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


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

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
6 tacos


  • 2 sweet potatoes, quartered lengthwise

  • 3 ¼ tablespoons olive oil, divided

  • 1 ¼ teaspoons cayenne pepper, divided

  • ½ teaspoon salt

  • ¾ teaspoon smoked paprika, divided

  • ¼ teaspoon ground black pepper

  • ½ cup pumpkin seeds

  • salt and ground black pepper to taste

  • 2 (16 ounce) cans black beans, drained and rinsed

  • ½ tablespoon ground cumin, or to taste

  • 1 teaspoon chili powder

  • ¾ lime, juiced, divided

  • 6 ounces vegan sour cream

  • 1 bunch fresh cilantro, finely chopped, divided

  • 1 teaspoon paprika

  • 12 (6 inch) white corn tortillas


  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
20g Fat
70g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 512
% Daily Value *
Total Fat 20g 26%
Saturated Fat 4g 22%
Sodium 1021mg 44%
Total Carbohydrate 70g 26%
Dietary Fiber 17g 59%
Total Sugars 3g
Protein 17g
Vitamin C 11mg 57%
Calcium 130mg 10%
Iron 6mg 36%
Potassium 901mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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