These sweet potato and black bean tacos are perfect for an easy weeknight dinner. Add your favourite toppings but whatever you do, don’t skip the zippy lime crema!
Sweet potatoes and black beans are two staples in my household, so putting them together in tacos? It was just meant to be. (Although honestly, is there anything that doesn’t work well in tacos?! From jackfruit tacos to vegan birria tacos and crispy beer-battered vegan fish tacos , it’s all good.)
The sweet potatoes and red onions are cooked until the sweet potatoes are crispy on the outside and the onions are semi-caramelised, and then all the delectable seasonings are added to the mix. Fresh veggies add colour, texture, and flavour, then that vegan lime crema drizzle is definitely the icing on top.
Why You’ll Love These Sweet Potato and Black Bean Tacos
- The weeknight dinner we all need . An easy dinner is one thing—an easy dinner you actually look forward to eating is another! These sweet potato and black bean tacos are worth getting excited about.
- Big, bold Tex-Mex flavour . Taco night should be fun and flavourful, and these tacos bring it. A mix of spices and fresh lime adds heat, tang, and bold flavour to the sweet potatoes and black beans.
- A versatile vegan meal . Feel free to switch things up and make this recipe your own! I share some additional topping ideas below.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sweet Potato and Black Bean Taco Filling:
- Coconut oil – Or another oil you like to use for cooking.
- Purple onion – Slice this thinly; the thinner the slices, the more tender the onions will be.
- Sweet potatoes – You can leave the skin on if you like, but I prefer peeling them.
- Seasonings – The list looks long, but don’t worry—you probably have them all on hand already! You’ll need black pepper, salt, garlic, cumin, chili powder, oregano, and coriander.
- Black beans – You can cook them from dry or just use canned.
To Assemble:
- Soft taco shells – You can use corn or flour tortillas.
- Purple cabbage – This adds a nice crunch.
- Jalapeños – Feel free to adjust the amount to your tastes.
- Avocado
- Cilantro – If you’re not a fan, you can skip this.
- Limes
For the Lime Crema:
- Vegan Greek yogurt – Or use this homemade vegan yogurt .
- Lime juice – Freshly squeezed will give you the best flavour.
- Garlic
- Water – If needed to thin the crema.
- Sea salt and ground black pepper
How to Make Sweet Potato and Black Bean Tacos
- Make the crema . Whisk all of the ingredients in a small bowl and add water if needed. Season to taste. Transfer to a squeeze bottle if you have one and refrigerate.
- Start the veggies . Melt the coconut oil in a skillet over medium heat. Stir in the onion and potatoes, then season with pepper and salt.
- Steam . Add water, then cover and cook until the potatoes are cooked through and tender, but crisp on the outside.
- Season and finish . Stir in the garlic, cumin, chili powder, oregano, and crushed coriander seeds, followed by the beans. Reduce the heat to medium and cook for 3 to 5 minutes. Season to taste.
- Assemble . Warm the tortillas in an oiled skillet, then add the sweet potato and black bean taco filling and toppings. Drizzle with the lime crema and serve with lime wedges on the side.
Tips for Success
- Cut the sweet potatoes into even sizes . This will ensure that they cook evenly and are all tender all the way through.
- Stir occasionally . While the veggies cook in the skillet, be sure to stir them occasionally to prevent sticking and burning.
- Meal prep it . These tacos are great for meal prep! Make a big batch of the sweet potato and black bean taco filling and store in an airtight container in the fridge. Simply reheat when ready to eat and assemble with fresh toppings.
Variations
- Swap out the vegan yogurt . If you’re not big on the flavour of yogurt, you can substitute vegan sour cream or cashew cream .
- Try another bean . Tacos are always a great opportunity to try heirloom beans (I love the ones from Rancho Gordo!), or swap in canned pinto beans.
- Roast the onion and sweet potatoes . You can also roast the onions and sweet potatoes in the oven for an even easier preparation method. Toss them with oil and the seasonings and roast in a 425ºF oven for 20 to 30 minutes.
- Change up the toppings . Get creative with your toppings! Try adding sliced radishes, guacamole , pickled red onions , shredded lettuce, restaurant-style blender salsa , or your favourite shredded vegan cheese.
