Ultimate Vegan Sweet Potato and Black Bean Tacos with Zesty Lime Crema
These sweet potato and black bean tacos are an absolute game-changer for anyone seeking a vibrant, flavourful, and incredibly easy weeknight dinner. Combining hearty sweet potatoes with protein-rich black beans, these tacos offer a satisfying meal that’s both wholesome and delicious. While you can customize them with your favourite toppings, a crucial element you absolutely shouldn’t miss is the bright, zippy vegan lime crema. It ties all the magnificent flavours together, adding a refreshing tang that elevates every bite.
Sweet potatoes and black beans are cornerstones in many plant-based kitchens, celebrated for their versatility, nutritional value, and ability to create truly comforting dishes. Bringing them together within the delightful embrace of a warm taco shell simply feels destined! Honestly, is there anything that doesn’t taste incredible when wrapped in a tortilla? From vibrant jackfruit tacos bursting with texture to rich and savory vegan birria tacos, and even crispy beer-battered vegan fish tacos, the taco format is a culinary canvas for endless delicious possibilities.
In this recipe, the sweet potatoes and red onions are expertly cooked to achieve that perfect balance – tender and flavourful on the inside, with a slight crispness on the outside from the caramelised onions. This rich base is then infused with an aromatic blend of delectable Tex-Mex seasonings. Fresh, crisp veggies are added to introduce a delightful crunch, vibrant colours, and an extra layer of flavour. But the true crowning glory, the “icing on the cake,” is definitely that homemade vegan lime crema drizzle. Its bright, tangy notes cut through the richness of the filling, creating a harmonious symphony of tastes and textures that will have you reaching for another taco before you’ve even finished the first.
Why These Vegan Sweet Potato and Black Bean Tacos Are a Must-Try
- The Ultimate Weeknight Dinner Solution. We all crave an easy dinner after a long day, but finding one that’s genuinely exciting to eat can be a challenge. These sweet potato and black bean tacos transcend the ordinary; they are truly worth looking forward to. They’re quick to prepare, packed with nutrients, and incredibly satisfying, making them a perfect, stress-free meal for any busy evening.
- Bursting with Big, Bold Tex-Mex Flavor. Taco night should be an adventure for your taste buds, and these tacos certainly deliver. A carefully selected mix of aromatic spices, including cumin, chili powder, and oregano, creates a deep, warm flavour profile that perfectly complements the natural sweetness of the potatoes. The fresh squeeze of lime juice adds a necessary tang and brightness, ensuring every bite is dynamic and exciting.
- A Versatile and Wholesome Vegan Meal. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a fantastic choice. It’s naturally dairy-free and can easily be made gluten-free by choosing corn tortillas. The beauty of these tacos lies in their adaptability – feel free to get creative and switch things up to suit your personal preferences. Below, I’ll share some additional topping ideas to inspire your culinary exploration!
Essential Ingredients for Your Delicious Tacos
Achieving the perfect sweet potato and black bean tacos starts with selecting fresh, quality ingredients. Here’s a closer look at what you’ll need and some tips for each component. For precise ingredient quantities and detailed recipe instructions, please scroll down to the recipe card below.
For the Flavorful Sweet Potato and Black Bean Taco Filling:
- Coconut oil – This oil adds a subtle hint of tropical sweetness and handles high heat well. You can also use another high-smoke point oil like avocado oil or olive oil if you prefer.
- Purple onion – Also known as red onion, this adds a fantastic punch of flavour and beautiful colour. Slice it thinly to ensure it softens and semi-caramelises beautifully, melding seamlessly with the sweet potatoes. Thinner slices will yield a more tender result.
- Sweet potatoes – The star of the show! Sweet potatoes bring natural sweetness, a creamy texture, and a wealth of nutrients. While you can leave the skin on for extra fiber and rustic appeal, I personally prefer peeling them for a smoother texture in the tacos.
