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Vegetarian Tacos

Rated as 4.67 out of 5 Stars

"Sweet potatoes, black beans, and corn combine in a flavorful, healthy taco filling. Garnish with cheese, tomatoes, cilantro, and sour cream, or your choice of toppings."
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1 h 8 m servings 401
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Drizzle 4 1/2 teaspoons olive oil over diced sweet potatoes in a bowl. Add garlic and salt. Toss to coat potatoes in oil. Spread on a rimmed baking sheet in a single layer.
  3. Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
  4. Heat remaining 1 1/2 teaspoons olive oil in a skillet over medium heat. Cook and stir onion until translucent, 5 to 10 minutes. Add corn and cook until corn begins to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water and bring to a simmer; simmer gently until slightly thickened, about 3 minutes.
  5. Stir roasted sweet potatoes and black beans into the skillet to coat with sauce. Spoon mixture over tortillas.

Nutrition Facts

Per Serving: 401 calories; 8.3 72.8 12 0 1229 Full nutrition

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SO good!! I’ve been stuck in a rut with dinners and we had all the ingredients and I’m so glad! We didn’t have cilantro and I threw in spinach, avocado, and cheese when I toasted the filling in ...

So good that I’m making a double batch today!

The carnivores at the table enjoyed this as much as the vegetarians. Delicious and quite easy to make .

Easy and reheats well. I like this better without the corn tortilla.. just in a bowl with toppings was perfect for me