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Vegan Cilantro-Lime, Sweet Potato, and Black Bean Tacos

Rated as 5 out of 5 Stars

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

40 m servings 512 cals
Original recipe yields 6 servings (6 tacos)

Directions

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Cut sweet potatoes into 25 to 40 smaller "French fry"-shaped pieces.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Warm tortillas in pairs in the microwave, 15 to 20 seconds.
  9. 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


Per Serving: 512 calories; 19.9 g fat; 70.4 g carbohydrates; 17.2 g protein; 0 mg cholesterol; 1021 mg sodium. Full nutrition

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This is our favorite recipe!!! Of course, we are a bit biased! ;)