- Seasonings – Don’t be intimidated by the list; these are common pantry staples that create that signature Tex-Mex flair. You’ll need freshly ground black pepper, sea salt, minced garlic, earthy cumin, vibrant chili powder, aromatic oregano, and fragrant crushed coriander seeds. Using fresh spices makes a noticeable difference in flavour!
- Black beans – A fantastic source of plant-based protein and fiber, black beans give the filling a hearty, satisfying element. You can either cook them from dry for the best texture and flavour (plan ahead for this!), or for convenience, simply use canned black beans. If using canned, be sure to rinse them thoroughly to remove excess sodium and any canning liquid.
To Assemble Your Perfect Tacos:
- Soft taco shells – The foundation of any great taco! You have the choice between traditional corn tortillas for a more authentic, gluten-free experience, or soft flour tortillas for extra flexibility and a milder taste. Warm them gently for the best results.
- Purple cabbage – Finely shredded purple cabbage provides a wonderful, crisp crunch and a beautiful pop of colour that contrasts delightfully with the warm filling.
- Jalapeños – These add a welcome kick of heat. Feel free to adjust the amount to your personal spice preference. For less heat, remove the seeds and white membranes before dicing.
- Avocado – Creamy, rich avocado adds a luxurious texture and healthy fats, balancing the flavours perfectly. Cube it just before serving to prevent browning.
- Cilantro – Fresh cilantro brings a burst of bright, herbaceous flavour. If you’re one of those who aren’t a fan (due to the genetic predisposition for it tasting like soap!), feel free to skip it or substitute with fresh parsley or green onions.
- Limes – Fresh lime wedges are essential for serving. A squeeze of fresh lime juice over the assembled tacos brightens all the flavours and adds a necessary acidic counterpoint.
For the Irresistible Zesty Lime Crema:
- Vegan Greek yogurt – This forms the creamy base of our zesty crema, providing a lovely tang and rich consistency. Ensure it’s unsweetened. Alternatively, you can use this homemade vegan yogurt for an even fresher taste.
- Lime juice – Freshly squeezed lime juice is non-negotiable here; it provides the vibrant, zippy flavour that makes this crema so special. Bottled lime juice simply won’t yield the same bright taste.
- Garlic – A small amount of finely minced garlic adds a subtle depth and savoury note to the crema.
- Water – If needed, a tablespoon or two of water can be added to thin the crema to your desired drizzling consistency.
- Sea salt and ground black pepper – Essential for seasoning the crema to perfection, enhancing all the other flavours.
Step-by-Step Guide: Crafting Your Sweet Potato and Black Bean Tacos
Making these delicious vegan tacos is a straightforward process that yields incredibly rewarding results. Follow these simple steps to bring your weeknight dinner vision to life:
- Prepare the Zesty Crema. In a small bowl, combine the vegan Greek yogurt, fresh lime juice, minced garlic, sea salt, and black pepper. Whisk all the ingredients together until smooth and well combined. If you prefer a thinner consistency for easy drizzling, gradually add a tablespoon or two of water until it reaches your desired texture. Taste and adjust seasoning as needed. For the best presentation and ease of use, transfer the crema to a squeeze bottle if you have one, and refrigerate it while you prepare the rest of the meal. This allows the flavours to meld beautifully.
- Begin Cooking the Veggies. Melt the coconut oil in a large skillet or frying pan over medium heat. Once shimmering, add the thinly sliced purple onion and the diced sweet potatoes to the skillet. Stir to ensure all the vegetables are evenly coated in the oil. Season generously with the ground black pepper and sea salt, tossing again to distribute the seasonings.
- Steam and Tenderize. Pour about two tablespoons of water into the skillet with the vegetables. Immediately cover the skillet with a lid. Allow the sweet potatoes to cook and steam for approximately 8 minutes, or until they are tender when pierced with a fork but still retain a pleasant crispness on the outside. Stir occasionally during this process to prevent the onions from burning and to ensure even cooking.
