Red Kidney Bean and Sweet Potato Tacos Vegan Recipe
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If you’re looking for a delicious and healthy meal that’s packed with flavor, these Red Kidney Bean and Sweet Potato Tacos are sure to hit the spot. Made with wholesome ingredients and bursting with Mexican-inspired spices, this recipe is perfect for anyone looking to switch up their taco game.
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Bean and Sweet Potato Tacos
We love Mexican and Tex-Mex Recipes here on The Purple Pumpkin Blog, and this recipe for red kidney bean and sweet potato tacos is perfect for when you want a plant-based alternative for Taco Tuesday!
Soft tortillas are spread with avocado sauce and topped with sweet potatoes roasted with cumin, red beans, homemade pickled red onion, and fresh parsley.
It has a delicious flavor combination, and its brightly colored presentation makes it alluring to view as well!
Whether you’re entertaining or simply wanting a vegan dinner option – these Mexican-inspired tacos are easy to prepare and guaranteed to be devoured.
These Sofritas are another tasty vegan option using braised tofu in a spicy adobo sauce with pinto beans and spices.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online.
Ingredients Needed For Bean and Sweet Potato Tacos
- Fresh Produce – Sweet Potato, Red Onion, Avocado, Garlic, Limes, Parsley
- Dairy – Plant-Based Sour Cream (or regular sour cream if you’re not vegan)
- Pantry – Extra Virgin Olive Oil, Sea Salt, Black Pepper, Sugar
- Ground Cumin
- Apple Cider Vinegar
- Canned Red Kidney Beans – you could also make this recipe using other beans such as black beans, pinto beans, or chickpeas
- Flour Tortillas
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Large Rimmed Baking Sheet
- Parchment Paper – also known as baking paper or greaseproof paper.
- Sharp Knife
- Chopping/Cutting Board
- Mixing Bowls
- Small Saucepan
- Mason Jar – or a glass bowl to make the pickled onion.
- Blender – to make the avocado sauce.
Recipes on The Purple Pumpkin Blog use cups and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Sweet Potato
One of the hero ingredients in this dish is sweet potatoes, so here are some more recipes using the same:
- Spicy Sweet Potato Wedges with Herbed Coconut Yogurt Dip
- Baked Sweet Potato Frittata
- Mashed Sweet Potatoes
- Baked Sweet Potato with Herb Yogurt Topping
- Vegetarian & Vegan Black Bean and Sweet Potato Soup Recipe
How Do I Make Kidney Bean and Sweet Potato Tacos?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Preheat & Prep: Preheat your oven to 400°F/200°C/Gas 6. Line a rimmed baking sheet with a piece of parchment paper for easy cleanup. Set it aside.
Step 2 – Season Sweet Potatoes: Place the sweet potatoes, olive oil, and ground cumin into a bowl and season with salt and pepper to taste.
Toss to combine and arrange in a single layer on the prepared baking sheet.
Roast 20-25 minutes until the sweet potatoes are brown and slightly crisp around the edge.
Step 3 – Make Pickled Onions: Meanwhile, place the water, vinegar, salt, and sugar into a small saucepan over medium heat and bring to a simmer until the salt and sugar are dissolved.
Place the red onion in a glass jar or bowl, and pour the vinegar mixture over them.
Cool for 10-15 minutes at room temperature before transferring to the refrigerator to chill.
TIP! The red pickled onions will have the best flavor if made a day in advance.
Step 4 – Make Avocado Sauce: Meanwhile, place the avocado, sour cream garlic, and lime juice into a blender. Blend until completely smooth and creamy.
Step 5 – Assemble Tacos: Assemble the tacos by spreading a dollop of avocado sauce onto each tortilla followed by black beans, roasted sweet potatoes, pickled red onion, and fresh parsley. Enjoy!
More Vegetarian Recipes
Looking for more vegetarian dishes to make? Check these recipes out next:
- How To Make Spanakopita (Greek Spinach Pie with Feta)
- Air Fryer Buffalo Cauliflower Bites with Homemade Ranch Dip
- Spinach Artichoke Mac and Cheese
- Chilled Creamy Yellow Tomato and Pepper Soup For Al Fresco Dining!
- Bright and Colorful Panzanella Salad Recipe – A Tuscan Bread Salad
Recipe Tips
- While they can be eaten right away, for the best flavor, pickled onions should be made a day in advance.
Printable Bean and Sweet Potato Tacos Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Red Bean Sweet Potato Tacos
Spice up your taco night with these vibrant and healthy Red Bean Sweet Potato Tacos that are packed with protein, fiber, and a deliciously satisfying combination of flavors and textures.
Ingredients
- 1 large sweet potato, cubed
- 1 Tbsp olive oil
- 1 tsp ground cumin
- Sea salt and black pepper, to taste
- ½ cup water
- ½ cup apple cider vinegar
- 1 tsp salt
- 2 tsp sugar
- 1 red onion, halved and thinly sliced
- 1 (14-oz/400g) can red kidney beans, rinsed and drained
- 1 avocado
- ½ cup plant-based sour cream
- 1 garlic clove
- 1 lime, juiced
- 4 large or 8 small tortillas
- ½ cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F/200°C/Gas 6. Line a rimmed baking sheet with a piece of parchment paper for easy cleanup. Set it aside.
- Place the sweet potatoes, olive oil, and ground cumin into a bowl and season with salt and pepper to taste. Toss to combine and arrange in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes until the sweet potatoes are brown and slightly crisp around the edge.
- Meanwhile, make the pickled onions. Place the water, vinegar, salt, and sugar into a small saucepan over medium heat and bring to a simmer until the salt and sugar are dissolved. Place the red onion in a glass jar or bowl, and pour the vinegar mixture over them. Cool for 10-15 minutes at room temperature before transferring to the refrigerator to chill.
- Meanwhile, make the avocado sauce. Place the avocado, sour cream garlic, and lime juice into a blender. Blend until completely smooth and creamy.
- Assemble the tacos by spreading a dollop of avocado sauce onto each tortilla followed by black beans, roasted sweet potatoes, pickled red onion, and fresh parsley. Enjoy!
Notes
TIP! The red pickled onions will have the best flavor if made a day in advance.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 615Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 1162mgCarbohydrates: 86gFiber: 12gSugar: 8gProtein: 16g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Recipes To Make A Special Dinner
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Sweet & Spicy Peach Salsa
- Soup: Chilled Cucumber Avocado Soup
- Salad: Mexican Chopped Salad with Creamy Avocado Dressing
- Side Dish: Mexican Rice
- Beverage: Layered Tropical Margarita with 3 Tequilas – Almond, Tangerine & Mango
- Dessert: Key Lime Pie Cookies With Frosting On Top!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.