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Vegan Sweet Potato Black Bean Tacos

Vegan Sweet Potato Black Bean Tacos

Vegan sweet potato black bean tacos with smoky chipotle and cashew lime crema. 100% plant based.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (15 oz) black beans drained and rinsed
  • 1/2 cup raw cashews soaked 15 minutes in hot water
  • 1/3 cup water
  • 2 tbsp fresh lime juice
  • 1 clove garlic
  • 8 small corn tortillas
  • 1/2 cup pickled red onions for topping
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • salt and pepper to taste

Method
 

  1. **Roast.** Heat oven to 425F. Toss sweet potato cubes with olive oil, chipotle, cumin, smoked paprika, salt, and pepper. Spread on a sheet pan. Roast 25 minutes, stirring halfway.
  2. **Crema.** In a blender, combine soaked cashews, water, lime juice, garlic, and salt. Blend 1 minute until silky.
  3. **Beans.** Mash half the black beans with a fork, leaving the rest whole. Warm in a skillet with a splash of water and a pinch of cumin and salt.
  4. **Warm.** Warm tortillas in a dry skillet for 20 seconds per side.
  5. **Build.** Layer bean mixture, roasted sweet potato, pickled onions, cilantro, and a drizzle of lime crema on each tortilla.
  6. **Serve.** Finish with a squeeze of lime. Eat immediately.

Notes

Cut sweet potatoes into equal sized cubes for even roasting. Vegan swap: cashew lime crema replaces sour cream and sweet potato replaces meat. Store components separately in the fridge for up to 4 days.