A fresh, subtle vegan take on tacos, sure to satisfy your comfort food craving!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 tacos
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.

  • Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.

  • Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.

  • Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.

  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.

  • Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.

  • Warm tortillas in pairs in the microwave, 15 to 20 seconds.

  • Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

Nutrition Facts

512 calories; protein 17.2g 34% DV; carbohydrates 70.4g 23% DV; fat 19.9g 31% DV; cholesterol 0mg; sodium 1020.9mg 41% DV. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 5 stars
05/18/2018
This is our favorite recipe!!! Of course we are a bit biased!;) Read More
(2)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/18/2018
This is our favorite recipe!!! Of course we are a bit biased!;) Read More
(2)
Rating: 5 stars
11/17/2019
My school cafeteria made something like this a few weeks back and I had been craving it again since. This came out so good my husband approved it and asked I keep the recipe to make again in the future! The lime and seasonings are really what puts the flavor over the edge. My only pitfall making it the first time were the sweet potatoes needed more time in the oven to cook through and I couldn t find shelled pumpkin seeds at my regular grocery store so I ll keep an eye out for those next time I m at one of the fancier stores. Read More
Rating: 5 stars
10/01/2018
Made these last night and my partner who does not like Mexican food let alone tacos licked his plate. I tole him he had not met the right taco until he had these! I also added salsa and jalapeños to ours. Deliciousness! Read More
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Rating: 5 stars
10/22/2020
Loved this. Will Deff be making this again. Read More
Rating: 5 stars
06/18/2019
Very tasty. I made it as a side dish Sweet Potatoes and black beans with most of the seasoning. I could see that it would make interesting tacos. Read More
Rating: 5 stars
08/11/2020
Loved this recipe. My husband and I eat some meat, but I like to make 2-3 vegetarian meals per week. I find that meals like this one, full of flavor and allowing everybody to create their own, works so well for vegetarian eating - nobody feels as if they are missing out. Read More
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