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Sweet Potato and Black Bean Tacos

Roasted sweet potatoes with tender black beans and topped with vegan sour cream and chipotle in adobo. These vegan Sweet Potato and Black Bean Tacos are the perfect weeknight meal.
Course Main Course
Cuisine Mexican-Inspired
Servings 10 tacos


  • 10 corn tortillas

Roasted Sweet Potatoes & Black Beans

  • 400 g (1 large) sweet potato cubed
  • 15 mL (1 tbsp) olive oil
  • 1 tsp hot chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 pinch cayenne
  • 1 pinch salt
  • 1 lime , juiced
  • 340 g (1 can) black beans , drained & rinsed

Lime Sour Cream

  • 120 g (1/2 cup) vegan sour cream
  • 1 lime , juiced & zested
  • 1 clove garlic , minced
  • 1 pinch salt


  • 1 can chipotles in adobo sauce , pureed until smooth (or a hot sauce)
  • 25 g cilantro , minced
  • avocado , diced (optional)


  • Preheat oven to 400F.

To make the roasted sweet potatoes and black beans:

  • Place cubed sweet potatoes on a lined baking sheet and sprinkle with olive oil, hot chili powder, cumin, smoked paprika, onion powder, garlic powder, cayenne, salt and lime juice. Toss to coat. Bake in preheated oven for 20-25 minutes. Once baked remove from the oven and toss with black beans and cook for an additional 5 minutes.

To make vegan lime sour cream:

  • As the sweet potatoes roast, add all lime sour cream ingredients to a bowl and mix until smooth. Set aside.

To cook corn tortillas:

  • Char the corn tortillas over an open flame using tongs until they just start to char. You don't want to overdo this step as it can dry out the tortillas. Place a damp paper towel over the cooked tortillas to avoid them drying out.

Construct tacos:

  • Top tortillas with sweet potato mixture, avocado, a dollop of sour cream, a drizzle or pureed chipotle in adobo, and a sprinkle of cilantro.