Flavor-Packed Sweet Potato Tacos with Red Beans: A Delicious Vegetarian Recipe

This Sweet Potato Tacos with Red Beans recipe is a must-try if you love tacos! It’s perfect for both Meatless Monday, Taco Tuesday, or any day of the week!

You’ll be able to find the ingredients for these tasty vegetarian tacos at your local grocery store. So if you have some extra sweet potatoes in the kitchen, this recipe will be a good idea to use them!

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Kitchen Tips

• While these Sweet Potato Tacos can be eaten immediately, pickled onions will have the best flavor if you make them in advance.
• This is best served with warm tortillas, so make sure to do that before adding your taco fillings and additional toppings.

Ingredients for Sweet Potato Tacos with Red Beans

• 1 large sweet potato, cubed
• 2 tablespoons of olive oil
• 1 t. ground cumin
• Sea salt and black pepper, to taste
• 1/2 cup water
• 1/2 c. apple cider vinegar
• 1 t. salt
• 2 t. sugar
• 1 red onion, halved and thinly sliced
• 1 14-oz. can of red kidney beans, rinsed and drained
• 1/2 c. fresh parsley, chopped
• 1 avocado
• 1/2 c. sour cream
• 1 garlic clove
• 1 fresh lime juice
• 4 large or 8 small flour tortillas (you can also use corn tortillas)

Supplies Used

• Blender
• Parchment paper

How To Make Sweet Potato Tacos with Red Beans

#1. Preheat oven to 400° F. Line a rimmed, large baking sheet with a piece of parchment paper for easy cleanup.

#2. In a large bowl, toss sweet potatoes with a tablespoon of the oil and ground cumin. Season them with salt and pepper to taste. Arrange them on the rimmed baking sheet. Roast for 20-25 minutes or until brown and slightly crisp around the edges.

#3. While the cubes of sweet potato roast, heat water, vinegar, a sprinkle of salt, and sugar in a small saucepan to a steady simmer.

#4. Place red onion in a glass jar. Pour the vinegar mixture over the onions. Cool for 10-15 minutes at room temperature and then transfer to the refrigerator to chill.

#5. Meanwhile, combine avocado, sour cream, garlic, and lime juice in a high-speed blender. Blend until completely smooth and creamy.

#6. Assemble the tacos by spreading avocado sauce on the warmed tortillas. Add the roasted sweet potato cubes, hearty black beans, pickled red onion, and fresh parsley. Feel free to add an extra topping if desired. Enjoy!

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What To Serve with Sweet Potato Tacos with Red Beans

• Sweet Blackberry Iced Tea
• Roasted Carrots with Curry
• Easy Melon and Apple Sangria
• Roasted Greek-Style Lemon Potatoes

More Meatless and Easy Recipes to Try

Did you enjoy these Sweet Potato Tacos with Red Beans? You might want to try a great recipe from this list:

• Sweet Potato Soup
• Daikon Noodle Soup
• Spinach Lasagna Roll-Ups
• Deconstructed Waldorf Salad
• Spinach and Broccoli Lasagna
• Easy Eggplant Pesto Parmesan

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Sweet Potato Tacos with Red Beans

Lori

I love tacos and this Sweet Potato Tacos with Red Beans recipe is a must-try! It's perfect for both Meatless Monday, Taco Tuesday, or any day of the week!

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 25 minutes mins

Total Time 3 hours hrs 25 minutes mins

Course Main Course

Cuisine American

Servings 4

Ingredients

  

• 1 large sweet potato cubed
• 2 tablespoons of olive oil
• 1 t. ground cumin
• Sea salt and black pepper to taste
• 1/2 cup water
• 1/2 c. apple cider vinegar
• 1 t. salt
• 2 t. sugar
• 1 red onion , halved and thinly sliced
• 1 14- oz. can of red kidney beans , rinsed and drained
• 1/2 c. fresh parsley , chopped
• 1 avocado
• 1/2 c. sour cream
• 1 garlic clove
• 1 fresh lime juice
• 4 large or 8 small flour tortillas (you can also use corn tortillas)

Instructions

 

• Preheat oven to 400° F. Line a rimmed, large baking sheet with a piece of parchment paper for easy cleanup.
• In a large bowl, toss sweet potatoes with a tablespoon of the oil and ground cumin. Season them with salt and pepper, to taste. Arrange them on the rimmed baking sheet. Roast for 20-25 minutes or until brown and slightly crisp around the edges.
• While the cubes of sweet potato roast, heat water, vinegar, sprinkle of salt, and sugar in a small saucepan to a steady simmer.
• Place red onion in a glass jar. Pour the vinegar mixture over the onions. Cool for 10-15 minutes at room temperature and then transfer to the refrigerator to chill.
• Meanwhile, combine avocado, sour cream, garlic, and lime juice in a high-speed blender. Blend until completely smooth and creamy.
• Assemble the tacos by spreading a dollop of avocado sauce on the warmed tortillas. Add the roasted sweet potato cubes, hearty black beans, pickled red onion, and fresh parsley. Feel free to add an extra topping, if desired. Enjoy!

Keyword Dinner