- Season and Finish the Filling. Remove the lid and stir in the minced garlic, cumin, chili powder, oregano, and crushed coriander seeds. Cook for another minute, allowing the spices to become fragrant. Next, add the cooked black beans to the skillet. Reduce the heat slightly to medium-low and continue to cook for an additional 3 to 5 minutes, stirring occasionally. This allows the flavours to fully meld together. Taste the filling and adjust the seasoning with additional salt and pepper if necessary.
- Warm Tortillas and Assemble Your Tacos. Lightly oil a separate skillet or the same skillet (after emptying the filling into a bowl) over medium heat. Warm each soft taco shell in the oiled skillet for a few seconds per side until they are pliable, slightly puffy, and show a few golden-brown spots. This enhances their flavour and texture. Once warmed, begin assembling your tacos: layer a generous spoonful of the sweet potato and black bean filling onto each tortilla. Top with a sprinkle of chopped purple cabbage, diced jalapeños, cubed avocado, and fresh cilantro. Finish by drizzling generously with the prepared lime crema. Serve immediately with extra lime wedges on the side for a burst of fresh citrus flavour.
Expert Tips for Perfect Vegan Tacos Every Time
Even though this recipe is designed to be straightforward, a few key tips can help ensure your sweet potato and black bean tacos turn out perfectly delicious:
- Ensure Evenly Sized Sweet Potato Cubes. Consistency in cutting your sweet potatoes is crucial for even cooking. If some pieces are large and others small, you’ll end up with a mix of undercooked and overcooked potatoes. Aim for roughly 1/2-inch to 3/4-inch cubes so that every piece becomes tender and slightly crispy at the same rate.
- Stir Your Veggies Regularly While Cooking. As the sweet potatoes and onions cook in the skillet, especially during the steaming phase, it’s important to stir them occasionally. This prevents them from sticking to the bottom of the pan, ensures they cook evenly, and helps achieve that desired semi-caramelised texture on the onions without burning.
- Master the Art of Meal Prep. These sweet potato and black bean tacos are fantastic for meal prepping, saving you precious time during busy weeknights. Prepare a larger batch of the sweet potato and black bean taco filling and allow it to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat the filling in a skillet or microwave, warm fresh tortillas, and add your freshly chopped toppings and lime crema. This method ensures you always have a quick, healthy, and delicious meal at your fingertips.
Exciting Variations to Customize Your Tacos
One of the best things about tacos is how easily they can be customised. Don’t be afraid to experiment with these delicious variations:
- Experiment with Your Vegan Yogurt Base. If vegan Greek yogurt isn’t your preference, or if you’re looking for a different flavour profile for your crema, feel free to swap it out. You could use a rich and tangy vegan sour cream for a classic, indulgent taste, or try a smooth, delicate cashew cream for a nuttier, slightly sweeter alternative. Each will bring its unique character to the lime crema.
- Explore Different Bean Varieties. While black beans are classic, don’t limit yourself! Tacos are a fantastic opportunity to try various heirloom beans (I highly recommend exploring the unique offerings from specialty brands like Rancho Gordo!). Alternatively, you can easily swap in canned pinto beans, kidney beans, or even chickpeas for a different texture and flavour dimension in your filling.
- Opt for Roasted Onions and Sweet Potatoes. For an even easier, hands-off preparation method, consider roasting your onions and sweet potatoes instead of cooking them in a skillet. Simply toss the diced sweet potatoes and sliced onions with a tablespoon of oil and all the seasonings on a baking sheet. Roast them in a preheated 425ºF (220ºC) oven for 20 to 30 minutes, or until tender and beautifully caramelised, stirring halfway through. This method enhances their natural sweetness and creates a lovely charred flavour.
- Get Creative with Your Toppings. The toppings are where you can truly let your imagination run wild! Beyond the recommended avocado and cabbage, here are some ideas to elevate your tacos:
- Sliced Radishes: Add a peppery bite and extra crunch.
- Fresh Guacamole: For an extra creamy and flavourful element.
- Quick Pickled Red Onions: A delightful tangy, bright counterpoint.
- Shredded Lettuce: For added freshness and crispness.
