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.

Course Vegetarian Recipes

Cuisine Mexican/Tex-Mex

Prep Time 25

Cook Time 3

Total Time 3 25

Servings

Calories 615kcal

Author Michelle Ordever

Equipment

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.

Nutrition