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Taco night doesn’t get better – or easier – than this. While you roast the sweet potato cubes in the oven, there’s plenty of time to prep the remaining ingredients, meaning the most delicious vegan taco spread will be ready in no more than 45 min. We love a good taco night and most weeks see one on Fridays – and this has been a go-to combination of fillings since forever. We also like switching out sweet potatoes for butternut squash, which you can check out in this recipe for Loaded Veggie Tacos, and we have a seriously weak spot for these Crunchy Broccoli Tacos as well. You hear – we’re taco people.
There’s also something to food routines. At least in our humble opinion. We’re by no means following the exact same outline week after week, but we’ve realized over the years that we’ve developed a bit of a pattern – and taco Friday is definitely part of that. So is soup Thursday, and there’s usually a pasta meal sometime in the beginning of the week. Saturday usually means something a bit more special (we made our own Swedish style dumplings last week, for example), Sundays often leftovers from the week. If the general idea of the meal is pre-determined, even a sleep deprived parent brain can think of something yummy to cook! That’s that – hope you’ll enjoy these plant based tacos as much as we do!
Makes 12 small or 8 medium tacos
Total Time: 45 min
3 sweet potatoes (1 kg)
1 tbsp canola oil
1 tsp chili powder
1/2 tsp salt
1 medium yellow onion (150 g), chopped
1 tbsp canola oil
1/2 tsp salt
3-4 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
Pinch cayenne pepper
460 g cooked black beans (6 dl), rinsed
BBQ mayo sauce
4 tbsp vegan mayonnaise
3 tbsp BBQ sauce
1 tsp apple cider vinegar
1 tbsp water
12 small or 8 medium tortilla breads
300 g cabbage, sliced thin
One small bunch fresh cilantro
- Set the oven to 200ºC. Wash (don’t peel) the sweet potatoes and chop into 1-2 cm cubes. Place on an oven sheet and toss with canola oil, chili powder, salt and a few grinds of black pepper. Roast in the oven for 40 minutes, tossing halfway through, until the sweet potatoes are cooked through and slightly browned. Set aside.
- In the meantime, sauté onions in canola oil and salt for about 7 min over medium-low heat. Add in garlic and spices and continue cooking for another minute or so, before adding in the beans. Cook for another 5 minutes and remove from the heat. Set aside.
- For the BBQ mayo sauce, whisk together all the ingredients in a small bowl and set aside.
- To assemble, spoon some of the black beans in the middle of each tortilla, then top with the sweet potatoes and sliced cabbage. Finish with a little fresh cilantro, a squirt of lime and a drizzle of sauce.
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More of our favorite taco recipes…
Vegan “Fish” Tacos With Breaded Celery Root, Cabbage and Lime Sauce
Recipe for the best vegan “fish” tacos you’ll ever have, with battered and pan fried celery root fillets, cabbage and lime mayo.
Cauliflower & Corn Tacos
Easy recipe for vegan tacos with cauliflower, corn, black beans and a chipotle yogurt sauce. So yummy!
Crunchy Broccoli Tacos
Recipe for vegan broccoli tacos with an Asian twist: crispy veggies topped with a delicious ginger-peanut sauce.
Smoky Lentil Mushroom Tacos
Downright delicious recipe for vegan tacos with a rich, smoky lentil-mushroom filling, crispy red cabbage, pickled red onions and a garlicky sauce on top.
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– Sophia & Michael