- Restaurant-Style Blender Salsa: A homemade salsa can elevate the entire dish.
- Your Favorite Shredded Vegan Cheese: For a melty, savory addition.
- Corn Salsa: A mix of corn, red onion, cilantro, and lime.
- A Sprinkle of Vegan Cotija Cheese: For a salty, crumbly texture.
Storing Your Delicious Leftovers
Proper storage is key to enjoying your sweet potato and black bean tacos for days to come. To maintain optimal freshness and texture, always store the components separately. Transfer the cooled sweet potato and black bean filling to an airtight container and refrigerate. Store the lime crema in a separate, covered container in the refrigerator. Any leftover tortillas should also be stored separately in an airtight bag or container to prevent them from drying out. All components will last up to 4 days in the refrigerator. When you’re ready to enjoy them again, simply reheat the filling in the microwave or a skillet until warmed through, warm the tortillas on the stovetop, and assemble with fresh toppings for a quick and easy meal.
Can I Freeze This Recipe?
While assembled tacos don’t fare well in the freezer due to the fresh toppings and delicate tortillas, you can absolutely freeze the cooked sweet potato and black bean taco filling for future meals. This makes it an excellent option for long-term meal planning. Once the filling has cooled completely, transfer it to an airtight freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to use it, simply thaw the filling overnight in the refrigerator, then reheat it on the stovetop or in the microwave. Prepare fresh tortillas and toppings, and you’ll have a wholesome, homemade meal in minutes.
More Delightful Sweet Potato Recipes to Try
If you love sweet potatoes as much as we do, you’ll be thrilled to discover these other fantastic recipes that celebrate this versatile root vegetable:
- Crispy Homemade Sweet Potato Chips
- Perfectly Cooked Air Fryer Baked Sweet Potatoes
- Creamy and Delicious Mashed Sweet Potatoes
- Hearty Loaded Sweet Potato Skins
- Decadent Vegan Sweet Potato Soufflé
We hope you thoroughly enjoy creating and savouring this sweet potato and black bean taco recipe! If you make these incredibly flavourful tacos, we’d absolutely love to see your creations. Please snap a photo and share it on Instagram, tagging #jessicainthekitchen and @jessicainthekitchen. Your culinary adventures inspire us! We’d also be incredibly grateful if you would take a moment to leave a comment below and give the recipe a rating. Your feedback helps us continue to share delicious, wholesome recipes with our amazing community. Thank you so much for your support and happy cooking!
Sweet Potato and Black Bean Tacos
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Ingredients
Sweet Potato and Black Bean Tacos
- 2 tablespoons coconut oil
- ½ large purple onion, sliced
- 1 cup diced sweet potatoes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons water
- 3 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon crushed coriander seeds
- ¾ cup cooked black beans
Tacos and Toppings
- 4 6 inch soft taco shells
- ¼ cup chopped purple cabbage
- ¼ small jalapeños, diced (about 1 1/2 teaspoons)
- ½ ripe avocado, cubed
- 2 tablespoons chopped cilantro
- 2 limes
Lime Crema
- ¼ cup Greek vegan yogurt
- 2 teaspoons lime juice
- ½ teaspoon finely minced garlic
- 1 tablespoon water, optional
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
Lime Crema
- In a bowl, mix all the ingredients together. Add a tablespoon or two of water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready.
Tacos
- In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
- Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
- Add the garlic, cumin, chili powder, oregano and crushed coriander seeds and stir to combine with the sweet potato and onions.
- Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
- Add salt and pepper to taste if necessary.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble
- Layer a 1/4 of cabbage, sweet potato mixture, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the lime crema.
- Serve with limes. Enjoy!
Notes
- To make this gluten free, ensure you use gluten free soft taco shells.
- You can store the sweet potato and black bean mixture in a tupperware container by itself. Heat the taco shells when you’re ready to serve, and cut the toppings fresh also. You can also store the lime crema in the fridge covered.
- Reheat the sweet potato mixture in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.