Black Bean Tacos

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

Chipotle Crema

½ cup cashews soaked 30-60 minutes in boiling water

1 chipotle pepper in adobo sauce + 1 tablespoon sauce

1 tablespoon lime juice ½ lime, juiced

1 clove garlic

3-4 tablespoon water

Marinated Black Beans

15 oz can cooked black beans about 1 ½ cups cooked beans

1 tablespoon lime juice ½ lime, juiced

½ teaspoon cumin

½ teaspoon salt

Roasted Sweet Potatoes

2 sweet potatoes rinsed & diced

2 tablespoon avocado oil

1 teaspoon paprika

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon cayenne pepper optional (for spice)

Other Taco Ingredients

10 flour taco tortilla

1 cup guacamole

1 cup arugula or other green

Instructions:

1. Add the cashews to a bowl and cover with hot boiling water. Soak for 30-60 minutes. While the cashews are soaking, make the sweet potato black bean taco filling and preheat the oven to 400F.
2. Strain and rinse the cooked canned black beans. Then, dry completely and add to a bowl. Add the lime juice, cumin, and salt to the beans and mix together until coated. Then, set aside.
3. Once the black beans are marinated, chop up the sweet potatoes into small cubes. I like leaving the potato skin on, but you can remove it if you would like.
4. Then, add the sweet potatoes to a baking sheet. Add the avocado oil, cumin, paprika, salt, and optional cayenne pepper to the sweet potatoes and mix together until coated. Spread the potatoes out on the tray so they are not touching, then add to the oven and bake for 15 minutes.
5. After 15 minutes, remove the sweet potatoes from the oven and pour the marinated black bean mixture onto the baking sheet. Mix the black beans with the sweet potatoes and then add the tray back to the oven for another 10 minutes.
6. Remove the tray from the oven top with cilantro.
7. While the potatoes & black beans are cooking, make the chipotle crema. 
8. Strain the soaked cashews, then add them to a small blender with the chipotle pepper, adobo sauce, lime juice, and garlic clove. Add 3-4 tablespoon water as needed and blend until you have a thick but creamy chipotle sauce.
9. To assemble the tacos, spread 1-2 tablespoon of guacamole onto each tortilla. Top with a heaping scoop of the sweet potato black bean filling and arugula. Then, finish by topping with the chipotle crema. 
10. Serve and enjoy!