How to Store Leftovers
Refrigerate the sweet potato and black bean mixture in an airtight container; store the crema, tortillas, and toppings separately. They’ll last up to 4 days in the refrigerator. Reheat the filling in the microwave, warm the tortillas on the stovetop, and assemble the tacos.
Can I Freeze This Recipe?
While you can’t freeze the assembled tacos, you can freeze the sweet potato and black bean taco filling for later. Transfer it to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
More Sweet Potato Recipes
- Sweet Potato Chips
- Air Fryer Baked Sweet Potatoes
- Mashed Sweet Potatoes
- Loaded Sweet Potato Skins
- Sweet Potato Soufflé
Ingredients
Sweet Potato and Black Bean Tacos
- 2 tablespoons coconut oil
- ½ large purple onion , sliced
- 1 cup diced sweet potatoes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons water
- 3 cloves garlic , minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon crushed coriander seeds
- ¾ cup cooked black beans
Tacos and Toppings
- 4 6 inch soft taco shells
- ¼ cup chopped purple cabbage
- ¼ small jalapeños , diced (about 1 1/2 teaspoons)
- ½ ripe avocado , cubed
- 2 tablespoons chopped cilantro
- 2 limes
Lime Crema
- ¼ cup Greek vegan yogurt
- 2 teaspoons lime juice
- ½ teaspoon finely minced garlic
- 1 tablespoon water , optional
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
Lime Crema
- In a bowl, mix all the ingredients together. Add a tablespoon or two of water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready.
Tacos
- In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
- Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
- Add the garlic, cumin, chili powder, oregano and crushed coriander seeds and stir to combine with the sweet potato and onions.
- Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
- Add salt and pepper to taste if necessary.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble
- Layer a 1/4 of cabbage, sweet potato mixture, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the lime crema.
- Serve with limes. Enjoy!
Notes
- To make this gluten free, ensure you use gluten free soft taco shells.
- You can store the sweet potato and black bean mixture in a tupperware container by itself. Heat the taco shells when you’re ready to serve, and cut the toppings fresh also. You can also store the lime crema in the fridge covered.
- Reheat the sweet potato mixture in the microwave.
Sweet Potato and Black Bean Tacos
Ingredients
Sweet Potato and Black Bean Tacos
- 2 tablespoons coconut oil
- ½ large purple onion sliced
- 1 cup diced sweet potatoes
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons water
- 3 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon crushed coriander seeds
- ¾ cup cooked black beans
Tacos and Toppings
- 4 6 inch soft taco shells
- ¼ cup chopped purple cabbage
- ¼ small jalapeños diced (about 1 1/2 teaspoons)
- ½ ripe avocado cubed
- 2 tablespoons chopped cilantro
- 2 limes
Lime Crema
- ¼ cup Greek vegan yogurt
- 2 teaspoons lime juice
- ½ teaspoon finely minced garlic
- 1 tablespoon water optional
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
Lime Crema
- In a bowl, mix all the ingredients together. Add a tablespoon or two of water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready.
Tacos
- In a skillet over medium heat, heat the coconut oil. Add the onion and sweet potatoes in the oil and coat. Sprinkle the ground black pepper and sea salt over the mixture to combine.
- Add the water. Cover the pot and cook until potatoes are crispy on the outside but cooked through on the inside, about 8 minutes, stirring often so that the onions don’t burn.
- Add the garlic, cumin, chili powder, oregano and crushed coriander seeds and stir to combine with the sweet potato and onions.
- Add the black beans. Lower heat to medium and cook for about 3-5 minutes. Stir once more.
- Add salt and pepper to taste if necessary.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble
- Layer a 1/4 of cabbage, sweet potato mixture, avocados, jalapeños and cilantro over the soft taco shells.
- Drizzle the taco shells with the lime crema.
- Serve with limes. Enjoy!
Notes
- To make this gluten free, ensure you use gluten free soft taco shells.
- You can store the sweet potato and black bean mixture in a tupperware container by itself. Heat the taco shells when you’re ready to serve, and cut the toppings fresh also. You can also store the lime crema in the fridge covered.
