As a veteran food blogger specializing in plant-forward cuisine, I’ve learned that simple vegan tacos can shine when each component is thoughtfully seasoned and contrasted. These Sweet Potato and Black Bean Tacos marry the natural sweetness of oven-roasted sweet potatoes with smoky, cumin-infused black beans. A silky avocado crema, bright with lime and garlic, ties it all together, while crunchy slaw and fresh herbs add textural vibrancy. The result is a taco that’s bound to satisfy vegans and omnivores alike.

What Elevates These Tacos

• Roast for depth: High-heat roasting caramelizes sweet potatoes, giving them rich, nutty undertones.

• Layered seasoning: Smoked paprika, ground cumin, and a pinch of chili powder transform humble black beans into a savory filling.

• Contrast of textures: Creamy crema vs. crisp slaw vs. tender potato delivers a dynamic bite.

Ingredients (makes 8 tacos)

• 2 medium sweet potatoes (about 1 lb), peeled and cut into ½″ cubes

• 2 tbsp olive oil, divided

• 1 tsp smoked paprika

• 1 tsp ground cumin

• Salt and pepper, to taste

• 1 can (15 oz) black beans, drained and rinsed

• 1 small red onion, finely diced

• 1 clove garlic, minced

• Avocado Crema:

  • 1 ripe avocado

  • 3 tbsp plant-based yogurt or coconut cream

  • Juice of 1 lime

  • ½ tsp garlic powder

  • Salt, to taste

• 8 small corn tortillas

• Slaw & Garnish:

  • 1 cup shredded purple cabbage

  • 2 tbsp chopped fresh cilantro

  • Lime wedges

Preparation Steps

1. Roast sweet potatoes:
   Preheat oven to 425°F (220°C). Toss cubed sweet potatoes with 1 tbsp oil, paprika, cumin, salt, and pepper. Spread in a single layer on a baking sheet. Roast 20–25 minutes, until edges caramelize and centers are tender, flipping halfway.

2. Prepare beans:
   While potatoes roast, heat remaining oil in a skillet over medium. Sauté onion until translucent, 3 minutes. Add garlic; cook 30 seconds. Stir in black beans, a pinch of salt, and a dash of chili powder. Cook 5 minutes, mashing some beans for a creamy texture. Remove from heat.

3. Make avocado crema:
   In a blender or bowl, combine avocado, yogurt (or coconut cream), lime juice, garlic powder, and salt. Blend until ultra-smooth, adding a tablespoon of water if needed for drizzling consistency.

4. Warm tortillas:
   Heat tortillas in a dry skillet or directly over a low flame until pliable and lightly charred.

5. Assemble tacos:
   On each tortilla, layer roasted sweet potatoes, black beans, and a drizzle of avocado crema. Top with shredded cabbage and cilantro. Serve with lime wedges.

These tacos showcase how plant-based ingredients, when treated with care and robust seasoning, offer satisfying depth and texture. They’re perfect for Meatless Monday, casual taco nights, or as a crowd-pleasing component at any gathering. Enjoy with a crisp Mexican lager or a citrusy margarita for a festive, colorful feast.