SAVORY VEGAN BLACK BEAN AND SWEET POTATO TACOS

Savory Vegan Black Bean and Sweet Potato Tacos - Too Polished

So, I have an unpopular opinion to share. I hate Mexican food. 

Well…I did hate it, but things turned around surprisingly when I cut meat and dairy out of my diet. When I was in school, Mexican food was always the place to go after a play, band concert, football game, you name it. So I guess I grew tired of it. Now that I’ve become an (almost) fully functioning adult, I thought I would give Mexican food another go because everyone is just bananas for it.

Some friends introduced me to a local place that has authentic tacos – not like the kind you get at La Parilla – and they were insane. The ingredients were simple, fresh, and the guacamole was AMAZING (still trying to recreate it to this day, will keep you posted). So now saying that I have a bit of a love affair with tacos, I wanted to try out a few recipes where I could experiment with different types of veggie friendly tacos.

The great thing about this recipe is that it looks super fancy, but is actually really simple with only about 10 minutes of prep time and a variety of flavors that will leave your taste buds singing.

Savory Vegan Black Bean and Sweet Potato Tacos - Too Polished

Recipe makes about 8-10 tacos.

INGREDIENTS

2 sweet potatoes, cubed

1 tbsp olive oil

2 (15 ounce) cans of black beans, or 1 1/2 cups cooked dry black beans

1 red onion, diced

1/2 tsp dried oregano

2 tsp ground cumin

1 clove garlic, minced

1 tbsp hot sauce (we used Texas Pete)

2 tbsp soy sauce or Bragg’s Liquid Aminos (what I used)

Juice of 1 lime

1/4 cup chopped fresh cilantro

8-10 (8 inch) flour tortillas

2 limes, cut into wedges

Savory Vegan Black Bean and Sweet Potato Tacos - Too Polished

DIRECTIONS

1.  Preheat the oven to 400 degrees.

2. In a baking dish, toss sweet potatoes with the olive oil. Bake for 15-20 minutes or until tender.

3. While the potatoes bake, mix together the black beans, red onion, oregano, cumin, garlic, hot sauce, soy sauce, and lime juice in a large bowl.

4. Use a spoon to gently mix the sweet potatoes in with the black bean mixture. Stir in the cilantro just before serving.

5. Warm the tortillas following the directions on the package.

6. Serve the sweet potato and black bean mixture warm, with lightly toasted tortillas and lime wedges for squeezing over the top. Make sure to store leftover separately from the tortillas.

Savory Vegan Black Bean and Sweet Potato Tacos - Too Polished

Savory Vegan Black Bean and Sweet Potato Tacos - Too Polished

. . . 

I think I found a new favorite taco! What’s your favorite?

Thanks for stopping by!

XO

Kasey

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