Vegan Sweet Potato Taco Recipe
These Vegan Sweet Potato Tacos are packed with seasoned black beans, creamy sweet potato, and a fresh salsa for a colourful and satisfying plant-based meal.
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Ingredients
Taco
1 Sweet Potato medium
1 cup Black Beans
1/2 tsp Garlic
Salt to Taste
Taco Sauce
1 tsp Cumin
1/2 tsp Paprika
1/4 tsp Chilli
1/2 tbls Lime Juice
Salsa
Tomatoes diced
Cucumber diced
Avocado diced
Instructions
- Taco filling: Wash 1 medium sweet potato and prick it several times with a fork. Wrap it in a damp paper towel and cook in the microwave for 8–10 minutes or until cooked through. Let cool slightly.
- Cut the sweet potato in half and scoop out most of the flesh, leaving enough inside the skin to hold its shape.
- In a saucepan, combine the scooped sweet potato flesh with 1 cup black beans, 1/2 tsp garlic, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chilli, and salt to taste.
- Add 1/2 tbsp lime juice and heat through, stirring to combine.
- Spoon the sweet potato and bean mixture back into the potato skins.
- Salsa: In a bowl, mix diced tomatoes, diced cucumber, and diced avocado to taste.
- Top each filled potato with salsa and drizzle with taco sauce if desired.
- Serve immediately while warm.
Hints & Tips
- Roast instead of microwave – Roasting the sweet potato in the oven will give it a deeper, caramelised flavour.
- Make it spicier – Add extra chilli or a dash of hot sauce for more heat.
- Use fresh lime – Freshly squeezed lime juice brightens the flavours of the filling and salsa.
- Prep ahead – Cook the sweet potato and beans in advance for a quicker meal assembly.
- Switch up the beans – Kidney beans or pinto beans also work well in this recipe.
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