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Two tacos, prepared with plant based ingredients, have been laid out on a white sheet of parchment paper.
5 from 5 votes

Vegan Sweet Potato Tacos with Black Bean Spread

Author - Gena Hamshaw
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yields: 4 servings

Ingredients

Tangy Black Bean Spread

  • 1 1/2 cups cooked black beans (240g, or one 15-ounce/425g can, drained and rinsed)
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt (or to taste)

Tacos

  • 2 medium or large sweet potatoes, cubed (about 1 1/2 lb/680g)
  • 1 1/2 tablespoons avocado oil
  • 8 6-inch corn or wheat tortillas
  • 1 cup homemade vegan feta or cashew cheese (substitute a store-bought vegan soft/crumbly cheese of choice)
  • 4 cups chopped romaine lettuce
  • Optional additions: chopped fresh cilantro, hot sauce, pickled onions or jalapenos, salsa, a dressing/sauce that you love

Instructions

Roast the sweet potatoes

  • To make the sweet potatoes, preheat your oven to 400F and line two baking sheets with parchment paper. Toss the potatoes with the avocado oil, then transfer them to the baking sheets. Roast for 25-35 minutes, or until the potatoes are browning at the edges and tender. Alternately, prepare the potatoes in the air fryer (you may need to do this in batches), air frying them at 375 for 10-14 minutes, shaking the basket once halfway through cooking to encourage even browning.
    Sweet potatoes are laid out on a nonstick baking pan.

Make the black bean spread

  • While the potatoes roast, make the black bean dip. Place all ingredients into a food processor fitted with the S blade.
    The bowl of a food processor is filled with black beans and other ingredients.
  • Pulse to combine, scrape the bowl down with a spatula, and then keep pulsing until the mixture is smooth and spreadable but still has some texture, adding a tablespoon or two of water as needed along the way. Adjust salt and other spices to taste, then set the spread aside.
    A food processor has just been used to make a puréed black bean spread.

Assemble the tacos

  • To assemble the tacos, you can toast your tortillas if you like! I do this by turning a burner on my stovetop to very low flame, then holding each tortilla with cooking tongs over the flame until it's browned on each side. You can also crisp them up a little in the oven or leave them plain.
  • Spread 2 tablespoons of the black bean spread over the center of each tortilla. Top each with a half cup of potato cubes.
    Tacos, made with a black bean spread and sweet potatoes, are being assembled on a rust-colored cutting board.
  • Add 2 tablespoons of crumbled cheese, and a handful of chopped romaine. Serve.
    Sweet potato tacos with black bean spread have just been topped with green romaine lettuce and vegan cheese. They are resting on a cutting board.

Notes

*You can find the recipe for my go-to cashew cheese here.
Black bean spread will keep for up to 4 days in an airtight container in the fridge.