- Reheat the sweet potato mixture in the microwave.
Nutrition
Sweet Potato and Black Bean Tacos https://jessicainthekitchen.com/sweet-potato-and-black-bean-tacos/ July 3, 2024
Avocado chocolate mousse is rich, creamy, and oh-so-decadent—and you will never guess that the main ingredient is avocado! This naturally vegan dessert is easy to whip up and impossible to resist.
Avocado mousse combines the creamy texture of avocado with the decadence of cocoa powder to create a stealthily healthy dessert. Rich in healthy fats and antioxidants , avocado mousse is one of those vegan desserts that even non-vegans will love—and you don’t have to feel guilty indulging. If you love my avocado chocolate ice cream , this recipe will be a favourite too!
Why You’ll Love Avocado Chocolate Mousse
- Easier than traditional chocolate mousse . This recipe is literally just a matter of blending a few ingredients together, making it the perfect choice for those last-minute dessert cravings.
- Healthier option . By using avocado as the base, this mousse is loaded with healthy fats and nutrients such as fiber, potassium, and vitamins C and E. It’s also lower in sugar compared to traditional chocolate mousse recipes.
- Naturally vegan . An avocado base also means that this mousse doesn’t rely on eggs, butter, and heavy cream (or vegan substitutes) to achieve its rich, creamy texture.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hass avocados – Make sure they’re ripe! To ripen avocados faster, place them in a paper bag at room temperature for 2-3 days until they give slightly when pressed.
- Unsweetened cocoa powder – Or cacao powder, which is less processed.
- Agave nectar – Or your sweetener of choice. Date syrup works well too!
- Unsweetened plant milk
- Vanilla extract
- Salt – Just a pinch brings out the best of this avocado chocolate mousse. (I use the same trick in my vegan hot chocolate .)
How to Make Avocado Chocolate Mousse
- Blend. Add everything to a blender and blend until smooth.
- Chill. Divide the mousse into 4 ramekins, then cover and chill for an hour.
- Serve. Enjoy with fresh berries or another garnish (see below).
Tips for Success
- Choose ripe avocados . The texture and flavour of your mousse depends heavily on the ripeness of your avocados. Make sure they are soft to the touch but not overripe.
- Blend until completely smooth . To achieve the best consistency, blend the mixture until there’s no trace of avocado chunks. Stopping to scrape down the sides of your blender can help ensure that all the ingredients are thoroughly mixed.
- Adjust sweetness to taste . Taste the mousse and add more agave nectar if desired.
Garnish Ideas
- Fresh berries . My favourite topping! Strawberries and raspberries add a burst of flavour and a pop of color to your avocado chocolate mousse.
- Whipped cream . A dollop of cashew whipped cream or coconut whipped cream provides a light and airy contrast to the rich mousse.
- Chocolate shavings . For an extra touch of decadence, top your mousse with dark or white chocolate shavings. You can make these yourself by running a vegetable peeler along the side of a chocolate bar.
- Mint leaves . This will make your avocado chocolate mousse look like it came straight out of a fancy restaurant!
How to Store
Avocado chocolate mousse can be stored in the refrigerator for up to 3 days; just be sure to wrap it tightly or store it in an airtight container.
Can I Freeze This Recipe?
You can freeze avocado mousse for up to 3 months. Eat it frozen or thaw it in the refrigerator before enjoying.
More Vegan Dessert Recipes
- No-Bake Peanut Butter Pie
- Vegan Red Velvet Cake
- Air Fryer Chocolate Chip Cookies
- Chai Sugar Cookies
- Protein Pudding
Ingredients
- 2 large Hass avocados , ripe
- ½ cup unsweetened cocoa powder , 50 grams
- ⅓ cup agave nectar , 117 grams
- ⅓ cup unsweetened plant milk , 118 ml
- 1 teaspoon vanilla extract , 4.2 grams
- A pinch of salt
Instructions
- Combine the avocado, cocoa powder, agave, plant milk, vanilla, and salt in a blender. Blend until smooth.
- Spoon the avocado mousse into 4 ramekins, cover each with plastic wrap, and chill for 1 hour.
- Serve cold with fresh berries.
